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Lisa Howorth: IMG So Many Books, So Many Writers



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

by

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

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

US

About the Author

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.

Product Details

ISBN:
9781580086639
Subtitle:
A Money-Guy's Guide to Opening the Next Hot Spot
Author:
Fields, Roger
Publisher:
Ten Speed Press
Subject:
General
Subject:
Restaurant management
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Hospitality, Travel & Tourism
Subject:
Business Writing
Copyright:
Edition Description:
Trade paper
Publication Date:
20070601
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
256
Dimensions:
8.96x6.14x.51 in. .77 lbs.

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Related Subjects

Business » General
Business » Management
Business » Small Businesses » By Type
Business » Small Businesses » General
Business » Start Up Business
Business » Writing
Cooking and Food » Professional and Quantity » Restaurant Management

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