imagine opening your moms phone and seeing this text from a nigga

harddd yo y’all are supportive real s***

my dad could say what he wants

What market are you in? Gotta menu build based on the locale, imo

from a nigga that ain’t ya daddy 😰

why u not givin me a taste and wanna talk bout my daddy instead???

a lot of business men come here it’s inside the hotel, they film a lot of movies for the Hallmark channel here as well so like middle aged well off white people and their kids, occasionally s***workers

NEED CALIMARI FOR STARTER

there’s also a steakhouse on the same property as us, so i kinda tried my hardest to compare the menus and have us server what they dont have

from the moment my guy DS2 mentioned it i been brainstorming seafood calamari a good idea

pause

FRIED BRUSSEL SPROUTS THOOOOOOOOOOOOO

Add some nachos please

it’s not super hard to write a menu but when you don’t have an infinite budget and it’s also not “fine dining” you have to make the right decisions on what to make fresh and what to order in frozen

yea drop chips and salsa for loaded nachos for sure

need some fish for main, halibut or smnth

good idea since we already had basically loaded nachos on the last menu that was trash because they were in tator tots for some reason and they called them “tot-chos” s*** ain’t even a catchy name

Congratulations first of all

Menu look fire i would definitely come and f*** some s*** up

def going salmon and looking into fried brussels sprouts since you said it, i’ve never had them before

thank you bro

Lmaoooo, is this New Hampshire 😂

I do not know s*** about running a restaurant or menu building. As a customer, I think the best places are ones where their menu has cohesion and the food is fresh.

Like you cannot just fill a menu with a bunch of styles of food or customer’s may think “they just putting anything on to make everyone happy”. A menu with identify gives customers confidence in the food before they order it.

Select items that resonate with your area (for example, I am in St. Louis so a hotel restaurant should probably have some kind of take on toasted ravioli as an appetizer - chef can determine how low/upscale they want to make it).

And, at the end of the day, if the food is not fresh then everyone can tell.

Close, connecticut lmaoo, and i feel you 100%. that was my biggest thing making sure my menu wasn’t all over the place and was at least kind of cohesive while still having variety

what i have now is already a major upgrade they were down bad, i was cooking a burger and a regular who always gets coffee only came in and was like “what the hell it smells good in here it’s never smelled good”