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The mission is not only to have great tasting food, but have efficient and friendly service.Our dining environment is not only welcoming and sophisticated, it is unique in design, with walls on almost all sides that are constantly wet with running water and a lush jungle ceiling that will hang from above.
We have a full Mediterranean Honey bar for young adults and adults to enjoy drinks and music.
We also provide the value of flawless and creative staff at a “hip” location located on Sunset Strip with valet included.
Historically, if there is a dip in the general economy, the restaurant industry is usually effected far less that the overall economy.
To some degree this is because of people’s perception that food, regardless whether it is from the grocery or a restaurant is a fundamental necessity of life and spend accordingly.
Lily quickly mastered these and began experimenting with her own dishes.
The feedback from her family was always very positive.
For the last five years Lily has been the manager at a European restaurant with over .5 million in annual sales.
As mentioned earlier, Lily started cooking 20 years ago as a child in Greece.
On the Water will seek to earn 85% gross margins through an innovative setting, a wonderful menu, and an experienced restaurateur.
The Market On the Water will be targeting locals and tourists who are active restaurant seekers.