1

Lesson 1: Business Plan & Key Numbers

2

Lesson 2: Feasibility Study

3

Lesson 3: Critical Path

4

Action Step

1

Designing & Optimizing Menu

2

Lesson 1: Competitor Analysis

3

Lesson 2: Development & Testing

4

Lesson 3: Recipe Master Sheet

5

Action Step

1

Lesson 1: Food Cost part 1

2

Lesson 2: Food Cost part 2

3

Download Costing Sheet

1

Lesson 1: Restaurant Inventory Management

2

Lesson 2: Inventory Management Excel Sheet

3

Lesson 3: 10 Tips & Best Practices

4

Lesson 4: 6 Steps to Bar Inventory

5

Lesson 5: 15 Steps to Food Inventory

6

Lesson 6: Finalizing Your Menu

7

Attachment: Stocking Your Restaurant

8

Attachment: Inventory Excel Sheet

1

Lesson 1: Evaluate Restaurant Space

2

Lesson 2: Restaurant Space Bonus

3

Lesson 3: Kitchen & Interior Design

4

Attachment: Property Evaluation Checklist

5

Attachment: Lighting Published Study

1

Lesson 1: Human Resources

2

Lesson 2: 10 Steps to Service

3

Lesson 3: Flip A Complaint

4

Attachments

1

Lesson 1: Importance and Set Up

1

Lesson 1: Writing a Marketing Plan

2

Lesson 2: Marketing – Part 1

3

Lesson 3: Marketing – Part 2

1

Lesson 1: Hygiene Monitoring

2

Attachments