A practical guide for opening a restaurant, with tips on choosing a location, designing a menu, hiring staff, and making a profit.
A practical guide for opening a restaurant, with tips on choosing a location, designing a menu, hiring staff, and making a profit.
Offers a guide to opening a restaurant and succeeding, discussing how to choose a location, designing the menu, and hiring staff.
Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories, he walks readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. This editi…
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…
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!…
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!…