I have owned a sucessful bistro/wine bar for 14 years. We have within the last 6 months moved to a larger location.( not out of greed, or a big head, our other location was no longer) Great new location, still have our faithful great following. Still some key front of the house people. We have a new chef and sous and a few new line cooks. My problem is everytime I hire new people. They want to change what we are known for. We are known for eclectic french cuisine. It has worked, we have a range and play around that. I just keep hiring these people, who say they are excitted about what we do. But, the minute they are hired...I see the evil vegetarian crap( sorry don't mean to dis veggies-just we dont do that) and hummus creep out. I am not a working owner who is full of themselves. I don't know everything. Infact, as I get older I realize more what I don't know. But, I am adamant we do not prepare this type of food. My approach is to be respectful to everyone and explain my reasoning with proof in sales, proof in reviews. Our client base does not like this and does not want this. How do I get through to these 20 year olds that his isn't going to keep them employed and isnt going to keep me in business? I am ready to fire them. Any thoughts???