While RS&G case studies are not presented in the classic business and management case study formats, such as the Harvard and Wharton methods, with which many students of business are familiar, they are instructive and detailed, and often presented in the first person by experienced and successful operators, chefs, and other professionals who directly serve the industry. Our editorial staff strives to edit them to be readable, focused, practical, supported by appropriate charts and graphs, and with sufficient depth for our readers to apply these practices in their restaurants TODAY.

This unique editorial approach fills an important niche between the academic journals, which are often too rigorous and theoretical to be practical for the average independent business person, and trade media that only skim the surface of important management concepts. Our goal - and our passion - is to provide solid managerial education to independent restaurateurs to improve their competitiveness, profitability, and chances for sustainable success.

We are... RESTAURANT STARTUP & GROWTH magazine.

We believe... GOOD RESTAURATEURS ARE ALWAYS LEARNING.

Here is...WHAT OUR READERS AND MEMBERS ARE SAYING ABOUT US...

"I am a small business owner. I must say this is the best tool I've ever subscribed to. I was suspicious at first, I did not expect much but this is awesome. Thank you so much."

Gesine Franchetti - The Topaz - Santa Rosa, CA

"Your website and magazine have been extremely helpful to our growing business. We are just about finished with the construction of our new location. I have learned so much from your articles, the online seminars, the discussion forum and the spreadsheets are an invaluable asset. I continue to learn something new every day."

Belinda Self - Ginza Japanese Restaurants, Inc. - Winston Salem, NC

"You are giving me a great education. I can't soak it up fast enough. The articles, templates and especially the online training are heading me in the right direction to having a great business."

Martin Hardy - City Bagel Café - Siloam Springs, Arkansas

"I've found everything on the site to be a big help. From the financial side to the menu, the amount of information has been a bargain for the price of a subscription!"

Eddie Scoggins - Tavern At The Village Green - Cleveland, TN

"I am now in my second year of being a member. My only regret being that I did not find you in my prior 8 years as I would have saved a lot of money and grey hairs from your tips and formats. Thank you for indirectly saving my restaurant & for the growth I now see."

Marc Cedron - Printer's Alley Bar & Grill - Memphis, TN

"Your web-site and magazine have helped our independent restaurant grow from 1 restaurant with revenue of $350,000 to 3 restaurants bringing in $3.5 million in only 4 years."

Donald Spahr - Spahr's Seafood - Thibodaux, LA

"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald - Paddy's Brewpub & Rosie's Restaurant - Kentville, Nova Scotia

"Thank you for this site. Little guys like me need all the help we can get and it is wonderful to be able to get answers to questions here."

Margaret Williamson - Hizzoner's Uptown Deli - Bellingham, WA

"I have sung the praises of your site to many of my friends, associates, and suppliers. There is a wealth of information and material available from your site that is of tremendous benefit to all independent restaurateurs. We have used virtually everything you offer in some form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."

Robert Hodgson - Lefty's Restaurant - Parksville, B.C.