However, expectations are just as high as they were in the mid-80's. The clients want freshness, quality, service and creativity. With decor, stick to the planned budget. It is very easy to add 'just one more thing' and overspend the budget. The most common error in job costing is underestimating labor.
Guests eat more in brightly lit, colorfully decorated surroundings.
Oktoberfest - German beer, bratwurst, weinerschnitzel, apple streudel, etc. Halloween - hot dogs, hot cider with cinnamon, hot cocoa, toffee apples, pumpkin bread, etc. Ethnic Cuisines - all ethnic cuisines have a low end and a high end. Forget sweet and sour shrimp, serve lo mein and stir fry. Serve spaghetti instead of veal scallopini.