How to keep your restaurant profitable.

I'm a restaurant I'm selling basic chicken nuggets schnitzel salads chicken soup. But then comes your friend says make a pastrami sandwich with this and this inside and that inside and who inside and call it this sandwich. I'm telling you people are going to like it. They're like yeah, hyping you up that it's really good spot and you're getting excited. You put it out and you're like wait, no one really cares. I have five people buying it. Every 3 months I sit on my toast. I see all right, what's all the most and what's all whatever sold the least starts getting cut off the menu. Mhm. What what do you make it look for? My inventory is this small. And you add new things. >> suppliers bro. Three. Yeah, with what I have already in stock. I don't add new things on my menu. Oh yeah, let me source this. No, no we're not sourcing nothing. We're you working with what we have in inventory.