A new project has us working with some ideas from the shelf. For years we have carried around, tweaked, evolved and cooked with 12 courses in mind. The number 12 resonates with me and it has kept us in some check as we developed menus. Often times I push to flex the size of the menu and it grows to 15 or more courses. When I do this, the amount of food for the diner becomes to much.
What I like about our model is it gives us a format to fill in delicious interchangeable parts. We create a choose your own adventure for ourselves that constantly evolves. Time to dive in and start exploring what the mind, market and model can bring together.