Here are the featured articles and editorial content in the January 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

Rules of Thumb
Restaurant Methods, Procedures and Measurements that are Derived From Experience
by Jim Laube
This article discusses several of the restaurant industry’s basic rules of thumb. While there will always be exceptions, they have proven to be surprisingly reliable over the years. Keep these numbers
handy when planning your restaurant and assessing your performance after you open.

Grass Roots Marketing
Do-It-Yourself Techniques That (Really) Work in the Startup
by Jim Laube with Kyle Agha, Jimmy Borrumann and Edmund Woo
If you are willing to apply some creativity, and set aside time to involve your staff and measure your results, you can create a grass roots marketing program that will reap tremendous rewards. In this
article, we interview three restaurateurs who have taken marketing into their own hands.

Scared Smart
Simple Lessons and Forms to Help Make Your Startup’s Opening Less Frightening
by Chris Tripoli
Welcome to restaurant opening hell. If it sounds scary, it is. Instead of quaking in fear, start planning – now. In this article, we will  look at some lessons learned about managing the opening process.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
The Best of Both Worlds - While some independent storefront businesses are being battered by the Internet, you can enjoy the best of bricks and mortar and online commerce.

Insights
by Patricia Luebke
 “Don’t Be a Victim: How to Win the Unemployment Claim War” and other information you can use in your startup.

In-House Counsel
by Nathan J. Allen, Esq.
Getting Your Safety Act In Order - An OSHA primer for startups.

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
Grease is the Word - How to deal with grease and oil fires in the kitchen.

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

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

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 Dan Butler
Can She Do Anything Else? - An excerpt from Chef Dan’s acceptance of “Restaurateur of the Year” in The First State.

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