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  • How Doing Too Much Is Hurting Your Business

    November 5, 2020 7 min read Opinions expressed by Entrepreneur contributors are their own. When Lorri Mealey took over her first restaurant in 1999, it was suffering from a common affliction: The too-big menu. You know the kind — pages upon pages of every type of cuisine under the sun. While the idea of ordering a baked potato with a side of lo mein might seem appealing at first, the problem was that none of the cooks could make the same dish the same way. “This lack of consistency was one of the biggest problems — customers were wary of ordering anything other than a burger and fries because there…

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