So here at the small dine in restaurant we have in the heart of the oil boom in North Dakota me and the boss have been slowly implementing more homemade things ever since I have came back and become Restaurant manager. We have taken an approach were we have been ordering Rib eye Steaks ect because in our area there is neither solid steaks or solid meals and we have basically no competition with a lot of people to feed and Hungary men. So we started small and just did it for our regulars after we told them about it. Plus the slow approach is really making sure everyone is doing the steaks consistently. The word has been getting out about it and we have been getting more and more orders from people other then our regulars. That being said one of our up front managers disagrees and says it is unfair because if customers walk in seeing somebody get a steak and all they see on our menu is Hamburgs it is not "fair". Even though they can totally ask about it and we would gladly cook them up one. I don't consider this a valid issue.......................... However do any of you see an issue with this approach?