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A restaurant critic wrote: "A restaurant that changes its menu too often risks losing loyal customers who return specifically for their favorite dish. A restaurant that never changes its menu risks feeling stale to customers seeking novelty. The best restaurants find a middle path, keeping a few signature dishes while rotating a small number of seasonal specials."
A new restaurant keeps three signature dishes permanently on its menu but rotates two seasonal specials every few months. Based on the critic's reasoning, how would the critic most likely view this restaurant's approach?
- As an example of the balanced approach the critic recommends
- As an example of changing the menu too often
- As an example of a restaurant that never changes its menu at all
- As an approach the critic never discusses
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