Thinking about the new year

So I'm sat around with a Negroni, thinking about the new year. New chef, hopefully a new menu too. What I want to see is a smaller menu that will let the chefs have a bit less general prep to do, which will let them focus on regular specials. If I can then tie this into a daily staff meeting then we can improve the standard of staff knowledge regarding the dishes, and offer our regular guests something more interesting for their visits. Also on a more personal note I might have more of a chellenge regarding food/wine matching..