Here are the featured articles and editorial content in the October 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

On the Money
How to Find the Right Location for Your Next Restaurant
by Chris Tripoli
You can revamp your menu, your concept, and your operational methods; however, your location is almost impossible to change, so it’s important to get it right from the start. In this article, we discuss how to determine the right spot for your next restaurant.

Do You Want a T-Shirt With That?
How to Increase Sales and Promote Your Startup With Retail Space in Your Operation
by Diana Lambdin Meyer
A number of restaurants have increased their income by adding retail sales to the menu. Here are a few tips and techniques on how to merchandize and sell shirts, cups, artwork, and more to boost revenue and promote your business.

Breathing Life Into Your Wine-By-the-Glass Program
How to Evaluate the Benefit of a Wine Preservation System for Your Startup
by Joyce Angelos Walsh
Initially, exposing a wine to the air “opens it up”; however, in short order, the oxygen breaks it down. If you have (or would like to have) brisk wine-by-the-glass sales, you need to consider how to preserve the content of opened bottles to avoid serving tired wine and tossing valuable inventory down the drain.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Sleepless in Seattle - Even a sleep-deprived editor knows it takes more than great scenery to create a good restaurant location.

Letters to the Editor
Seeking Advice on Advertising - Comments from our readers.

Slippery When Wet
by Robert N. Rossier
Cutlery Safety - Proper knife handling can spare injury and increase efficiency in the back of the house.

Structures
by Jeff B. Katz
Shelf Service - Don’t make shelving an afterthought in your facility planning.

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.

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

Last Seating
by Steven C. Anderson
Our Thoughts and Prayers Go Out to the Victims of Katrina - The National Restaurant Association offers concern and support for the victims of Katrina.

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