1. David Scott Peters

By David Scott Peters A USA Today article with Darden Restaurants’ Clarence Otis (Olive Garden and Red Lobster) gave lots of insight for independent restaurant owners. There are a couple of [...]

By David Scott Peters Don’t let them stop you! My workshop, “How to Run a Profitable Restaurant: from Soup to Nuts,” is coming up March 21-24, 2011. Attendees at my workshop learn [...]

And then train them some more. A Tip for Today: a helpful bit of advice for the independent restaurant owner. Each employee is only as good as the training they receive. Training your staff does [...]

By David Scott Peters At dinnertime, do you often have more empty seats than customers? Your sales are up, but your profits are flat – or worse: zero. Are your employees usually – [...]

By David Scott Peters According to a report issued by the NPD Group, there are 4,000 fewer restaurants today than there were a year ago. Read more about it here. There is a quote in the article [...]

By David Scott Peters If it doesn’t move in the bar, get rid of it. Liquor that doesn’t sell but takes up space on your shelves is money that could be better used in your bank account. There are [...]

By David Scott Peters Twice per year I host an intensive restaurant operations workshop to help independent restaurant owners increase profits and take control of every aspect of their [...]

By David Scott Peters Follow the FIFO principle. What’s FIFO? FIFO is first in first out inventory management. Oldest dated product needs to be used first. So when the delivery is made, make sure [...]

R&R = Restaurant Revitalization It’s time for my four-day workshop dedicated to teaching independent restaurant owners like you: “How to Run a Profitable Restaurant: from Soup to [...]

By David Scott Peters Chili’s is taking on Applebee’s. Are you taking on either? See this article to understand what I mean? Before you take on either chain in your own neighborhood [...]