Imagine that you own an American-style family restaurant—burgers, triple deckers, chef salads, meatloaf, that sort of thing. You hire an awesome restaurant manager, Kate, who kills it. She keeps the restaurant running smoothly, the customers happy, and the health inspector at bay. She’s amazing at her job, and you don’t know what you’d do without her.
But over time, you notice a trend. People are less into burgers and meatloaf. Your regulars keep talking about the trendy new cuisine they’ve been eating elsewhere—short ribs with kale, seared ahi tuna, dishes that include “cauliflower steaks.”
