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, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author's own), this comprehensive how-to walks readers through the logistics of opening a restaurant: creating the concept, choosing a location, designing the menu, establishing ambiance, hiring staff, and, most important, turning a profit. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success. From the Trade Paperback edition.Not every restaurant can or should work out of tight spaces, particularly fine- dining restaurants with lots of kitchen staff hands and the specialty production ... In the typical table-service restaurant. food and materials arrive in the back of the house, where they are stored. prepped, and prepared before going to ... Traffic flow is the various paths and steps that chefs, cooks, and dishwashers take to do their jobs.
|Title||:||Restaurant Success by the Numbers|
|Publisher||:||Ten Speed Press - 2011-02-02|