Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot
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- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-04-22 10:51:52
- Update Date：2025-09-06
- Status：finish
- Author：Roger Fields
- ISBN：1607745585
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
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 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。
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 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。
Reviews
Vladimir Semenov
，
For anyone thinking about opening their own place the book is very useful。 I like that it still encourages you to do it， but reminds that you need to do your homework。 Especially useful for someone who never worked in the kitchen。 Though it is aimed at Americans， so usefulness is a little limited for the rest of the world
Sean Dunlop
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Admittedly， a little bit dry， but a great operations perspective on the restaurant industry。 Helpful if you're immersed in the world of finance， rounding out your understanding of the industry beyond margins， top line and growth rates。 Helpful if you're thinking to start your own restaurant， particularly to address things that you wouldn't know you don't know。 Only thing worth considering at this point is based on the publication date （with no additions within the last two or three years）， socia Admittedly， a little bit dry， but a great operations perspective on the restaurant industry。 Helpful if you're immersed in the world of finance， rounding out your understanding of the industry beyond margins， top line and growth rates。 Helpful if you're thinking to start your own restaurant， particularly to address things that you wouldn't know you don't know。 Only thing worth considering at this point is based on the publication date （with no additions within the last two or three years）， social media marketing and certain technological innovations （ML， AI， BI） are dated or absent。 。。。more
Adam Jordan
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A lot of good things for running a restaurant in here， if you are looking for a good foundation in restaurant entrepreneurship， this is the book for you。
Paul
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To a non-restauranteur like me， this offers a look backstage filled with neat insights like "don't open a food truck unless you already own a restaurant。" To a non-restauranteur like me， this offers a look backstage filled with neat insights like "don't open a food truck unless you already own a restaurant。" 。。。more
Daniele paduano
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Good book if you know pretty much nothing about restaurant business。 More suitable if you are planning to open one in USA but overall gives good tips。 For who is already in the business， i can assure you that we have done many mistakes he also made。 Most of the things he says you would know but it is always good to consolidate your knowledge and confront yourself with someone who has been there for longer and has done better than many。 Oh one more thing。 It is not very recent so i can assure you Good book if you know pretty much nothing about restaurant business。 More suitable if you are planning to open one in USA but overall gives good tips。 For who is already in the business， i can assure you that we have done many mistakes he also made。 Most of the things he says you would know but it is always good to consolidate your knowledge and confront yourself with someone who has been there for longer and has done better than many。 Oh one more thing。 It is not very recent so i can assure you that restaurant business has changed completely last 4/5 years so perhaps you want to get a more updated version if there is one 。。。more
Larasestu Hadisumarinda
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#onedayonebookchallange 🖤 ini buku pertama yang selesai di 2020 yehee~~Agak lama dibaca karena banyak banget taking notes untuk implementasi nanti。 Beberapa chapter yang unrelevant & ngulang chapter sebelumnya emang aku skip karena contoh bisnisnya di Amerika bukan di Indonesia which is beberapa business flownya beda banget dan nggak bisa diimplementasikan。Buku ini menarik karena ditulis dari sudut pandang akuntan。 Dan kabar baiknya business flow yang ditulis di buku ini udah kita implementasika #onedayonebookchallange 🖤 ini buku pertama yang selesai di 2020 yehee~~Agak lama dibaca karena banyak banget taking notes untuk implementasi nanti。 Beberapa chapter yang unrelevant & ngulang chapter sebelumnya emang aku skip karena contoh bisnisnya di Amerika bukan di Indonesia which is beberapa business flownya beda banget dan nggak bisa diimplementasikan。Buku ini menarik karena ditulis dari sudut pandang akuntan。 Dan kabar baiknya business flow yang ditulis di buku ini udah kita implementasikan di Sushiruma， tinggal beberapa hal aja yang perlu diimprove & diperbaiki。Untuk yang mau buka bisnis kuliner & masih pemula， buku ini bakalan kasih banyak banget insight bagus。 。。。more
Cody
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Excellent source of information， though in need of an update and considerable contextualization by the reader。 I would take the outline of the book as a guide for what you need to think through in the industry and then contextualize each topic for your market。
Mishari Alahaideb
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it's a good starter for someone with zero knowledge and experience it's a good starter for someone with zero knowledge and experience 。。。more
Axay Pithava
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Best for those get into restaurant business。。very clearly and detailed explanation of every small aspects of restaurants business。。
Amit Jha
，
