Restaurant and Fast Food Site Selection Review

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(More customer reviews)This book is the best there is on evaluating locations and picking the right locations. The man really knows his stuff. I highly recommend it to anyone either going into the restaurant business or for anyone planning on opening an additional restaurant

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Based on data developed through first hand experience, this book is designed to assist restauranteurs and fast food operators by setting out the principles for selecting successful restaurant and fast food locations. Written in four sections - the tools, application, implementation and special considerations - the book also provides an analysis of successful operations and how to apply the results so you can identify good sites and avoid business failure.

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Everything Guide To Starting And Running A Restaurant: Secrets to a Successful Business (Everything: Business and Personal Finance) Review

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(More customer reviews)I bought this book at Barnes and Noble and must say that I liked the layout and that it is easy to read. It has a lot of information in it, although I would have liked to have more referrals to other sources of information as well. This book gives you a great bit of motivation to finally stop thinking about an own business but doing it. I would recommend it to everyone who hasn't yet decided if or if not. Other than that it is not meant to be your guideline to opening your own restaurant since it doesn't give you enough information.
Pros: Easy to read, gives motivation, examples to determine costs, tips and hints to help you out, very well structured.
Cons: Doesn't give enough information on each chapter, doesn't refer enough to other information sources.
It still has been nice to read this book and very interesting.

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The Restaurant: From Concept to Operation Review

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(More customer reviews)For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!

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Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

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Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot Review

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(More customer reviews)Restaurateurs depend on the fact that we all have to eat, and we choose the restaurants that provide us what we want at prices we find attractive. Simple, huh? Far from it. This handy book provides the technical and financial materials that you will need if you are actively planning, dreaming about, or wondered about opening an eatery. I urge you to read this book before you commit yourself or your money to anything specific.
Roger Fields is a CPA who has also opened successful restaurants, sold them, and closed a couple that didn't live up to expectations. His being a numbers guy is very helpful, because most restaurant people come at it from the food and aesthetic side of things. However, this is much more than a numbers book. I don't want to scare you off. The point is, you do need to think about the numbers because the better you get at them, the easier it will be to understand what you need to tweak and measure to give your major investment the best opportunity for success.
The book's 15 chapters are divided into three parts. The first part is "Dreaming for Success" and gives you the basics on evaluating your idea for the restaurant and how to see if you dream has a chance in the real world before you fork over your life's savings. The second part takes up 6 chapters and about half of the book. It is on "Developing the Details" and takes you through the down to earth factors such as menu construction, the practical side of ambiance, what you are going to provide on the table, the bar, and staffing.
The third part is "Down to Business" and provides four chapters on getting the money to open your eatery (from scratch, buying a closed operation, or buying one that is already working), what you need to understand about getting the business open, how to let people know about it in a way that they want to check you out, and what you need to know about opening day and the months and years afterwards.
This book is also interesting for folks like me who never plan on opening a restaurant but want to know what really goes on in those places we enjoy eating at and what it takes to make them work. The book is very practically written with clear language and almost no numbers. However, it is about business and if you are going to be in business, this is material you really have to know. This is a great handbook for you and will help you support your dreams and ambitions with a practical structure.


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Ninety percent of restaurants fail, and those that succeed stumbled on the X factor, right? Wrong! Accountant-turned-restaurateur Roger Fields shows how a restaurant can survive its first year--based on far more than luck--and produce good profit for many to come. Sprinkled with restaurant start-up stories from all over the country, this how-to includes lessons on location research, pricing, hiring, and more. Opening a restaurant isn't easy, but this realistic dreamer's guide helps ensure success at the finish line.

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