“Good” restaurants can become terrible at the flip of a switch.
Usually happens at small local restaurants that get passed off to new owners who think some bean counting is the only thing thay they need to do become a millionaire, fully neglecting any real management and ruin the restaurant before customers fully catch on to the quality degradation.
First a dish is off, but you shrug it off… must have been a one off. Next the steak seems like a different cut, but it still tastes all right and they are running an awesome beer promo. The wife complains the fries are overcooked and cold, they are… but she is a slow eater and maybe it was just an cold plate. Next thing you know they are serving chicken tenders as thin as an I pad, tossed in Buffalo sauce as “boneless wings”
“Good” restaurants can become terrible at the flip of a switch.
Usually happens at small local restaurants that get passed off to new owners who think some bean counting is the only thing thay they need to do become a millionaire, fully neglecting any real management and ruin the restaurant before customers fully catch on to the quality degradation.
First a dish is off, but you shrug it off… must have been a one off. Next the steak seems like a different cut, but it still tastes all right and they are running an awesome beer promo. The wife complains the fries are overcooked and cold, they are… but she is a slow eater and maybe it was just an cold plate. Next thing you know they are serving chicken tenders as thin as an I pad, tossed in Buffalo sauce as “boneless wings”
This is known as “enshitification” and has been taught in MBA programs for at least two decades (but not under that name).
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