convert this tabular view below to a graphical view please:

1. Project Initiation 1.1 Define Project Scope 1.2 Create Project Charter 1.3 Identify Stakeholders 1.4 Obtain Necessary Permits and Licenses

2. Concept and Design Phase 2.1 Concept Development 2.1.1 Market Research 2.1.2 Target Audience Analysis 2.2 Menu Planning 2.2.1 Menu Selection 2.2.2 Recipe Development 2.3 Interior Design 2.3.1 Theme and Concept Selection 2.3.2 Layout Design 2.3.3 Furniture and Decor Procurement 2.4 Branding and Marketing 2.4.1 Logo and Branding Development 2.4.2 Marketing Plan 2.4.3 Website and Social Media Setup

3. Site Preparation 3.1 Lease/Rent Location 3.2 Renovations and Construction 3.2.1 Demolition and Cleanup 3.2.2 Building Modifications 3.2.3 Kitchen Setup 3.3 Utilities Installation 3.3.1 Water and Plumbing 3.3.2 Electrical and Lighting 3.3.3 Gas Lines (if applicable)

4. Procurement 4.1 Equipment and Supplies 4.1.1 Kitchen Equipment 4.1.2 Furniture and Fixtures 4.1.3 Tableware and Cutlery 4.2 Food and Beverage Inventory 4.3 Point-of-Sale (POS) System

5. Staffing 5.1 Hiring 5.1.1 Chefs and Cooks 5.1.2 Servers and Hosts 5.1.3 Management 5.2 Training 5.2.1 Staff Training 5.2.2 Food Safety Training

6. Menu Development 6.1 Recipe Testing and Refinement 6.2 Pricing Strategy

7. Marketing and Promotion 7.1 Grand Opening Event 7.2 Social Media Marketing 7.3 Local Advertising 7.4 Loyalty Programs

8. Operations 8.1 Day-to-Day Management 8.2 Quality Control 8.3 Inventory Management 8.4 Customer Service

9. Financial Management 9.1 Budgeting 9.2 Accounting and Bookkeeping 9.3 Revenue Tracking and Analysis

10. Legal and Compliance 10.1 Health and Safety Regulations 10.2 Employee Benefits and Labor Laws 10.3 Liquor License Compliance (if serving alcohol) 10.4 Taxation and Permits

11. Quality Assurance 11.1 Customer Feedback and Improvement 11.2 Health Inspections

12. Closing and Reporting 12.1 Financial Reports 12.2 Project Review 12.3 Documentation and Archiving