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• Describe routine procedures for maintaining restaurant standards to the highest <br />level, including, but not limited to cleanliness of the location, cleanliness of fixtures, <br />and the orderly and adequate display of decor and glassware. <br />Proposers should provide descriptions and visual aids of proposed signage (if any), decor, <br />and proposed layout and styles of furniture. The plan should also include an assessment <br />of the target market and potential competition. <br />END OF SECTION <br />