Here is a business plan that sounds like a bad idea.
Open a Hawaiian restaurant in Kansas City.
Not near Hawaii. Not near an ocean. In the middle of the continent, roughly four thousand miles from the place the food comes from, in a market where most customers have never eaten a plate lunch and could not describe one if you asked.
Now make the menu tiny. Four main dishes. That is it.
No burgers. No customization wall. No twenty item board.
That plan worked. The chain has grown fast across the Midwest and beyond, and it did it in one of the most competitive stretches in restaurant history.
The reason it worked is not the pineapple.
It is the four item menu, and once you understand why, you will notice the same logic everywhere.