4 ms·

If you can make it work without driving up the inventory cost, then fair enough. But it's still annoying to have to go through 4 pages just to see the entire me

If you can make it work without driving up the inventory cost, then fair enough. But it's still annoying to have to go through 4 pages just to see the entire menu. I want 4-5 different plates or so to choose between for the main course. If the restaurant is any good, I'll be fine with a Fish, Cow, Chicken, Vegetarian dish, and the chef can make what is fitting for the season and current availability of produce. Some of the best meals I've had there wasn't even a choice. I really don't go to restaurants to research the difference between 4 similar but not identical dishes. I want to pay someone to know how to make a really good meal, and make it perfectly for me.

marak830 8y ago
As a chef, these are the sort of preferences we in general have as well. My current menu is 4 entrees, 4 mains and 4 desserts(lunch changes weekly), same for dinner. The slight variations we have are gastronomic menu (a small portion of each dish), a plates menu (set courses) or a standard pick what you want to order and pay for a full sized your probably useto. Edit to add: This is so that we can concentrate on the meal. Each section only creates 8 actual dishes(for lunch), 4 are off the dinner menu and are quite rare to see ordered (due to cost difference from lunch), but those 4 lunch menu items I can spend a lot of time focusing on. Yes I might send 50-100 meals in one service, but if they are the same 4, I can create something of very high quality and consistent across the entire service.