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The quiet case for shorter menus
Most small restaurants are afraid of their own menus. They print forty dishes because forty feels generous, and then they wonder why the kitchen runs slow and the plates come out lukewarm.
I spent three months in four kitchens to find out what the shorter ones were doing differently. None of them were cutting corners. They had simply decided, out loud, what they were good at, and then they said no to everything else.
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