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Chef as master of the kitchen has the full authority to manage menu engineering and the manager is mere audience and critique of the menu display ( taste and presentation).
From my personal international experiences I can say that the best results are produced when both professional figures take a sit around a table and start to discuss about the MENU in order to overtake all missunderstandings and create the best results ever, because on one hand Chef doesn't pay attention about the raw materials prices or customers preferences and on the other hand the restaurant manager is too much obsessed by cutting costs and doesn't have a proper understanding of cooking.
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