The restaurant business like most hospitality businesses are typically most busy during days and times we desire to enjoy time. Restauranteurs typically make great sacrifices to start, grow, and maintain a successful restaurant. Those that lack such attention, typically start to fail. Restaurants that seem to not have owners present typically have deep financial backing and/or corporate teams scaffolding the operations. They can afford to deliver a subpar product that still makes financial sense.

Who does what? Well defined roles and responsibilities greatly help reduce potential friction. Who makes the final decisions on business-related issues like cutting cost, culinary issues, staffing, financials, growth opportunities, customer experience, etc.?