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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 happen 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.
Author Biography
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 specialises in restaurants.
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