The customer base for restaurants is much more diversified these days. If you were a regional manager of a small chain of restaurants how would you respond to the following questions?
What factors would you need to consider when planning your menu versus a small individually owned eatery?
How would you want to describe the items on the menu? What marketing or promotional ideas would you apply and why?
You have just a list of ingredients for the customer to put together in whichever way they want on your menu. How does this menu affect service?
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