Good reads is fucking bullshit ， they have u many steps to follow in order to read a book nd atlast upon signing up I can't read the book only can give comment and review mother fucker developer ， asshole ， Good reads is fucking bullshit ， they have u many steps to follow in order to read a book nd atlast upon signing up I can't read the book only can give comment and review mother fucker developer ， asshole ， 。。。more
Ajay Palekar
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A money-guy's guide to opening the next hot spot。 This is a book that will have you looking around your frequent food haunts with fresh eyes -- now capable of spotting the thoughtful and not so thoughtful decisions on lighting， equipment， staffing， and so much more in action。 Yet， despite the experience of real-life start-ups （including some of Roger Field's own）。 This is not the realistic dreamers guide to setting the table up for lasting success as advertised。 Instead many of the sections are A money-guy's guide to opening the next hot spot。 This is a book that will have you looking around your frequent food haunts with fresh eyes -- now capable of spotting the thoughtful and not so thoughtful decisions on lighting， equipment， staffing， and so much more in action。 Yet， despite the experience of real-life start-ups （including some of Roger Field's own）。 This is not the realistic dreamers guide to setting the table up for lasting success as advertised。 Instead many of the sections are extremely surface-level， to a novice this could be quite interesting， but for those serious about being a restaurateur this is 'guide' is lacking。I also wasn't the greatest fan of the writing style of this book -- at times it was boring， at others overly wordy， and most often simply not excellent。 。。。more
Nikki Culver
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Very useful info
Hoang
，
Well the book offers some eye-opening insights， but its writing needs lots of improvement: too much repetition， some ideas are repeated for i don't know dozens of times， to the point it becomes tiring to continue reading。 There might be also a few calculation errors， but that's not too big a deal for me personally。 However， the business insights well worth the effort。 Well the book offers some eye-opening insights， but its writing needs lots of improvement: too much repetition， some ideas are repeated for i don't know dozens of times， to the point it becomes tiring to continue reading。 There might be also a few calculation errors， but that's not too big a deal for me personally。 However， the business insights well worth the effort。 。。。more
Stuart
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Picked this up to learn about accounting/financial metrics in the restaurant industry。 Book delivered on that and on several other important points。 I disliked his managerial and advertising sections， very out of touch with how small businesses should actually run。
Tom
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Good if you need some basic numbers guides。
Louis Thomas Block IV
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This is a good book for people who have no experience in the restaurant industry。 Basically if you need to read this book DO NOT open a restaurant unless you have somebody working with you that has no reason to read this book。 The author isn't really very in touch with recent dining trends in major metropolitan areas and the people he references are similarly not very current。 Anybody who has knowledge enough to open a restaurant and be successful will have no need to read this book as much of i This is a good book for people who have no experience in the restaurant industry。 Basically if you need to read this book DO NOT open a restaurant unless you have somebody working with you that has no reason to read this book。 The author isn't really very in touch with recent dining trends in major metropolitan areas and the people he references are similarly not very current。 Anybody who has knowledge enough to open a restaurant and be successful will have no need to read this book as much of it is common sense。 。。。more
Yazaid Ahmed
，
Very comprehensive book all in all of restozA very good eye opening book to someone who has no idea about restaurants。 You feel like an expert after finishing reading the book。 The only downturn though is that it might freak you out and paralyze you from starting anything due to the very accurate calculations down to the point zero something cents。I didnt use it to start a restaurant I am helping a client with the marketing and I have just read it to know where my client is coming from so that I Very comprehensive book all in all of restozA very good eye opening book to someone who has no idea about restaurants。 You feel like an expert after finishing reading the book。 The only downturn though is that it might freak you out and paralyze you from starting anything due to the very accurate calculations down to the point zero something cents。I didnt use it to start a restaurant I am helping a client with the marketing and I have just read it to know where my client is coming from so that I can help him more。 。。。more
Eduardo Dominguez
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A very detailed explanation of how to start a restaurant businessVery interesting and informative。 A very detailed explanation of how to start a restaurant businessThank you for your great job。
Adamzc
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Lots of practical advice。 Very detailed guidance。 Many personal anecdotes。 Must read for any new restauranteur。 I got a lot out of it and can see going back to it go reference。
Zoe
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I enjoyed the author's honest take on how to actually open up a restaurant。 Includes important sheet's on organizing your finances that are extremely helpful。I trust the author because of all his experience in multiple restaurant openings and his accounting background。 I enjoyed the author's honest take on how to actually open up a restaurant。 Includes important sheet's on organizing your finances that are extremely helpful。I trust the author because of all his experience in multiple restaurant openings and his accounting background。 。。。more
