The first way to prepare for the coming year is to review the past 12 months. One thing we've been doing for our clients at FoodPower is taking inventory. We take a look at what worked and what didn't work -- from promotions and specials, to management and operations. As we enter the new year, we ask, are you operating with a Dream Team or do you have some weak links? Is your guest service satisfactory? All of these things are as important as documenting recipes, taking inventory, costing out menus, and taking a closer look at schedules, salaries, wages and benefits as new laws arise.