Fields, Roger <br/><br/>
Restaurant success, by the numbers : a money-guy's guide to opening the next new hot spot 

 - California    Ten Speed Press, Berkeley  2007 
 - 280 p.  Includes index 
<br/><br/> 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. From the Trade Paperback edition 
<br/><br/><label>ISBN: </label>978-1-58008-663-9 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurant management
<br/><br/><label>Dewey Class. No.: </label>R 647.95068 F46