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

Roger Fields
5.0 out of 5 stars  See all reviews (1 customer review)

Print List Price: £13.99
Kindle Price: £8.49 includes VAT* & free wireless delivery via Amazon Whispernet
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Book Description

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 making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.


Product details

  • Format: Kindle Edition
  • File Size: 5673 KB
  • Print Length: 320 pages
  • Publisher: Ten Speed Press; 2 edition (15 July 2014)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00HXYM7MA
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #172,099 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
5.0 out of 5 stars Five Stars 19 May 2015
Format:Paperback|Verified Purchase
Great book. lots of useful tips.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.9 out of 5 stars  8 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Knows his stuff ! 11 April 2015
By Joe Konynenburg - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
A well-structured and comprehensive insight into running a restaurant. Enough detail for financial indicators to give you a good insight without being overwhelmingly about the numbers.
Interwoven will experiences of his own as well as other restauranteurs.
You may be overwhelmed by the amount of planning and work required - but forewarned is forearmed!
1 of 1 people found the following review helpful
4.0 out of 5 stars Pretty basic info 29 Jan. 2015
By Tamara L Cole - Published on Amazon.com
Format:Paperback|Verified Purchase
Pretty basic info. for someone who has been in the industry, but really good for someone who doesn't know the in's and out's of running a restaurant. Many just think it's all fun. But it is a science to running a successful restaurant. It has a lot of information that can be good reminders, or refreshers to someone who has been in the business.
1 of 1 people found the following review helpful
5.0 out of 5 stars I recommend this book to everyone that wants to open a ... 10 Mar. 2015
By Vinicius - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I recommend this book to everyone that wants to open a restaurant and to the ones that already have a restaurant. It's simple and clear and it gives you a wide perspective of the market from the concept to the day by day managing strategies.
3 of 4 people found the following review helpful
5.0 out of 5 stars Highly recommended for any restaurant owner! 11 Nov. 2014
By Tim Felkner - Published on Amazon.com
Format:Paperback
This book gives great insight into the world of restaurant accounting and finance. I consult for restaurants and give a copy to all of my clients. The money you spend on this book will be greatly multiplied by the money you make from it!
5.0 out of 5 stars A great alternative to the "blind luck" approach to restaurant success! 26 Feb. 2015
By Northwoods - Published on Amazon.com
Format:Kindle Edition|Verified Purchase
I have worked with many struggling restaurant owners who could have avoided much of their pain if they understood the concepts presented in this clear and useful book.
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