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@gillies
This is probably far too soon for where you're at but...
From a former chef's perspective - keep the food and drink simple. Don't overcomplicate things and fling a million options in your customer's faces.
Do a small amount of things, and ace them, instead of doing a million things in a mediocre way.
Don't be afraid to try new things and drop old ones.
Your staff will be happier, your budget will be happier and your customers will be happier.