SMART Systems

By David Scott Peters Restaurant Tip of the Week Inventory turn If a turn is the process of completely emptying your stocked shelves and restocking them, what about the items on your shelves that [...]

By David Scott Peters Restaurant Tip of the Week The great inventory theory Conducting inventory in your restaurant ensures your money is in the bank, not on your shelves. But how do you know [...]

By David Scott Peters How many times have you asked your management team if they have enough people hired to fill the schedule and they waved you away with an impatient, “yes”? But the next thing [...]

By David Scott Peters How to Hit Your Target Food Costs Every Time The prime cost for your restaurant is a key indicator of success, and I tell my members to aim for 55 percent no matter the [...]

By David Scott Peters Restaurant Tip of the Week Ignorance is not bliss When it comes to your restaurant’s money, learn to read the key financial documents, such as your balance sheet. One side [...]

By David Scott Peters Restaurant Tip of the Week There are three basic tools/reports you need to understand when it comes to demystifying financial statements. They are the balance sheet, the [...]

I originally wrote this article in the fall 2008 when the economy was really starting to hit my members where it hurt. And many of my members, because they have put systems such as these in [...]

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 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 Weekly Restaurant Tip Develop a marketing plan – based on your budget. To market or not to market? That is the question. Every restaurant should have a marketing plan and [...]