RS&G March 2007
Here are the featured articles and editorial content in the March 2007 issue
of Restaurant Startup & Growth magazine.
RestaurantOwner.com members have
access to these articles in the RS&G Archive department on RestaurantOwner.com.
Making Lemonade Out of Lemons
Turning Complaining Customers
Into Loyal Guests
by Patricia Luebke
Complaints can wear you out because they so often feel like a personal attack on
your integrity and on your wallet; but if you are able to listen to your
customers patiently and attentively, what they are telling you may alert you to
a situation in your restaurant that needs attention. In this article, we show
you how to realize the positive effect complaints can have on your bottom line.
Please Pardon Our Mess (Ups) During Construction
A Quick Attitude Adjustment
for New Owners in the Building Phase
by Joe Erickson, Chris
Tripoli and Larry Walter
A restaurant construction project is rarely uncomplicated; however, for the
first-timer, it can be a white-knuckle ride beginning with paralyzing
indecisiveness regarding the design and deco, and moving on to the perils of
choosing the wrong architect and contractor. Experience is a great teacher, but
not the easiest (or cheapest) way to learn. Here three experts discuss
common-sense advice on how to make the construction process go more smoothly.
Don’t Get Eaten Alive at the Buffet
Operational and Pricing
Rules of Survival for ‘All-You-Can-Eat’ Concepts
by Dave Pavesic, Ph.D.
In this article, we look at the rules of survival for offering buffets and salad
bars, where your profits can get eaten up as quickly as the macaroni salad. You
can succeed with a buffet concept, but you need to get a handle on your
operations and pricing.
by Barry K. Shuster
Let There Be Light - As our editor read this issue’s articles, he was reminded
that running a business has its long, cold, winter days, at least metaphorically
speaking. We refuse to sugarcoat the rigors of running an independent
restaurant, but we will always try to give you advice to make the process more
by Patricia Luebke
Why a ‘No Overtime’ Policy May Not Be a Smart Business Move. Make 2007 Your Best
Year Ever. A bouillabaisse of tips and trends in our monthly fast read of useful
restaurant business information.
by Jeff B. Katz
Beauty is More Than Skin Deep - With open kitchens becoming more popular,
meshing the practical and aesthetic features of back-of-the-house ceiling,
floor, wall, and prep surfaces is becoming more challenging. In this article,
the author helps us navigate these important construction decisions.
by Dan Butler
Aging Tastefully - Aging is a way to produce a high-quality cut of meat. Here is
a primer on tips and techniques of dry and wet aging, particularly for the
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.
by Joe Erickson
Our newest 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.
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.
by Gene Gentrup
Your best ideas might be waiting for you at trade
shows staged across the country.
by Michael Tsonton
Year One of My Dream - A recap of the challenging first year of one of Chicago’s
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