ON the Way to serve zabiha

Hey all Salaam (May the peace with you),
                                  Have you ever thought of owning a restaurant and going through the challenges of the "food business". One of the hardest business is the restaurant business that requires a lot of hard work and hard working ethics. It involves patience and perseverance as well as a tons of tolerance because whoever would eat your food would give you an expert opinion about the salt and pepper and also will give you the recipe to make the food better.
                                 Taj cuisine is going through all of the stuff mentioned above and more. The first day when the guests were invited it was a scene to remember. Too many guests and a few to cook or make food. Most of the people were standing in and around the cooking/prepping area (as it was a circus no one has seen before)...can you imagine you are cooking for the first time for many people and they all standing watching you messing up the food and afterwards they give the advice about all of the bad things happened as if they did not know that it was a taste test and a trial time and things were not to a level and they were the only peole we could feed.
                                 Menu has been in developing stage and we welcome the feed back. Burgers and kababs are good and ready to roll, other stuff is in the process. Many people come in just to find mistakes and we would ask them if they focus on the feedback instead of just negativity.
                                 I forgot to mention that most of the people think and come prepare for the freebee instead of a mind set that the new business need their support and they should think about paying ( and insist paying) for the services and avoid "Mufta".
                                 Meat is Zabiha and quality is excellent, and doubts about meat do not exist.