Here are the featured articles and editorial content in the July 2005 issue of Restaurant Startup & Growth magazine.

RestaurantOwner.com members have access to these articles in the RS&G Archive department on RestaurantOwner.com.

FEATURES

Home Run!
How to Aim for a Winning Concept
by Chris Tripoli & Peter Merwin
Whether you are opening a one-of-a-kind restaurant or trying to grow your existing restaurant into a multiunit chain, there are winning principles of designing a concept that can help shape your restaurant and improve its chances of succeeding.

On The Go
How to Avoid a False Start in the Race to Win Takeout Business
by Pat Morris
If you approach takeout as an afterthought or a no-brainer, turnkey service requiring little more than the addition of Styrofoam containers to your inventory, you could be sorely disappointed. You need to address takeout operational issues and logistics from Day One.

A Balancing Act
How to Create the Ideal Startup Wine List
by Doug Frost
A wine list has to have something for everyone but not be too big. Sound like a balancing act? It is. Doug Frost gives pointers on how to pull off this trick.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Play Ball! - Like life, the restaurant business is like baseball, but especially this time of year.

Letters to the Editor
The American Society of Business Publication Editors Recognizes RS&G - Comments from our readers.

Insights
by Patricia Luebke
Our monthly fast-casual fare of views and news you can use in your establishment.

Structures
by Robert N. Rossier
Pulling the Plug on High Utility Bills - A penny saved is a penny earned. Don’t forget your utilities when looking for ways to control costs in your restaurant.

What Our Readers are Building Buying and Remodeling
by Zioe Clift and Gene Gentrup
Our readers share with us their dreams and plans. Take a glimpse at what your peers are doing.

Points of Origin
by Doug Turner
A bird’s-eye view of both the number and the geographic distribution of the nation’s new restaurants.

Equipment Notes
by Robert N. Rossier
Freshen Up the Fryer- Oil filtration systems increase the life of your oil and improve the quality of fried foods.

Chef Training
by Michael Tsonton
Our executive chef shares tips and techniques from the back of the house.

New Products and Services
Useful gear and help for your startup.

Showtime
Your best ideas might be waiting for you at trade shows staged across the country.

Last Seating
by Karla Pavese
‘Would I Do it All Over?’- A reader asks this question on her restaurant’s one-year anniversary.

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