Restaurant Success by the Numbers, Second Edition

A Money-Guy's Guide to Opening the Next New Hot Spot

Business & Finance, Industries & Professions, Industries, Career Planning & Job Hunting, Entrepreneurship, Entrepreneurship & Small Business
Cover of the book Restaurant Success by the Numbers, Second Edition by Roger Fields, Potter/Ten Speed/Harmony/Rodale
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Author: Roger Fields ISBN: 9781607745594
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: July 15, 2014
Imprint: Ten Speed Press Language: English
Author: Roger Fields
ISBN: 9781607745594
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: July 15, 2014
Imprint: Ten Speed Press
Language: English

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.

The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

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