Here are the featured articles and editorial content in the September 2004 issue of Restaurant Startup & Growth magazine.

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

FEATURES

Smooth Transitions
Making Your Move From the Back to the Front of the House by Susan Dickson
There are many differences between the front and the back of the house, but rest assured, if you are an effective chef, there are many transferable skills on which you can rely to get you started on a general management or ownership career. Here are some tips on making that transition a smooth one.

Placing the Welfare of Your Customers in Clean Hands
A Powerful Case for Diligent Hand Sanitation in the Restaurant and Proper Practices to Achieve It by Christina DiMartino
When done frequently and properly, it is one of the most effective sanitation measures in the restaurant. In this article, we discuss how to create a stringent system of hand sanitation, educate each employee on its practices, and monitor it to ensure it is being followed.

Profiting in a Maturing Market
Serving Mature Patrons Goes Way Beyond Simply Offering a Senior Discount by Patricia Luebke
Seniors have the time, the motivation, and the desire to eat out frequently. But you need to understand and cater to their particular interests to cash in on this growing market. Here’s a look at folks over 60, and how you can get them to patronize your establishment.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
In Praise of Students - In a complex business like this, we all need to be students to stay competitive.

Insights
by Patricia Luebke
Our monthly fast-casual fare of views and news you can use in your establishment.

Check List
by Steve Vicencia, CPCU
Smart Shopping for Insurance - While insurance will not bring more guests to your door, securing proper coverage will help you sleep well at night.

In House Counsel
by Mark E. Battersby
The Paper Chase - Don’t bury your head in the sand when it comes to required licenses and permits. The government agencies will find out if you’ve missed a step, and that’s a hassle you can live without.

First Impressions
by Aaron D. Allen
The Value of PR - A well-crafted public relations campaign is a cost-effective way to build patronage.

In the Weeds
by Patricia Luebke
Great Saves - Your servers are in the best position to save the day when it comes to preventing or smoothing over a customer problem.

Initial Sources
by Siobhann Kathleen Williams, CPA
Finding the Right Guy or Gal in the Green Visor - There are few advisers as critical to the success of your business as a competent certified public accountant.

Chef Training
by Brian Poor and Michael Tsonton
Our executive chefs share tips and techniques from the back of the house.