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In the May 2013 Issue...

What's Hot? 9 Restaurant Interior Design Trends to Consider for Your Next Build, Buildout or Remodel

The danger in writing about restaurant design trends is that often by the time the article appears in print, the latest look could be yesterday's news. There are a number of restaurant interior design trends, however, that promise to be influential for quite a while yet, so you can consider including them in your project even if you won't be ready to renovate or open for some time. Here are some of the hottest...

WHAT TO LOOK FORWARD TO NEXT MONTH...

The Basics of Effective Customer Satisfaction Surveys

...AND MUCH MORE. RESTAURANT STARTUP & GROWTH magazine is dedicated to presenting the BEST MANAGEMENT PRACTICES in all aspects of running an independent restaurant business. Start your free six-month subscription to Restaurant Startup & Growth magazine today or Learn what our members and readers are saying about these great restaurant management educational resources.

BONUS CONTENT - How to Influence the Value of Your Restaurant
Barry K. Shuster
BONUS CONTENT - How to Influence the Value of Your Restaurant If I ask you to estimate the value of your house, you might research listings and selling prices of comparable properties in your neighborhood or town. Depending on the current state of the housing market, you might be elated or dismayed over the value of your home compared, let's say, with what you had projected its value would be today three years ago; however, in the latter case I doubt you would say, "I poured my heart and soul into that property, and, the market be damned, I expect to be compensated for it," or "I'm getting divorced, and I need to get enough money to pay my alimony." . . . keep reading
Duke University, NRA partner up on zero waste project
Graduate students from the Sanford School of Public Policy at Duke University have teamed up with the National Restaurant Association to examine how best to deploy a zero-waste program for restaurateurs in Durham, N.C. . . . keep reading
Thrilla From Manila Manila Resto of Oshkosh, Wisconsin
Mark Laux
Mario and Patricia Ambas have never lived in Manila, Philippines, but they have been influenced by its collision of cultures that started with nearly 300 years of Spanish rule, a Mexican settlement and a powerful Japanese invasion, which ended with the United States governance of the Philippine Islands in 1898 through the Treaty of Paris. . . . keep reading
Come for the Wings, Stay for the Steak C.W. Coop's of Alliston, Ontario
Mark Laux
Alliston, Ontario, is a town of about 15,000 people just north of Toronto, Sandra Lambie is the general manager of C.W. Coop's, a bar and restaurant in Alliston, which is one of several Restaurants by the same name. And while not exactly a chain, all units of the concept have the same logo and generally the same foods. Sandra asked us to revamp the menu for the Alliston Unit only. . . . keep reading
No Such Thing as a Free Lunch: The Prairie Canary, Grinnell, Iowa
Diana Lambdin Meyer
'In the end, The Prairie Canary will thrive or fail because of me, my concept and my energy.' . . . keep reading
Massachusetts To Ban Solid Food Waste from Landfills From Large Foodservice Operations
Starting in January 2014, MassDEP plans to require composting from large-scale foodservice operations -- including food and beverage manufacturers, grocery stores, wholesale distributors, universities and correctional facilities. This upcoming mandate is an addition to the state's existing Solid Waste Ban, which already requires full-scale recycling programs. . . . keep reading
KRAFT Macaroni & Cheese Can Bring Parties with Kids to MicroBrewery Restaurants
Traditionally, MicroBrewery restaurants or brewpubs draw in an adult crowd with extensive and specialty beer menus. Today many of these establishments have come to realize the importance of a family friendly menu appealing to parties with kids, which now makes up over one-third of their patron base... . . . keep reading
BONUS CONTENT - Why Do Restaurants Fail?
By Howard Riell
BONUS CONTENT - Why Do Restaurants Fail? In the inaugural issue of Restaurant Startup & Growth magazine in February 2004, our magazine challenged the 90% first-year restaurant failure rate that was being passed off as "common knowledge" inside and outside the industry. RS&G conducted its own research, which suggested that the first-year failure rate was closer to 25%. Not great, but not much different than the failure rate in any sector. . . . keep reading

