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Restaurant News
Business News Articles from eNewsChannels™
Article Editor: Christopher Laird Simmons
New Magazine Targets Restaurant Startups - Finally! A Magazine for New Restaurateurs
PARKVILLE, MO - July 12, 2004 /Send2Press Newswire/ -- New restaurateurs now have a magazine to call
their own. "Restaurant Startup & Growth" (www.restaurantowner.com) is written for a segment long
ignored by the hospitality industry -- those thousands of Americans who dream of opening their own
restaurants, whether it's a neighborhood pizzeria or an expensive steakhouse. In fact, more than
36,000 new restaurants opened last year in the United States - and nearly three-fourths of them were
independent units, not chain restaurants.
"If Rocco DiSpirito had read Restaurant Startup & Growth, events may have worked out smoother for
him," says Gary Worden, the magazine's co-publisher and a successful restaurateur in his own right.
While it's true that new restaurants fail at higher numbers than other small businesses, Worden
debunks the myth about extremely high failure rates of new restaurants. Studies show that new
restaurant failure rates are from 23% to 27% in the first year. Poor management and lack of expertise
account for more than half of new restaurant failures.
That's where Restaurant Startup & Growth magazine comes in. Each issue is packed with basic, how-to
information for new restaurateurs covering everything from signage to tip reporting, from creating a
wine list to buying a dishwasher. Every aspect of running a successful restaurant is included whether
it's food preparation, personnel management or financial recordkeeping.
Restaurant Startup & Growth offers a sample copy for aspiring restaurateurs. "No strings," says
Worden. To sign up, go to www.restaurantowner.com and click on the magazine icon.
"New restaurateurs spend a disproportionate amount of money on the beginning phases of their
operations. That makes them excellent sales targets, but it also means stocking a new restaurant with
food, liquor, furniture and equipment can be a minefield for the unwary and the naïve," says Worden.
"We've found that new restaurateurs are hungry for knowledge so they can make educated buying
decisions."
The stakes are high for a new restaurateur. While it certainly depends on the size and scope of the
establishment, most consultants peg restaurant startup costs in a range from $250,000 to $500,000.
"If you do the numbers," says Worden, "you see new restaurateurs are a $13 billion plus market. For
the most part, this is new money coming into the industry."
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