One of the most important things that Gordon Ramsay does is pare down the menu to something that can be executed. Just because someone can cook a particular dish doesn't mean it should be on the menu. Some dishes should also be only as specials. Also, excessive food in the freezer means that things won't be as fresh as they could be. And you may have excess waste if you have to throw them out due to age or freezer damage.
How many people do you have including full and part time? What food do you do good so it gets a lot of repeat customers? Phở? Cháo? What? Have you gone away from the traditional pork and beef (you could end up changing the texture and flavor so people who know the traditional style don't like the food)? What is the price for, say, Phở and several other dishes (I want too get an idea of your pricing)?
How many people do you have including full and part time? What food do you do good so it gets a lot of repeat customers? Phở? Cháo? What? Have you gone away from the traditional pork and beef (you could end up changing the texture and flavor so people who know the traditional style don't like the food)? What is the price for, say, Phở and several other dishes (I want too get an idea of your pricing)?
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