7. Objectives Product/Service: Bring the menu up to 4.8 score in the next three months.
Pricing: Formulate a plan to make portion sizes proportionate to price without comprising on quality. Pricing: Review the current list of ingredients that are regularly used and identify means to reduce cost. This should be done in the next 60 days. Place: With the help of an interior fit-out firm, review the layout of the restaurant and determine whether an open kitchen/grill/mini-prep station can be installed in a place where patrons can see the cooks in action. Set up meeting in the next 14 ...
