Even though you might want to, you can't just chuck items in the garbage willy-nilly. I have been there, done that, and suffered the wrath.  There is a better way to keep the menu fresh and get rid of items  humanely and with deference to the customer and the staff. Today we will discuss this important part of curating a great menu.  Interested in consulting or coaching? chris@keystotheshop.com Related episodes: 248 : The 5 Elements of Resourcing your Team 191 : Retraining your Staff on new Standards 080 : Changing things in the Cafe : A workflow for Refinement   Visit our Sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com