SeamusMcFly
Senior Member
- Joined
- Apr 3, 2008
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The chef is there to cook for your private dinner parties. I'd imagine each party could cost upwards of tens of thousands of dollars.
Isn't it the same chef who operates/owns the private restaurant and the open to the public one below? My goodness, I'd hate to think you'd operate two separate kitchens with dedicated kitchen staff for both. Just prioritize the upstairs food. For those posh dinner parties, staff server folks for those.
But, not having millions of dollars at my disposal, I might be thinking a bit too practically. Profit wise for the operator, my idea sounds much more enticing however.