I think a good takeaway is "within a restaurant workflow". Once you start allowing people to customize dishes, it throws service off and makes things exponenti

I think a good takeaway is "within a restaurant workflow". Once you start allowing people to customize dishes, it throws service off and makes things exponentially harder to coordinate. "This dish is vegetarian, going to table 6, along with the gluten free entree." Removes the fungibility from the dishes - with the volumes he's doing, it's a lot easier to say "3 pastas ready" and not give special instructions to the line chefs.