Restaurant Success by the Numbers...A Money-Guy's Guide to Opening the Next New Hot Spot!
Ninety
percent of restaurants fail, and those that succeed stumbled on the X
factor, right? Wrong! Accountant-turned-restaurateur Roger Fields shows
how a restaurant can survive its first year--based on far more than
luck--and produce good profit for many to come. Sprinkled with
restaurant start-up stories from all over the country, this how-to
includes lessons on location research, pricing, hiring, and more.
Opening a restaurant isn't easy, but this realistic dreamer's guide
helps ensure success at the finish line.
* A one-stop guide to opening a restaurant from a
successful accountant-turned-restaurateur.
* Includes real-life stories from the author's experiences opening four
different restaurants, as well as from thriving restaurateurs around the
country.
* Walks readers through all logistics of opening a restaurant: creating
a concept, choosing a location, designing a menu, establishing an
ambiance, staffing, and turning a profit.