One of my role models is Danny Meyers. His rule of thumb is 80/20. That works for many different things. It works for how much to expect of your employees, how much to change of the menu, and how to judge whether you're successfully doing something in your restaurant. If 80% like what you're doing, and only 20% do not, then you have done something successfully. If you're changing the menu, only change 20% so people can slowly adjust to your changes. If employees are working at 80% of your standard, and only need improvement in 20%, it is actually not that bad. Because, nobody will ever love your business the way you do.
Rule of 80/20... this has saved my sanity more than once.
