Restaurant Success by the Numbers

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.

Produk Detail:

  • Author : Roger Fields
  • Publisher : Anonim
  • Pages : 298 pages
  • ISBN : 1607745585
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKRestaurant Success by the Numbers

Restaurant Success by the Numbers

Restaurant Success by the Numbers
  • Author : Roger Fields
  • Publisher : Unknown Publisher
  • Release : 22 January 2022
GET THIS BOOKRestaurant Success by the Numbers

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

Restaurant Success by the Numbers

Restaurant Success by the Numbers
  • Author : Roger Fields
  • Publisher : Ten Speed Press
  • Release : 02 February 2011
GET THIS BOOKRestaurant Success by the Numbers

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

How to Start, Run & Grow a Successful Restaurant Business

How to Start, Run & Grow a Successful Restaurant Business
  • Author : Tim Hoffman
  • Publisher : Createspace Independent Publishing Platform
  • Release : 29 September 2017
GET THIS BOOKHow to Start, Run & Grow a Successful Restaurant Business

How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today's pizza wars? A guy with a pressure-cooker would

The Food and Beverage Magazine Guide to Restaurant Success

The Food and Beverage Magazine Guide to Restaurant Success
  • Author : Michael Politz
  • Publisher : John Wiley & Sons
  • Release : 26 May 2020
GET THIS BOOKThe Food and Beverage Magazine Guide to Restaurant Success

PRAISE FOR THE FOOD & BEVERAGE MAGAZINE GUIDE TO RESTAURANT SUCCESS "This book is the go-to for anyone thinking of jumping in the exciting business of restaurants. I eat out 365 days a year and I know the places to eat! If you want to become one of them, read this book!" —JONATHAN CHEBAN, Foodgod "The Food & Beverage Magazine Guide to Restaurant Success is an essential and invaluable resource for any food entrepreneur dreaming of opening a restaurant, food truck, or cafe.

Restaurant Success by the Numbers

Restaurant Success by the Numbers
  • Author : Roger Fields
  • Publisher : Ten Speed Press
  • Release : 02 February 2011
GET THIS BOOKRestaurant Success by the Numbers

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

Restaurant Man

Restaurant Man
  • Author : Joe Bastianich
  • Publisher : Penguin
  • Release : 01 May 2012
GET THIS BOOKRestaurant Man

The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began

Front of the House

Front of the House
  • Author : Jeff Benjamin
  • Publisher : Simon and Schuster
  • Release : 31 March 2015
GET THIS BOOKFront of the House

In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that’s been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia’s acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider’s look at reserving

Setting the Table

Setting the Table
  • Author : Danny Meyer
  • Publisher : Harper Collins
  • Release : 13 October 2009
GET THIS BOOKSetting the Table

In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one

Starting and Running a Restaurant

Starting and Running a Restaurant
  • Author : Jody Pennette,Elizabeth Keyser
  • Publisher : Penguin
  • Release : 01 September 2015
GET THIS BOOKStarting and Running a Restaurant

Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable

Family Table

Family Table
  • Author : Michael Romano,Karen Stabiner
  • Publisher : Houghton Mifflin Harcourt
  • Release : 22 January 2022
GET THIS BOOKFamily Table

Features recipes served among the staff at such acclaimed New York City restaurants as Gramercy Tavern and Union Square Cafe, including such dishes as Dominican chicken, holiday roast pork, and molasses corn bread.

The Restaurant Manager's Handbook

The Restaurant Manager's Handbook
  • Author : Douglas Robert Brown
  • Publisher : Atlantic Publishing Company
  • Release : 22 January 2022
GET THIS BOOKThe Restaurant Manager's Handbook

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on-

I Hear She's a Real Bitch

I Hear She's a Real Bitch
  • Author : Jen Agg
  • Publisher : Doubleday Canada
  • Release : 16 May 2017
GET THIS BOOKI Hear She's a Real Bitch

A sharp and candid memoir from a star in the restaurant world, and an up-and-coming literary voice. Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp and often hilarious observations and ideas on the restaurant industry and the world around her. I Hear She's a Real Bitch, her first book, is caustic yet intimate, and wryly observant; an unforgettable glimpse into the life of

Raise the Bar

Raise the Bar
  • Author : Jon Taffer,Karen Kelly
  • Publisher : Houghton Mifflin Harcourt
  • Release : 22 January 2022
GET THIS BOOKRaise the Bar

The host of Spike TV's Bar Rescue distills the secrets to running a successful hospitality business as based on his Reaction Management strategy for creating desirable reactions in customers.

Your First Restaurant - An Essential Guide

Your First Restaurant - An Essential Guide
  • Author : Daniel Boardman
  • Publisher : Unknown Publisher
  • Release : 09 January 2017
GET THIS BOOKYour First Restaurant - An Essential Guide

If you are thinking about, or anywhere in the process of, opening a restaurant, this guide will be invaluable to you. The author embarked on a career as a restaurateur in middle age, with no prior restaurant experience and not much capital. Within four years he opened three original and quirky restaurants, each of which has become a thriving success. In this book he draws upon his experiences as a restaurateur, as well as nearly 30 years spent negotiating commercial real