Here are the featured articles and editorial content in the December 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

Bring Some Class Into Your Kitchen
How to Diversify Your New Unit With a Cooking School by Diana Lambdin Meyer
Food is hot, and your customers want to experience the magic of your kitchen first-hand. A cooking school in your restaurant can be a profitable new revenue stream, a source of marketing, and a way to bond with current and prospective customers.

Don’t Flirt With a Lawsuit
How to Prevent Sexual Harassment in Your Startup by Alisa Pittman, Esq.
Restaurants are particularly prone to sexual harassment claims, unless they put in place policies, procedures, and training to prevent it. In this article, we explain sexual harassment in the workplace, and how to protect your business from claims.

Boost Productivity to Control Labor Costs
How to Maintain Good Service With Minimum Labor Hours by Dave Pavesic, Ph.D., FMP
Labor is the most problematic cost center in the restaurant. Here, we look at approaching the problem with an eye toward increasing the productivity of your staff rather than simply cutting costs.

DEPARTMENTS

Opening Remarks
by Barry K. Shuster
Letter From the Editor - We want to hear from you, whether to say “Amen” or to correct us.

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

First Impressions
by Wendy Gillette
If You Don’t Have Anything Nice to Say, Please Tell Us Anyway! - How to initiate customer feedback in your startup.

Restaurant Economics
by Barry K. Shuster
The New Overtime Laws - If you haven’t prepared for the changes in the Fair Standard Labor Act overtime laws, it’s high time you do so. Here are the details and possible pitfalls.

Startup Tech
by Chad Warren
Class is in Session - POS system training is a vital step in preparing to open your doors.

Checklist
by William R. Griffin
Kitchen Cleaning Made Easy and Economical - You need to keep the back of the house shipshape. You can make this daily chore less painful with a system.

Equipment Notes
by Allen Rathey
The Six Myths of Vacuum Cleaners - The least sexy piece of equipment in your restaurant is also one of the most important to the quality of the dining experience. Here’s how to purchase something you probably haven’t given much consideration.

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

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

Last Seating
by Cameron Bailey
Remember Who Really Serves the Public - The elections have come and gone. Now it’s time to focus on what really matters.