Let's say you are buying groceries for your restaurant. Your place serves Italian cuisine, so you go out and stock the freezer with all the pasta, sauces, etc. you think you'll need. Two days later, someone says you'd do better if you served English fare. So, you hire a new chef and go back to the wholesalers and buy up the liver pudding supply, and toss all the tomatoes in the dumpster. Your customers come in and scratch their head, but the food critic is going to give you a bit of a free pass because you keep changing? How the !@#$ does that work?