Time
90–120 minutes
Volume 1 and The Kitchen · 6 focused sessions
Build a Practical Honky-Tonk Food Program
Create a smaller, safer, more measurable food program that supports the room instead of overwhelming it.
A focused menu with pricing, production, allergen, temperature, and waste controls
Who it is for
Owners, managers, cooks, and food-truck operators
Have this ready
Expected sales, ingredient costs, available equipment, staffing, and local requirements
1
Connect food to the venue promise
Clarify what the menu should do for guest experience, length of stay, and reputation.
2
Choose a focused menu
Limit the program to items the kitchen can execute consistently during the room’s real rush.
3
Price from actual cost
Calculate ingredient and portion cost before setting or revising menu prices.
4
Plan production
Translate expected covers into prep quantities and service-ready batches.
5
Document allergens and temperatures
Create records that support consistent communication and safer operations.
6
Track waste and adjust
Record spoilage and overproduction, then change purchasing or prep levels.
Next suggested path: Turn a Slow Night Into a Named Night →