RS&G Magazine Archives
Here's easy access to past Restaurant Startup & Growth articles.
Twelve Steps to Get New Restaurant Managers Off To a Great Start
Make your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it.
How to Find Investors & Raise Startup Capital for Your First Restaurant
If you have a restaurant concept that will cost hundreds of thousands of dollars to open, then chances are you'll need more capital than what a bank is willing to loan you. The logical alternative is to find an investment partner for your restaurant that believes in your chances for success and wants to be a part of it
Ten Menu Mistakes You Can Avoid
A well-engineered menu should be your most effective marketing tool. One reason for badly designed menus is that computers have seduced operators to go it alone in the engineering and design process. With a few pointers you can avoid the most common menu mistakes and significantly improve your profitability.
The Pros and Cons of Using Craigslist
to Solicit New Employees
A RO.com member survey conducted last summer indicated, among other things, that Craigslist is becoming one of the most-used vehicles to advertise positions. In this article, we review the positives and negatives of using it to fill positions in your restaurant, and ways to employ it most effectively for your business.
Using Tableside and Tabletop Technology to Boost Service and Sales
For many independent operators, the knee-jerk response to the idea of adopting table technology ordering and payment systems into their concept is "that's fine for the quick-service and casual chains, but not in my place -- we're here to serve the guest." These restaurant technology developers and consultants, however, believe that tableside and tabletop technology has a place in independent and full-service concepts, and gives waitstaff more time to serve and drive sales -- with caveats.
Piecing Together a Culture of Quality
A positive culture will create better job experiences than those in a negative culture. Positive cultures are characterized by attitudes and behavior, such as optimism, engagement, teamwork and respect. Creating a stronger culture, one that will respond well to some disruption in the status quo, is essential and will make all the difference in the world.
How to Avoid 10 Common Restaurant Architectural Mistakes
Here are the 10 most common architectural design mistakes the author sees in new restaurants. Each of these problems can be prevented if your architect has a good understanding of what you need the restaurant to be able to do and if you have selected the right space to lease to begin with.
How to Manage Younger Employees in Your Restaurant
The restaurant business depends on younger employees whose attitudes and work ethic may be different than yours. Trying to shape them in your image might only lead to frustration and poor communication. This article provides guidance to develope their vitality and skills into effective employees.
Moving Up:Turning a Line Cook Into a Sous-Chef
The position of sous-chef or assistant kitchen manager is one of the most important slots for a restaurateur to have to fill. Here we look at the kind of skills you should be developing in your cooks to step into this role.