I imagine the quality is pretty low with the number of menu items that single batch of cooks is trying to make. When you read about struggling restaurants tryin

I imagine the quality is pretty low with the number of menu items that single batch of cooks is trying to make. When you read about struggling restaurants trying to make a comeback, a common theme is an attempt at simplifying the menu so that they can focus on a core set of high quality dishes, as their menu had gotten bloated and thus the average quality of a dish inevitably declined.