This page is a resource to the individual on starting up a chili parlor. The White Paper on this page is a complete guide to finding a chili parlor location, setting it up and managing it for profitability. It was based upon experience at O.T. Hodge Chile Parlors in St. Louis, MO, and is a realistic guide aimed at the serious restaurant operator. Please download it, review it, and use it in any way you wish. As a disclaimer, this book provides information which has been correct with our company in our marketplace. Your market may be more expensive, more or less competitive, and have different labor conditions. Please adjust as necessary to allow for these differences.
We will add material to this page in the weeks and months ahead.