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

Sold by Ten Speed Press
2
Free sample

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.
Read more

About the author

ROGER FIELDS, CPA, owned two successful restaurants in New York City before moving to the San Francisco Bay Area. He is currently a partner at Merchants Accounting Services, an accounting, tax, and consulting firm that specializes in restaurants.
Read more
5.0
2 total
Loading...

Additional Information

Publisher
Ten Speed Press
Read more
Published on
Jul 15, 2014
Read more
Pages
288
Read more
ISBN
9781607745594
Read more
Language
English
Read more
Genres
Business & Economics / Entrepreneurship
Business & Economics / Industries / Food Industry
Business & Economics / New Business Enterprises
Read more
Content Protection
This content is DRM protected.
Read more
Eligible for Family Library

Reading information

Smartphones and Tablets

Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.

Laptops and Computers

You can read books purchased on Google Play using your computer's web browser.

eReaders and other devices

To read on e-ink devices like the Sony eReader or Barnes & Noble Nook, you'll need to download a file and transfer it to your device. Please follow the detailed Help center instructions to transfer the files to supported eReaders.
No one interested in fashion, style, or the high-flying intrigues of café society will want to miss Christopher Petkanas’s exuberantly entertaining oral biography Loulou & Yves: The Untold Story of Loulou de La Falaise and the House of Saint Laurent.

Dauntless, “in the bone” style made Loulou de La Falaise one of the great fashion firebrands of the twentieth century. Descending in a direct line from Coco Chanel and Elsa Schiaparelli, she was celebrated at her death in 2011, aged just sixty-four, as the “highest of haute bohemia,” a feckless adventuress in the art of living—and the one person Yves Saint Laurent could not live without.

Yves was the most influential designer of his times; possibly also the most neurasthenic. In an exquisitely intimate, sometimes painful personal and professional relationship, Loulou was his creative right hand, muse, alter ego and the virtuoso behind all the flamboyant accessories that were a crucial component of the YSL “look.” For thirty years, until his retirement in 2002, Yves relied on Loulou to inspire him, make him laugh and talk him off the ledge—the enchanted formula that brought him from one historic collection to the next.

Yves’s many tributes shape Loulou’s memory, as if everything there was to know about this fugitive, Giacometti-like figure could be told by her clanking bronze cuffs, towering fur toques, the turquoise boulders on her fingers and her working friendship with the man who put women in pants. But another, darker story lifts the veil on Loulou, a classic “number two” with a contempt for convention, and exposes the underbelly of fashion at its highest level. Behind Yves’s encomiums are a pair of aristocrat parents—Loulou’s shiftless French father and menacingly chic English mother—who abandoned her to a childhood of foster care and sexual abuse; Loulou’s recurring desperation to leave Yves and go out on her own; and the grandiose myths surrounding her family. Loulou felt that her life had been kidnapped by the operatic workings of the House of Saint Laurent, and in her last years faced financial ruin. Loulou & Yves unspools an elusive fashion idol—nymphomaniacal, heedless and up to her bracelets in coke and Boizel champagne—at the core of what used to be called “le beau monde.”

Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get:

+ Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal.
+ Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans.
+ Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention.
+ Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool.
+ Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan.
+ Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

©2018 GoogleSite Terms of ServicePrivacyDevelopersArtistsAbout Google|Location: United StatesLanguage: English (United States)
By purchasing this item, you are transacting with Google Payments and agreeing to the Google Payments Terms of Service and Privacy Notice.