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
| 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.
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.
