Restaurant Success by the Numbers, Second Edition

A Money-Guy's Guide to Opening the Next New Hot Spot

De: Roger Fields

Narrado por: Jonathan Yen

A one-stop start-up guide from an accountant-turned-restaurateur.

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 listeners through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit.

Updated to address current trends such as food trucks and to tackle online opportunities (and pitfalls!) including Groupon, Yelp, and Twitter, Restaurant Success by the Numbers remains a critical resource for navigating the food industry. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

Download the accompanying reference guide.©2014 Roger Fields (P)2017 Tantor

Must Read Book for Restaurateurs!!!

The intro and first chapter alone are some of the most empowering, motivating words toward restaurant ownership you will hear. If your investors listen to or read just those sections, they’ll be sold on the potential of your restaurant. All the ins and outs of ownership and management are spot on. A bit dated: pre-pandemic, pre-Yelp, pre-door dash, etc. But the spirit rings through loud and clear with great tips from every aspect of your business, as told through the lens of profitability. Would love to see a third, updated edition!

Entry level book

This book is a nice peek in to the world for those that do not have experience beyond maybe entry level if even that. While the information for any experienced manager or operator is pretty redundant and the theories are pretty common fare the overall quality of the book is worth a listen.

Great info

a lot of great info pres ed noted well to give inspiration and ways to be more successful!

practical and timeless advice

Thus book has specific advice for every situation you will face in starting up a restaurant. Great information that will help being as successful as possible.

Everything mentioned I learned as I ran restaurant

I ran a restaurant for13 years and everything mentioned here I learned. Wish I read this book before opening.

Excellent and covers it all.

For someone like me who has been out of the industry for a while and wants to jump back in, it reviews a lot of what I knew and covers a lot of the changes that have happened. I appreciate the humanistic approach it has as well as the excellent tips and examples of past experiences.

Comprehensive and Straightforward

Basically covers the concepts you'd find in an MBA program, but condensed and focused on restaurants. Maybe a bit basic if you're already familiar with these concepts, but works as a good checklist.

Interesting and comprehensive!

I really enjoyed this book. I would say it's best suited for those who are genuinely interested in starting a restaurant as it is quite involved and delves into the minutiae of operations, pricing, concept, etc, etc.

I appreciated the authors background as it lends credibility to his recommendations. The performance is also good and I never found myself focusing on the voice actors idiosyncrasies or speaking manner - he represents the material really well. A book this detailed could get boring quickly (even if you do want to open a restaurant), but the reader adds a lot of emotion and energy to the story which keeps it engaging.

I would highly recommend that would be restaurateurs pick this book up and give it a couple of listens - take notes!

Good book

Detail of the book is very important to me and easy to understand who want to start to open restaurant.

Easy listening

There is a good deal of useful information in this book. The author has covered the obvious topics and some that aren’t always thought of. I will be referring back to this title in the future while developing my restaurant.