- This needs to be the first step: (1) Identity cash on hand (2) Determine any outstanding APs + ARs (3) Determine how + when to rehire (4) How long can this last with current cashflow? (5) Identify revenue needed to break even (6) Everything else follows

- Build a 12-week budget and reduce the fixed bottom line where possible. This will give you a view into cash flow restrictions—particularly labor and food cost. In an ideal world, this would be done on a quarterly and annual budget but, given the current circumstance, we recommend ensuring a 12-week budget and to reevaluate it on a monthly basis (at least) until more information becomes available.

- Ensure Chart of Accounts is consistent and all new revenue streams are accounted for — this mainly applies to multi-location businesses. Use sub-accounts if more detailed categorization is preferred.

- Vendors are likely to shift as you reopen. Make sure that this is updated to easily process AP / AR.

- Sales reports should be logged daily. Include cash deposit slip and tip sheet (where applicable).

- Ensure the menu and sales spread justify all items on the menu. - Ensure all items are accurately programmed in POS

- This should be filed according to statutory requirements.

- Because restaurants will likely be reopening all at once, start off with a healthy relationship with vendors. If possible, pay outstanding APs and negotiate vendor terms that support both businesses' cashflow.

- Recommended to do on a weekly basis.

- Create a budget/projection, then start with ideal net profit %, layer in all operating costs, and ensure the total COGS % yields ideal net profit %

- This will be particularly valuable as you adjust the menu for reopening.

- Adjust or offer particular menu items to pickup + delivery only.

- Predicting sales based on historical sales data can be a powerful tool to help you manage inventory and help you make ordering decisions.

- This is a master list of all ingredients to facilitate inventory counts and track reorder points particularly as inventory and COGS control will be paramount as you reopen. - Recommended to set this based on prior week's sales and adjust for foreseeable variations.

- Ensure inventory levels stay as low as possible.

- Especially for key items (bar to kitchen, kitchen to bar, etc.)

- Consider creating daily specials to use extra product on hand. If you do this, make sure to update your online menus accordingly.