More about the book
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.
Book purchase
Restaurant Success by the Numbers, Roger Fields
- Language
- Released
- 2007
- product-detail.submit-box.info.binding
- (Paperback)
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- Title
- Restaurant Success by the Numbers
- Subtitle
- A Money-Guy's Guide to Opening the Next Hot Spot
- Language
- English
- Authors
- Roger Fields
- Publisher
- Ten Speed Press
- Released
- 2007
- Format
- Paperback
- Pages
- 244
- ISBN10
- 1580086632
- ISBN13
- 9781580086639
- Series
- Tags
- Non-Fiction, Business, Business & Management, Self-Help, Economics, USA, Food, Management & HR, Finance, Entrepreneurship, Kitchen
- Rating
- 3.8 out of 5
- Description
- 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.


