> When you have so many menu items, how do you ensure consistency and train cooks how to prepare the recipes? usually when a restaurant has a large menu, each

> When you have so many menu items, how do you ensure consistency and train cooks how to prepare the recipes? usually when a restaurant has a large menu, each dish is just some combination of a relatively small set of ingredients. like if you go to a typical pizza/sub place, they'll have a cheesesteak, steak sub (cheesesteak with no chees), italian cheesesteak (cheesesteak with marinara sauce), and a chicken cheesesteak. each will be available with your choice of toppings, most of which are also ingredients for the salad options or toppings for pizza. the total number of combinations is huge, but it's really not hard to consistently make a bunch of variations on the same core idea. chinese takeout is the same deal; three or four protein options combined with a bunch of different sauces/vegetables. having a large menu shows a lack of creativity/focus, but the way they're constructed makes it pretty easy to train cooks how to make them consistently.