Hello Mr. Min,

As per your suggestion, we have submitted the following proposals that could save our Tavern some money without impacting negatively on food quality or the overall guest experience. We have also thrown in some marketing and investment ideas that are not classified as "cost" cutting but would surely enhanse the revenue potential for our house

--Stop covering our tray stands with napkins. We estimate that over 70 napkins a night are used @ .34/unit. We save over $20 a night.

--Stop disposal of the sweet potato muffins at the end of the night. Save the muffins and bring back the Bread Pudding dessert derived from stale muffins. The muffins cost .22/unit ; about 3 muffins will constitude a bread pudding dessert at $4.00. Estimate a net gain of, at least, 40 units sold per night for extra $140 for the house.

--Set up a cider stand opposite the Tavern near the bus stop. Cider for sale with our menu. Invite CW bus drivers to Cambells Tavern with free brunch vouchers so they will become enthusiastic about our Tavern and introduce it to our guests on the bus.

--Our emergency generator does not power our kitchen exhaust fans as the original plans called for. No power---no food---no service---no money! Modify the generator so that it can power the fans---then we can stay open in a power failure. Estimate we routinely forfeit , at least, two days out of the year due to power failures. 300 covers a night @ $30 = $9000 @ two nights a year for about $20000 in loss revenue per year.

--We use over 5 dozen candles a night. The candles cost over $10 a box at a nightly cost of over $50. We could cut that cost in half by lighting the rooms just prior to seating the guests rather than up to 45minutes in advance. If the candle is less than have burned save the stub for the next day. It is standard operating procedures now to throw out all the used candles every night and start with new the next evening. Estimate we could save over $30 a night.

--Invite Hans Schadler to our kitchen to help guide us toward more attractive entrees.

--Invert the seating order by starting upstairs at 5:30 and downstairs at 6:00pm. With this adjustment our 9 downstair servers could punch in at 5:00pm rather than the current 4:00pm. Over $30 in labor cost saved per work day.

***Institute these measure for net gain of over $20k per year for our house.