Change is Difficult
"This is one of the hardest openings we've had," McNitt says. "A lot of the change is being pushed down to the unit [individual dining hall] level."
Mayer likens the process to cultivating a garden.
"You till it, you fertilize it, you make sure you plant the right seed, you water it. Right now we're in a watering and nurturing stage," Mayer explains.
"There's no question that people need to settle into their routines," he says. "No matter how hard you plan for these things, it's hard."
He agrees that escalating numbers of grill orders are a key problem.
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