Here are the featured articles and editorial content in the September 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 Food Police
A Startup Restaurateur's Guide to Menu Labeling Legislation
by Nathan Allen, Esp.
More people are eating out at restaurants more then ever before. Unfortunately, this has the “food police” in an uproar, citing that 64 percent of Americans are overweight. In this article, we look at recent legislative attempts of legislators to introduce menu labeling laws to protect consumers from themselves, and what it might mean to you.

Repeat Performance
Growing Your New Concept Through Franchising-The Basics
by Jim Laube, Wayne Bunch and Jay Goldstein
The operational and legal landscape of franchising is not a forgiving place for the naïve or unprepared. We brought together an experienced restaurant franchise consultant and attorney to discuss the challenges and pitfalls of franchising your concept, and explain why it’s never too early to begin thinking about it, if that’s your goal.

Let's Do Lunch... Or Not
Using Break-Even and Closing-Point Analysis to Determine Whether to Drop a Day Part
by Dave Pavesic, Ph.D.
The decision to add or drop a day part should not be based solely on short-term cost considerations. How and when you do it can affect staff retention and your customers’ perception, as well. In this article, Dave Pavesic examines the implications of opening your doors earlier or later from all sides of the equations.
 

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Choices - The importance of understanding legislation that affects you and, more importantly, responding to them

Letters to the Editor
Independent Operator Weighs In on the Prime Vendor Debate - Comments from our readers.

Insights
by Patricia Luebke
“Is Your Restaurant Clearly Out of the Startup Stage?” 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.

With a Smile
by Wendy Gillett
Pacesetting - Words of advice on how to set the pace for smooth table turns.

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

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

Chef Training
by Dan Butler
The Chef's role in Developing Server Salesmanship and Waiter, There are Snails on Her Plate! Training servers to sell the menu and how to respond to a returned meal.

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

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

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

Last Seating
by Cameron Bailey

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