"Look at it this way," suggests Another Famous Chef. "You can't be a great chef if the food is not consistent. You need a day off—and the food must, must be exactly the same when you are not there as it is when you are there. This is fundamental to the business. Even if you have only one restaurant. You are a leader. You create a team who executes your style. Your vision. It's the same when you start opening more places."
