Guillermo Herrera On The Significance of Menu Engineering and Cost control
The Restaurant Times
NOVEMBER 18, 2021
I believe that in recent years, my experience is focused on the development of new food and beverage businesses, that is, the structuring of the entire service unit on different fronts. At Colsubsidio, we operate about 100 food and beverage outlets serving different markets. I think there are some important advantages.
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