Here are the featured articles and editorial content in the October 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

Who's Minding the Store?
How to Groom Managers to Run the Day-to-Day Enterprises Without You
by Bill Marvin
Imagine picking up the phone right now, calling your general manager and telling her that a family emergency just came up, you will be out of the country for three months, your flight leaves in two hours and there is no way she can contact you while you are gone. How comfortable would you be making a call like that? In this article, Bill Marvin shares techniques for training your managers to run the show in your absence.

Don't Be a Seagull
And Other Tips to Help Independent Restaurant Owners With Growing Pains
by Jim Laube, Jay Goldstein and Chris Tripoli
Growing your concept requires careful business and financial planning. It also requires examining your strengths and weaknesses as an owner. Effectively operating two or more units requires a different mind-set than being the hands-on owner of one restaurant. You can make the transition, however, and these experts suggest how to adopt the proper mind-set.

The Linen Clauses
Points to Consider When Negotiating Your Textile Rental Agreement
by Joe Erickson
Your linen services agreement is among those contracts you or your attorney needs to carefully examine and, in some cases, negotiate prior to committing your business to a long-term relationship. Here, the author provides pointers on how to strengthen your position going into the deal.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
And Here You Are With Only One Brain and Yet So Many Opportunities – You will never have more than one brain, two eyes, two ears, 10 fingers and 10 toes. You can have 12 restaurants, but there will be only one of you. At some point, you will need to depend on others’ assistance, expertise and support.

Insights
by Patricia Luebke
Stopping store-product pests, succession planning, the importance of co-worker support and other interesting and useful tidbits in our monthly appetizer of useful information.

With a Smile
by Wendy Gillett
Appearing Nightly – Offering entertainment in your restaurant can set you apart from the competition. Before you hire that pianist or band, consider whether your facility and typical guests will support the act.

Restaurant Economics
by Patricia Luebke and Barry K. Shuster
Avoiding Payday Roulette – How do your labor costs compare with other independent operators? Here’s an overview of a recent RestaurantOwner.com survey of startup salaries and wages around the country.

Chef Training
by Chef Michael Tsonton
Mise en Place: Keeping ‘Everything in Place’ in the Startup Kitchen – An efficient kitchen begins by being organized, or as the French would put it, “mise en place,” i.e., “everything in place,” which also refers to the art of having all the ingredients prepared and ready to place on the plate. Chef Michael provides pointers on keeping the back of the house organized and clean.

What Our Readers are Building, Buying and Remodeling
by Linda Lee Walden
This month we visit Florence, Oregon, where a couple caters to local retirees with a homey wine and tapas bar in a revitalized fishing and logging community.

RecipeMapping
by Joe Erickson
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 Chicken Fajitas and Mango Glazed Salmon without losing your way or your shirt.

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.

New Products and Services
A description of useful gear and services for your restaurant, and how they can benefit your operations.

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

Last Seating
by Karla Pavese
Everyone Loves a Birthday Party - A New York restaurateur waxes enthusiastically on the virtues of birthday marketing and generously shares some of her techniques for success.

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