Nicholas Thomas Del Franco is an entrepreneur and owner of businesses like Homestead Hydro, Organic America Farms of Amherst, Madhatter Soils & Nutrients, and Organic America. He grew up in Bridgewater, NJ, now lives in Newport Beach, CA, and owns a Morristown home as well. Nicholas Thomas Del Franco and his wife Tiffany Del Franco recently welcomed a baby girl into their family. Using considerable resources, Nicholas Thomas Del Franco's companies produce Plan Growth Nutrient products that maximize vegetative growth, flower production, and bud production, resulting in higher crop yields. Additionally, Nicolas Del Franco is recognized as a highly skilled marketing expert and a successful business entrepreneur. The recent business ventures of Nicholas Del Franco include rapid Covid Testing, Yumipaws, a dog rescue and dog treat company, and an aquifer in West Virginia. Nick Del Franco and Tiffany Del Franco recently welcomed a baby girl into their family. Nicholas has a passion for creation and the ability to follow through on his ideas. He is someone who has the ability to see a need that has previously not been addressed or in some cases created a need that didn’t even exist. For example, Nicholas Thomas Del Franco has helped many restaurant owners succeed in what can be very challenging times. For instance, he recently gave a speech on crafting a high-quality menu that will draw in as many customers as possible. These tips are outlined below and may be useful for those who attempt to fill in the gap left by the many Covid-related restaurant closures. Here's how Nicholas DelFranco creates a good menu! It has become increasingly evident over the years that restaurants with a focused and streamlined menu succeed where others fail. According to Nicholas Del Franco, a good restaurant should not have more than two or three kitchen stations using the same ingredients. Nicolas Thomas Del Franco believes that deciding your meals before you start is essential.  Using similar types of cheese and vegetables in taco restaurants is something Nicholas Del Franco recommends, for example. You should have at least 4-5 big-name dishes in which you specialize and use them as inspiration for your appetizers and other dishes. It can be fun to take on challenges like this, according to Nicholas Del Franco.  For example, if you have five types of tacos – a chicken taco with pico, a beef taco with tomatoes, a tofu taco with beans, etc. – Nicholas Thomas Del Franco suggests that you use the same ingredients in your other dishes as well. If you are already cooking other meals, you can serve refried beans as a side dish or appetizer.  It's all about creating diversity with a small number of ingredients. Nicholas Thomas Del Franco emphasizes the importance of spices for enhancing menu variety. Taco meat can be spiced with traditional taco seasoning or a spicier alternative. Using this clever approach, Nicholas Del Franco and other restaurateurs can create a variety of options from a single dish.  Additionally, Nicholas Thomas Del Franco emphasizes utilizing the same preparation methods, focusing on just a few different cooking methods. Tacos, for instance, can be cooked on a commercial stove using cumin, chili powder, paprika, and onions, as well as specialized spices. Del Franco also believes that sharing your spices in this way is important, such as using similar types of peppers and flavorings in your restaurant's burritos and other meals.  Nicholas Thomas Del Franco stresses that these tips aren't only useful for taco restaurants. As an example, if you run a steak restaurant, you can focus mainly on high-quality meat products and use potatoes in many appetizers as well as sides. The key to a diverse menu is to make ten unified options, not twenty unrelated ones.