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

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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.

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

User Review  - Hasini - Goodreads

highly recommended for first time restaurateurs....I read this book as my brother when my brother wanted to turn into an restaurateur. There are many good points to pick and also very inspiring! Impressed by my tips, my bro who isnt a reader also started reading it! Read full 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

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.

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