⏳planning vs. execution

Prep and Service Most founders are running their business like a line cook on their first Saturday night. No mise en place. No prep. Just standing at the pass when the tickets start flying, trying to chop onions while six pans are burning. They wonder why every week feels like chaos. But it isn’t chaos. It’s a kitchen with no prep. A working restaurant kitchen runs on two modes. Prep and service. Prep is the morning. Onions diced. Stocks reduced. Proteins portioned. Sauces in squeeze bottles,...