1. David Scott Peters

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 [...]

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? [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]