That whole mindset is what got the quality of their food and service spiraled down into the pits.
No actually the mindset of of chasing tiny sales not worth the effort is what spiraled their food and service down the pit. Small menu, well designed prep area, efficient practices, focused training. That’s what they built the empire on. Once they start doing this thing and that thing and what about that and suddenly we’ve 40 items on the menu at the same time and members of your crew don’t know how to make half of them because they never sell you wind up with service times climbing and quality dropping. And they’re still not fixing it. They don’t need 3 chicken sandwiches, they barely need 1.