It’s a bit like running a restaurant , in the 1980’s it was full every night and the money just kept pouring in , then Monday night is no longer full due to competition , soon that becomes Tue and Wed as well . So management, too arrogant and set in their ways to change set about fixing the problem . They cut portion sizes , the quality of the meat and increase their prices . It works for a week or two , then the patrons start to drift away . So management decides that the answer to all of this is to cut staff wages . So now you have a chef who is delighted to turn out sub par dishes , waiters and waitresses who are no longer interested in the survivability of the company and it shows in their surly attitude towards the diners .
Well it’s not long before the restaurant is mostly empty every night of the week , but still has to pay overheads electricity rent etc .
It’s not long before the restaurant is nothing more than a fond memory