1. David Scott Peters

Food costs are on the rise and restaurant profit margins are taking hits. While there is a laundry list of systems you can use to reduce your food cost — such as attacking your descending dollar [...]

By David Scott Peters According to an article in Nation’s Restaurant News, Italian restaurants are likely to experience the highest increased commodity costs this year. It’s all that [...]

By David Scott Peters Restaurant Tip of the Week Track labor daily Just as you track your sales on a daily basis to see how you are doing and to see if you are on target for your budget [...]

By David Scott Peters Restaurant Tip of the Week A Request is a request Remember scheduling requests are just that: requests. The needs of the business must come first. With that said, hourly [...]

By David Scott Peters Restaurant Tip of the Week Here are some of the most common ways bartenders steal: 1. Over-pouring 2. Giving away free drinks 3. Collecting the correct amount of money and [...]

By David Scott Peters Restaurant Tip of the Week Listed below are a few good tools to control your pour cost: Use spill/breakage sheets to show the waste each shift Use comp sheets to show how [...]

By David Scott Peters Restaurant Tip of the Week Tips on checking in draft beer When the beer driver brings an order into your restaurant, train them to stack the delivery outside the cooler. [...]

By David Scott Peters Restaurant Tip of the Week Here are some of the most common ways bartenders steal: 1. Over-pouring 2. Giving away free drinks 3. Collecting the correct amount of money and [...]

Start the year right and make a decision to finally tackle the things in your business that you’ve been forced to put on the back burner. First priority – figuring out how to make [...]

By David Scott Peters Restaurant Tip of the Week Why would you pour a draft beer in a glass and leave a one-inch head? The answer is the three Ps: Presentation – a draft beer that has a one-inch [...]