1) The move is to streamline the offerings. . . . improves the efficiency in the kitchen . . . cuts kitchen labor and manpower . . . reduces the amount of food inventory necessary 3) Cuts the number of servers needed . . . ordering time per-table is reduced . . . serving time is quicker . . . reduces attentiveness and service to each table . . . quickens the register and check processes 4) From what we were told, . . . breakfast will eventually be all-you-can-eat, only (no ala carte) * . . . lunch will be ala carte, only . . . dinner will be all-you-can-eat, only (no ala cart) 5) Overall, this will also increase capacity and increase revenue . . . more "table turns" per hour . . . quicker ordering for guest, by removing menu choices . . . will also increase tips for waiters, as more diners and higher checks * No announcement as to when the breakfast change is to be made.