Pros
The company focused a lot on training of management and restaurant level employees. They were always finding ways to improve operations and make the restaurant run more efficiently. Also there was a strong culinary development team that gave us a lot of new promotional menu items to work with to boost sales.
Cons
Ultimately, the company had a very shortsighted and poor management strategy. They seemed to endlessly focus on improving the food, but put severe caps on labor hours resulting in poor service. They also failed to invest in improving the restaurant environment which made us fall way behind the competition. At the end of the day we were stuck with a concept with great food in a dated environment with lousy service.