Prepare to please
Provide a range of portion sizes on the menu so guests can match their order to their appetite.
Cook dishes only on demand, or use past orders to forecast proper amounts.
Let guests choose their own sauces and side dishes so they won’t leave foods they dislike on the plate. Train and mentor staff to avoid recipe and cooking mistakes and to follow serving size guidelines.
Getting More From Less
Spent cooking oil
Partner with a vendor who can equip your kitchen to trap spent grease and cooking oil, schedule pickups, and haul it away to repurpose it as biofuel or a supplement for animal feed.
Fruit Vegetables & Herbs
Protein and cheese