You are the Head Chef of a busy caf within the Blue Healer Hotel and Spa. Apart from you and the owner, there is a full-time chef (Navneet), two sou chefs (Chris and Alicia), two part-time kitchen porters (Josh and Carla) and casual wait staff employed. The casual wait staff are from the local area and are mostly university students or high school students working part-time shifts. The team is tight knit and work well together. The caf serves many healthy dishes as well as vegetarian and vegan dishes as the customer demographic is generally health-conscious university students and young locals from the area. The caf is open from 6am to 2pm seven days per week. The caf is a medium to large size with seating for 20pax inside and an alfresco dining area that currently seats 30pax but you could move tables from inside to have a maximum of 50pax for alfresco dining if needed. You have been asked by the owner to develop food production plans for the following scenarios: The owner wants to try an evening service and is planning to open for dinner next Friday night to determine if they should commence dinner service. You