[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.

[discostu]

A lot of high end restaurants have very small fast rotating menus. 5, maybe 6 items. It’s a good system. Exactly why you say: focus. Focus your staff, your stock, your efforts. Big menus are a warning sign. Except for Cheesecake Factory, somehow they’re pretty good with a huge menu. Never figured out how they pull it off. Guess every rule has an exception.

[free-in-nyc]

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.

Sounds good and with a sample menu like you posted I'd be there every day! Except Sunday - how about a pasta instead of turkey soup? Or if you need to use up the turkey from Saturday - turkey pot pie?