As a few of you know, I am now running a kitchen that serves two restaurants, one, a casual, poolside lunch spot, the other a fine dining restaurant.
We have just had our opening for the lunch restaurant, and it has worked out great, the owners love my new menu, and so are our customers.
I am now focusing on the fine dining dinner menu. I have created a good menu, and the owners thinks its good, just need to implement it.
So my problem now is, she keeps changing the fracking menu, the wording and layouts, kinda looks like a child wrote it,
"Fantastic" "Delightful" and "A Delicious" everywhere!
And the layout, I am trying to explain that as a chef, I am taught how to write a menu, the do's and don'ts. But they always know better.
And now I am told that they want to combine the menu, to make it one, for both the fine dining and the casual lunch spot.
How do i explain that you can't serve open sandwiches and wraps at night in a fine dining restaurant, or serve fine dining dishes on a deck by the pool. Also, they want to keep all the steaks, so my sirloin that is on the lunch menu, with fries and side salad, will be on the menu with the dinner sirloin, with whiskey-balsamic, braised root veg, and potato galette, and the basket bar snacks on a fine dining menu!
How do i explain to them?
They have been on board with all of my other ideas and recommendations about the hotel, but when it comes down to what i do best?
Anyone have this problem?
Thanks for hearing me out.