Dining in Rochester

Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot

Description

Ninety percent of restaurants fail, and those that succeed stumbled on the X factor, right? Wrong! Accountant-turned-restaurateur Roger Fields shows how a restaurant can survive its first year--based on far more than luck--and produce good profit for many to come. Sprinkled with restaurant start-up stories from all over the country, this how-to includes lessons on location research, pricing, hiring, and more. Opening a restaurant isn't easy, but this realistic dreamer's guide helps ensure success at the finish line.

Reviews

Rating: 5 / 5
Date: 2010-05-16
Summary: "Best book there is on the subject!"

I am in the process of starting a sports bar and grille. I have every book I can get my hands on in reference to this topic (including those useless "complete idiot" and "dummy" books). Although this book is geared toward restaurants (and not bars), the book is priceless and chock full of powerful information that anyone going into the restaurant and/or bar business needs to have. The nice part about this book is that it is based off of the author's personal experience and not on a pile of theoretical clap-trap as in most other "how to" books. What I like most about this book is that it goes into detail about the author's individual "case study" experience in reference to a wide variety of directly important restaurant start-up and management topics that allow the reader of the book to use in his or her own restaurant and/or bar experience. If you can only get one book on starting a restaurant (or only have time to read one, as in my case), get this one. It's the only one you really need. It cuts to the chase, gives you the information you need based on REAL experience from the author, and quickly gets down to the nitty-gritty in helping you execute and run your own successful restaurant enterprise.

---

Rating: 5 / 5
Date: 2009-11-14
Summary: "Great info"

This is the best book I've read on this topic. Very clear, practical and easily understandable advice, it gave answers to questions I was not able to find in any of the other books I read. If I had read this one first I wouldn't have had to buy any other books.

---

Rating: 5 / 5
Date: 2009-09-06
Summary: "Comprehensive, Thorough, Knowledgeable"

Without this book I would have been lost during my early stages of opening a restaurant.
Roger Fields writes in a professional yet easy to follow style.
He supports theory with real life examples so you can memorize the theory but can apply it at the same time for your own opening process.
In general, this book provides a great and thorough overview about what financial aspects to expect - you will learn that finances matter at ever single stage of you food business.

---

Rating: 5 / 5
Date: 2009-09-01
Summary: "Great Book - A Must Read"

Food business is a tough nut because of the high initial investment and the low profit margins.
You have to smarten up before getting started, or you might fail miserably.
This book is loaded with essential information and real live samples.
BIG help for me, I am glad I found it - it's my bible now.

---

Rating: 4 / 5
Date: 2008-09-25
Summary: "Best restaurant book I've seen"

Roger Fields knows his stuff, and he presents it in a smart, readable way. I've looked at many books on starting a restaurant and this is the best I've read. I'm a business guy, so I appreciated the details on estimating income and expenses, and forecasting break-even. The book also has lots of great information on developing a concept, getting financing, building out your space, developing the menu, and marketing to customers. I do wish there was more info on how to properly staff -- how to manage shifts, account for no-shows, etc.