Here are the featured articles and editorial content in the November 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

Carrot on a Stick
How to Develop Management Incentive Programs in Your New Restaurant
by Joe Erickson
In an industry historically known for its “churn-and-burn” approach to employing managers, many restaurant organizations large and small are rethinking their incentive compensation programs to treat restaurant managers more as entrepreneurs with a stake in how well the restaurant performs. Here’s what they’re doing.

Buying Basics for Budding Businesses
Seven Fundamentals of Purchasing for Independent Operators
By Dave Pavesic, Ph.D.
Are you growing? While you might have only a few units, you can employ some of the purchasing strategies and techniques used by the large chains; however, it will require that you begin looking at your operation differently than when you were running one restaurant.

It's a Plan!
Successful Integrated Menu Promotions
by Patricia Luebke
An integrated menu promotion can help you attract new customers, experiment with a day part, take advantage of seasonal foods, or adjust the food/beverage mix at your restaurant. But first you need a plan.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
You Work 16 Shifts and What Do You Get? - You don’t own your employees, but you can inspire them to help you reach your goals with the right incentives.

Insights
by Patricia Luebke
“Is Your Restaurant Clearly Out of the Startup Stage?” and other information you can use in your startup

Bar & Cellar
by Robert Plotkin
Elements of Style - How to liven up your bar menu and boost drink sales.

Initial Sources
by Patricia Luebke
The Dish on Dinnerware - The right dinnerware affects your ambience and bottom line. Choose wisely.

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 activity in the United States.

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.

Chef Training
by Dan Butler
Introducing and Testing New Menu Items - Offering new items to your menu requires analysis and finesse, as well as buy-in from the front and back of the house.

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

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

Last Seating
by Dave Pavesic, Ph.D.
A Two-Way Street - Some words of wisdom to restaurateurs and purveyors on how to work together.

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