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

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

Are You Cut Out for This?
Going Into the Restaurant Business With Eyes Wide Open by Jim Laube and Gary S. Worden
It’s true that with enough capital anyone can open a restaurant, but that’s not really the point. Anyone can throw money down the drain. We assume you want the word “profitable” in the list of adjectives that describe your business. Here, two restaurnat business veterans discuss the challenges you’ll meet on the road to success.

Spread the News
How to Make a Customer Newsletter an Effective Marketing Tool
With Jim Laube, Jenny Cook and Gina Hubert
Newsletters can keep your business top-of-mind for your customers as no other form of advertising can, including Web sites and other types of mailers. Advocates say they build relationships with guests second only to face-to-face interaction. Two restaurateurs talk about why newsletters have become such a staple in their marketing mix, and share some tips and techniques to make them effective.

Give Me Some Credit!
A Startup Guide to Restaurant Vendor Credit Terms
by Lee Plotkin
Particularly for the new operator, obtaining extended credit terms from your vendors can be a frustrating process. The Catch-22 is that cash flow typically is tight for the startup.This is the time when you really need credit; however, it is also the time when creditors are least likely to extend it. This articles tries to help give you a clue how restaurant suppliers evaluate credit risk and familiarize you with credit terms and conditions.

DEPARTMENTS

Opening Remarks
by Barry Shuster
Review This - While no experienced operator would bank on his menu to carry his business, we can’t conceive of any operator, other than maybe a corn dog concessionaire, who doesn’t take food seriously or who takes harsh criticism of his fare very well.

Insights
By Patricia Luebke
Why a Cornell study tells you to promote wines, not prices; ways to raise money from investors; and other tips and trends in our monthly fast read of useful restaurant business information.

Equipment Notes
by Howard Reill
Home With the Range - Take this opportunity to better understand the crucial role that ranges play in a restaurant kitchen, and why it’s downright essential that operators make the best choices when buying and maintaining them.

Out of the Weeds
by Bill Marvin
You Get What You Pay For - The “Restaurant Doctor” discusses where to find and how to compensate your first general manager.

Chef Training
by Chef Dan Butler
Dinner and a Show - The benefits and challenges of an open kitchen, and how to dress the part.

RecipeMapping
by Joe Erickson
A three-step process to help you add new items to the menu with consistency and profitability. This month’s recipes are for Calypso Pork and Ginger Prawn Pasta.

New Products and Services
Modular chef counters, earth-friendly cleaining solutions, ideas on how to use grapes, and a handy tool to save your hands.

Startup Resources
A list of the state restaurant associations.

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
Life is What Happens to You While You’re Busy Making Other Plans - A funny thing happened on the way to culinary school for this 30-year restaurant veteran.

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