On-the-job training: Brinker's Todd Diener builds on his Chili's experience to fine-tune emerging brands.(Brinker International Inc.)(Cover Story)

Chain Leader, May, 2004 by Bertagnoli, Lisa

Success stories in the hospitality industry sometimes have a touch of serendipity about them. People take a summer job at a testament; they end up president of the chain. They plan to become a doctor; 20 years later, their business card reads CEO, not M.D.

Todd Diener's story is not one of serendipity.

Diener, 46, prepared for a career in foodservice by attending the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. His first foodservice job was managing nightclubs. Alter an exhausting three years of the late-night life, he interviewed with Chili's on the advice of a friend.

Back then, in 1981, Chili's was a small regional chain with 12 units and $17 million in annual sales. Diener signed on as a manager...

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