Performance will be evaluated based on food sales and menu performance, culinary labor, food cost, inventory accuracy and variance, waste and yield management, food quality and consistency, ticket times, guest sentiment related to food, kitchen staffing and retention, and cleanliness and food-safety execution. Drawing on her experience creating community through Finca to Filter, Kayla envisioned a space where guests could discover new wines, gather with friends, and enjoy memorable experiences in a relaxed, inviting atmosphere.