Leaving a place that did 20k a day in sales to manage a kitchen that makes that much in a week. All kitchen staff left a month ago except for one DW. The place has been open for just over a year and they have a good location. While other restaurants are closing in this town, they opened one and seem to have their act together. Probably because they spend a lot of time pouring over numbers. Neither of the owners have food service experience, but they are business oriented and are committed to making this place work. I'm walking into a kitchen not knowing anything about it. The last two chefs quit or were fired in the last three weeks, and the chef before them may have left notes, but I do not have them. I have to start from scratch. I signed a contract yesterday and I want to WOW them, not with food porn, but with my ability to get labor down, production up, FC under control, accurate inventory, ...the list goes on. Like I said, it's a small place and not haute cuisine, just a bistro serving good food to a local community. I'm happy as a clam for the change and in three months it'll be child's play, but I just don't know where to start. One of the owners said to focus on putting out quality plates. That means learn the line. The other owner is dead set on getting specials up in advance. Meanwhile, the ordering is out of control and I feel that I should focus on that, and I'm SURE that the FC is grossly inaccurate as is the monthly inventory guide I saw. And the walk-in is fucked. And..... And.... Everything else. I dunno, I guess I'm just venting. No one can tell me what's best because it's relative, but maybe you have some obvious insight I can't see. TLDR: You walk into a kitchen with 6 new line cooks. No one knows the menu. Established clientele know the current menu and are possibly picky. Bosses want labor/inventory/production/cleaning/portion control/quality dealt with ASAP. What do? What do first?