Restaurant Name: Chili John’s

Owner: Steve and Claudine - Husband and Wife Co-Owners

Location: Burbank, CA

Number of Seats: 24 Seat U-shaped counter + 24 taproom/outdoor 

Number of Staff Per Shift: Diner side 3–5; Taproom 3 (chef, bartender, owner)

Busiest Shifts: Friday, Saturday and Sunday 

Chili John’s is the oldest restaurant in Burbank, an 80-year landmark built during WWII to feed workers at the nearby Lockheed plant. The California outpost traces back to the original Chili John’s founded in 1900 in Green Bay, Wisconsin, carrying forward an heirloom chili recipe dating to the 1800s. That’s some old, old chili…. Constructed by the Army Corps of Engineers with steel-reinforced concrete, the building is one of the first two structures on Burbank Boulevard and remains a time-capsule diner with a rare, now-unbuildable U-shaped lunch counter now illegal to build in a restaurant. 

The restaurant has been in Claudine’s family since the 1980s. A decade ago, when it was at risk of closing, Steve and Claudine stepped in. She brought financial/retail discipline; he took over cooking, sourcing, and hands-on maintenance. They’ve modernized carefully (adding burgers, fries, and a craft-beer taproom) while preserving the legacy menu and original chili recipe. The taproom runs local drafts and elevated bar food (notably three-style wings) at accessible prices to attract neighborhood regulars alongside the classic chili counter.

Despite the history, upgrades, and a loyal fan base, the business is in serious financial distress. This year revenue fell so sharply they couldn’t generate enough to pay the mortgage. They’ve had to invest their personal money on many occasion simply to stay afloat. Steve hasn’t taken a paycheck in years, and they absorbed a six-figure personal loss last year to keep the doors open. 

It’s not just a financial issue. There are problems on the inside: Disorganization and bad behavior have taken hold both in the kitchen and on the floor. It’s also no secret that the food is polarizing. Some say that it’s terrific, but often times they hear that the chili and the food is just sub-par, greasy diner and bar food. They’re contending with sloppy cooking, careless service and the lack of professionalism is eroding the restaurant’s reputation and morale. With inconsistent traffic they’re running out of runway. Saving Chili John’s means preserving an 80-year cultural fixture where multiple generations still gather at the counter and keeping a family-run institution from becoming another lost landmark.

Food Consistency & Ticket Times Plates don’t look the same twice, burgers vary in size and quality, and orders can sit too long before being served. When the kitchen gets busy or a new cook is on the line, the timing falls apart and tickets back up. Customers feel it and they don’t come back.

Uncomfortable Working Conditions: With no air conditioning and a steam table heating the room, the kitchen feels like a sauna. Temperatures can exceed 100°F, making it miserable to work in and driving away both customers and staff during the summer.

Kitchen Culture & Discipline The kitchen runs more like a family argument than a professional team. Staff get emotional, snap at each other, or just ignore instructions altogether. Cleaning duties are skipped, side work is rushed, and standards slide. When tension flares, guests can sense it. It shows in the food, the service, and the atmosphere.

Operations Without Owner On-Site When Steve is there, things run (mostly) fine. When he’s not, it’s chaos. Prep is skipped, food spoils, and cleaning is half-done. Staff cut corners, hoping no one notices, and problems pile up until Steve and Claudine return.

Reputation & Perception Problems Chili John’s is a local landmark but its reputation has taken hits from years of confusion, old management issues, and inconsistent hours. Many locals still think it’s closed or assume it’s gone downhill. Even after a decade of hard work restoring the brand, the shadow of its past still haunts them.

Inconsistent Volume & Losing Money The restaurant is losing money. Some days the place is full, other days it’s practically empty…No one can predict which it’ll be. They can’t cover basic expenses like rent and mortgage, and after media attention dies down, the crowds disappear. There’s no stability, no pattern, and no safety net.

Low Morale & Burnout: The team is tired, frustrated, and running on fumes. Long hours, low pay, and inconsistent business have drained motivation. Even the owners admit most employees “don’t work as hard as I do.”