--- product_id: 6736833 title: "Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot" price: "106.45 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/6736833-restaurant-success-by-the-numbers-second-edition-a-money-guys store_origin: TN region: Tunisia --- # Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot **Price:** 106.45 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot - **How much does it cost?** 106.45 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/6736833-restaurant-success-by-the-numbers-second-edition-a-money-guys) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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. 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, Restaurant Success by the Numbers 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. Review: Most impressive book, Having founded multiple concepts - I was somewhat skeptical about this book. I have been reading restaurant start-up books in researching whether I might write one myself. After reading this book I concluded that there would be little need as this book covers the "bases" so well. Very impressed!! i founded On The border Cafes, Texas Land and Cattle steakhouse, Border Stop, and a couple of others, all in Dallas. I never managed a restaurant ( I don't think I would have been successful) and came from a background of engineering and law. But the creativity, innovation and satisfaction of seeing people enjoy way outweighed anything else. This book really hits the essentials in far greater detail than I expected. I will give it to those wanting to open a restaurant and seeking advise ( and often money). I would take a different twist on some of the things the author covers. He stresses the ESP-essential selling proposition many times. I would put a different, broader twist-one must develop a Unique Customer Experience, more like a successful play where all of the elements contribute to a Unique Customer Experience centered around the food and focused on consistency. the UCEx must be achieved for every customer, every visit. Not easy. One must understand that a restaurant operation is a mix of Flows and systems - this from engineering. Each player must understand his system, its importance and focus on measuring it and improving it. The right people take much satisfaction in providing the UCEx. Our opening motto was"Be the Best, Have Fun and make a lot of Money". To me that is the essence of restaurant success. So while I might have a little different perception, this book is an excellent reading for those considering a restaurant and perhaps more importantly, for those in the business currently. This book took a lot of work. It is exceptional. Review: Easy Read, Very Analytical Way to look at Small Business - Just received and read the book. I think this is a great book, some of the information gets repetitive but I like that about it. Why? Because the author drives home some points by bringing them up again. You sort of follow the journey through some of the mistakes and good fortune he has had. I highly recommend the book for anyone thinking about starting a food service business of any kind. The biggest thing that I took away from this book is that (as someone that does not own a restaurant) I may be caught up in the allure of owning a restaurant more than the work and expense my dream will entail. I am a hard worker and succeed when I put my mind to it. Hopefully I get past the self doubt, open my dream place and look back at this review and laugh at myself. This book lays out the cost side in a very realistic way. A lot of small business owners (other than restaurants too) could really benefit from this knowledge. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #40,294 in Books ( See Top 100 in Books ) #5 in Restaurant & Food Industry (Books) #15 in Hospitality, Travel & Tourism (Books) #139 in Entrepreneurship (Books) | | Customer Reviews | 4.6 out of 5 stars 667 Reviews | ## Images ![Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot - Image 1](https://m.media-amazon.com/images/I/61E39W7jXtL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Most impressive book, Having founded multiple concepts *by D***. on April 20, 2023* I was somewhat skeptical about this book. I have been reading restaurant start-up books in researching whether I might write one myself. After reading this book I concluded that there would be little need as this book covers the "bases" so well. Very impressed!! i founded On The border Cafes, Texas Land and Cattle steakhouse, Border Stop, and a couple of others, all in Dallas. I never managed a restaurant ( I don't think I would have been successful) and came from a background of engineering and law. But the creativity, innovation and satisfaction of seeing people enjoy way outweighed anything else. This book really hits the essentials in far greater detail than I expected. I will give it to those wanting to open a restaurant and seeking advise ( and often money). I would take a different twist on some of the things the author covers. He stresses the ESP-essential selling proposition many times. I would put a different, broader twist-one must develop a Unique Customer Experience, more like a successful play where all of the elements contribute to a Unique Customer Experience centered around the food and focused on consistency. the UCEx must be achieved for every customer, every visit. Not easy. One must understand that a restaurant operation is a mix of Flows and systems - this from engineering. Each player must understand his system, its importance and focus on measuring it and improving it. The right people take much satisfaction in providing the UCEx. Our opening motto was"Be the Best, Have Fun and make a lot of Money". To me that is the essence of restaurant success. So while I might have a little different perception, this book is an excellent reading for those considering a restaurant and perhaps more importantly, for those in the business currently. This book took a lot of work. It is exceptional. ### ⭐⭐⭐⭐⭐ Easy Read, Very Analytical Way to look at Small Business *by M***S on April 27, 2017* Just received and read the book. I think this is a great book, some of the information gets repetitive but I like that about it. Why? Because the author drives home some points by bringing them up again. You sort of follow the journey through some of the mistakes and good fortune he has had. I highly recommend the book for anyone thinking about starting a food service business of any kind. The biggest thing that I took away from this book is that (as someone that does not own a restaurant) I may be caught up in the allure of owning a restaurant more than the work and expense my dream will entail. I am a hard worker and succeed when I put my mind to it. Hopefully I get past the self doubt, open my dream place and look back at this review and laugh at myself. This book lays out the cost side in a very realistic way. A lot of small business owners (other than restaurants too) could really benefit from this knowledge. ### ⭐⭐⭐⭐ Great Read for Those Looking to Get Into the Business... or Help Restaurants *by N***Y on April 2, 2017* As a data-driven kind of person, I found this book insightful. Why would you pay $8 for a burger? Depends on the ingredients, the area, the clientele... how the price of steak per ounce increases due to yield (64oz of usable steak from 80oz). Written by a CPA who also started a restaurant, Roger Fields gives tips on how to organize your business and how to avoid pitfalls that most startups fall into. ## Frequently Bought Together - Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot - Setting the Table: The Transforming Power of Hospitality in Business - Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/6736833-restaurant-success-by-the-numbers-second-edition-a-money-guys](https://www.desertcart.tn/products/6736833-restaurant-success-by-the-numbers-second-edition-a-money-guys) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-06-08*