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.

Full Product Details

9781580086639

Table of Contents

Reviews

As definitive a perfectly planned guide as ever written . . . as essential to a restaurant's success as food.<br>-Food Industry News<br><br><br> 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! <br>-Mary Canales, owner, Ici Ice Cream

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

Author Information

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.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available