back-of-the-house

The Back Door chapters cover all back of the house issues required for a well organized and efficient operation. Initial company organization, infrastructure and operational planning are all presented in easy to understand terms with examples. 

click on each heading to see chapter summaries

Requirements
Business Entity
Payroll & Taxes
Business Property Tax
Human Resources
Employee Manual
Insurance and Liability
Permits & Licenses
PHYSICAL LOCATION
All Considerations
Leasing vs Buying
Traffic Patterns
Adjacent Businesses
Demographics/Market
Zoning & Planning
The  Success Senses
FINANCIAL
How to Write a Business Plan
How to Buy a Restaurant
Easy Financial Projections
Capital Requirements
Attracting Investors
Merchant Services
Tracking Performance
 
CONSTRUCTION
Plans and Permits
Contractors & Costs
Do-it-Yourself
Existing Restaurants
Refrigeration 
Grease Traps
Hoods & Fire Systems
 
LOSS PREVENTION
Facts, Realities, Awareness
Cash & Systems Schemes
Food & Supply Theft
Ordering Supplies
Suppliers & Deliveries
Surveillance Systems
Unexpected Expenses
INVENTORY
Tracking Methods/Systems
Order Systems & Suppliers
Paper Goods
Group Buying Plans
Labeling & Rotation
Personal Use & Tracking
SUPPLIERS
Food Service Suppliers Specialty Suppliers
Paper & Linen
Equipment New & Used
Smallwares
Beverage Suppliers
MENU development
Planning & Pairing
Ingredient Control
Demographic Targets
Food Cost & Calcs
Portion Control
Running Out
Cutting Corners
CATERING
Health Dept Requirements
Insurance Coverage
Menu Development
Staff Requirements
Equipment Required
Portioning & Presentation
Transportation
Sanitation & Safety
Health Depart Interaction
Food Handling Certifications
Knife & Equipment Safety
Dishwasher Types and Cost
Chemicals, Storage & MSDS
Documenting Cleaning Cycles​​
Accidents and Reporting

How to Thrive in the Restaurant Business

A Product Focused on Small Restaurant Profitability

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