Here are the featured articles and editorial content in the October 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

On a Shoestring
Creating a Workable Concept on a Tight Budget
by Jay Goldstein
Undercapitalization is one of the leading causes of restaurant failure, but even Donald Trump’s resources are finite. The difference between success and just another failed attempt may be resourcefulness. His article will explore ways to open your new restaurant on a “shoestring” budget while still producing the desired result.

Sticky Fingers
Ten ‘Smart’ Techniques to Prevent Employee Theft in the Startup
by Mark Vasto
Employee theft can put your business in the hole more quickly than you can imagine. This article discusses 10 “SMART” techniques to help keep honest employees honest.

Your Table is Ready
An Overview of Guest Paging Systems
by Lisa Waterman Gray
Paging systems can be a boon to customer service and to the efficiency of your operations; however, they can represent a sizable investment and your choices are varied. This article will help you decide if a paging system is right for your restaurant, and reviews what’s on the market today.
 

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
The Stone Wheel - Down the road, the greatest reward of your career as a restaurateur might not be the money and independence, but your contribution in other ways.

Letters to the Editor
Comments from our readers.

Insights
by Patricia Luebke
“Most Important Number You Are Not Tracking” and other information you can use in your startup.

Out of the Weeds
by Bill Marvin
Is the Guest Always Right? - This article analyzes a difficult situation faced by a restaurant owner. Sometimes our guests ask for too much. What to do?

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

Restaurant Economics
by Jim Laube and Chris Tripoli
Inside Expansion - Two experienced restaurateurs discuss how (and why) to grow the business without adding units or franchising the concept.

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.

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

Chef Training
by Dan Butler
Keeping the Heat Out of the Kitchen in the Startup Phase - How to maintain morale in the kitchen as your restaurant faces the slings and arrows of the outrageous first weeks after opening.

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

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

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

Last Seating
by Cameron Bailey
Tried and True - Our curmudgeon in residence ponders the lasting truth of some old sayings in the context of the restaurant business.
 

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