Description
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. Introduction Dreaming for Success Chapter 1 The Rules of the Game Chapter 2 Your Restaurant Concept Chapter 3 Your Target Market Chapter 4 Location, Location, Location Chapter 5 Dollars and Sense Developing the Details Chapter 6 Constructing the Menu Chapter 7 Fashioning Design & Ambience Chapter 8 Setting the Table Chapter 9 Raising the Bar Chapter 10 Designing the Kitchen Chapter 11 Staffing Getting Down to Business Chapter 12 Getting the Money to Make It a Reality Chapter 13 Setting Up Your Business Chapter 14 Taking It to the Streets Chapter 15 Opening Day and Beyond Index
