would love to have input (any and all comments and advice) on my Table d'Hote question.
I am revamping my website and rethinking the cooking & menus I currently offer and would like to know how you all do it. What kind of menus (French, English, whatever) do you offer, are they limited to certain days of the week or season, is it at the family table ( do you eat with them or not), what kind of pricing and how many courses, is wine included and if so, is it table wine (vrac) or top notch bottles? And finally, what is working for you and what has not?
thanks so much for any and all guidance you can offer. I am trying to decide whether or not to continue and if so in what vein...my style or truly going away from what I do!
thanks loads, Natalie