Jerry
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Very worthwhile book about how to open and manage a restaurant。 To give you a flavor for the book， let me quote （partially） his rules for starting a restaurant:■ Rule #1: As you move ahead with your plans， keep one foot firmly planted in the realities of business and the other in your passion for your restaurant。 ■ Rule #2: Consider starting small even if you've had previous experience as a chef or a manager。 Starting small will require much less start-up capital than starting on a grand scale， Very worthwhile book about how to open and manage a restaurant。 To give you a flavor for the book， let me quote （partially） his rules for starting a restaurant:■ Rule #1: As you move ahead with your plans， keep one foot firmly planted in the realities of business and the other in your passion for your restaurant。 ■ Rule #2: Consider starting small even if you've had previous experience as a chef or a manager。 Starting small will require much less start-up capital than starting on a grand scale， and it will give you the opportunity to learn on the job without the stress of running the day-to-day operations of a large business。 With the lessons learned from operating a successful small operation， you will be better prepared to go on to build your dream restaurant or restaurant empire， if that is your ultimate goal。 Also， do not underestimate the potential profitability and/or satisfaction of owning and running a small operation。 ■ Rule #3: Set initial realistic goals and objectives。 Setting practical goals will help you focus on the appropriate type and size of restaurant for you。 With reasonable goals， you can prepare an objective financial feasibility study and a pro forma profit-and-loss statement; these documents will help you to gauge whether your restaurant will be lucrative enough to realize your dreams and your financial goals。■ Rule #4: Recognize from the get-go that the amount of financial resources you have access to will limit the type and size of restaurant you can realistically open。 Available capital will depend largely on your personal financial resources （that is， your savings， investments， and equity in your home if you own one） and， if necessary， on your ability to attract investors and lenders。 Before you start dreaming， take stock of your financial situation。 Then decide how much of it you are prepared to invest in your future restaurant and try to stick with that amount。 Your access to capital combined with your desired income and lifestyle should guide your decision as to what type and size of restaurant to open。■ Rule #5: Make a commitment to find and surround yourself with the right people to help you get the job done。 This could include a chef， a manager， or consultants if necessary。 Too many early mistakes can cause problems that can doom your restaurant to failure before it has a fighting chance。 。。。more
Hasini Garikapati
，
highly recommended for first time restaurateurs。。。。I read this book as my brother when my brother wanted to turn into an restaurateur。 There are many good points to pick and also very inspiring！ Impressed by my tips， my bro who isnt a reader also started reading it！
Dan Ryan
，
Good solid presentation on opening a restaurant。 Neither over-encouraging nor discouraging， the book provides a lot of clear thinking and a few nuggets of hard-to-find facts。
Mike
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Restaurant Success by the Numbers was quite good for the how-to-start-a-restaurant genre， but that still doesn't earn it more than 3 stars。 This is quite a weak genre， by my reckoning。 These people aren't writers， I suppose， just good restauranteurs。 Maybe the two don't overlap。You'll find out immediately that Fields thinks like an auditor when managing his restaurants。 Everything is well tracked and organized。 I found the book very strong on those points -- advise about financial planning， inve Restaurant Success by the Numbers was quite good for the how-to-start-a-restaurant genre， but that still doesn't earn it more than 3 stars。 This is quite a weak genre， by my reckoning。 These people aren't writers， I suppose， just good restauranteurs。 Maybe the two don't overlap。You'll find out immediately that Fields thinks like an auditor when managing his restaurants。 Everything is well tracked and organized。 I found the book very strong on those points -- advise about financial planning， inventory management， and other operational systems。 It was weaker in other parts， such as in menu construction and just any time he wrote in a general sense -- but hey， that's why you want to start a restaurant， because you know those things better， right？ The business management parts （his strong suit） have been exactly what I've failed to find in other restaurant start-up guides， so I'd totally still recommend this book to anyone thinking about starting a restaurant。 。。。more
Carlos Souza
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Good book for first-timer restaurateurs。
Josh
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Some good ideas at the beginning to get me started on my grand plan， but the editing really sucks in this book， which is kinda troubling。 I also didn't read a lot of the middle because it's too practical at the moment， but maybe I'll come back to it after I get my financing in order （ha！）。 Some good ideas at the beginning to get me started on my grand plan， but the editing really sucks in this book， which is kinda troubling。 I also didn't read a lot of the middle because it's too practical at the moment， but maybe I'll come back to it after I get my financing in order （ha！）。 。。。more
Julian Perrera
，