Papajoe, you sound a little stressed by this situation, and change is hard for most of us if we are comfortable were we are.
But, let me share this with you, After 3 years, the menu and ingrediants are due for some updating and current changes. Restaurants that level off with out any changes, begin to die. We have a more sophisticated, trendy customer nowdays, and we have to respond to stay in business. It takes team work from everyone. Make sure your input and comments are positive. Don't be the guy that is negative about the changes, the one who makes the comments belittling the ideas of others; if you do you will be left out of the loop. Don't stand there and say "it won't work to, that's a stupid idea." Say what your problem with the change is, and offer a solution. For example, "if we use Great Bear brand of gorganzola in the sauce at that temperature, it will turn the sauce a dirty gray green and become to strong; can we try sprinkling it on the dish before serving and letting it melt? Then sauce will stay white and still get the flavor"
Are there some changes that you have always wanted to offer to a recipe? Or one that you want to share? Now is the time, to offer them.