Four menu items done well beat twenty done fine. Big plans usually start narrow.

Range spreads your attention thin, and quality is what brings people back. A short list means every item gets practised, the ingredients get used, and nothing on it is embarrassing. The urge to add more usually comes from wanting to please everybody, which ends with nothing done memorably. Narrow first, then grow from a base that works.

Take whatever you are building, a menu, a set list, a club, a revision plan, and cut it to the few things you can do properly. Do those until they are reliable. Add the fifth only once the first four need no attention.