How many of your menu items are designed to outlast the "klieg light of early attention"?

This is a solid breakdown from Matt Rodbard at Food Time because it challenges the industry's obsession with new openings and highlights the commercial durability of "middle-aged" restaurants—those that have passed the five-year mark and finally found their operational rhythm.

For experienced operators, the real value lies in building connective tissue and regulars, not just chasing six months of hype before the conversation moves on. Give it a read 👇