Restaurant Success by the Numbers Second Edition

• Author : Roger Fields
• Publisher : National Geographic Books
• Release : 15 July 2014

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

• Author : Roger Fields
• Publisher : Ten Speed Press
• Release : 02 February 2011

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

• Author : Roger Fields
• Publisher : Ten Speed Press
• Release : 15 July 2014

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

• Author : Roger Fields
• Publisher : Random House Digital, Inc.
• Release : 04 February 2023

A practical guide for opening a restaurant, with tips on choosing a location, designing a menu, hiring staff, and making a profit.

• Author : Benny Kong
• Publisher : Dorrance Publishing
• Release : 28 April 2021

Restaurant Success: Our Passion, My Formula By: Benny Kong Restaurant Success: Our Passion, My Formula aims to guide business owners through the steps for a financially successful operation. This book is organized into three parts, to help restaurant owners plan, build, and operate their businesses.

• Author : Vincent Gabriel
• Publisher : Rank Books
• Release : 12 October 2013

Ninety percent of all new restaurants started by new business owners failed. Vincent Gabriel, a food and management consultant shows you how a restaurant can survive its first year, based on understanding the critical factors that will make your operation a success. The topics covered are: * Food Business Models * Knowing Your Customer * Franchise As A Food Business Tomorrow * Menu Planning And Design * Viability Of Your Outlet * Decorating The Eatery * Selecting And Keeping Staff For The Eatery * Purchasing Effectively * Stocking Correctly

• Author : Michael Politz
• Publisher : John Wiley & Sons
• Release : 30 June 2020

A complete how-to guide with ALL you need to know to open and run a successful restaurant. Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine’s Guide to Restaurant Success is

• Author : John R. Walker,Donald E. Lundberg
• Publisher : John Wiley & Sons
• Release : 21 September 2007

Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive,

• Author : Joseph Zapoli
• Publisher : iUniverse
• Release : 01 September 2005

Have you ever wondered how a restaurant with great food and service can go out of business? Have you questioned why restaurants with large volume do not always bring in a good return? Author Joseph Zapoli answers those questions and more with this indispensable guide to owning and managing a restaurant. Zapoli focuses on the bottom line of the restaurant business and discusses how many new managers and owners fail to comprehend the significance of "crunching numbers." He takes you

• Author : Regina S. Baraban,Joseph F. Durocher
• Publisher : John Wiley & Sons
• Release : 06 February 2001

Offers guidance to interior designers, architects, facility planners and others on various aspects of restaurant design, discussing initial considerations such as restaurant type, market, concept, and budget, and including case studies, and interviews with people involved in the design process.

• Author : Ed Paulson
• Publisher : Dorling Kindersley Ltd
• Release : 01 October 2012

The Complete Idiot's Guide® to Starting Your Own Business, Sixth Edition will contain completely refreshed content and as well as new components that feature the basics of creating a web strategy, even for businesses that aren't focused on web commerce. In addition, this new edition will feature a chapter on leveraging social media as a tool for selling products and marketing businesses. All of the CD-ROM content from the previous edition, plus a full sample business plan, will be available

• Author : John R. Walker
• Publisher : John Wiley & Sons
• Release : 02 December 2021

THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing

• Author : Allen Mbengeranwa
• Publisher : Lulu.com
• Release : 08 June 2014

The Restaurant Business is littered with failure and survival is often at best measured in terms of odds, bets and Hail Mary's. RESTAURANT FINANCIAL MANAGEMENT: INTRODUCTION TO ACCOUNTING AND FINANCE FOR INDEPENDENT RESTAURANTS, THE THIN RED LINE aims to reduce the number of areas that the Restaurateur or Professional Chef has to worry about by providing a basis for understanding core financial methods and systems. Restaurant financial Management shows you how to: * Understand what is Accounting and Finance *Create reliable

• Author : Andrew P. Haley
• Publisher : UNC Press Books
• Release : 30 May 2011

In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.

• Author : Anonim
• Publisher : Unknown
• Release : 04 February 1997