I'm semi retired but it gets boring. In my previous working life I did a lot of business development and consults.I still make myself available a few times a year on freelance gigs.
I've been engaged by a client who intends to buy a poorly performing but well located restaurant, revamp it with decor and menu, keep it less than a year and either sell it or close it down.He is seeking a short lease. Sort of like the latest retail trend of "pop up shops".
His menu idea revolves around dishes of small portions of different types on the one plate.sort of like maximized tasting plates. M