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Planning a menu starts with the them of the operation, local, international, exotic, sophisticated or just a hamburger you better know what your doing. More restaurants go out of business each year because their owners donít know the business, Mom or Uncle Charlie are good cooks and they decided to open a restaurant. They really donít know how to prepare a menu for profitability, select the most economic china glass and silver. Or buy the right whole sale product at an equitable price. They never waited on customers, totaled a check or made a payroll. The learning curve is very difficult and its not only for Uncle Charlie there is many an executive of a large company faced with the same problems. Give us a call and tell us yours, there is a likelihood we may have an equitable answer that will give you a good night sleep.