Lesson Plans
Chapter 1
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Lesson 1: Our Story, Mission and Vision
Chapter 2
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Lesson 1: Personal Vision
Chapter 3
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Lesson 1: Nutrition 101
Chapter 4
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Lesson 1: Organic v. Non-Organic
Chapter 5
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Lesson 1: Raw Food Diet
Chapter 6
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Lesson 1: Jucing
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Lesson 2: Cold Pressed
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Lesson 3: HPP
Chapter 7
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Lesson 1: Why Cleanse?
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Lesson 2: How Cleanses Work
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Lesson 3: Choose Your Cleanse
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Lesson 4: Selling A Cleanse
Chapter 8
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Lesson 1: Fish! Philosophy
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Lesson 2: Guest Service
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Lesson 3: Greeting a Customer
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Lesson 4: Conflict Management
Chapter 9
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Lesson 1: Opening the Store
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Lesson 2: Post Rush
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Lesson 3: Closing Checklist
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Lesson 4: Ring Up Sales on the POS
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Lesson 5: Scheduling Guidelines
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Lesson 6: Cash Mgt./Banking
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Lesson 7: Order & Receive Food
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Lesson 8: Paperwork
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Lesson 9: Cleaning & Sanitation
Chapter 10
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Lesson 1: Recruiting & Interviewing
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Lesson 2: Orientation & Training
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Lesson 3: Performance Management
Chapter 11
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Lesson 1: Leadership
Chapter 12
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Lesson 1: P&L Review
Chapter 13
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Lesson 1: Control Food Cost
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Lesson 2: Control Labor Cost
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Lesson 3: Control Paper Cost
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Lesson 4: Control Discount Cost
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Lesson 5: Waste Management
Chapter 14
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Lesson 1: Food Safety
