Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot [Paperback]

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.Introduction
Dreaming for Success
Chapter 1 The Rules of the Game
Chapter 2 Your Restaurant Concept
Chapter 3 Your Target Market
Chapter 4 Location, Location, Location
Chapter 5 Dollars and Sense
Developing the Details
Chapter 6 Constructing the Menu
Chapter 7 Fashioning Design & Ambience
Chapter 8 Setting the Table
Chapter 9 Raising the Bar
Chapter 10 Designing the Kitchen
Chapter 11 Staffing
Getting Down to Business
Chapter 12 Getting the Money to Make It a Reality
Chapter 13 Setting Up Your Business
Chapter 14 Taking It to the Streets
Chapter 15 Opening Day and Beyond
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