FRONT DOOR

front-Of-The-House

The Front Door chapters cover all forward-facing issues required for success. From an idea to a profitable operation, this section presents facts, details and examples to keep an owner/operator focused on the important issues necessary for success. 

  

each heading to see chapter summaries

BRAND DEVELOPMENT
The Customer Experience
Creating a Solid Brand
Utilizing Your Strengths
Applying History's Lessons
Community Awareness
Design Considerations 
SERVICE RELATED
Fast Casual vs Table Serv
Drive-Thru Service
Staff Requirements
Registers & POS Systems
Patios/Outdoor Seating
Live Music / Karaoke
MENU presentation
Organizing it for Profit
Up-Selling Stratagies
Eat In & Take Out Menus
Bulk Food & Self Catering
Meal Kits & Cold Cases
Beverages & Desserts
MARKETING
Marketing Tools
Social Media
Managing Reviews
Specialized Media
Press Interaction
Website and Email
team members 
Forward Facing Staff
Background Checks
Training / Multi-Use
Compensation / Benefits
Scheduling
Employee Meals 
CATERING
Menu Considerations
Outside Sales Staff
Yes & No Events
Concessions & Mobiles
Equipment Required
Proposal/Contracts
Insurance & Liability
BEVERAGE SERVICE
Training & Certification
Orders & Up-Selling
Weighing/Tracking Alcohol
Serving Size Options
Bottles vs. Drafts
Leased Soda Machines
Machine Locations
LOSS PREVENTION
Facts, Realities, Awareness
Cash & Systems Schemes
Food & Supply Theft
Ordering Supplies
Suppliers & Deliveries
Surveillance Systems
Unexpected Expenses
Equipment
Forward Facing
Table Considerations
Chairs/Benches
Lighting 
Beverage & Bar
Restrooms
Service Equipment
SECURITY
Business Access
Cust & Emp Parking
Cash, Tips & Gift Cards
Food Supply Access
BOH & FOH Cameras
Alcohol & Retail Access
Office & Emp Records

How to Thrive in the Restaurant Business

A Product Focused on Small Restaurant Profitability

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