1. David Scott Peters

In this post I explained what makes up your prime cost and why it’s so important. I also revealed to you that your restaurant’s target prime cost should be 55 percent, in most styles [...]

By David Scott Peters Restaurant Tip of the Week Once you get in the habit of projecting your cash flow on a monthly and even a weekly basis, you’ll start to see trends and be able to project [...]

What is prime cost? Prime cost is a key number in restaurants. It’s the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and [...]

By David Scott Peters Restaurant Tip of the Week Project your cash flow As the old adage goes, cash is king. You must find a balance between cash availability and cash needed. Projecting your [...]

Restaurant labor controls are your sure-fire way around the bases FAST To make money in the restaurant business, you have to hit a home run with your restaurant labor controls. Yes, the small [...]

By David Scott Peters Restaurant Tip of the Week Plan Your Cash Use Cash has become a scarce commodity for many restaurant operators. Paying bills becomes a juggling act; taking the money coming [...]

By David Scott Peters Restaurant Tip of the Week Fatal Error No. 2 Often restaurant operators make two fatal errors when it comes to the operation of their business. The second error is [...]

By David Scott Peters How many times have you asked your management team if they have enough people hired to fill the schedule and they waved you away with an impatient, “yes”? But the next thing [...]

By David Scott Peters Restaurant Tip of the Week Fatal Error Often restaurant operators make this fatal error when it comes to the operation of their business: thinking that when the profit and [...]

By David Scott Peters Erase Your Fear of Budgets Forever Does the mere thought of writing a budget make your head spin and your heart beat with anxiety? Do you sit down to start only to find [...]