A native of Bridgewater, New Jersey, Nicolas Del Franco now lives in Newport Beach, California, and has a home in Morristown, New Jersey, as well. The founder of many companies, Nicholas Del Franco, is a professional business entrepreneur. There are a variety of businesses he is involved in, including farming, dog food, nutrients, and business consulting. Using significant resources, Nicholas Del Franco's companies produce organic fertilizers that boost vegetative, flower, and bud growth for higher-value crops. Additionally, he is highly skilled in marketing and business development. Nick has recently expanded his business portfolio to include Covid Testing, a dog rescue and dog treat company, as well as a business consulting business. Aside from that, Nick invests in Hollywood and movies. Franchises of pizzerias are also owned by him. As a graduate of Bridgewater Raritan High School in Bridgewater, NJ, Nicolas Del Franco holds a master's degree in international business from Lynn University Boca Raton, Florida. In these challenging times, Nicholas Del Franco has helped many restaurant owners succeed. During a recent speech, he discussed the importance of creating a high-quality menu that will attract as many customers as possible. For those seeking to fill in the gap left by the closures of Covid-related restaurants, the following tips may be helpful.  Here's how Nicholas DelFranco creates a great menu  Restaurants with focused and streamlined menus have increasingly succeeded where others have failed over the years. It is Nicholas Del Franco's opinion that a good restaurant should have no more than two or three different kitchen stations that use many of the same ingredients. Prior to beginning to prepare your meal, Nicholas Del Franco believes it is essential to decide what you are going to eat.  As an example, Nicholas Del Franco points out that taco restaurants should use the same types of meats and toppings in most of their meals, such as cheeses and various vegetables. Choose at least four big-name dishes that you specialize in and use them in your appetizers and other dishes. Del Franco finds this to be an enjoyable challenge.  Nicholas Del Franco states that your other dishes should include many of the same ingredients if you have five different types of tacos – such as chicken tacos with pico, beef tacos with tomatoes, tofu tacos with beans, etc. Refried beans, for example, are a great side dish or appetizer since you already use beans for other meals.  Diversity can be achieved using only a few ingredients. To increase menu diversity, Nicholas Del Franco emphasizes the importance of spices. A spicy alternative to taco seasoning can be used to spice taco meat, for example. Using this clever approach, Nicholas Del Franco and other restaurateurs are able to create a wide variety of options for the same dish.  Nicholas Del Franco also emphasizes following the same preparation techniques, focusing on just a few different cooking methods. Using a commercial stove, for example, will allow you to cook your taco meat with cumin, chili powder, paprika, and onions, while adding your specialized spices. Additionally, Nicholas Del Franco believes it's important to share spices in this manner, such as peppers and flavorings that are similar for burritos and other restaurant meals.  It's important to remember that these tips are not just relevant for taco restaurants, Nicholas Del Franco explains. A steak restaurant, for instance, can focus on high-quality meats and make use of potatoes – whether baked, mashed, or fried – in many appetizers as well as a side dish. Diversity isn't about making 20 unrelated dishes, it's about making 10 unified ones.