FOOD QUALITY
Menu Uniqueness
MEMBERS
“Bring in guest chefs for a week, like a famous sushi chef from California, …. next week who has like six different restaurants around the world that are all Michelin winners. ...It's great and it's a draw.”
MANAGEMENT
“We plug and play seasonal wise how we figure out what goes on the menu though is during that 10 week.” “The ones that don't drop off we keep if it's seasonally appropriate.”
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