BarMaxx Liquor Inventory Control System
What is it? An accurate, wireless, free pour liquor inventory control system, employing Web-based inventory management software, ultra-precise scales accurate to 4/1000th of an ounce), real-time surveillance hardware and mobile device compatibility. . . . keep reading
Kraft Macaroni & Cheese Helps Operators Promote the Kids LiveWell Initiative in Restaurants
GLENVIEW, IL (October 9, 2012) -- Healthy eating habits are formed at a young age, and it can be difficult and confusing for parents to make the best decisions for their kids while dining out. In July of 2011, the National Restaurant Association (NRA) in collaboration with Healthy Dining devised a plan to simplify this process. . . . keep reading
SUGAR FOODS RECEIVES UNIPRO SUPPLIER OF THE YEAR AWARD
September 5, 2012, Sun Valley, CA -- Sugar Foods Corporation has been chosen as a recipient of the UniPro Supplier of the Year award for 2011. . . . keep reading
BONUS CONTENT: How Restaurant Owners Can Prepare for Storms and Other Weather Emergencies
Man pitted against the elements is a story as old as the Earth and as current as the storm headed your way. But keeping a restaurant intact in the face of the foulest weather requires more than instinct. As one operator put it, "The phrase natural disaster is a contradiction in terms because no disaster is natural. Disasters are unnatural." . . . keep reading
Almond Breeze® Almondmilk Makes Waves of Change in Foodservice
August 8, 2012 -- Sun Valley, CA -- While retail sales of both dairy and soymilk are on the decline,1 Blue Diamond® Almond Breeze® Almondmilk grows in popularity.2 Sales of Almond Breeze® are up more than 1,000%2 -- solidifying its status as America's favorite almondmilk3 and the fastest-growing milk alternative. . . . keep reading
Not Just Another Deli: Kosh--Kosher American Bistro of Stamford, Connecticut
Story by Mark Laux
Glenn Karow's Northeastern accent sounds a little like Howard Stern over the phone. But that's where the similarity ends. Glenn is cool, friendly and nice. He's also humble, even though he has much to brag about. . . . keep reading
This Menu Is Brought to You By the Letter C (Cup): Bikinis of Austin, Texas
Story by Mark Laux
Many Years ago I went for a ride with my dad in his '69 Dodge Monaco station wagon. As i recall it was light blue with faux wood paneling on the sides, which was ironic, because our basement had the same wood on the walls. We drove along and noticed a new gas station on a corner about a mile from our house. Itwas called U-Pump-It, and it was the first self-serve gas station in our town. . . . keep reading
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Check out a sample of our RestaurantOwner.com video series "Restaurants That Work".

What's Your Opinion of Legislation to Ban Smoking in Bars and Restaurants?

Reducing disease and death caused by smoking and secondhand smoke exposure is a major priority of the Centers for Disease Control and Prevention (CDC). The CDC Foundation has launched an initiative to provide restaurant and bar owners with scientific and experiential information on the impact of smoke-free policies on the hospitality industry. The initiative is designed to increase restaurant and bar owners’ understanding of the benefits of smoke-free policies, and has targeted operators in the states of Indiana, Kentucky, Mississippi, Missouri, North Carolina and Texas via a video series on YouTube. Click here to watch the videos and then tell us what you think of these efforts? If you own a restaurant in one of the six above states, please take the short survey below.

What do you think of state-wide legislation to ban smoking in restaurants and bars?
I enthusiastically promote such legislation.
I don't object to it, but I don't promote it.
I am neutral on the subject
I am against it because it would hurt my business.
I am against it because it is gov't intrusion.
I am opposed to it. Period.

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  • In which areas of restaurant management and operations do you wish you possessed more competence and knowledge?
    Accounting and Finance
    Bar Management
    Culinary and Kitchen Management
    Employment and Labor Issues
    Marketing
    Menu Design and Engineering
    Purchasing and Inventory Management
    Technology in the Restaurant

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  • The NEW Uniform System of Accounts for Restaurants IS HERE! -- The National Restaurant Association's Uniform System of Accounts is back in print. This latest edition contains many updates, changes and enhancements from previous editions. Order your copy today.

     USAR