- Forecasting
- Budgeting
- Breakeven
- Cost controls – FOH & BOH
- Standard Operating Procedures
- Recipe Costing
- Pricing Menu
- Menu Layout/Design
- Menu Engineering
- Market Demographics
- Site Selections
- Market Evaluation
- Feasibility Study
- Business Plans
- Competitive Analysis
- Proformas
- Table Layout
- Kitchen Equipment
- Bar Design
- Management/Recruiting
- Job Descriptions
- Hiring
- Training
- Scheduling