Turn Your Good Restaurant Into a Great Business!


RESTAURANT STARTUP & GROWTH magazine is dedicated to presenting the BEST MANAGEMENT PRACTICES in all aspects of running an independent restaurant business. Founded in 2003, Restaurant Startup & Growth magazine is owned by RS&G, LLC, a subsidiary of Specialized Publications Company, Inc. of Kansas City, Missouri, and is the official magazine of RestaurantOwner.com.

If you own, operate or manage an independent restaurant — or are thinking of starting one — click here to sign up for a free trial subscription, and join our growing community of successful restaurateurs.

FebCoverTHIS MONTH’S COVER FEATURE IN RS&GThe Zen of Menu Sizing — How to Know if You Have the Right Number of Items on Your Menu. It is a philosophical question every independent operator needs to contemplate. When it comes to the number of choices on a menu, is it better to have a something-for-everyone smorgasbord or a laser-focused list?

SUCCESS STORIES FROM OUR READERS AND MEMBERScHILIOwner Mark Keilhoz, operator of a Skyline Chili franchise, knows that restaurant operations require supervision and constant scrutiny. He found a variety of tools on RestaurantOwner.com that, along with many other benefits, help him keep track of the small details that make a big difference to his bottom line. blueblazeAll that G. (GaWaNi) Pony Boy Morrell, owner of the Blue Blaze Café on the Appalachian Trail in downtown Damascus, Virginia, wanted was a firm handle on his cost numbers. He found that – and much more – on RestaurantOwner.com.

THE RESTAURANT OWNER’S LIFE… Good BusinessLate-night insights, random musings and ironic humor on the never-ending challenges of independent restaurant ownership by the editors of Restaurant Startup & Growth.  A blog…

WHAT OUR READERS ARE BUILDING, BUYING & REMODELING… Crafted Tap House is living up to the owner’s dreams and attention to detail. Coeur d’Alene-area guests have responded well to a locally sourced menu that features healthy options named for those who excelled at their craft. CraftedIn Kansas City, MO, Rob Magee, a native of New York and a graduate of the Culinary Institute of America, considered numerous concepts and ideas based on the communities in which he lived as he progressed through his career. Q39Finally, after about 15 years in Kansas City — known for its barbecue — he decided on barbecue, and launched Q39.

FastFiveMickFAST FIVE… Rumours has it. Why does a legendary rock star, still at the top of his popularity as a performer, launch an independent restaurant? Mick Fleetwood explains his attraction to the business, and his vision for his concept…  AJCleared for takeoff. Concessions International President R. Anthony Joseph believes there’s never been a better time for local independent restaurants to win airport concession locations. JohnSergiThink wine. John Sergi, chief design officer for Centerplate, talks to Restaurant Startup & Growth about boosting wine sales in the independent restaurant. RobsonStartup: The next generation. Stephani Robson teaches some of the best and brightest hospitality management students in the country at Cornell University. In turn, these young future operators provide her with an education on how their generation looks at the restaurant business and what they hope to offer their peers.

MENU MAKEOVER… menuMenu engineering basics: How to make your menu your top salesperson. If you consider your menu simply a decorative price list, you’re grossly underestimating its value. A menu is your most powerful merchandising tool. Everything that makes your restaurant special and profitable flows from the pages of your menu — your atmosphere, concept, pricing and cost-control strategy, and service ethic. Couple an effective menu with a well-trained service staff that interacts effectively with guests and you’ve got a winning combination. Here are the basics… MenuMistakesIf your menu is broke, fix it! Here are 10 menu design mistakes you might be making in your restaurant and how to fix them…

PurpleCowMARKETING MATTERS… What’s your purple cow? You knew going into this business as a restaurant startup that the restaurant market is crowded with competition. What is it about your restaurant that puts it in a class of its own? Here are ways to differentiate your independent restaurant...

SpecialsCHEF TRAINING AND KITCHEN MANAGEMENT… Menu ‘specials’ can develop and transform your menu. There is a reason your guests want to know about the specials. Using them more effectively to create interest that drives repeat patronage and profits… How to make your dishes visual as well as gastronomic successes? Guests expect to be wowed by your presentation, leaving chefs wondering where to turn next. With all the new food “bling-bling” flashing around today’s kitchens and menus, figuring out what makes the plate perform best for the concept, the guest and the bottom line is indeed a challenge. KGraphleadA busy kitchen can be chaos or a beautiful performance. Here, we look at the basics of organizing your kitchen for maximum efficiency.

IT’S THE LAW… To ensure “tip” revenue from customers who historically do not leave sufficient tips, some restaurants would assess an “automatic gratuity”. Whether these practices turn a “tip” into a “service charge,” has several tax and wage-and-hour implications. This is not exactly late-breaking news; however, it seems to be a source of confusion among operators. Do you “get it”?tipping

OperatorsYou have a good restaurant. Now, turn it into a great business. There’s a lot of truth in the statement, “opening a restaurant is the easy part, the real challenge is making money at it.” Turn your good restaurant into a great business...

busy kitchenWhy do some restaurants fail? It is important for independent operators to evaluate the risk factors for restaurant startup failure in light of their own businesses, and correct problems before they become fatal. Here are some key reasons restaurants fail, and how to avoid their problems...



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USARThe quality and expertise of  Restaurant Startup & Growth’s content has been recognized by industry leaders, including the National Restaurant Association. Our staff edited the most recent version of the Uniform System of Accounts for Restaurants, the benchmark accounting and financial reference in the U.S. restaurant industry.

Want to Change Your Results? Watch the recording of the RestaurantOwner.com webinar entitled, “Ordinary to Extraordinary: How to Transform Your Restaurant Into a World-Class Business”.



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cHILIFastFiveFleetwood'sCraftedQ39The Pub, Nashville

RS&G is a unique information source reaching two important foodservice segments: those opening restaurants and the distributors selling to them.

There’s NO OTHER FOODSERVICE INDUSTRY PUBLICATION that focuses on these critical groups of restaurant people with solid, “how-to” articles to help operators grow their businesses, streamline their operations and improve their managerial skills.


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Our magazine readers and website members often share their lessons with fellow operators to help make Restaurant Startup & Growth and RestaurantOwner.com not only restaurant business media, but an engaged restaurant business community.


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