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Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot, by Roger Fields
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Review
“After being in the business for many years, I thought I knew everything, but working with Roger showed me how much more there is to know. Restaurant Success by the Numbers contains the know-how you’ll need to open and run a thriving restaurant. If you want to succeed in the restaurant business, read it!” —Grégoire Jacquet, chef/owner, Grégoire restaurant
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About the Author
After ten years as a CPA, ROGER FIELDS stopped counting beans and started cooking them. He owned two successful restaurants in New York City before moving to the San Francisco Bay Area. He is a partner at Merchants Accounting Services, which has been providing financial services to restaurants, bars, and nightclubs for almost two decades.
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Product details
Paperback: 320 pages
Publisher: Ten Speed Press; 2 edition (July 15, 2014)
Language: English
ISBN-10: 9781607745587
ISBN-13: 978-1607745587
ASIN: 1607745585
Product Dimensions:
6.1 x 0.8 x 9.1 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
131 customer reviews
Amazon Best Sellers Rank:
#16,294 in Books (See Top 100 in Books)
This is the first book I purchased when researching whether I wanted to open the restaurant I've conceived in my mind for a number of years. This guy really covers about as much as you can cover in three hundred pages. I've been a CPA, myself, for 25 years and I've owned more than a dozen businesses besides my CPA firm during those years. I learned several things that are specific to the restaurant business and I KNOW that if you have never owned your own business before this will be an invaluable tool.He gives you the good, bad and the ugly. He doesn't try to sway you toward opening a restaurant, nor does he advise against it. He just tells you many of the pitfalls of poor planning and poor management that could cost you tons of money in the short and long-term.I highly recommend this book if you are even thinking of opening a restaurant of any concept!
I bought this book a few years ago while at culinary school. Very simple concepts put in a simple way, lots of useful info.Years into the restaurant business and being General Manager of a group of 5 restaurants I still come back for reference.I'd say that "by the numbers" is a bit exaggerated, the financial info contemplated in the book is not that thorough, it is more an anecdotal take on the business.
Pretty basic info. for someone who has been in the industry, but really good for someone who doesn't know the in's and out's of running a restaurant. Many just think it's all fun. But it is a science to running a successful restaurant. It has a lot of information that can be good reminders, or refreshers to someone who has been in the business.
As a data-driven kind of person, I found this book insightful. Why would you pay $8 for a burger? Depends on the ingredients, the area, the clientele... how the price of steak per ounce increases due to yield (64oz of usable steak from 80oz).Written by a CPA who also started a restaurant, Roger Fields gives tips on how to organize your business and how to avoid pitfalls that most startups fall into.
This book contains anything and everything you will want to know about the restaurant industry from the basics all the way through the most advanced information on starting, owning, and operating a restaurant. Truly a "one-stop-shop" for all things food service!
If I could give this book SIX STARS I would, that is how strongly I recommend it. I am an experienced restuarant owner, but for the first time I am starting a new restaurant from scratch. I've read this book twice already and refer to specific chapters whenever I'm planning that particular aspect of the restaurant. While it does give an excellent presentation of how to use numbers to control and manage a restaurant, the title is misleading because it is packed with how-to information on every facet of starting and managing a restaurant - equipment, management, staff training, policies and procedures - it covers all of them, and not just the basics but in-depth information I didn't see in any other books I read.Like any book, it's not perfect. The case studies are pretty much filler - I got a lot more out of the author's personal anecdotes than I did the cases. Other than that, I love, love, love this book and highly recommend it.
I've read and reread this book and am currently in the process of opening up my own place. I'm lucky in that I have made friendly relationships with people who are restaurateurs, but I would consider this book a must to familiarize oneself with the technical aspects of actually running a restaurant.You know, the parts that are not glamorized nowadays on TV and in the movies. The actual business of running the restaurant.I'm a library guy, but they did not have it at my local branch and so I ended up ordering it; it actually travels with me and I refresh as necessary. It is slowly becoming battered enough to donate to the library.
If you are contemplating opening your own restaurant or you would just like to be better and more knowledgable at one where you are employed I highly recommend this book. It isn't stuffy it is very easy to read (I read the whole book in an afternoon) and it's a world of easy to process knowledge that breaks down every single aspect of running a successful restaurant. I feel like after reading this book I am better at my job because I have been given the tools to successfully process the daunting financial aspects of restaurant ownership. I think everyone who has a manager or owner position in a food establishment should read this book.
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