Here are the featured articles and editorial content in the April 2008 issue of Restaurant Startup & Growth magazine.

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

FEATURES

Right on Target
Direct Response Marketing Basics for Startup Restaurants
by Patricia Luebke
While advertising in magazines, newspapers, radio, billboards, coupon mailers and other marketing vehicles all have their own advantages, for the small, local business with a tight marketing budget, direct marketing offers several key advantages over other forms of advertising and promotion. This article reviews the basics of this formidable marketing technique.

Training for the Front Line
The Fundamentals of an Effective Server Training Program
by Joe Erickson
Independent restaurateurs need only to look at the success of chain restaurants to realize there is a formula for achieving success. While the formulas may differ, the basic elements are the same. What the chains do better is simple: They develop a system for success. For full-service restaurants, having a well-documented and effective server (waiter/waitress) training program is arguably one of the most important components of a successful restaurant concept.

The 7 Sins of Unprofitable Startups
Some of the Ways Independent Operators Sabotage Their Success
by Jay Goldstein
For us restaurateurs, our deadly business sins include lack of direction, poor communication with management and staff, putting too much effort in the wrong areas, and go from there. The intent of this article is not to make you repent about the obstacles you put in your own path, but to help you determine if you are doing what is necessary to execute a successful sales strategy.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Good Sushi Might Not Be Enough – When a restaurant seems to have done everything right, but the seats are empty, you have to wonder if the operators are either skimping on marketing or not getting good marketing advice.

Insights
by Patricia Luebke
Restaurant research and surveys, “Management 101,” “Bar & Cellar,” operators in the news, and other interesting and useful tidbits in our monthly appetizer of helpful information.

In-House Counsel
by Stanford G. Wilson, Esq. and William A. Pinto, Jr., Esq.
Improving Restaurant Security by Working With Local Law Enforcement – Local law enforcement can be your best friend in developing and maintaining a sound security plan for your restaurant. These men and women are the experts in crime control and prevention, and are ready and willing to support your efforts if you give them a chance.

Equipment Notes
by Howard Riell
A Heated Debate: Weighing the Pros and Cons of Gas Versus Electric in  Your Startup – The decision whether to go with electric or gas equipment in your startup requires you to analyze a host of factors, including your location, concept and menu. Here, the author reviews the primary issues for you to consider.

Chef Training
by Howard Riell
A Low-energy Kitchen: Reducing Back-of-the-House Utility Costs – Ways you can cut utility costs and lower your effect on the environment, with practical changes in the kitchen. This month, we help you offer your guests Irish Cream & White Chocolate Cheesecake and Cottage Pie without losing your way or your shirt.

RecipeMapping
by Joe Erickson
RecipeMapping is a three-step process that allows you to add new items to the menu consistently, methodically and profitably.

What Our Readers are Building, Buying and Remodeling
by Linda Lee Walden and Lynn Laymon
This month we revisit Kokobilli Bagel Cafe in the Phoenix area to see how two first-time restaurateurs have fared, nearly four years after their startup was first featured in Restaurant Startup & Growth.

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

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 Jay Goldstein
Eight Simple Points for Making Good Hiring Choices – Bringing aboard the right staff is critical to success in the restaurant business. The author shares eight touchstones for finding the right folks to serve your guests.

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