While it may sound absurd, I do think there's merit to what he's saying. Expectations can be hard to deal with, especially when you're selling cheap, humble fo

While it may sound absurd, I do think there's merit to what he's saying. Expectations can be hard to deal with, especially when you're selling cheap, humble food. How do you balance trying to sell a $10 meal with the expectations of a foodie waiting hours to get in? And then how do you cook for volumes significantly higher than what you designed your restaurant for? It's easy to say hire more people, but sometimes the secret sauce is simply a cook who cares, and you can't always hire that (especially at a low price point).