1. Intellectual Property Rights: Required when the restaurant operates under a specific brand or trademark, or when proprietary systems are involved

2. Non-Competition: Include when restricting the manager from operating competing restaurants in the vicinity

3. Emergency Services: Specific provisions for crisis management and emergency responses, particularly relevant for high-risk locations

4. Environmental Compliance: Detailed environmental obligations when the property has specific environmental concerns or requirements

5. Technical Services: When the manager provides additional technical or consulting services beyond standard management

6. Marketing and Promotion: Detailed marketing obligations and budget when specific promotional activities are required

7. Force Majeure: Detailed provisions for handling unforeseen circumstances, particularly relevant post-COVID

8. Development and Renovation: Include when the manager has responsibilities for property improvements or renovations

1. Property Details: Detailed description of the restaurant premises, including floor plans and facilities

2. Operating Budget: Initial operating budget and format for future budgets

3. Performance Standards: Specific KPIs and performance metrics for evaluating management success

4. Fee Structure: Detailed breakdown of management fees, incentive fees, and calculation methods

5. Required Insurance: Specific insurance types and coverage amounts required

6. Staff Positions: Key personnel positions and their qualifications

7. Operating Supplies and Equipment: Inventory of equipment and supplies provided by owner

8. Brand Standards: Specific operational and quality standards to be maintained

9. Reporting Templates: Standard formats for financial and operational reports

10. Local Permits and Licenses: List of required regulatory permits and responsible parties