I am opening a scotch lounge and would like to serve tapas to guests. While the food is not the main attraction, everything about this place is going to be high class and I need a small plate menu to match. The place when full will hold 100 people.
I need a chef to create the menu and in turn design a kitchen that can handle the menu and the crowd efficiently and with as small staff as possible.
Sorry if this is very vague, I do not have much experience in the kitchen aspect of the business, but would like to incorporate it into my new liquor venture, which has been very successful in the past.
If you have any questions please feel free to ask and I will do my best to answer.
Thanks in advance!