The biggest lie told at work: "You're new... just follow the usual procedures." Every time I hear this sentence, I know there's a problem in understanding management. In work, there's no such thing as 'usual procedures'... there's a system. 'Usual procedures' belong in social relationships, while the work environment has different rules: - Management science - Operations science - Marketing science - Quality - Accounting - Results Imagine an engineer taking over a new site and discovering an error that will cost the company thousands of riyals. Will they stay silent because they are "new"? Or will they stop the error immediately? And if a doctor sees a medical error, will they say: "I'll wait two weeks because of the usual procedures"? Certainly not. So why, in restaurants, do we consider that the new manager or operations manager must overlook errors under the guise of being new? If you see a meal of poor quality... prevent it from being served. If you see a food safety violation... correct it immediately. If you see waste of materials... stop it. If you see indiscipline... address it from the first minute. When the restaurant owner hires an operations manager or consultant, they didn't hire them to appease employees. They hired them to solve problems, protect their reputation, and increase their profits. What costs restaurants millions isn't difficult decisions... What costs them is delaying the right decision under the guise of appeasement. The real system is applied with respect and fairness to everyone, but it doesn't wait until everyone is satisfied. I am Mohamed El Shenawy Consultant for establishing, operating, and developing restaurants and catering services. I help restaurant owners and investors in: ✅ Establishing a restaurant or kitchen from scratch with a professional operating system ✅ Building operating systems, regulations, and procedures ✅ Hiring and selecting the right team for each department ✅ Improving operations, reducing waste, and increasing profitability ✅ Preparing recipes, standardizing quality, and calculating meal costs ✅ Preparing professional catering meal pricing plans ✅ Calculating the daily price of meals and preparing tender offers on sound operational and financial bases ✅ Conducting feasibility studies for restaurants and catering services If your goal is to build a project that runs on a system... not on people, I'd be happy to help you.