Chili's has hired staff to bus tables and streamlined preparation, according to the New York Times. Some have found it at Chili's, according to the New York Times. In the early years of the pandemic, Chili's experimented with technology, such as a robot server, to handle the labor shortage and increase efficiency. "When you go out to eat you want to be waited on, and that hasn't changed," Hochman told the Times. Jasmine Owens, a longtime bartender at a Chili's outside of Atlanta, told the Times that customers would scream and toss their food during the pandemic.

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Persons: Chili's, —, Kevin Hochman, Hochman, hasn't, Jasmine Owens, Owens Organizations: New York Times, Service, Times, Brinker International, Restaurant Industry Locations: Chili's, Dallas, State, Atlanta