hip simple & honest

welcome to thrive

hip simple & honest

We promise to take the guessing game out of food here at “thrive”. This fresh take on the family style restaurant is a place where a salad has less calories than a burger, WE SWEAR that when you walk though the door you’ll only be served fresh healthy local food. I know it’s a miracle, Who wants to go out to dinner and worry about what they’re eating? Sadly, that ‘s what food in America has come to. Our tag line “hip simply & honest” truly means some-thing to us. Establishing a human connection in our restaurants is important to us. Our innovative taste menu takes the guessing out of your order. You will be provided the option of sampling three bite size entrée servings from which you can select your main dish. The main entrée will be served with a choice of one our seasonal sides. In addition, we hope to eventually sell baskets of vegetables from our garden. Along with the vegetable basket, one of our original recipes will be provided. Customers will have access to a website that will be updated daily with the newest, freshest offerings from our garden. So come join us here at “thrive” and get back to the basics !

we promise

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2 out of 3 Adults over ideal weightare

-CNBC 2010: One Nation Over Weight

the problem

The days of quantity over quality are over and we now need to re-think how we eat. According to Michael Pollan, in 1960 we spent 18% of our income on food and 5% on our nation’s healthcare. Today, we spend less than 10% of our income on food, which is the smallest portion in the world and the smallest portion in our nation’s history. During that same stretch of time, Americans went from spending 5% on health care to 16%. How has this happened? As a nation we are obsessed with processed food. Micheal Pollan explains American food took a wrong turn when food science started manipulation food for an example,take a simple product like oats and turn them into a processed food-like cereal. The cereal is then pumped full of freeze dried milk to make an easy to go cereal bar. That cereal bar now has a fraction of the nutritional value that the original oat had. Our goal is to step away from genetically altered foods and come back to the basics with what is grown on a farm.

“Don’t eat anything your great-grandmother wouldn’t recognize as food.” - Michael Pollan-CNBC 2010: One Nation Over Weight

the bottom line Thrive will serve as a farmers market in the mornings and a restaurant at night with a special Sunday morning brunch hours. In order to provide a rich sense of the region, all food served at Thrive will be fresh and local to the area (within 500 miles). The goal of our farmers market is to create a com-munity hot spot while making our business more profitable by taking advantage of the morning hours, which are usu-ally a restaurant’s least profitable. Our hope is the farmers market will create brand loyalty among our customers. *Also with using some of the Ideals Co. Design business model of model of business + innovation + design outlined by Cliff Kuang we can make heath food more affordable . In the future, Thrive will branch out into grocery stores providing new technology to make healthy food an easier, more acces-sible option.

our signeture taste Menu

Our customers will experience a fresh perspective as they order their food. Customers will have the option to taste three samples from our menu before they order. We feel this increases the likelihood of a positive dining experience and encourages our customers to try new things. This style of ordering also allows our team to interact more with the customer and as a result, learn how to better serve them. With all the resources pushing our recipes to be better we also want to bring the human-to-human connection back. This will help us establish a lively social atmosphere in our restaurants that aligns with our mission of hip, simple, and honest.

farmers garden & sunday brunch

To maximize Thrives business hours we will provide a new take on the farmers market. Our farmers market will provide home grown vegetables from our gardens and from local farms around us. We believe that cooking with seasonal veg-etables is a new concept to many Americans. So with each purchase we will provide the customer with one of our signature recipes to help ensure that they can have a healthy meal while using seasonal and local vegetables. Thrive will also be known for our Sunday brunches, which will be the best breakfast in town. This reputation will give Thrive an appeal and will make it a Sunday destination.

nuts and bolts

‘Restaurants and the food industry are the most wasteful industry in the world for every calories you consume ten calories are used to make it ‘- Arthur Potts Dawson: A vision for sustainable restaurants

There are a few steps will take to make our restaurant more efficient

All flooring and chairs will be made with recycled materials

All wood details will be made from local materials

Will try to use the all wasted space such as wall to display products

When using water we will filter our own and use reusable battles

Compost waste will go into helping grow our vegetable gardens

REFERENCESArthur Potts Dawson: A vision for sustainable restaurantsGary Vaynerchuk - Keynote Speech at Inc 500 Seminar 2011Michael Pollan - In Defense of Foodwww.sciencefriday.comhttp://lyfekitchen.com/

CNBC 2010: One Nation Over WeightAnthony Bourdain, Alice Waters and Duff Goldmanhttps://www.youtube.com/watch?v=h-falnvgzUkBrandSimple: How the Best Brands Keep it Simple and Suc-ceed by Allen P. Adamson