Here are the featured articles and editorial content in the December 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

Team Building
How to Play Well With Your Architect, Designer, General Contractor and Regulators
By Gary Worden
Any building project, particularly a restaurant, creates many  possibilities for misunderstanding. Establishing clear communication with all members of your construction “team” is critical in getting the doors open. In this article, a startup restaurateur and developer imparts the wisdom of his experience working with his construction team to create structures that are completed on time and build wealth.

Early in the Game
How to Deal With the Typical Challenges of the First Six Months of Operation
By Joe Erickson
In this article, we’ll attempt to identify some of the common experiences that restaurant startups face during the opening stages, focusing on identifying the obstacles faced by startup restaurants during the months immediately before and after opening. We’ll explore how these obstacles can work to disrupt your business plan and  deteriorate your restaurant’s level of execution, and ways you can hurdle them.

It's the Little Things That Count
Small Service Touches That Go a Long Way to Upgrade Your Image
By Wendy Gillett
Many restaurateurs believe they can only “wow” their guests with grandiose gestures. Don’t waste time looking for ways to create the big moment or eye-popping feature, when in fact all that might be required is a small detail or a little more interest. In this article, the  author explains why little things count, too.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Rambling Man – Nonrestaurant folk want to talk about your wine-and-beer selection, artisan breads, organic greens, the right way to cook fish, and your chef’s resume. They could care less about your inventory management problems, internal theft issues, accounting program, hiring headaches, or POS system. Take it from our editor; you’ll bore the hell out them, if you broach these subjects.

Insights
by Patricia Luebke
Serving seniors, culinary trends, the echo boomers, how consumers find restaurants online, and other useful information in this issue’s monthly appetizer of news and views.

In-House Counsel
by Alisa Pittman Cleek
When Employees Become Plaintiffs – While it is often standard coverage for large corporations and chains, many independent businesses do not carry Employment Practices Liability Insurance as their owners do not feel vulnerable to the kinds of claims covered by EPLI. In fact, as the author notes, more than 40 percent of employment-related claims are brought against businesses with 15-100 employees, and the “family” atmosphere of some independent businesses can create a fertile ground for discrimination and sexual harassment.

Restaurant Economics
by David T. Denney
Gone Today, Heirs Tomorrow – Following the death of a business partner, many small-business people find themselves unwittingly partnered with one or more strangers, i.e., the deceased partner’s heirs. This article looks at your options, including the best option, which is avoiding the scenario with a buy/sell agreement.

Chef Training
by Chefs Dan Butler and  Michael Tsonton
Pearls of Wisdom – In the past four years, our chef contributors have provided valuable, practical advice on a variety of subjects on managing the kitchen in this department and in our feature articles. Here is a “taste” of what we’ve been serving during that time, which we hope will be particularly useful for our newest readers.

What Our Readers are Building, Buying and Remodeling
by Diane Lambdin Meyer
This month we visit Sturgeon Bay, Wisconsin, where a historical building has been converted into a tapas concept cafe offering local and Mediterranean flavors.

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 Roadhouse Chili and Black Bottom Cream Pie 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 Chef J. Arthur Gordon
Actually, They’re More Guidelines Than Rules – When to follow and break accepted rules of business, including “If it isn’t broke don’t fix it” and “Don’t fall in love with the merchandise.”

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