Here are the featured articles and editorial content in the December 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

Quick Fixes
Five Repair and Maintenance Best Practices for the Startup
by Joe Erickson
Good managers won’t wait for something to break. Here is a review of daily, weekly and monthly repair and maintenance tasks that you can perform day in and day out to ensure consistency and profits.

Tracking Discounts and Giveaways
How You Account for These Transactions Does Make a Difference
By Jim Laube
When discounts and comps exceed 3 percent of gross sales, the method used to account for them can make a significant difference in the way a restaurant’s profit-and-loss statement is calculated and interpreted. This article examines how best to account for these transactions so they are presented in a meaningful and useful manner on your restaurant’s operating reports and financial statements.

Hope for the Best, Plan for the Worst
Factoring Insurance Into Your Startup's Business Plan
by Diana Lambdin Meyer
Anytime you open your doors to the public and hire employees, you can incur liability. Risk management needs to be addressed in your business plan. Here we review the types of insurance you need to consider for your startup, and how to shop for it.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
We Are Proud To Introduce ‘RecipeMapping’ - The road from preparing a splendid meal for eight at home and replicating that dish in the restaurant for hundreds is fraught with peril. In this issue we introduce RecipeMapping to help you find your way.


Insights
by Patricia Luebke
“Starting Right With the Right General Contractor” and other information you can use in your startup

Equipment Notes
by Howard Riell
Having a Blast from the Start - Tips on buying and maintaining a blast chiller.

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.

Slippery When Wet
by Ann Marchiony
Harmful or Fatal if Swallowed - A cautionary tale about mismanagement of caustic substances in the kitchen, and a primer on Material Data Safety Sheets.

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.

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

RecipeMapping
by Joe Erickson
How to turn good recipes into great menu items.

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 Cameron Bailey
Striving to Become a Black Belt Restaurateur - Never stop working at improving your chops.

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