Whether you own one restaurant or a few, you know you’re always working to refine your menu. From seasonal menu refreshes to weekend specials, it’s a constant exercise in expressing your creativity and accepting constructive feedback from colleagues and customers. So, when a dish isn’t selling well or is consistently getting negative feedback, what do you do? Nikos, Peter, and Yianni are discussing:

• What do you do when a dish on your menu gets consistently negative feedback?
• Should you add a special that is successful to your regular menu?
• Do you revise your menu if a few items don’t sell often?
• Are you more likely to order a restaurant special if the server describes it well?
• Does Restaurant Punk have any viewers/listeners left in Kentucky, Texas, or Maryland anymore?