Here are the featured articles and editorial content in the February 2006 issue of Restaurant Startup & Growth magazine.

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

FEATURES

The Interview 2-Step
Staying Light on Your Feet When Interviewing and Selecting Startup Staff
by Chris Tripoli This month we look at a “two-step” methodical approach to the interview process. Properly executed, it can help you find the best candidates and sidestep costly errors, including asking questions that might suggest discriminatory hiring practices or not getting enough information to size up the attitude and skills of a candidate.

Cover Your Assets
What Every Startup Operator Should Know About a Restaurant Balance Sheet
by Jim Laube
For most restaurant operators, the importance of understanding and paying attention to their profit and loss statement (P&L) is obvious. That said, it’s impossible to get an accurate picture of the financial health of your restaurant without examining and understanding the numbers on your balance sheet as well as the P&L. In this article, we explain the fundamentals.

If You Can’t Take the Heat…
A Commercial Kitchen Ventilation Primer for Startups
by Robert N. Rossier
The demands imposed on your commercial kitchen ventilation (CKV) system fluctuate with daily cooking demands, and with daily and seasonal climate changes. Your system must comply with state and local building, fire, and health codes, and pass muster with insurance companies and even OSHA. You need to involve a professional in the design process, but the responsibility for proper maintenance and operation rests on your shoulders. Here’s an overview of how the system works.

DEPARTMENTS

Opening Remarks
 by Barry K. Shuster
Beware of Burnout - Take good care of yourself as you take good care of your business.

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

Insights
by Patricia Luebke, Chris Tripoli and Jim Laube
Our monthly fast-casual fare of views and news you can use in your restaurant.

Initial Sources
by Patricia Luebke
Food Dating Labeling Systems - No matter what size of restaurant, you need a food labeling system to avoid inventory waste that will drive profits into the ground.

First Impressions
by Kamron Karington
Winning Repeat Business - How your “Automatic Customer Retention System”can make you rich.

What Our Readers are Building, Buying and Remodeling
by Gene Gentrup

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 Patricia Luebke
Dealing with drug use and employee requests for loans in the back of the house.

New Products and Services Startup Resources
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 Dan Slobodien
A Cautionary Tale - A successful restaurateur explains why he is taking a break from the business.

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