La Grande Alliance Restaurant Francais

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…d day). 3.Number of meals prepared per day for lunch and for dinner. 4.Price of Raw Food 5.Where/How did patrons learn about the restaurant. What marketing material was used? 6.Price of competitor's meals 7.List of breakage 8.Number of customers per lunch and dinner per day 9.Size of parties 10.Hours worked of staff. 11.Track productivity of personnel to determine and/or forecast future needs. Monitor preparation time per dish and number of customers per waiter.