As a restaurant owner, it isn't always easy to go through your menu and pare things down. You might discover that there are things available that shouldn't be there, or that some of your most favorite dishes don't resonate well with the public. Unfortunately, when it comes to menu creation, there is a science behind the madness. I learned this the hard way after my menu fell flat with customers for several years. My blog talks all about my journey as a restauranteur, so that you can learn from my personal mistakes and successes. After all, you wouldn't want to deal with unhappy customers, would you?