Posts by blackwood

What do you believe makes a successful menu? What kinds of menus do you think are best, three-fold sheet menus or large on sided menus? What type of things do you think should be included in a menu? I would like to hear your thoughts!:)

Do you think that using organic foods in restaurants will be an upcoming trend? I would like to hear your thoughts on organically grown foods, their expense and whether they are worth using in todays food industry.

"Realistic planning and good advertising are the keys to running a successfully run catering enterprise" What are your views on this statement?