Menus

How do you highlight profitable dishes?

The dish with margin that the floor already recommends goes to the top of its category, with a photo and a price. An empty badge does not highlight it if the guest cannot tell what it is. Ask the kitchen for two or three dishes that leave margin and can be served without notice. The miss is starring a dish that runs out on the first shift and leaving it at the top all day. Those dishes sit first in their block, with the venue's photo and the price beside it.

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