A one-stop start-up guide from an accountant-turned-restaurateur. 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 listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

If there’s anyone who can prevent a bar or restaurant from going belly-up, it’s Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he runs the biggest trade show in the business and has turned around nearly 1,000 bars and at least that many restaurants.

In February 2009, Dan Maccarone, a digital product design executive who works with some of the world’s top brands, walked through the doors of what would be his new bar, Destination, in Manhattan’s East Village. The overwhelming stale-beer smell, ruined floor, and “Happy New Year 2008” banners that hung from the walls were the least of his worries. He had just six weeks and a budget of $150,000 to turn the place into the neighborhood’s new favorite hang-out - and start turning a profit.

A real, raw, and relevant look at the reality of marketing your bar or restaurant in today’s noisy online world. Learn why social media marketing has lost its effectiveness over the years and how content marketing can give you a simple, much-needed edge.

The bar business continues to grow; however, securing running capital and having knowledge about the business are cited as the two biggest reasons new bars fail. Running a Bar for Dummies, 2nd Edition shines a light on these issues to help bar owners prepare properly. The book helps you find your way through the maze of licensing and permits, developing a business plan, and preparing for your grand opening, plus offers clear, no-nonsense guidance on dealing with tough customers. Every step of the way, Running a Bar for Dummies, 2nd Edition is a reference you can count on.

No matter where you are in life, starting a vending machine business with low startup costs and great profit potential can be one of the best decisions you ever make. In fact, according to Grand View Research, the vending machine industry is worth over $15.9 billion a year in the United States alone, and is projected to grow significantly in the coming years.

If you have always dreamt of allowing people to taste the delicacies that you cook but don’t want to invest a fortune in doing so, then a food truck business is exactly what you need, and this book will guide you from the ground level. In book two, you will have all the essential tools you need at your disposal so that you know what to do and whom to contact in case some legal issues arise or how to make your customers aware of your business. The purpose of this book is to let you know of your probable mistakes so that you don’t make those common mistakes.

What is that magic quality that makes some people instantly loved and respected? Everyone wants to be their friend (or, if single, their lover!) In business, they rise swiftly to the top of the corporate ladder. What is their "Midas touch?"

No matter your goals, Atomic Habits offers a proven framework for improving - every day. James Clear, one of the world's leading experts on habit formation, reveals practical strategies that will teach you exactly how to form good habits, break bad ones, and master the tiny behaviors that lead to remarkable results. If you're having trouble changing your habits, the problem isn't you. The problem is your system. Bad habits repeat themselves again and again not because you don't want to change, but because you have the wrong system for change.

By turns irreverent and profound, Straight Up: Real World Secrets to Running a Killer Bar is your guide to the attitude, organization, and teamwork necessary to absolutely crush it in the world of bartending and bar management.

The former Hollywood king reveals secret techniques with proven results on mastering the art of submission. A look inside of the mind of the master as well as a chilling peek into the shadow world. A modern-day guide parallel to The Prince by Machiavelli (link). This book gives a panoramic view of the psychology that goes into the complete control over others - mind, body, and spirit. Secrets known by a select sect and mastered by an elite few are finally exposed.

From the creator of Valuetainment, the number-one YouTube channel for entrepreneurs, and “one of the most exciting thinkers” (Ray Dalio, author of Principles) in business today, comes a practical and effective guide for thinking more clearly and achieving your most audacious professional goals.

Whether you're starting a new business or you've been trading for a while, Creating a Business Plan for Dummies covers everything you need to know. Figure out whether your business idea is likely to work, how to identify your strategic advantage, and what you can do to gain an edge on the competition. Discover why a business plan doesn't have to be a 30-page document that takes days to write, but can be a simple process that you do in stages as you work through your business concept.

A modest investment in a food truck can result in an income stream of $250k to $500k a year. Couple that with the incredible freedom and flexibility offered by not only starting a business, but starting a mobile business, and it’s easy to see why so many people are drawn to the idea of starting up a food truck.

Erik has been in the industry since he was 13 years old. He’s washed his fair share of dishes. What he’s really done, though, is built a successful corporate restaurant and bar marketing career with clients across the country. He’s got the answers you’ve needed. He will walk you through the ways restaurateurs fail at marketing and clearly explain how to avoid those traps. It isn’t just about the food; it’s the mindset that separates the successful from the “former owners”. Are you ready to build the successful restaurant or bar you’ve always known was attainable?