Restaurant success by the numbers : a money-guy's guide to opening the next new hot spot
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. 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 and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. Updated to address current trends such as food trucks and to tackle online opportunities (and pitfalls!) including Groupon, Yelp, and Twitter, Restaurant Success by the Numbers remains a critical resource for navigating the food industry. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success. - Publisher.
Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories, he walks readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. This edition has been updated to address current trends such as food trucks and to tackle online opportunities (and pitfalls!) including Groupon, Yelp, and Twitter.
Record details
- ISBN: 9781607745587
- ISBN: 1607745585
- Physical Description: xix, 298 pages : charts ; 24 cm
- Edition: Second edition ; revised edition.
- Publisher: Berkeley : Ten Speed Press, 2014.
Content descriptions
General Note: | Previous edition: 2007. Includes index. |
Formatted Contents Note: | Dreaming for success. The rules of the game ; Your restaurant concept ; Your target market ; Location, location, location ; Dollars and sense -- Developing the details. Constructing the menu ; Fashioning design and ambience ; Setting the table ; Raising the bar ; Designing the kitchen ; Staffing -- Getting down to business. Getting the money to make it a reality ; Setting up your business ; Taking it to the streets ; Opening day and beyond. |
Search for related items by subject
Subject: | Restaurant management Restaurant management |
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Homer Public Library | 647.95 FIE (Text) | 000145222 | Nonfiction | Available | - |