Here are the featured articles and editorial content in the August 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

Strategies for Working With Your Foodservice Distributors
by Les Lent, Lee Plotkin, Jim McGovern and Sam Silvio
Is selecting a prime vendor for most items and cherry-picking specialty items the way to go? Or, will buying from multiple vendors for the best price and product in different categories reap the best results? In this article, we learn what a broad-line distributor, a restaurant purchasing consultant, and two restaurant general managers think on this subject.

A Cornerstone of Good Restaurant Management
Menu Costing Basics for Startup Restaurateurs
by Jim Laube
Operators who commit to an ongoing, accurate menu costing discipline, have at their disposal valuable information to make better, more informed decisions in several key areas of their business. In this article, we look at how to put in place a “cornerstone” business practice of the restaurant industry.

Right on Schedule
Labor Scheduling Basics Right From the Start
by Jim Laube
Proper scheduling entails more than just organizing enough warm bodies to handle the daily workload. It requires foresight to anticipate staffing needs and a commitment to having enough properly trained staff to correctly execute the production of your restaurant. Here are some advice and techniques to get it right.


DEPARTMENTS

Opening Remarks
by Barry K. Shuster
The Last Link in the Distribution Chain - Sole vendor, prime vendor, or cherry picking — there is no right or wrong decision for everyone. Just make sure you help your vendors help you, whichever way you go.

Letters to the Editor
Veteran Federal Compliance Officer Takes Exception to RS&G's OSHA Compliance Information. Comments from our readers.

Insights
by Patricia Luebke
“Does Your Restaurant Look Like a Restaurant” and other information you can use in your startup

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.

Restaurant Economics
by Robert Plotkin
Keep It Moving - The author offers a simple and effective system to keep your inventory from spoiling and profits from being tossed in the trash.

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

Bar & Cellar
by Robert Plotkin
Profits on Tap - Since it typically accounts for a sizeable portion of any restaurant’s beverage sales, a dynamic beer program is crucial to long-term success. Here’s how to squeeze every penny from every pour.

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

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

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

Chef Training
by Dan Butler
Season to Taste and Communication in the Kitchen - Hoe to use the proper amount of salt, and how to hear and be heard in the back of the house.

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

Last Seating
by Cameron Bailey
Next Round, Make Mine Club Soda - Our curmudgeon-in-residence offers some choice words and good advice about "CYA" when serving booze.

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