Current: Targeted: The average spend per head in the food Increase the average spend to $26.50. and beverage section of the venue is $23.00. Decision making: what is your decision? * Delegation of tasks: how are you going to delegate to the staff? * Information provision: More information on menus etc ... . Provision of feedback: How well feedback to employees will be handled? Etc . Motivation through recognition and rewards: what are you going to offer what tiers, whats sections etc .... * Planning and organizing: Training, up skilling, mentoring, how will you track performance