Labor

One-Day Seminar Teaches Tricks for Cutting Labor Costs Independent restaurant owners learn the systems they need to be more profitable (PHOENIX – Jan. 14, 2014) The coaches at [...]

How do you avoid failure — small or epic? It’s simple really. You plan for success. You put yourself and your restaurant in a prepared state that can handle anything that is thrown at it. [...]

Have you read these? The following articles are three of our most popular on this blog. And it’s no surprise really because these tackle some of the biggest issues independent restaurant [...]

I believe the term/title chef means “manager” when used in a restaurant or hotel setting. I believe that the title/term chef is a combination of those two definitions. That definition might look [...]

In celebration of the past 10 years, here are 10 key lessons about running a restaurant I want to share with you. I’ve picked these up along the way from all the incredible people my team and I [...]

Attracting good restaurant employees is one of the biggest challenges for an independent restaurant owner. One of the key lessons I’ve learned over my years in the restaurant business is that not [...]

By David Scott Peters I hope you can join me and my team on July 8 for a one-day seminar devoted to labor systems. The focus is decreasing your prime cost by tackling the second half of the prime [...]

In a previous post, I told you about restaurant expo, the one responsible for keeping your full-service restaurant running smoothly at all times. Now I want to tell you about my experience with [...]

Why should you have an expo job in your restaurant? I want you to reflect on your restaurant for a moment. Think about times when your restaurant is operating at its best and when it’s not. Do [...]

“I just can’t get my people to do it,” is something I hear all of the time. The “it” refers to holding restaurant management accountable to such things as the use of a system, following a [...]