Consistency or innovation? Restaurant changes need a balance between both....

When someone goes to McDonalds or Starbucks, they know they will get a consistent meal or cup of coffee.   Yet, many smaller restaurant chains have issues with consistency.   

As a restaurant consultant, I have found the biggest issue with these small restaurant chains is that their management doesn't stress it with their training program.   When a new cook or manager comes to work, the restaurant ownership doesn't stress the need for using an approved book of recipes.

It's hard for many owners to tell a professional chef or cook that they should adapt their apporach to preparing meals to the approved menu.  Some owners don't want to make waves with their cooks, but their customers pay the price.   After all, they expect their meal to be the same at every location.

However, restaurant owners shouldn't discourage innovation in their kitchens.  If a new cook has a better way to prepare an item, I would suggest that they test its popularity by adding it as a special menu item for one restaurant.  If customers embrace the change of the new item, then they should consider a change to their standardized book of recipes and food prep.