Ninety percent of restaurants fail, and those that succeed stumbled on the X factor, right? Wrong! Accountant-turned-restaurateur Roger Fields shows how a restaurant can survive its first year-based on far more than luck-and produce good profit for many to come. Sprinkled with restaurant start-up stories from all over the country, this how-to includes lessons on location research, pricing, hiring, and more. Opening a restaurant isn't easy, but this realistic dreamer's guide helps ensure success at the finish line.