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

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Overview

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...

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Overview

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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Editorial Reviews

From the Publisher
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

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Product Details

  • ISBN-13: 9781580086639
  • Publisher: Ten Speed Press
  • Publication date: 5/7/2007
  • Pages: 256
  • Sales rank: 221,913
  • Product dimensions: 6.01 (w) x 9.00 (h) x 0.52 (d)

Meet 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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Table of Contents


Introduction     iv
Dreaming for Success
The Rules of the Game     2
Your Restaurant Concept     9
Your Target Market     20
Location, Location, Location     31
Dollars and Sense     40
Developing the Details
Constructing the Menu     64
Fashioning Design and Ambience     85
Setting the Table     104
Raising the Bar     117
Designing the Kitchen     139
Staffing     165
Getting Down to Business
Getting the Money to Make It a Reality     181
Setting Up Your Business     195
Taking It to the Streets     214
Opening Day and Beyond     231
Index     240
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Customer Reviews

Average Rating 5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted March 3, 2013

    I had to read this book for my ethnography project at school and

    I had to read this book for my ethnography project at school and at first I wasn’t excited. After I started reading this book I couldn’t put it down it was just so interesting, he talked about his experiences and provides what works for him. The book is broken up in three parts through fifteen chapters, the first part is evaluating your dreams and seeing if it’s what you really want to do, the second part that is about half the book is about the menu presentation staff what it takes to make people keep coming back and it’s also about presentation of your restaurant. The third part is about how to get the money to buy a location and open your restaurant. This book was an easy read it was like he was just talking to you one on one there was no really big words thrown into the reading because it was like he wanted to make sure the reader understood him. The overall rating I give this book is five stars it was a really good read. I recommend this book to anyone wanting to know what goes on at restaurants and or wanting to open their own. By Austin Thompson

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    Posted February 19, 2011

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    Posted April 17, 2013

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    Posted September 19, 2011

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    Posted June 24, 2011

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