I have been reading through the comments here for a few years and have been definately blown away with some of the experience on this forum. I have decided to throw in my info here and see what kind of help or ideas i can get.
I have a 38 seat restaurant. Our sales are around 750-1000 a day in slow season and 2000-3000 in the busy season (4 months).
I have 6 burners, oven, flattop, and fryer in a very small kitchen that i do the prep and dishes in as well.
I have 1 server during the day and one at night (friday and saturday i have 2 at night). in the slow season, 2 every night of busy
As far as menu goes what are your suggestions on size. Ive had huge and ive had small but big boat big waves, small boat small waves. big boat more money, small boat small money as well. should i focus on entrees? or burgers and wraps? etc.
Should i have a dumbed down menu and pay cooks less or complicated and pay more?
my bills average about $20 CAD per head. should i shoot for volume or higher average?
Anyway. Ive had chefs here that told me a bunch of promises and gimicks, Im looking for some experienced folks on here to throw some ideas around.