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...