Synopsis
Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats: money-guy, restaurant owner, and restaurant consultant-Roger Fields shows how a restaurant can survive its first year, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author's own), this comprehensive how-to walks readers through the logistics of opening a restaurant: creating the concept, choosing a location, designing the menu, establishing ambiance, hiring staff, and, most important, turning a profit. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
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About the Author
After ten years as a certified public accountant, Roger Fields stopped counting beans and started cooking them. He owned two successful restaurants in New York City before moving to the San Francisco Bay Area. Also a restaurant consultant, Roger is in the process of opening his third restaurant.
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Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot
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Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot
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Ten Speed Press (edition ), 2007
ISBN 10: 1580086632
ISBN 13: 9781580086639
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Restaurant Success by the Numbers : A Money-Guy's Guide to Opening the Next Hot Spot
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Restaurant Success by the Numbers : A Money-Guy's Guide to Opening the Next Hot Spot
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Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot
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