Comment by beedeebeedee

> I don't understand why these huge restaurant companies have such a hard time with the "make good food" part of their business model. It clearly can't be that hard if so many small businesses are able to do do it better.

They would need to have people in the restaurant, tasting the food, observing the business, etc, and empowered to make decisions based upon the evidence. These companies are the opposite of that, and take away that power from the people actually conducting the operation. Even if they could get great cooks, waiters, hosts, managers, etc, to work at these restaurants, the value that they bring would be stifled.