I just finished costing out each product on my new menu- took all day. The hubby (always marry someone with skills you don't have- he's a computer programmer by trade, though he runs the front of house/dining room & bar of the restaurant) is building a data base for it to speed up the process in the future. Even neo-Luddite that I am sees the sense in that. So no real post today. I still have to cost out all 43 dishes. Yes, I'm crazy and get bored easily. 4 food menus a year each with 43 items, though 4 go from menu to menu. Then 2 beer & wine menus a year- 40 microbrews & imports and 87 wines- 1/3 by the glass- on the new just 2 week old beverage menu.
I'll post in the morning. I'm off to shave, shower, etc.... Goodnight all.
"To Dine well is to Live well."-unknown. "Never doubt that the arts of food and conversation go hand in hand." "Chefs need a sense of humor. After all, what other art form, when done perfectly, is guaranteed to turn to shit after 24 hours."-Chef Shevek
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