Step 1: Review inventory and expiration dates

Step 2: Identify products close to expiring (these will be used in the special)

Step 3:make a recipe and determine menu price

Step 4: Print special card or new menu (to inform guests of the special)

Step 5: Train back-of-house employees on execution

Step 6: Train front-of-house employees on specifics of dish

Make a SOP with the steps listed in order for the following 2 tasks:

Washing your hands properly:

Washing dishes in a 3-compartment sink: