We will formulate menus in accordance with the proposed concept and your objectives for the restaurant. Factors such as service style, suitability for carry out, and market demand will be considered in developing the menus. Standard recipes will be prepared for each menu item to ensure consistency of portion size, adequate cost control, and sustained product quality.

The menus and recipes will be documented in such a manner that they can be easily used by the restaurant’s manager and staff.

Note: all phases will be modified for your specific needs. Phases are available in part or all inclusive on hourly or fixed bases.

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