This conversation involves a discussion about a restaurant's menu, particularly focusing on the variety and quantity of dishes offered. The restaurant specializes in katsu, including sirloin katsu, cheese katsu, shrimp katsu curry, and more. There's debate about whether to reduce the extensive menu to just three items. The boss is hesitant due to concerns about losing customers, but there's a suggestion to focus on the popular items, like cheese katsu and sirloin katsu, and maintain the curry menu. Ultimately, the conversation results in an agreement to keep only three menus while retaining the curry option.
Sure, here are the key facts extracted from the provided text:
1. The main menu of the restaurant includes items like sirloin katsu, cheese katsu, and shrimp katsu curry.
2. The boss sells pork cutlet, using over 50% of the unit price as material value.
3. The prices of the menu items are mentioned, e.g., sirloin katsu costs 7,000 won, and cheese katsu costs 8,000 won.
4. There is discussion about the quality of ingredients being important to the restaurant.
5. There was a year-long debate about raising the price by 500 won.
6. The preference for Korean pork cutlet over Japanese pork cutlet is mentioned.
7. There's a mention of using pure lean meat and doing everything by hand in food preparation.
8. The menu reduction is discussed, aiming to reduce from 21 menus to 3.
9. Specific details about the limitations of certain menu items, like only making 8 cheese katsu per day, are mentioned.
10. The importance of concentrating the menu and concerns about having too many menus are discussed.
11. Negotiations about keeping the curry menu as one of the three main menus.
12. A guarantee is offered regarding the menu reduction.
13. A mention of business practices and how they affect sales.
14. Finally, an agreement is reached to keep two cheese and sirloin cut menus and add curry.
Please note that these facts are presented in the order they appear in the text.