From an owners view I liked one place I ran.
We offered fresh cooked turkey breast and medium rare RB. We had the best "hot shots" in town as the fresh meat was carved warm to order.
The left over would be sliced for a turkey club and IB/french dip. It usually worked out perfrctly. I would actually keep the left over for a 3rd day as a back up it I ran out of either.
Then use the remainder for soups. Great food cost control/
We would have the required(in the 80’s) 8oz burgers with choice of topping.
One or 2 blue plates specials and of course fish on friday.
Fill out the rest w/ salads, hot and cold sandwiches and we had a winner.