Here are the featured articles and editorial content in the June 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 Right Stuff
The Top Four Work Styles of Successful Startup Restaurateurs
by Maria R. Louis-Slaby, Ph.D.
If you were going to create an aptitude test for restaurateurs, what criteria would you use? In this article, the author summarizes a study of the work styles of successful operators, and ways you can modify your personal characteristics to improve business performance.

Hitting the Right Key
How to Select the Right POS In 10 Easy Steps
by Joe Erickson
With the myriad choices facing you when selecting a point-of-sale system, you might wonder where to start. Here, Joe Erickson helps you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system.

No MBA, No Problem
A Straightforward Approach to Creating Your Startup's Marketing Plan
by Patricia Luebke
You don't need an MBA to create a workable marketing plan. You just need to follow a few tried-and-true steps.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Mamas, Don't Let Your Babies Grow Up To Be Startup Restaurateurs - It's a tough gig, but every worthwhile profession has challenges and frustrations.

Insights
by Patricia Luebke
"Don't Wait Until Payday to Discover High Labor Costs" and other information you can use in your startup.

Bar & Cellar
by Robert Plotkin
Pouring for Profit - With tougher drinking and driving laws, the high contribution of mixed drinks to your income, and your vulnerability to theft behind the bar, you want to employ techniques to ensure that your liquor is being poured responsibly and carefully.

Editorial Index
A reference guide to past RS&G articles and topics..

Initial Sources
by Diana Lambdin Meyer
Lawyers, Guns and Money - How to select your team of key advisers in the startup phase of your restaurant.

In the Weeds
by Renee Evenson
The Quality Circle - The author examines a five-step continuous plan to improve customer service.

Startup Resources
A list of the state restaurant associations and how to contact them.

Points of Origin
by Doug Turner
A bird's-eye view of new restaurant activiity in the United States.

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

 What Our Readers are Building, Buying and Remodeling
by David Knopf

Chef Training
by Robert N. Rossier
A Cutting Surface Primer - A review of the current cutting surfaces available to commercial kitchens, their pros and cons, and how to maintain them.

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

Last Seating
by Sam Silvio
No Good Deed Goes Unpunished - A restaurant veteran describes what it's really like to "give 'till it hurts."

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