I agree with this being a valuable heuristic. Not for whether or not the food tastes delicious in terms of seasoning or flavor, but are they moving product.

I agree with this being a valuable heuristic. Not for whether or not the food tastes delicious in terms of seasoning or flavor, but are they moving product. It’s easier to think of it in terms of a butcher shop. You don’t want to buy meat from a butcher shop that gets few customers (yes exceptions for boutique expensive butcher shops). You want the busiest butcher shop you can find that meets your other parameters. It’s only one factor, but I consider it a rather important one. I’ve seen too many episodes of Kitchen Nightmares and similar shows to take a chance on a low volume restaurant that isn’t low volume due to an intentional design decision.