I once worked at a restaurant that required two pieces of fried spaghetti to be added to every plate. This finishing touch aligned with the owner’s vision for the restaurant. In reality, guests immediately removed the spaghetti antennae, which ended up all over the floor. To customers, the garnish was just an annoying gimmick.
How to view your restaurant like a customer
Getting inside guests’ heads is best way to find out what is or isn’t working