Restaurant Labor Systems Seminar
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 [...]
How to use the key item report and waste sheet for optimal food cost control
When food costs rise, profit margins sink and restaurant owners must take action. In the last few weeks, you learned about the key item report, and the waste sheet. Now I will share one final [...]
Tip of the day – How to make the most of the POS
By David Scott Peters Point of sale (POS) system is an expensive investment that must be fully utilized for its time-saving and valuable reporting features. Here are a few tips for making the [...]
Figure Your Restaurant’s Prime Cost
What is prime cost? Prime cost is a key number in restaurants. It’s the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and [...]
Restaurant Budget Requires History
By David Scott Peters Restaurant Tip of the Week Know your history to forecast your future You can’t know where you’re going until you know where you’ve been. Forecasting is a big part of [...]
Conduct Inventory in Your Restaurant
By David Scott Peters Restaurant Tip of the Week Money belongs in the bank, not on your shelves. When was the last time you conducted inventory? Do you know how much money you have wasted sitting [...]
Key Number for Restaurant Operations
By David Scott Peters Restaurant Tip of the Day Find your breakeven point to avoid breaking the bank. Do you know your breakeven point? I bet your accountant does. And you should, too. Breakeven [...]
Engineer Your Menu for Profits
By David Scott Peters Restaurant Tip of the Day Make your menu work for you. Sit down and take a long hard look at your menu. Do you know what sells and what doesn’t? Look for dogs. The dogs are [...]
Tip of the Day – In the Bar
By David Scott Peters Quit letting the bartenders run the bar. Give your bartenders the recipes you want them to make, right down to how many shots to put in every drink, and you’ll immediately [...]
Setting goals after the running a restaurant from soup to nuts workshop
By Fred Langley Where do you begin after receiving a full year’s worth of management training in four days? Well, the first thing you do is make a plan. If you are going to achieve a goal, [...]
