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.
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
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.
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.
by Patricia Luebke
Our monthly fast-casual fare of views and news you can use in your
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.
by Robert N. Rossier
Freshen Up the Fryer- Oil filtration systems increase the life of your oil and
improve the quality of fried foods.
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.
Your best ideas might be waiting for you at trade shows staged
across the country.
by Karla Pavese
‘Would I Do it All Over?’- A reader asks this question on her restaurant’s
Receive Restaurant Startup &
Growth magazine FREE when you