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1. Parties: Identification of all parties entering into the profit-sharing agreement, including complete legal names and addresses

2. Background: Context of the agreement, including brief description of the restaurant business and purpose of the profit-sharing arrangement

3. Definitions: Detailed definitions of key terms used throughout the agreement, including financial terms, operational terms, and specific industry terminology

4. Term and Renewal: Duration of the agreement and conditions for renewal or extension

5. Capital Contributions: Details of initial and ongoing capital contributions from each party

6. Profit and Loss Sharing: Formula and methodology for calculating and distributing profits and losses among parties

7. Management and Control: Decision-making authority, voting rights, and operational control structure

8. Operational Responsibilities: Specific duties and responsibilities of each party in running the restaurant

9. Financial Management: Procedures for handling revenue, expenses, banking, and financial reporting

10. Accounting and Records: Requirements for maintaining financial records, conducting audits, and sharing financial information

11. Intellectual Property: Ownership and usage rights of restaurant name, recipes, branding, and other IP

12. Confidentiality: Protection of trade secrets, customer data, and other confidential information

13. Termination: Grounds and procedures for terminating the agreement

14. Dispute Resolution: Process for resolving disagreements, including mediation and arbitration procedures

15. Governing Law: Specification of Indonesian law as governing law and relevant jurisdiction

1. Schedule A - Profit Sharing Formula: Detailed calculation methods, including specific percentages and thresholds

2. Schedule B - Initial Capital Contributions: Itemized list of each party's initial capital contributions, including valuations

3. Schedule C - Operating Budget: Projected annual operating budget and cost allocation structure

4. Schedule D - Management Structure: Organizational chart and detailed management responsibilities

5. Schedule E - Equipment Inventory: List of restaurant equipment, ownership details, and maintenance responsibilities

6. Schedule F - Key Performance Indicators: Metrics and targets for measuring restaurant performance

7. Appendix 1 - Required Licenses and Permits: List of all necessary operational licenses and permits

8. Appendix 2 - Insurance Requirements: Required insurance coverage and minimum policy amounts

9. Appendix 3 - Standard Operating Procedures: Core operational procedures and quality standards

10. Appendix 4 - Reporting Templates: Standard forms for financial and operational reporting