Professional Custom Accounting: Indicate how soiled dishes and utensils will be handled (cleared by servers; self-bussing, etc.)
- List the days and hours of operation or explain any variation from the traditional model
- Determine approximate number of employees; total and by job role
- Determine the capacity (number of seats) and justify your decision based on expected seat turnover rates
- Indicate whether there will be a bar (and its capacity) and explain decision
- Describe the mode of service
- Discuss planned production approaches (cook to order, scratch versus convenience foods)
- Determine if baking will be performed on-site and assess needs if so
- Indicate how soiled dishes and utensils will be handled (cleared by servers; self-bussing, etc.)
