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1. Non-Compete: Restrictions on the manager's ability to operate competing restaurants; include when the restaurant has unique concepts or is in a competitive market

2. Property Maintenance: Specific provisions for property upkeep and improvements; include when the property is owned by the restaurant owner

3. Marketing and Promotion: Detailed marketing responsibilities and budget; include when marketing is a significant component of the management services

4. Force Majeure: Provisions for unforeseen circumstances; particularly relevant post-COVID or in areas prone to specific risks

5. Environmental Compliance: Specific environmental obligations; include when there are significant environmental considerations or requirements

6. Technology and Systems: Requirements for specific technology systems; include when proprietary or specific systems must be used

7. Training Requirements: Detailed training programs and standards; include when specific training programs are crucial to operations

1. Schedule 1 - Property Description: Detailed description of the restaurant premises, including floor plans and equipment inventory

2. Schedule 2 - Fee Structure: Detailed breakdown of management fees, including base fees, incentive fees, and calculation methods

3. Schedule 3 - Performance Standards: Specific KPIs, quality metrics, and minimum performance requirements

4. Schedule 4 - Operating Budget: Initial operating budget and budget approval process

5. Schedule 5 - Required Insurance: Detailed insurance requirements including types of coverage and minimum amounts

6. Schedule 6 - Brand Standards: Specific brand and operating standards to be maintained

7. Schedule 7 - Initial Business Plan: Detailed business plan for the first year of operation

8. Appendix A - Required Reports: List and formats of required financial and operational reports

9. Appendix B - Key Personnel: Identification of key management positions and initial appointees