[discostu]

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.

[SamAdams76]

If I ever opened a restaurant, I would probably only serve one dish a day. People can see the dish online and decide whether to come or not that day. I see a lot of benefit to that. My kitchen staff would put all their energy into that one dish and it would be spectacular.

Sample weekly menu:

Monday: pan-fried chicken thighs over rice; sweet potato

Tuesday: grilled swordfish over rice, sautéed broccoli

Wednesday: cast-iron grilled sausage, onions, garlic

Thursday: grilled steak tips over rice; buttered squash

Friday: slow cooked ribs with rice and beans

Saturday: roast turkey, stuffing, creamed corn

Sunday: turkey soup

That's it. Either come or not come.