1. David Scott Peters

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing. Many of the financial relationships necessary to develop an effective pricing structure can only be derived [...]

By David Scott Peters Structuring a bonus program in your independent restaurant is actually not that difficult. The bigger challenge is having the right systems in place to build it properly. [...]

By David Scott Peters Restaurant Tip of the Week Happy hour pricing Restaurants that offer happy hour specials usually lower the sales price of well liquor and/or domestic draft beer. The sale [...]

When it comes to hiring in restaurants, your general manager should be your right-hand person. The one person you can count on to operate your restaurant the right way. After all, you can’t [...]

By David Scott Peters Restaurant Tip of the Week Pricing doubles A double made with twice as much product as a regularly prepared highball is extremely potent, costly and steeped in liability. It [...]

By David Scott Peters Restaurant Tip of the Week List the sale prices for each product in the operation’s liquor inventory with a corresponding portion. For example, the listed sale price for an [...]

By David Scott Peters Restaurant Tip of the Week Keep drink prices based only on quarters. Prices ending in 25 cents, 50 cents or 75 cents are easier for bartenders and servers to add mentally. [...]

By David Scott Peters Restaurant Tip of the Week Establish major price categories to reduce errors Group products together based on their wholesale costs. Use a standard increment such as a [...]

By David Scott Peters We had an interesting discussion at an Elite meeting in Michigan where members come together to focus on a specific topic and use each others’ experience and knowledge [...]

Restaurant Inventory = Money Early in my career I remember being walked into a walk-in cooler and asked, “What do you see on the shelves?” I started listing what I could see on the shelves, but I [...]