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

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.

Author: Roger Fields
Publisher: Ten Speed Press
Published: 07/15/2014
Pages: 320
Binding Type: Paperback
Weight: 0.89lbs
Size: 9.31h x 6.14w x 0.89d
ISBN13: 9781607745587
ISBN10: 1607745585
BISAC Categories:
- Business & Economics | Entrepreneurship
- Business & Economics | Industries | Food Industry
- Business & Economics | Industries | Hospitality, Travel & Tourism

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.