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Startup and Growth Magazine
Good Restaurateurs Are Always Learning


Poor management and lack of expertise account for more than half of new restaurant failures.


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It takes lots of planning, capital, hard work, and perseverance (a little luck doesnít hurt either), to launch a new restaurant that hits the mark and becomes a financial success.

There are many factors that can increase a new restaurantís chances for success in the areas of planning, location, market analysis, concept, menu, financial feasibility, staffing, operating systems and more. We are focused on bringing content in a variety of formats to these areas with the objective of providing you with resources that will enhance your ability to better plan the opening process, evaluate the financial feasibility, make more informed decisions and go into the development process with tools to stay organized and on track with your plan.



PARKVILLE, MO - May 11 -- In 2004, more than 57,000 business licenses were issued for new restaurants nationwide. Applying for a business license is often the first step that turns a restaurant dreamer into a restaurant owner. 'Restaurant Startup & Growth' magazine tracks these statistics since the magazine is written exclusively for this entrepreneurial group. California leads the country in both population and restaurant startups, followed by Texas, Florida and New York. The other states in the top 10 for restaurant startups are Illinois, Pennsylvania, Ohio, Georgia, North Carolina and New Jersey.  

Poor management and lack of expertise account for more than half of new restaurant failures. That's where Restaurant Startup & Growth comes in. Past articles have covered tax depreciation, garbage management, children as guests, leases, floor plans, food costs, menu design and more. Each issue contains basic information on marketing techniques, human resources, legal issues, and financial management.

Worden is confident that the back-to-basics information the magazine presents will help lower the failure rates for new restaurateurs. "I wish I had this magazine as a resource when I opened my first restaurant," he says. "The restaurant is a success, but I could have saved myself a lot of money." 

In fact, new restaurateurs spend money in disproportionate amounts to established restaurants, according to Worden. Restaurant consultants estimate the average startup cost for a new restaurant to range from $250,000 to $500,000. "That's more than $13 billion of new money coming into this dynamic industry, and we want to make sure our readers spend that money wisely," he says.
Wed, 11 May 2005, 07:18 EST.

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