re: #426 justaminute

I love menu changes. What I hate is picking what to drop off. Due to limited space in the walk-in and the freezers. We wanted to build a new restaurant but our employees have been with us a long time. We are lucky and we only average 2 or 3 days a week. We paid the restaurant and the lot behind it off in Jan. This is the fun part of our life.

I see the trick is to use 1 kind of food in 4 different recipes. Hell, we peel shrimp and I save the shells to use in soup and other bases.