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Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New
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Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot Paperback - 2007

by Roger Fields


From the publisher

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.

Details

  • Title Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot
  • Author Roger Fields
  • Binding Paperback
  • Edition Later Printing
  • Pages 244
  • Volumes 1
  • Language ENG
  • Publisher Ten Speed Press, Berkeley, California, U.S.A.
  • Date June 2007
  • ISBN 9781580086639 / 1580086632
  • Weight 0.77 lbs (0.35 kg)
  • Dimensions 8.96 x 6.14 x 0.51 in (22.76 x 15.60 x 1.30 cm)
  • Library of Congress subjects Restaurant management
  • Library of Congress Catalog Number 2007010637
  • Dewey Decimal Code 647.950

Media reviews

As definitive a perfectly planned guide as ever written . . . as essential to a restaurant's success as food.
-Food Industry News


"A must-read, not only for those thinking about opening a restaurant, but for those already in the business as well. Combining his financial and analytical expertise with his clear, casual writing style, Roger shows how to balance entrepreneurial spirit with sound business judgment. If only I'd had this book before opening my own restaurant, I would have saved myself tons of time, money, and headache!"
-Mary Canales, owner, Ici Ice Cream

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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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

by Fields, Roger

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ISBN 10 / ISBN 13
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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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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

Restaurant Success by the Numbers : A Money-Guy's Guide to Opening the Next Hot Spot

by Roger Fields

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Restaurant Success by the Numbers : A Money-Guy's Guide to Opening the Next Hot Spot

by Fields, Roger

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Restaurant Success by the Numbers : A Money-Guy's Guide to Opening the Next Hot Spot

by Fields, Roger

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ISBN 10 / ISBN 13
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Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot

by Fields, Roger

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