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.

FEATURES

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.

DEPARTMENTS

Opening Remarks
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 hopeful.

Insights
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.

Structures
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.


Chef Training
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 steakhouse startup.

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.

RecipeMapping
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.

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

Last Seating
by Michael Tsonton
Year One of My Dream - A recap of the challenging first year of one of Chicago’s up-and-coming restaurants.

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