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.Although there are no setguidelines for the distance servers should have to travel between tablesandservice stations, some experts havesuggesteda maximumof thirty steps anda ratio of twenty-two seats for each fully stocked service station for maximum efficiency. Obviously, in ... For fine dining, where the meal period is typically twohours and longer, service stationaccess andlocation is not critical.In factanbsp;...
|Title||:||Restaurant Success by the Numbers, Second Edition|
|Publisher||:||Ten Speed Press - 2014-07-15|