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

Front Cover
Ten Speed Press, 2007 - Business & Economics - 244 pages
4 Reviews
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.

What people are saying - Write a review

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

User Review  - Dan Ryan - Goodreads

Good solid presentation on opening a restaurant. Neither over-encouraging nor discouraging, the book provides a lot of clear thinking and a few nuggets of hard-to-find facts. Read full review

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

User Review  - Carlos Souza - Goodreads

Good book for first-timer restaurateurs. Read full review

Related books

About the author (2007)

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.

Bibliographic information