If I were in the restaurant industry I might experiment with my menu. Why not list all the ingredients in a dish? There's already a standard for this in prepared foods. Food tastes better when you think the ingredients are good for you.
-
I'd eliminate tipping and profit share a significant % (like 25%) with all employees (probably based on # of hrs worked that week). Solves scheduling problems, turnover, other employees will tell lazier ones to GTFO, and tipping problem solved.
