<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>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.</b> <p/>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, <i>Restaurant Success by the Numbers</i> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"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. <i>Restaurant Success by the Numbers</i> 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!" <br> --Grégoire Jacquet, chef/owner, Grégoire restaurant<br><p/><br></br><p><b> About the Author </b></p></br></br>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.