What if the real thing holding your restaurant back is your refusal to trust your own taste?

Jeremy Lett spent 26 years at Bloomin' Brands building food for Outback, Carrabba's, Fleming's, and Bonefish before taking over innovation at Cracker Barrel, a 650-unit institution he joined right as the brand was weathering its biggest public firestorm in decades.

In this conversation, we get into why a great menu grows through subtraction, how to separate a product failing from you failing, and why your taste, earned over thousands of reps, is the one competency no spreadsheet can replace.

If you're sitting on a concept people respect but won't repeat, this one will show you where to cut and what to trust.

To learn more about his work leading culinary innovation and product development at Cracker Barrel, visit crackerbarrel.com.

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