Team Development, FOH and BOH training, Cross-Training, Appraisal of Establishment and Venue Image, Maintenance, Vendor Relationships, Venue Relationships, Leadership and Management Development, Functionality and Organizational Advancement, Customer Experience, Quality Control, Recipe and Menu Development, Menu Execution, SOPs, Inventory management, Food and Labor Costs, Employee Relations, Employee Retention and Recruitment Staffing, Safety and Sanitation Procedures, Food Handling procedures, Sales