Restaurant success, by the numbers: a money-guy's guide to opening the next hot spot
(Book)
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.
Notes
Fields, R. (2014). Restaurant success, by the numbers: a money-guy's guide to opening the next hot spot. Second edition ; revised edition. Berkeley, Ten Speed Press.
Chicago / Turabian - Author Date Citation (style guide)Fields, Roger. 2014. Restaurant Success, By the Numbers: A Money-guy's Guide to Opening the Next Hot Spot. Berkeley, Ten Speed Press.
Chicago / Turabian - Humanities Citation (style guide)Fields, Roger, Restaurant Success, By the Numbers: A Money-guy's Guide to Opening the Next Hot Spot. Berkeley, Ten Speed Press, 2014.
MLA Citation (style guide)Fields, Roger. Restaurant Success, By the Numbers: A Money-guy's Guide to Opening the Next Hot Spot. Second edition ; revised edition. Berkeley, Ten Speed Press, 2014.
Record Information
Last Sierra Extract Time | Feb 07, 2024 06:53:17 PM |
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Last File Modification Time | Feb 07, 2024 06:53:47 PM |
Last Grouped Work Modification Time | Feb 07, 2024 06:53:24 PM |
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245 | 1 | 0 | |a Restaurant success, by the numbers :|b a money-guy's guide to opening the next hot spot /|c Roger Fields. |
250 | |a Second edition ; revised edition. | ||
264 | 1 | |a Berkeley :|b Ten Speed Press,|c 2014. | |
300 | |a xix, 298 pages :|b charts ;|c 24 cm | ||
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500 | |a Previous edition: 2007. | ||
500 | |a Includes index. | ||
505 | 0 | |a 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. | |
520 | |a 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. | ||
520 | |a 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. | ||
650 | 0 | |a Restaurant management.|0 https://id.loc.gov/authorities/subjects/sh85113248 | |
650 | 7 | |a Restaurant management.|2 fast|0 (OCoLC)fst01095899 | |
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