We have standardized as much of the “base” menu as possible between the locations, but there are differences because all our kitchens are different sizes and have different equipment. For example, we don’t have room for a pizza oven in Portland, but Freeport and Auburn have pizza ovens because they have the space. This means we can’t offer pizza or quesadillas in Portland, but we do offer them in Freeport and Auburn. We also let the chefs in each location be creative with the seasonal menus, so those menus vary between locations. This gives the chefs an opportunity to show-off and be creative, which adds some variety to our food.