Here are the featured articles and editorial content in the June 2007 issue of Restaurant Startup & Growth magazine.

RestaurantOwner.com members have access to these articles in the RS&G Archive department on RestaurantOwner.com.

FEATURES

Locating the Hospitality Gene
Giving Your Startup a Competitive Edge by Focusing on the Human Side of the Business
by Sam Apple
While not as obvious or as easy to quantify or gauge as some other restaurant activities, without exception, independent operators recognize that the quality of the personal interactions between their employees and guests may very well be the single most important activity that takes place each day in their restaurants.

Selling Out
10 Steps to a Successful Sale of Your Restaurant Business
By Jay Goldstein
No one is asking you to get out of the business as soon as you get into it; however, unless you started your restaurant simply to create a job for yourself and perhaps your family, your ultimate goal is to build an asset that you can turn around for a neat profit some time down the road.

How to Get Your Startup’s Liquor License… …And Keep It
By Nathan J. Allen, Esq.
Ultimately, if you plan to open a new restaurant that serves liquor, it is absolutely critical that you research thoroughly your state and community rules and laws regarding the sale of liquor (whether it be through license ordinances or zoning ordinances) before you finalize plans for your restaurant’s location. Here is an overview of the regulations you may need to abide by to maintain your privilege.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Hospitality: That Newfangled Industry – Hospitality is the heart and soul of the independent restaurant business; but unfortunately, you can’t buy it from your distributor or systematize it in your operating manual. Hospitality is an attitude.

Insights
by Patricia Luebke
Protecting your business against stealth price increases, creating loyal employees, and other tips in our monthly appetizer of useful information.

Initial Sources
by Patricia Luebke
A Seat at the Table: Buying Tables and Chairs for Your New Restaurant – How to avoid the minefields you can traverse when buying furniture for your new restaurant and a strong case for the importance of having professional help and working through a reputable dealer.

First Impressions
by Patricia Luebke
Good to the Last Drop: ‘Finitiatives’ to Make Guests Feel as Good About Your Service When They Leave, as When You Seat Them – Combine finish with initiatives and you get finitiatives or those service niceties that top off the guests’ experience with you. Finitiatives make sure the guest leaves with a positive impression of their time spent with you. Finitiatives make sure that you end the guest’s experience on a high note.

Chef Training
by Dan Butler
A Woman’s Place is in the Kitchen: Celebrating Diversity in the Startup – How good a chef you are has a whole lot to do with how good a human you are.

What Our Readers are Building, Buying and Remodeling
by Diana Lambdin Meyer
This month we visit Macke's and owners Bernie and jan Strawn in Nashville, Tennessee.

RecipeMapping
by Joe Erickson
Our cool, new department, RecipeMapping, is a three-step process that allows you to add new items to the menu consistently, methodically and profitably. This month, we help you offer your guests Pacific Coast Shellfish Louie and Cilantro Lime Tilapia without losing your way or your shirt.

New Products and Services
A feature-packed convection oven, versatile braising pans, infused wild rice, transfat-free soy oil, ribbed sauté pans, sugar-free blueberry syrup, a heavy-duty food processor, and healthy prepackaged snacks.

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.

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

Last Seating
by Chef J. Arthur Gordon
Do the Math: For Is Always Greater Than To – It is imperative that everyone on your payroll realizes they are working for you to create the feeling of hospitality. The key to accomplishing that goal comes down to which preposition the staff is focused on — “to” or “for.”

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