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

Restaurant Success by the Numbers, Second Edition: A Money-Guy’s Guide to Opening the Next New Hot Spot

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Description

This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond.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 and keep diners coming back for years. Featuring real-life start-up stories (including many of the author’s own), this comprehensive how-to walks readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. Updated to address current trends such as food trucks and to tackle online opportunities (and pitfalls!) including Groupon, Yelp, and Twitter, Restaurant Success by the Numbers remains a critical resource for navigating the food industry. Opening a restaurant isn’t easy, but this realistic dreamer’s guide helps set the table for lasting success.

Additional information

Weight 0.3859 kg
Dimensions 2.1082 × 15.367 × 23.368 cm
by

format

Language

Pages

320
publisher

Year Published

2014-7-15
Imprint

Publication City/Country

USA
ISBN 10

1607745585
About The Author

After ten years as a CPA, 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. He is a partner at Merchants Accounting Services, which has been providing financial services to restaurants, bars, and nightclubs for almost two decades.

 “After being in the business for many years, I thought I knew everything, but working with Roger showed me how much more there is to know. Restaurant Success by the Numbers contains the know-how you’ll need to open and run a thriving restaurant. If you want to succeed in the restaurant business, read it!” —Grégoire Jacquet, chef/owner, Grégoire restaurant
Table Of Content

Introduction Dreaming for Success Chapter 1 The Rules of the Game Chapter 2 Your Restaurant Concept Chapter 3 Your Target Market Chapter 4 Location, Location, Location Chapter 5 Dollars and Sense Developing the Details Chapter 6 Constructing the Menu Chapter 7 Fashioning Design & Ambience Chapter 8 Setting the Table Chapter 9 Raising the Bar Chapter 10 Designing the Kitchen Chapter 11 Staffing Getting Down to Business Chapter 12 Getting the Money to Make It a Reality Chapter 13 Setting Up Your Business Chapter 14 Taking It to the Streets Chapter 15 Opening Day and Beyond Index

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