Here are the featured articles and editorial content in the March 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

Pie in the Sky
How to Take Aim Before ‘Shooting the Moon’ When Planning Your Pizzeria Startup
by ‘Big Dave’ Ostrander
In this article, the author reviews several of the critical decisions and tasks you’ll need to review before the first pizza is sold, and describes the trials and tribulations attendant to opening an Indy operation, based on his experience.

The Right Information at the Right Time
How to Make Your Profit-and-Loss Statement One of Your Most Important Management Tools
by Jim Laube
Your profit-and-loss statement (P&L) tells you whether your restaurant is profitable, if your costs are too high or if your sales are too low and whether you’re making progress or falling further behind. In short, your P&L should be able to tell you where your operational challenges are and where you need to focus your attention. An experienced restaurant CPA discusses how to read and interpret it.

The Young and the Restless
How to Handle Unruly Kids in Your Startup
by Wendy Gillett
Often, the trick for owners and managers of family and upscale concepts, alike, is not so much how to bring kids into the restaurant, but how to handle them once they’ve passed through the doors — without alienating either doting parents or patrons who seek a peaceful meal. Here are some tips on how to run this gauntlet.

DEPARTMENTS

Opening Remarks
 by Barry K. Shuster
A Financial Rosetta Stone - Unlocking the “mysteries” of your financial statements opens a new world of control over your business.

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

Insights
by Patricia Luebke, Chris Tripoli and Jim Laube
“Increase Sales and Profit From Featured Menu Items” and other information you can use in your startup.

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

Startup Tech
by Joe Erickson
Putting on a Display in the Kitchen - A technology primer on video ordering systems, which are seeing a surge in popularity with restaurateurs.

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.

Bar & Cellar
by Glen Barron
Coins From the Fountain - Operators and suppliers discuss the fundamentals of setting up your startup’s soft drink service.

Chef Training
by Michael Tsonton
Managing special orders and the chef’s role in pre-opening planning.

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 Cameron Bailey
Eleven Rules for Dealing With Contractors and Architects - A jaded view of working with the folks who design and build our spaces.

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