DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY
Culinary Cues
JANUARY 20, 2024
There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. The most rewarding meals should include an appetizer, entrée, and dessert. Not necessary!
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