Here are the featured articles and editorial content in the February 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

Hey Buddy, You Wanna Buy a Used Restaurant?
12 Points of Due Diligence When ‘Kicking the Tires’ on a Prospective Restaurant Purchase
by Jay Goldstein
Before you sign on the line that is dotted, you need to inspect every aspect of that existing restaurant you plan to buy. Thorough due diligence will help you negotiate a fair price and tell you when to walk away from the deal.

Give Them Something to Talk About
How to Build Customer Buzz on Your Startup
by Patricia Luebke
Everyone knows the value of word-of-mouth advertising; it’s almost a cliché. The trick is making it happen. In this article the author discusses tips and techniques to get the locals to chat about your startup.

Caution: May be Addictive
How to Properly Use Discount Coupons to Build Business, Without Becoming a Junkie
by Jim Laube and David Scott Peters
Coupons have their time and place in restaurant marketing; however, many restaurateurs overuse them. Use them with caution and planning, and you can avoid becoming a statistic.


DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Details, Details... - How would you feel about this magazine if one out of every 100 words was misspelled? Ninety-nine percent is not good enough in any business today. Your crème brulee is not good enough to get guests to ignore the shift crumbs under the table.

Insights
by Patricia Luebke
What’s the Cheapest and Best Way to Market Your Restaurant? Hostess Stands: Good or Evil? Answers to these age-old questions and more in our monthly fast read of useful restaurant business tips and information.

Restaurant Economics
by Jim Laube
Crystal Ball - Do you know your startup’s break-even point? Do you know how to determine your break-even point? Do you even know what a break-even point is?

Checklist
 by Emily Durham
Everything’s in Order - Managing people is tough enough without that disorganized mess you call your employee files. Proper hiring, promotion and firing require that you maintain complete and up-to-date information on every person working, or who has worked, at your restaurant. Here’s a checklist to ensure you haven’t overlooked anything.

Chef Training
by Dan Butler
Local Motion - This month, Chef Dan explores the pros and cons of buying from local growers. Is it worth the trouble? As with most things in life, it depends.

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

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 braised short ribs and silver moon salad without losing your way or your shirt.

Startup Resources
One of your best partners for success is your stat restaurant association. Here's the contact information..

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 David Scott Peters
Why Do We Let the Chains Kick Our Butts? - Parting words on why we let the big boxes and franchises whip us, with some thoughtful advice on how we might avoid future beatings

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