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Colin Greensmith, Development Chef with Pallas Foods, discusses menu planning with Sharon Noonan
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Sharon Noonan talks to Pallas Foods Development Chef, Colin Greensmith, about the importance of menu planning for small cafes. In the interview Colin addresses the importance of practicalities and invites listeners to consider their menus in terms of size, the suitability of the kitchen and how well the menu satisfies the customer. He also addresses the issue of food wastage, use of ingredients, staff training and lots more.
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