That sounds like a large shop!
I was class of '79 from a voc tech high school,
(the operative word there is "high", that's the '70's!)
Have you ever made crystallized mint?
I picked up this method on a trip to France;
Stretch cling film tightly over a dinner plate.
Spray lightly with vegelene.
Arrange leaves on plastic with a half inch spacing and press to stay put.
Spray the leaves generously with vegelene.
(Hold the plate over a trash bin to catch excess spray.)
Invert each leaf and spray again.
Dredge and toss the leaves in granulated sugar.
Shake excess sugar from the leaves and replace them on the cling film.
Nuke on high power for one minute, then repeat for 30 second intervals until the leaves begin to crystallize. When the leaves are firm enough, invert and continue until dried and crispy. It takes a total of 5 or 10 minutes.
It works well for lemon verbena, basil, even cilantro!
Check out the discussion on "What's for Dessert?"
I'm at a bed and breakfast with five rooms and dining rooms for dinner only to seat about 120 people. It's an old Victorian style house that's about 120 years old. It's been a restaurant for about 20 years. I've been here a couple of years.
I really like the chocolate banana garnish on the chiboust. It looks like pop art. Very "Roy Lichtenstein."
Do you have a pastry staff? How many seats in the restaurant?
How often do you change your menu?