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1. David Scott Peters

Home » 1. David Scott Peters » Page 11
 5 Tips for Hiring Good Restaurant Employees
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By Fred Langley
In 1. David Scott Peters, Employees, Labor, SMART Systems
Posted November 4, 2016

5 Tips for Hiring Good Restaurant Employees

One of the common questions I hear from restaurant owners is, “Where can I find good restaurant employees?” Turnover is high in restaurants. But I bet it’s not because of the [...]

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 When to Use Void vs Comp in Your Restaurant
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By Fred Langley
In 1. David Scott Peters, Communication, Food Costs, SMART Systems, The Numbers
Posted November 4, 2016

When to Use Void vs Comp in Your Restaurant

Knowing when to use a void vs comp in your restaurant affects your gross sales! Do you look at your profit and loss statement and see a food cost, pour cost or labor cost that seems too high? [...]

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 6 Steps to Writing a Restaurant Schedule to Control Labor Cost
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By Fred Langley
In 1. David Scott Peters, Employees, Labor, SMART Systems, Training
Posted November 2, 2016

6 Steps to Writing a Restaurant Schedule to Control Labor Cost

Are you struggling with handing over writing the restaurant schedule to your managers? I get it! Writing a restaurant schedule can be challenging. You have to have the right number of people for [...]

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 How to Lower Food Cost with Portion Controls
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By Fred Langley
In 1. David Scott Peters, Food Costs, SMART Systems
Posted October 31, 2016

How to Lower Food Cost with Portion Controls

Portion properly to control food cost. Yes, food costs are always rising. But if you have the proper systems in place, such as recipe costing cards, you can absorb those costs. Stop screaming at [...]

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 Control Restaurant Labor Cost with the FTE
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By Fred Langley
In 1. David Scott Peters, Employees, Labor, SMART Systems, Training
Posted October 25, 2016

Control Restaurant Labor Cost with the FTE

This is the secret to avoiding overtime in your restaurant. It’s also the secret to having qualified, trained employees in your restaurant. Follow this tip and you can stop settling for [...]

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 How to Lower Restaurant Labor Cost
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By Fred Langley
In 1. David Scott Peters, Employees, Labor, The Numbers, Training
Posted October 21, 2016

How to Lower Restaurant Labor Cost

Want to lower restaurant labor cost? Look to your time clock. It’s a prime area where restaurant owners get robbed on labor costs. Theft happens at the time clock whenever you are not [...]

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 Use Descending Dollar Report to Lower Food Cost
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By Fred Langley
In 1. David Scott Peters, Food Costs, Inventory, Restaurant Management, SMART Systems
Posted October 18, 2016

Use Descending Dollar Report to Lower Food Cost

Want to reduce your food cost by 3-5% buying the same products you’re buying today? I’m going to show you how. In this video I explain which report to order from your distributor to [...]

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 What Is Your Restaurant’s Ideal Prime Cost Makeup
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By Fred Langley
In 1. David Scott Peters, Food Costs, Labor, Restaurant Management, SMART Systems
Posted October 14, 2016

What Is Your Restaurant’s Ideal Prime Cost Makeup

I bet you’ve heard that a typical restaurant makes a nickel to 8 cents on every dollar they bring in. I bet you’ve heard about the study Ohio State University did more than a decade ago where [...]

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 Tips for Using a Restaurant Budget
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By Fred Langley
In 1. David Scott Peters, budget, Food Costs, Restaurant Management, SMART Systems
Posted October 10, 2016

Tips for Using a Restaurant Budget

Most all independent restaurant owners use their “gut” to budget their restaurants instead of the real numbers. I’m here to tell you that it’s not enough. Your restaurant budget is a guide to [...]

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 Two Systems to Use for Optimal Food Cost Control
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By Fred Langley
In 1. David Scott Peters, Employees, Food Costs, SMART Systems, Training
Posted October 4, 2016

Two Systems to Use for Optimal Food Cost Control

Stop mistakes coming out of your kitchen. Virtually eliminate theft in your restaurant. Use these two systems for optimal food cost control: key item report and waste sheet. The key item report [...]

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