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Complete equipment lists and specifications |
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Pre-approved suppliers |
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Grand opening promotions assistance and on-site opening assistance |
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Confidential operations manual |
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Ongoing marketing guidance |
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Preparation of all Submarine House menu items |
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Quality and food portion control |
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Effective food service operations |
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Beverage and inventory management |
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Marketing, promotions and public relations |
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Cleanliness, organization and sanitation standards |