As definitive a perfectly planned guide as ever written . . . as essential to a restaurant's success as food.
-Food Industry News
"A must-read, not only for those thinking about opening a restaurant, but for those already in the business as well. Combining his financial and analytical expertise with his clear, casual writing style, Roger shows how to balance entrepreneurial spirit with sound business judgment. If only I'd had this book before opening my own restaurant, I would have saved myself tons of time, money, and headache!"
-Mary Canales, owner, Ici Ice Cream
From the Publisher
* A one-stop guide to opening a restaurant from a successful accountant-turned-restaurateur.
* Includes real-life stories from the author's experiences opening four different restaurants, as well as from thriving restaurateurs around the country.
* Walks readers through all logistics of opening a restaurant: creating a concept, choosing a location, designing a menu, establishing an ambiance, staffing, and turning a profit.