How Doing Too Much Is Hurting Your Business
More is not better.
When Lorri Mealey took over her first restaurant in 1999, it was suffering from a common affliction: The too-big menu. You know the kind — pages upon pages of every type of cuisine under the sun. While the idea of ordering a baked potato with a side of lo mein might seem appealing at first, the problem was that none of the cooks could make the same dish the same way.
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"This lack of consistency was one of the biggest problems — customers were wary of ordering anything other than a burger and fries because there was a 50/50 chance the food wouldn't taste the same as the last time they had ordered it," she wrote.
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