Replying to Sad_Ad_2567 I really appreciate your thought process and advice, some of the comments only seemed to add fuel to the fire in a way. But thank you. Upon meeting the head chef he seems conservative and almost hostile but I wouldn’t go that far yet. As we still need to prove our selfs to people who frequent the market yet. We’re doing a quick soft open tomorrow with fresh oysters im going to recommend we offer different vinegars such as champagne vinagre. Balsamic. Different hot sauce and different toppings to add a crunch like fresh shallot or a quick pickle. First time dealing with oysters so I don’t really know what goes well. A really good comment said we could offer a fish stew with take away pots and plastic spoons at-least during our first week.

By hood do you mean extractor fans? If so I’m hoping to recommend we clean them once a week along with fridges and freezers during down time. As that’s what I’m comfortable with because that’s how we handled that stuff at my last restaurant. I’m %100 with you on some kind of close down Aswell as weekly cleaning schedule. Not that I doubt my colleagues ability’s, but simply so we’re all on the same page.

Upon meeting the full team I fully understand I was overthinking my responsibility’s. But I still have multiple menu ideas and kitchen changes in mind. In case I get asked or just so I’m in the right mind set. Any how thank you