"We decided it was time for a POS system, but we needed one that was right for us," she says. Luckily, Restaurant Startup & Growth had an article -- "How to Choose the Right POS System" which they relied on while shopping.

Even with years of restaurant experience among Cathy, her husband Jerry, and Aug and Phyllis, a second location brought a host of new situations to tackle, from changed menu ideas to changing procedures. For example, customer orders were always taken by hand with a system of codes used to designate each element of their custom-built sandwiches. "We decided it was time for a POS system, but we needed one that was right for us," she says. Luckily, Restaurant Startup & Growth had an article -- "How to Choose the Right POS System" which they relied on while shopping. When it comes to purchases for the new location, parts of the kitchen could remain since it's a former fast-food restaurant.

However a few weeks after opening, the kitchen had to be reconfigured. "The existing broiler just wasn't working," she says. "We bought new furniture, pots, pans, trays, towels, dishes -- totally outfitting the new location," Cathy says. "We bought everything from spatulas to parmesan packets to an Elvis sculpture!" Both Restaurant Startup & Growth and RSG's RestaurantOwner.com have been at her side. "We've downloaded so much information, and pass the magazine around.

We never had staff meetings before, and now we do. We get all kinds of ideas and inspiration from the magazine." Recently, Jerry told her that he realized he didn't need to work the line. "I need to learn how to manage," he said. And that's where Restaurant Startup & Growth magazine comes in. Good restaurateurs like Jerry and Cathy Morelli are always learning. What about a third location? Cathy says, "Jerry would love it. But for me, it's like asking a woman who has just given birth when she's going to get pregnant again, but maybe that's why I have four daughters."