The obvious choice would be to pare back the food choices, cap the cocktails or rejig staff roles. But the food industry is fiercely competitive; anything that disappoints diners is risky.
Or they could have done nothing. It might have worked – for a while. But it was only a matter of time before the pressure took its toll on the team. If morale and service quality take a nosedive, staff turnover rises, and customers vote with their feet.
Whatever the answer, it clearly wasn’t going to be found looking at processes on paper. So Revolución de Cuba opted to invest in a long-term fix instead, by asking the people who knew the brunch process best: the front-of-house teams.