1. Marketing
1.1. Guests
1.1.1. Guest Services
1.1.1.1. Best Quality
1.1.1.1.1. Friendly Service
1.1.2. Guest Recognition
1.1.2.1. Customer Relation
1.2. Press Release
1.2.1. Featured Articles
1.2.2. Influencers
1.2.2.1. Bloggers
1.2.2.2. Promoters
1.2.2.3. Religion Leaders
1.3. Social Media
1.3.1. GMB
1.3.2. Twitter
1.3.3. Facebook Page
1.3.4. Tripadvisor
1.4. Weekly Activities
1.4.1. Half Price Night
1.4.2. Karaoke
1.4.3. Meet Up Place
1.4.4. Student Night
1.5. Website
1.5.1. Restaurant
1.5.1.1. Eat In
1.5.1.2. Deliveries
1.5.1.3. Reservations
1.5.2. Club
1.5.3. Online Ordering
2. Reports
2.1. Profit & Loss
2.1.1. Restaurant & Bar
2.1.2. Clubbing
2.2. Turnovers
2.2.1. Sales Percentages
3. Operations
3.1. Food Production
3.1.1. Recordings
3.1.1.1. Temperatures
3.1.1.1.1. Fridges
3.1.1.1.2. Freezers
3.1.1.2. Foods
3.1.1.2.1. Labels
3.2. Sanitation
3.2.1. Food Standards Agency
3.2.1.1. Anytime Now
3.2.1.2. Put The Book In Order
3.3. Services
3.3.1. Restaurant
3.3.1.1. Eat In
3.3.1.1.1. Weekly Covers
3.3.1.2. Deliveries
3.3.1.2.1. Daily Target
3.3.1.3. Special Events
3.3.2. Bar
3.3.3. Clubbing
3.3.4. Functions
3.3.4.1. How Many
3.3.4.1.1. Per Month
3.4. Recruiting & Staffing
3.4.1. Time sheet
3.5. Stock Control
3.5.1. Supplier
3.5.1.1. Alternate Supplier
3.5.2. Who Orders?
3.5.3. Storage Space
3.5.3.1. Storage Amount
3.5.3.2. How To Record It
3.5.3.2.1. The Cost / Profit Of it
4. The Menu
4.1. The Design
4.1.1. Printable
4.1.2. Options
4.1.2.1. Kids Menu
4.1.2.2. Drink Menu
4.1.2.3. Normal Menu
4.1.2.4. Special Menu
4.2. Items
4.2.1. Highest Sales
4.2.2. Highest Contribution Margins
5. Decoration
5.1. Inside
5.1.1. Colours
5.1.1.1. Eating Area
5.1.1.1.1. Colours
5.1.1.1.2. Plants
5.1.1.2. Bar
5.1.1.2.1. Colours
5.1.2. Background Music
5.1.3. Lighting
5.2. Outside
5.2.1. Signs
5.2.2. Screens