 In addition, while the recipes were touted to be "chef created and tested," they often did not work once out in the field, and individual stores had to modify recipes, assembly instructions and cooking directions.The company also underestimated high food costs to support the retail pricing structure and quality required in order to meet industry standards and customer expectations.Perhaps the biggest problem for the franchise came when the corporate leaders decided to change website providers; the business, which was Internet-based, found itself without any web presence for several weeks while the web provider tried to get the system back online.