Club House Restaurant Success!

 In 1. David Scott Peters, Of Interest

In July of 2004 I put on my first four day workshop called Running a Profitable Restaurant: From Soup to Nuts. It was the one that started it all.

Life has been crazy around my house and office this year. The workshop keeps getting bigger and better as I make improvements based on my attendees and members input. But there will never again be a first. This one holds a special place in my heart.

I had not spoken to a few of my July 2004 workshop attendees in a while, so I picked up the phone today and started dialing. It was great catching up with some of them. I have to tell you that two of the calls really made me happy.

They both just happened to be with Managers of Golf Course Club House Restaurants.

My first call was with Barbi. She is a 13 year veteran of a very exclusive golf course in the east. I was ecstatic to hear that not only had they made their budget for the first time in many years, but that she had increased her profits by approximately $17,000. And for anyone who knows anything about running a restaurant for a golf course, that’s fantastic.

Heck I was so pleased I asked her if she would do an Expert Interview for my Insider Circle Members. I wanted her to share the steps she took to achieve this Club House Success. Hopefully she will have time in the begining of the year to do the interview and share the steps she took. I’ll give you a clue of what she did…

It wasn’t one big change, rather a bunch of little victories that added up to huge gains!

Now while I was on the phone with her, I mentioned another member who attended the first workshop as well, Denise, and how she was having real success at her golf course restaurant in Colorado. After I suggested they connect, I called Denise to let her know.

It was great to catch up with Denise as well. Not only was she having success making the her Golf Course Restaurant more profitable…she DOUBLED HER SALES!

Now that’s what I call Golf Course Club House Success!

I feel very privileged to have had both Barbi and Denise as workshop attendees and members. They understand what it means to take action and implement systems that make your restaurant run more smoothly and more profitably.

If you’re someone who takes action like them, you’ll want to attend my next workshop!

To learn more about it, go to

Don’t worry if you can’t make this date. My intension is to conduct the workshop twice a year.

Remember to keep smiling!

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