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Roger Fields

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After ten years as a certified public accountant, 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. Also a restaurant consultant, Roger is in the process of opening his third restaurant.

Books by Roger Fields
Restaurant Success by the Numbers, Second Edition
Roger Fields

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.

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