1. Marketing
1.1. Product
1.1.1. Packaging
1.1.2. Culinary
1.1.2.1. Recipe Management
1.1.2.2. Nutritional Compliance
1.1.2.3. Production
1.1.2.4. Food Safety
1.1.2.4.1. Labeling
1.1.2.4.2. HACCP
1.1.3. Supply Chain
1.1.3.1. EDI to source
1.1.3.2. Traceability
1.2. Placement
1.2.1. Site Selection
1.2.2. Destination
1.2.2.1. Catering
1.2.2.2. Delivery
1.2.2.3. Drive Through
1.2.2.4. Curbside
1.2.2.5. Dine In
1.2.2.6. Take out
1.2.3. Order Channel
1.2.3.1. Assisted
1.2.3.1.1. In person
1.2.3.1.2. Phone
1.2.3.1.3. Comm Systems
1.2.3.2. Self Order
1.2.3.2.1. Brand
1.2.3.2.2. Third Party
1.3. Promotion
1.3.1. Branding
1.3.2. Media & Advertising
1.3.2.1. Agency Management
1.3.2.2. Ad Funding
1.3.3. Guest Experience
1.3.3.1. Personalized Marketing
1.3.3.1.1. Digital Media
1.3.3.1.2. Segmentation
1.3.3.1.3. Loyalty & Rewards
1.3.3.2. Environmental on-prem
1.4. Price
1.4.1. Competitive Analysis
1.4.2. What market will bear
1.4.3. Margin
2. Sales
2.1. Payment
2.1.1. Methods
2.1.1.1. Currency Exchange
2.1.1.1.1. Cash
2.1.1.1.2. Credit
2.1.1.1.3. Stored Value
2.1.1.1.4. Digital Currency
2.1.1.1.5. Non-monetary
2.1.1.2. Value Compensation
2.1.1.2.1. Promo
2.1.1.2.2. Retention comps
2.1.1.2.3. EE comp
2.1.1.2.4. Loyalty Redemption
2.2. Sales Accounting
2.2.1. Order Itemization
2.2.2. Reporting/ Analysis
2.2.2.1. Operational
2.2.2.2. Financial
2.2.2.3. Marketing
2.2.3. GL