Having an available seating under 10 is still a great way to cut costs not just on your fit out but also on the long-term costs of running your restaurant.
Design your restaurant space to give it a stunning and welcoming atmosphere.
The NVU’s are state-of-the-art, complying with health regulations.
The first trial NVU was tested in Seattle in July 20XX, receiving great response.
The meals cater for variety and are delivered fresh faster than other noodle-based products.
The meals are provided to the consumer initially through mobile Noodle Vending Units (NVU’s), which provide widespread point of sale coverage.
With so much competition in the food business industry today, it’ll all boil down to which restaurant serves the best food at the best price and at the best location possible.
Creativity and resourcefulness are key to making your restaurant business a success.
working on the fish station and the fryer at the same time. Pay attention to what appears in the kitchen’s trash cans so you know what’s being wasted.
This will help you keep your food costs under control.