Here are the featured articles and editorial content in the July 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

First Lieutenant
How to Hire Your First General Manager, and Get it Right the First Time
by Gary Turner and Emily Durham
One of the most important things you will do when planning your restaurant will be to estimate the staff needed to run it. At the top of your staffing decision list should be identifying what kind of person should serve as your general manager.

Covenants, Conditions and Restrictions… Oh My!
They Seem Scary, But Your CC&R's are (Mostly) for Your Own Protection
by Larry S. Green, J.D. and Barry K. Shuster, MBA, J.D.
With some careful reading, you can understand how your CC&Rs affect your use of purchased or leased property in a commercial development. If you review them early enough in the process, you might realize that the development is incompatible with your concept.

Wired for Success
Getting the Most From Your POS System Purchase
by Joe Erickson
In the June 2006 issue, we presented a step-by-step process for finding and selecting the right POS system. In this article, we want to provide valuable insight that can help make your POS installation, training and implementation a success. Reading both articles will help in making your POS purchase.
 

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Commencement - An open letter to new hospitality management graduates.

Insights
by Patricia Luebke
“2006 Food Flavor Trends Give Consumers Bigger Bang for Their Bite” and other information you can use in your startup.

First Impressions
by Pat Morris
The Three M’s - A management mnemonic to keep your restaurant operations balanced.

What Our Readers are Building, Buying and Remodeling
by Diana Lambdin Meyer
Our readers share with us their dreams and plans. Take a glimpse at what your peers are doing.

In the Weeds
by Wendy Gillett
The Positive No - How to turn down a guest’s request without losing a customer.

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

Equipment Notes
by Robert N. Rossier
New-World Style - Exploring pizza ovens.

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

Chef Training
by Jim Laube
A Case for Prime Vendor Relationships - A restaurant CPA makes a case for reducing your number of vendors.

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

Last Seating
by Rudy Miick
The Purpose of My Restaurant - To be successful, your business has to be about more than just the money.
 

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