RS&G Magazine Archives
Here's easy access to past Restaurant Startup & Growth articles.
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.
The Case for Creating a Mobile App for Your Restaurant
The question for every independent in the digital age is can you afford not to take advantage of changes in how people find and review where they want to dine out. You have to ask yourself how your restaurant might build sales on the back of this well-established shift.
How to Cope With Minimum-Wage Increases
All but five states have an established minimum wage above the federal level, which was increased to $7.25 in 2009, with recent legislative proposals to increase this to $10.10 per hour. These increases hit restaurateurs particularly hard. How should you manage these ever-rising labor costs?
How to Select the Right POS System in 10 Easy Steps
With a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system.
How to Turn Complaining Customers Into Loyal Guests
Complaints can wear you out because they so often feel like a personal attack on your integrity and wallet; but if you're able to listen patiently to what your customers are telling you it may alert you to situations that need your attention. See how to realize the positive effect complaints can have on your bottom line
What to Consider BEFORE Going From One to Two Restaurants
Now that you have one successful restaurant you may be contemplating #2. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to consider, how to be sure you're ready, and who can help you
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.
Restaurant Economics: Inside Expansion
There are successful growth strategies that involve expanding an initial restaurant in ways you might not have considered. These include adding day parts, banquet and catering operations, increasing tables, or making the restaurant a commissary for kiosks and concessions. Explore these strategies and more to grow your business without adding units or franchising the concept.
The Characteristics and Traits of Top-Performing Restaurant Managers
A manager exists to build profitable sales, and everything a manager does should be targeted to that objective. Still, there's no set personality that characterizes a good manager; one top performer might be totally outgoing and effervescent while another may be quiet and reserved. Both personalities could perform exceptionally well, but there are some core qualities that top managers share. Explore here what defines the best and brightest.