What's Happening in Your Kitchen?

We try to produce just, i you no, avoid any sort of unnecessary cost. We've actually been training our staff to be a bit more all round it in the kitchen. So we're bery sad if our general waste is so anything we can say if it goesnor re staff reg and we eat it. If asave was just a sefen o ther hosting as well, we do provide food for or our staff as well. Be more minimums everywhere possible that we can. It's very easy to lose money in this business, and so if you want to stay alive, you do have to be smart. There's only so many tricks and of the trade you can kind