restaurant success by the numbers

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Restaurant Success by the Numbers
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Publisher : Unknown
Release Date :
ISBN 10 : 1607745585
Pages : 298 pages
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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.

Restaurant Success by the Numbers

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

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Restaurant Success by the Numbers

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

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The Food and Beverage Magazine Guide to Restaurant Success

PRAISE FOR THE FOOD & BEVERAGE MAGAZINE GUIDE TO RESTAURANT SUCCESS "This book is the go-to for anyone thinking of jumping in the exciting business of restaurants. I eat out 365 days a year and I know the places to eat! If you want to become one of them, read this book!" —

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How to Succeed in the Restaurant Business

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

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How to Open and Run a Successful Restaurant

If you're thinking of opening a restaurant, you have a lot on your plate! Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the

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How to Start  Run   Grow a Successful Restaurant Business

How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have

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The Restaurant Manager s Handbook

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We

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Restaurant Owners Uncorked

Discusses successful restaurant management through interviews with successful restaurant owners.

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Setting the Table

In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes

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Restaurant Man

The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world.

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Shut Up and Listen

For entrepreneurs ready to reach the next level of success, small business owner turned multibillionaire Tilman Fertitta shares the commonsense principles that have rocketed his worldwide hospitality empire to the top. For aspiring entrepreneurs or people in business, this book will help you take your company to the next level.

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The Most Spectacular Restaurant in the World

The remarkable story of a restaurant on top of the world—built by a legend, destroyed in tragedy—and an era in New York City it helped to frame In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and

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Restaurant Success by the Numbers

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

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Running a Restaurant For Dummies

Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. The easy way to successfully run a

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Restaurant Prosperity Formula tm

Drawing on his decades of experience as a restaurateur, David Scott Peters offers this specific, hands-on guidebook for independent restaurant owners. Focusing on the operational and cultural aspects of running a restaurant, Peters offers a system--the Restaurant Prosperity Formula(TM)--that allows these businesses to not only survive but thrive

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