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First you have to have your service staff on the same page as the kitchen. They after all are the ones who can sell your product. Detailed five minute taste panels with the staff is a good way to let the service staff in on your new dish and how you wish them to sell it. Make the dish into amuse bouche (sp?) for a week to follow your customers response, and check the plates as they come back into the kitchen. A "Twist" as you put it is more about educating your clients on the seasons, If you prepare your duck breast with an orange gastric, but oranges are out of season and the quince or persimmons are at the peak of flavor you would want to use these items. large baskets of seasonal items at the entry way or using the theme as a chefs menu may attract customers to try something new
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