Provenance is marketing only when it is true every Tuesday, not only on launch weekend.
Partners not one-offs
Negotiate backup supply and quality tolerances in writing. Taste panels beat price sheets for repeat guests.
Menu honesty
If an ingredient is seasonal, say it on the board and the website together. Staff should use the same language guests read online.
What to show online
Post set menus, minimums, and lead times for events. Pair photos with captions that name the supplier when you have permission — verification builds premium pricing.
Note
Food safety and labelling rules apply; follow NAFDAC guidance for packaged goods.