~~I just started a new job at a small town diner. Ive had a vision for it ever since I spotted it and ate there. It was an old gas station that was transformed into a diner with an automotive theme, kinda cool. I started about 3 days ago and have been analizing every nook n cranny of the kitchen. So far I've noticed A LOT of frozen and canned product, a small line(which is fine) but they have 3 microwaves and they use them A LOT, 18 different hot hog options, canned marinara, pie filling, tomato soup, bacon bits...we have REAL BACON!! Lardons?? Pre-portioned vacuum sealed blackened salmon fillets which arent on the menu, ran as a special with canned green beans. ugh...I watched a cook make a grilled ham n cheese, put the sandwich directly on a cutting board with raw chicken juice and serve it. The customer complained and said it was soggy, so they gave it to him half off. ugh...The list goes on...so anyhow, the owner seems like a reasonable guy, was impressed with my resume and likes how I'm doing so far. I wasn't nessescarily hired to fix the place but I know I can, but I don't wana be too pushy with my ideas and come off pretentious. So...my question is, how do you think i should go about convincing him that his food sucks, screw all of that frozen crap, that powdered gravy mix, throw chef mic in the trash, and allow me to train your staff, increase the consistentcy and quality with a lot more fresh product while decreasing food cost. He's convinced that they need more volume to be able to make these changes...and I'm thinking....well...you need to make these changes to create more volume. I'm too new here to act like I'm running the show so my thought was to gradually chip away at the owner with ideas here and there, create specials and see how the guests respond. What do you think? Any suggestions? Thanks!!