1. David Scott Peters

I’m the systems guy, and along with teaching systems, I teach why restaurant systems are important. Every restaurant owner, no matter how much they’re making or not making, is looking [...]

Have you ever wondered how how to charge for free food in a restaurant? Do you offer something for free in your restaurant? For example, chips and salsa? Or bread and butter? Or even condiments? [...]

I meet so many restaurant owners who really want to make systems work in their restaurant, yet I see failure with systems all the time. So, how can a restaurant systems guy admit that sometimes [...]

Have you ever wondered what a business coach is, let alone a restaurant industry-specific business coach? What does a restaurant coach do? Let me explain… What does a restaurant coach do? [...]

Paper cost is a real restaurant cost. Have you ever wondered if the cost of your paper products belong in a recipe costing card? After all, if it could be part of the recipe and its presentation, [...]

Labor cost controls are an essential part of a healthy profit margin for your restaurant. To do this, have you ever heard that you should put labor cost into your recipe costing card? Do you add [...]

What can restaurant industry software do to help you reduce your food cost? I used to be a spreadsheet geek, and I think that’s what made creating a specialized restaurant industry software [...]

Has your gut instinct ever told you what your chef is telling you about food cost isn’t right? How about a general manager guessing what menu items should cost based on a formula? There are [...]

Ever wonder why are recipe costing cards important? Why you have to do them? After all, you generally know what your protein costs. You generally know what the rice costs. You think you can price [...]

FitSmallBusiness.com recently reached out to gather tips for the best restaurant server training. The advice is compiled in this article and includes a tip from me. To add to the advice provided [...]