1. Marketing
1.1. Adverstiment
1.1.1. Flyers
1.1.2. Newsletter
1.1.3. Newspaper
1.1.4. Billboards
1.1.5. Placemates
1.1.6. Tv
1.1.7. Pop ups
1.2. Social Media
1.2.1. Facebook
1.2.2. Twitter
1.2.3. Instagram
1.2.4. Linkedin
1.2.5. Google +
1.2.6. Emails
2. Human Resource
2.1. Job Description
2.1.1. Cooks
2.1.1.1. Prep Cook
2.1.1.2. Line Cook
2.1.2. Manger/ Superviser
2.1.3. Team Lead
2.1.4. Inter/Extership
2.1.5. Office Manager
2.1.5.1. Payroll
2.1.5.1.1. Salary
2.1.5.1.2. Hourly
2.1.5.1.3. Temp / Cotangent
2.1.5.2. Taxes
2.1.5.3. Basic Accounting
2.1.5.3.1. Book Keeping
2.1.5.4. Shipment
2.1.5.4.1. Produce
2.1.5.4.2. Cleaning Material
2.1.5.4.3. Equiptment
2.2. Employees Handbook
2.3. Health Code/ Health & Safety
2.4. Hiring/ Firing
3. operation
3.1. Location
3.1.1. Muskegon
3.1.2. Safe
3.1.3. Development of the Area
3.1.4. Building
3.1.4.1. Office
3.1.4.2. Bathroom
3.1.4.3. Kitchen
3.1.4.3.1. Stove
3.1.4.3.2. Flattop
3.1.4.3.3. Standup Frig
3.1.4.3.4. Prep Table
3.1.4.4. Storage
3.1.4.4.1. Shelving
3.1.4.4.2. Dry Storage
3.1.4.4.3. Supply Closet
3.1.4.5. Walk-in Frige
3.1.4.6. Walk-In Freezer
3.1.4.7. Loading Docks
3.1.4.8. Front / Back Door
3.1.4.9. Dinning Area
3.1.4.10. Break Room
3.1.4.11. Employee Bathroom
3.2. Equipment
3.2.1. Cooking Appliances
3.2.2. Cleaning Supplies
3.2.3. Office Supplies
3.2.4. Dinning Supplies
3.2.4.1. Eating Utensils
3.2.4.2. Napkins
3.2.4.3. Placemates
3.2.5. Employees Supplies
3.2.5.1. Chef Coats
3.2.5.2. Name tages
3.2.5.3. Gloves
3.2.5.4. Hats
3.3. Selling
3.3.1. Food
3.3.1.1. Smoothies
3.3.1.1.1. Fruit
3.3.1.1.2. Fruit / Veg
3.3.1.1.3. Veg
3.3.1.2. Hotdogs
3.3.1.2.1. Chili dogs
3.3.1.2.2. Gourmet Dog
3.3.1.3. Burgers
3.3.1.3.1. Burger of the Day
3.3.1.3.2. Cheese Burger
3.3.1.3.3. Deluxe Burger
3.3.1.4. Soft Drinks
3.3.1.5. Fries
3.3.1.5.1. Chili
3.3.1.5.2. Chili Cheese
3.3.1.6. Combination
3.3.2. Store Marchadise
3.3.2.1. T Shirts
3.3.2.2. Hats
3.3.3. Competition
4. Finance
4.1. Account Payable
4.2. Accounts Receivable
4.3. Assets
4.4. Budget
4.4.1. Miscellaneous
4.4.2. Marketing Plan
4.5. Inventory
4.5.1. NP Items
4.5.2. Cleaning Material
4.5.3. Food
4.5.4. Restaurant Supplies
4.6. Payroll
4.6.1. Turnover
4.6.2. Retintion
4.6.3. Insurance
4.6.4. Withholding Tax
4.6.5. State/ city tax
4.7. Risk
4.7.1. Waste
4.7.2. Lawsuits
4.7.3. Accidents
4.7.3.1. Employees
4.7.3.2. Customers
4.7.4. Competitors
4.7.4.1. New
4.7.4.2. OLD
4.7.5. Government Action
4.7.5.1. laws
4.7.6. Customers Action
4.7.6.1. Regulars
4.7.6.2. Tourist