“because that's the way it always was.
If you're working hard to work around a vestige, maybe it makes sense to work just as hard to get rid of it all together”
Have you reviewed your menu mix recently? Your customers are telling you which of your menu items they are interested in. Are you listening? When you and your culinary staff devise new menu items are you anticipating a need, reacting to menu mix or remixing items because that’s the way it always was?
