1. David Scott Peters

There is one system your restaurant must have to survive and most independent restaurant owners are bypassing it completely: menu costing to develop recipe costing cards. Going through the [...]

By David Scott Peters Restaurant Tip of the Week Don’t Lose Out on Customers Because Your Offerings Are Limited You know how Mexican restaurants always have the American hamburger on their menu? [...]

By David Scott Peters For the past five years I’ve produced a monthly member newsletter. It’s come a long way from the first few editions produced by me on amateur publishing software [...]

By David Scott Peters Restaurant Tip of the Week Hire a Good Manager to Improve Business Think hiring a good manager isn’t that important? Just take a look at what a manager with good [...]

By David Scott Peters There was an article on Salon.com that is important for every independent restaurant owner to read. This article talks about the menu engineering tricks employed by [...]

By David Scott Peters Restaurant Tip of the Week The Floating Beverage The floating beverage is a classic bartender scam. To do it, a bartender rings up a normal order, such as a beer and an [...]

By David Scott Peters Restaurant Tip of the Week Avoid This Bartender Scam The short pour shorts you and your customer. Here’s how the short pour bartender scam works: A bar customer orders a gin [...]

By David Scott Peters Restaurant Tip of the Week Measure your pour. Use a jigger in your bar to control the amount of alcohol used in drinks. A jigger pour can be an exact way to portion drinks [...]

By David Scott Peters From the IRS: Haiti Relief Donations Qualify for Immediate Tax Relief People who give to charities providing earthquake relief in Haiti can claim these donations on the tax [...]

By David Scott Peters Restaurant Tip of the Week Don’t let foam go down the drain with your profits. Check your lines to eliminate foam. Foam from the tap is not a sign of good beer, and it’s [...]