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.A range oven, which usually comes with the standard range, is the most widely used type of oven for line cooking. ... The most popular stand-alone ovenusedin restaurant kitchens is the convection oven. ... Using a broiler or a fryer, the chicken would take seven minutes and the fries would require tento thirteen minutes.
|Title||:||Restaurant Success by the Numbers, Second Edition|
|Publisher||:||Ten Speed Press - 2014-07-15|