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ANSWER THE FOLLOWING QUESTIONS WITH THOROUGH EXPLANATION and GIVE OPINIONS TO THE PARAGRAPH!

1. If you use a piece of kitchen equipment for one function, it is worth buying and taking up the space you do not have to use. You stated within your answer, One strategy might be to allocate more space to the dining room and less to food storage and production, as well as beverage production and service. Depending on the size of your menu, reducing the size of your production and service areas would be a great idea, but what will you do about storage if you are taking additional space for your dining room? Storing dry ingredients and paper goods used by the waitstaff for individuals taking their leftovers home. You would also have to check to see the maximum occupancy within the dining room. If the Fire Marshall states that you can have 100 people in your restaurant, and you move tables around so that you can seat 125 people now and get caught having more people, then you should expect a hefty fine. To evolve, you might want to check and see if you can place tables on a patio area to increase the restaurant's seating.

2. Food storage should not take up much of your space because you want to be constantly moving food in and out. The prep area should be in a separate area from where the cooking is taking place because that usually involves uncooked items that you do not want to cause contamination to cooked food. Dining space should be your largest area since that is where the money comes from. Aisle space, fire regulations, and ADA laws will determine the capacity of the seating area. Having enough space for each guest is also essential. For a hotel, the minimum amount should be 15'-18' of space per customer. With a beverage area, it is important to know that not only will customers be sitting, but they will also be standing, usually by the back side of the barstools. Leaving a strip 3 1/2 feet to 4 feet wide and 2 more feet for the barstool will be important for servers to get around people without having them have to move out of the way. The width between the barstools and the tables needs to be enough so that when someone gets off their chair, they don't hit another customer (Webstraunt Store, n.d.). The fewer items you have bolted down in your restaurant, the more flexible you can be when demand changes, and the better. You may find that your bar area is very popular and you need more standing room. Liquor sales are very profitable, so having that extra space to grow will be crucial. If the tables and booths are not bolted down to where they cannot be moved, you have that flexibility.

3. The method of developing a menu concept is to first ask yourself what you want your restaurant to be known for. The best way is to use what you are good at. There you can begin the develop the flavor profile with supporting elements such as colors and texture that will deliver that promise. The goal is to keep it simple and memorable. Try to keep your menu under 32 items for optimal productivity and to minimize confusion and anxiety among your guests. Remember, guests prefer to make decisions within 120 seconds. Take this time to list out your desired menu and if it's too large begin to narrow it down. When you manage a restaurant one of the steps when changing a menu according to Walker, (2017), "is to create a desired menu the proper equipment must install with the appropriate design. The price is a major factor in the menu section"(Walker, 2017). secondly, developing a list of core ingredients and developing a menu and/or new, specific dishes and drinks can take a lot of trial and error. It's important to understand your concept and target market while working with flavors that will make customers be amazed. Investigate your supply chain which can help reduce risks by eliminating as many third parties as possible within the supply chain. When planning your menu list include a limited number of target suppliers including data on their company history any past product recalls, storage facilities, delivery logistics, and ones with an ethical working environment. Then build a list of two to three local butchers seafood suppliers and craft breweries.

4. Preparation is vital when trying to rollout menu changes. It is important the staff is educated on new menu items or changes such as: ingredients, presentation (plating), allergens, and price. To prepare for this, the first step is for the chef to create a recipe for new menu items. After the recipe is created, a use record should be created. A use record is a document that has a picture of what the item should look like, ingredients, and process for preparation. After this is created, the next step is for a food tasting to be held with both the front of house and back of house. At the food tasting, the chef will explain the details in the use record and information on the dish. After the tasting, the front of house manager will update the menus and POS (point of sale) for the new item. Some potential concerns that may arise are lack of communication or lack of processes. A lack of communication can cause the staff to not understand the ingredients in the dish. This can lead to false information that can, potentially, be fatal if a guest is allergic to ingredients in the dish. A lack of processes can cause the dish to not be prepared correctly. This can affect presentation and taste. To prevent both of these, it is important to follow the steps outlined above.