I Run a non-profit agency kitchen which provides culinary training to to individuals with needs and drug issues. Well the state of pa just passed the new budget which resulted in my kitchen losing $400,000 in funding. Needless to say we had to eliminate the training part of the cafe, and begin operations as an profit cafe. Total menu change, now I have only a staff of 2 full time cooks and 1 part time prep/ utility and a cashier. Has anyone gone through any huge changes like this? We provide breakfast and lunch service cafe style. Any suggestions on websites for menu designs for such a small staff?