hello there, I'm a line cook in a small restaurant that is suppose to be a bistro. We have 4 different menu depending on the day and the service. we are normally 2 in the kitchen on weekdays and two on the week-end in the low season. I was wondering if our menus are maybe too varied. We have 85 seat low-season and 120seat in high season, which gives us about 300 covers every shift.
The first one is the breakfast menu it has about 140 items, the week lunch menu another 120 main if we don't count the appetizers, the night menus which is about 175 items and then we have the week-end lunch menu which is about half of the week one, no table d'hôte and no appetizer.
Those menus sometimes add up because the breakfast menus finishes at 3h pm and the lunch one starts at 11h am so for about 4 hours every weekday we have a menu of about 260 mains and I was wondering is it normal to have such a wide menu or is it just us? Thanks
Trunks
The first one is the breakfast menu it has about 140 items, the week lunch menu another 120 main if we don't count the appetizers, the night menus which is about 175 items and then we have the week-end lunch menu which is about half of the week one, no table d'hôte and no appetizer.
Those menus sometimes add up because the breakfast menus finishes at 3h pm and the lunch one starts at 11h am so for about 4 hours every weekday we have a menu of about 260 mains and I was wondering is it normal to have such a wide menu or is it just us? Thanks
Trunks