Business Proposal for The Swamp Sports Bar and Grill3
In order to give the best quality service at The Swamp, each employee will have to beServSafe Certified. Along with being ServSafe Certified for alcohol, our bartenders will be certi-fied and licensed by the SF School of Bartending. Our head chef and other cooks within our kitchen will be well trained on all items on the menu and also be up to date on the importance of sanitation and safety in the kitchen. Our wait staff will all provide attentive service to ensure thatevery customer that enters The Swamp stays satisfied.
The food served at The Swamp will be Mexican-American bar food. The menu will pro-vide the following as main entrees: quesadillas, tacos, enchiladas, burritos, chili rellenos, and fa- jitas. Each guest will be able to choose between pollo, carne asada, carnitas, chili verde, queso,fish (Tilapia) or fresh vegetables. For the tacos, the guests can choose either a hard or soft-shell.Unless the customer orders an item a la carte, each entrée will be served with rice and beans.The customer will also be able to choose between black beans, pinto beans and refried beans.All entrée items will also be served with a variety of fresh vegetables, sour cream and salsa. Asan appetizer to the meal, the guests may choose from a variety of starters like our taquitos, sopasor ensaladas. The primary sopas will be the pozole, menudo, tortilla and sweet corn. Before re-ceiving the main dish, our customers will enjoy chips and freshly made salsa. Chips can also bean appetizer before the main meal if the customer wants to eat them with guacamole. The menuis subject to change depending on the availability of the resources. We have to carry enoughkitchen staff to be able to ensure speedy and quality food service without getting orders backed