JJ Johnson came from fine dining. The thing that changed how he runs his kitchens: McDonald’s.
The fact that you can eat a McDonald’s fry in Tokyo, London, and Harlem and it tastes the same, because the entire chain from farm to fryer has been figured out and documented.
JJ applied that logic to his kitchen language. Instead of running the full brigade system, he asks: how do we get from point A to Z? How many steps are in between? Can we shorten the language?
The most celebrated restaurants and the most efficient ones are NOT as different as the industry pretends. The chefs who can do both are the ones who scale.