"Home of the Mexican Bulldog"


The Place: Mexicali Grille (There are three locations in Athens: Broad Street, Gaines School Road(pictured) and Atlanta Highway)


The Problem: The main problem customers stated was that they did not receive enough salsa with their tortilla chips. Mexicali uses only one 4 oz. bowl per table. Average consumption per table is much more.


The Solution: We came up with three solutions:

    1. Use larger bowls for the salsa to serve to customers.
    2. Use the 4 oz. bowl but bring an extra 8 oz. container full of salsa that customers can use to refill the 4 oz. bowl at their discretion.
    3. Bring two 4 oz. bowls of salsa to customers instead of just one.


The manager we worked with choose to implement the second solution and said it has had considerable success.


For the complete Executive summary click here.

The "Mob" consists of: Doug Black, Bryant Dromey, Steve Molinari, Emily Lai, Jamie Williford, Jason Byrd, Eric Gan, Pei Fung Too, Terry Purcell, Scott Strean, and Emily Morrow



Don't forget about this coupon which is in the Red and Black daily.