For most people, this week is just a gap week until the unbelievable business that is called New Year’s Eve (and to some extent, New Year’s Day). But what happens afterwards is perhaps the most important of all. Do you have a plan set in motion? Do you have anything at all set for next year? Whether you do or don’t, here are some goals you should consider as 2016 comes to a close and 2017 arrives just around the corner.

Prepare for any staff changes

From promotions, resignations, demotions, terminations, layoffs, whatever, always prepare yourself for any sudden or advance changes to your staff. Ideally, your staff should have told you a couple weeks ago. Nevertheless, especially in an industry where turnover rates are extremely high, it’s especially important to get prepared. This is especially true if you have younger staff, who might have an internship offer, have to get ready got AP tests, have to get ready for graduation, or might just want to work at another job, start the process to hire replacements (if you can afford it) just in case.

Clean, clean, clean

Do you have a comprehensive schedule of who’s cleaning and what? Do you have it on a daily, weekly, monthly, and yearly layout? If you do on both, good! Pat yourself on the back and keep doing it (and consider revising policies to keep your policies up-to-date).

But if you don’t, then starting now is better than never doing it at all.

It’s no secret that cleanliness is one of the top factors on whether one wants to go to your restaurants and keep coming. The state of Georgia has really good examples of kitchen cleaning checklists and bathroom cleaning checklists, for example.

Pay attention to the industry

While some restaurateurs know about the hospitality industry and their cuisine(s) more than celebrity chefs, it’s pretty much fair game to say that most people who run a restaurant aren’t so academic about restaurants and food in general.

Even if it’s reading an article there or even taking a class or two, take a chance to get yourself more involved with the industry.