1. Issues
1.1. Things we don't do
1.2. Misc problems
1.3. Things to Add
2. MISSION STATEMENT
3. PRODUCTS
3.1. PRODUCTS and STANDARDS - the product we sell, how we create it, deliver it, execute it, what we want to sell and do
3.1.1. Product Development
3.1.1.1. Test Items First
3.1.1.2. Sample New Items
3.1.1.3. Survey small group before launching menu
3.1.1.4. Feedback from potential guests
3.1.1.5. Track comments and surveys
3.1.2. Product Delivery
3.1.2.1. consistency
3.1.2.2. presentation standards
3.1.2.3. core features of our products
3.1.3. Product Improvement
3.1.3.1. How often do we revise and review items
3.1.3.2. Can we make changes more often than one year
3.1.4. Service Standards
3.1.4.1. What are our standout standards
3.1.5. Who are We?
3.1.5.1. What is our mission statement?
3.1.6. Standards and Procedures for Product
3.1.6.1. What is our brand promise? What do we assure our guests every time they trust us with event?
3.1.7. Event Guidelines - Visible to Client
3.1.8. Sister Companies and Preferred Vendors Standards
3.1.8.1. What companies will we choose to align ourselves with and vice versa
3.1.9. BARCELONA - Uphold their standards and not risk their reputation
4. CUSTOMERS
4.1. MARKETING
4.1.1. Market Analysis
4.1.1.1. Sidecar Current Marketing
4.1.1.2. Competitor Analysis
4.1.1.2.1. Competition Services
4.1.1.3. Pricing Analysis
4.1.2. Customer Attraction
4.1.2.1. Advertising
4.1.2.1.1. Word of Mouth
4.1.2.2. Branding
4.1.2.3. Logos
4.1.2.4. Design
4.1.2.5. Presentation
4.1.2.6. Website
4.1.2.6.1. Links
4.1.2.7. Barcelona
4.1.2.8. Preferred Vendors
4.1.2.9. Concepts
4.1.2.9.1. Value
4.1.2.9.2. Presentation
4.1.2.9.3. Taste
4.1.2.9.4. Unique
4.1.2.9.5. Diversity
4.1.2.9.6. Social Involvment
4.1.2.9.7. Environment
4.1.2.9.8. Quality
4.1.2.10. Sample Drops
4.1.3. Customer Retention
4.1.3.1. Special Discounts
4.1.3.2. Contact Database
4.1.3.3. Upkeep Event Notes
4.1.3.4. Contact Clients to get feedback
4.1.3.5. Address any issues with client
4.1.3.6. Follow Through
4.1.4. Customer Conversion
4.1.4.1. Incentives to try Sidecar
4.1.4.2. Highlight differences in companies
4.2. Sales
4.2.1. Strategies
4.2.2. Contact List
4.2.3. Directory
4.2.4. Database
4.2.5. Procedures
4.2.6. Sample Calls
4.2.7. Discounts
4.2.8. Authority to make changes?
4.2.9. Follow Up
5. BRAINSTORMING
5.1. OPPORTUNITIES
5.2. IDEAS
5.3. RESOURCES
5.4. Areas of Interest
6. SYSTEMS
6.1. OPERATIONS- how we run the business to support the link between the product and customer
6.1.1. Events
6.1.1.1. Opening Checklist
6.1.1.2. Packing Checklist
6.1.1.3. Procedures and Guidlines
6.1.1.4. Venue Checklist
6.1.1.5. Timeline
6.1.1.6. Client Interaction
6.1.1.7. Uniforms
6.1.1.8. Closing Checklist
6.1.2. Operation Guidelines - invisible to client
6.1.2.1. Daily Operations
6.1.2.1.1. Meetings
6.1.2.2. Booking Procedures
6.1.2.2.1. Inquiry
6.1.2.2.2. Prospective
6.1.2.2.3. Proposal
6.1.2.2.4. Contract
6.1.2.2.5. BEO
6.1.2.2.6. Invoice
6.1.2.2.7. Closing
6.1.2.2.8. Event
6.1.2.2.9. Client Feeback
6.1.2.3. Operation Manual
6.1.2.4. Current Operations
6.1.2.5. Deadlines
6.1.3. Vendors
6.1.3.1. Value
6.1.3.2. Can we do it in house for cheaper
6.1.3.3. Pricing Comparison
6.1.4. HR
6.1.4.1. Current Employees / Titles
6.1.4.1.1. Salaried Managers
6.1.4.1.2. Hourly
6.1.4.2. Scheduling
6.1.4.3. Job Descriptions
6.1.4.4. Departments
6.1.4.4.1. Kitchen
6.1.4.4.2. Administrative
6.1.4.4.3. Operations
6.1.4.4.4. Marketing
6.1.5. Caterease
6.1.6. Forms
6.1.6.1. Contracts
6.1.6.2. Thank you
6.1.6.3. Inquiry
6.1.6.4. Proposal
6.1.6.5. BEO
6.1.6.6. Checklist
6.1.6.7. Equipment Lists
6.1.7. Finance
6.1.7.1. Product Comparison
6.1.7.1.1. Vendor Research and Comparison
6.1.7.2. Guidelines
6.1.7.2.1. Value computation for marketing
6.1.7.3. Accounting
6.1.7.3.1. Budgets