Most restaurants don’t fail because of bad food.They fail because the day is run reactively instead of through a system. One missed walkthrough.One bad labor decision.One prep failure.One communication breakdown. That’s all it takes to create chaos during service. I’m building a new training program focused on the real mechanics of restaurant execution: ✅ Daily chef-manager walkthroughs✅ PMIX-driven prep planning✅ Labor adjustments based on volume✅ Receiving & inventory controls✅ Food safety embedded into operations✅ BOH execution discipline Not theory. Real operating systems for real restaurants. What’s the biggest operational challenge in your restaurant right now?