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Restaurant Success Seminar Series

Restaurants are run with one key number in mind: prime cost

Join TheRestaurantExpert.com for a seminar devoted to helping you achieve the ideal prime cost to ensure you make money in your restaurant. For this one-day seminar, tackle your labor costs.

Prime cost is the combination of your total cost of goods sold and your labor cost. This prime cost seminar will focus on the systems you need to have in place to lower your restaurant’s total labor cost to achieve the lowest prime cost possible. Labor is one of your highest expenses. And chances are – you have room to cut it. At this one-day seminar, we’ll begin the work of cutting and controlling your labor cost to get your prime cost as low as possible – with 55% as the target.

Seminar Details

When:
Tuesday, February 7, 2017
Where:
1125 W. Pinnacle Peak Rd., Ste. 105
Phoenix, AZ 85027
Price:
$149 for non-members + one guest
FREE to all members

Schedule

Registration: 8 – 8:30 a.m.
Seminar: 8:30 a.m. – 6 p.m.

Hotel & Travel

Hotel Info

Country Inn & Suites

20221 N. 29th Ave.
Phoenix, Arizona 85027
623-879-9000
Please use “Deer Valley Corporate Discount” when making reservation

Country Inn & Suites offers a complementary breakfast buffet, coffee and cookies 24 hours a day and a complementary shuttle to locations within in five miles (which includes TheRestaurantExpert.com’s World Headquarters).

Go to website

Hampton Inn & Suites Phoenix North/Happy Valley

2550 West Charlotte Drive
Phoenix, Arizona 85085
Special Room Rate is Available
Please use “Deer Valley Corporate Rate” for discount

Go to website

Drury Inn & Suites

2335 W. Pinnacle Peak Rd.
Phoenix AZ 85027
623-879-8800

Click here for TheRestaurantExpert.com’s special Drury rate

Drury Inn & Suites provides free breakfast, free soft drinks and snacks in the evenings, free long distance, free high-speed Internet access available in all guest rooms and meeting room, free local phone calls, free 24-hour business center, a free exercise room, a free indoor/outdoor pool and whirlpool, a free coffee maker, iron and ironing board and hairdryer in all guest rooms as well as free microwave and mini-refrigerator in all guest rooms.

Go to website

Hilton Garden Inn

1940 W. Pinnacle Peak Rd.
Phoenix, AZ 85027
623-434-5556

www.PhoenixNorthHappyValley.hgi.com
Anyone can access this rate by clicking on the link (above), click “More Options” then “Add Special Rate Code.”

Enter corporate ID is #2780940. Please identify yourself as part of the TheRestaurantExpert.com group for room block rate.

Hilton Garden Inn offers a shuttle service to and from TheRestaurantExpert.com’s World Headquarters, the site of the workshop, but it has limited seating and may cause you delays in getting to the workshop or any other destination. We recommend you rent a car at Phoenix Sky Harbor Airport. Phoenix is a driving kind of city – everything is pretty spread out.

Flights

Book your flight into Phoenix Sky Harbor International Airport.
The airport is approximately 25 minutes away from the hotels and workshop location.

At this seminar learn the key ways you can immediately impact your bottom line, get more cash in the bank and motivate your employees.

After years of teaching our members to aim for a 60-65% prime cost, we adjusted that goal a while back to 55% for any type of restaurant. There’s just too much fluctuation in the prices that impact restaurants – food prices, gas, labor, recessions, etc. And although a 55% prime cost is a lofty goal, our team can get you there. The secret is using all your systems together so that they work the most efficient way possible.

For example, the first thing restaurant owners must do is have the proper mental approach: a top-line mentality with a bottom-line efficiency. During this one-day seminar our restaurant coaches will teach you how to cut and control your labor expense.

Attend this seminar to begin to make more money with the menu you currently have just by digging in with the systems Fred and Ali teach in this one day.

Are you thinking, “NO WAY! There is just no way I can reach a 55% prime cost and still have somebody on the floor to serve guests or in the kitchen cooking the food. There is no way to achieve that percentage without reducing the quality of my product!.” The reality is there is a way, and members of TheRestaurantExpert.com achieve 55% and lower over and over again using systems.

And at this next TAKE ACTION seminar, that’s exactly what we’ll do: focus on teaching you how to get all your systems working together to reduce your labor costs.

Don’t waste another month with a prime cost too high for solid profits!
Register for the seminar today.

What You’ll Learn

  • Why industry standards don’t apply
  • What expenses make up this magic number called prime cost
  • How to calculate this magic number and what makes it what it is
  • How to easily create a budget and become a proactive management team
  • Find out what 15 minutes could put you out of business and how to avoid falling prey to this deadly trap
  • Why scheduling isn’t commonsense and how to avoid new managers from making mistakes that cost you money time and time again
  • The 13 steps to writing a fool-proof schedule
  • Why this one report is your crystal ball to telling each manager how many hours they have available for each position to work next week to remain on budget
  • The 7 must-dos to controlling your labor
  • How this simple acronym, “PPETF,” is your key to a well trained and efficient staff
  • How this valuable report can save you thousands in overtime pay
  • Why tracking your labor on a daily basis is critical to you making money and how to adjust your labor to not affect the guest experience
  • "We attended one of David’s first workshops in Las Vegas. We had no systems at all and after that we went home and got smart. At the time we had two restaurants. We put the purchase allotment system in one restaurant. We saw a 2.8 percent drop in food cost and an $8,000 inventory drop. That was enough to convince us the systems were worth putting in place."

    Dan Carr
    Dan Carr Visconti’s of Leavenworth - Washington
  • "This workshop was great! The systems presented make sense: they will be challenging, but anything worth it is always challenging. I can tell how efficient it will make my team and my business."

    Monique Maravilla
    Monique Maravilla Kindness and Mischief Coffee - Los Angeles, CA
  • "The workshop is a great investment in yourself and your business. It’s educational with an ass-kicking motivational speaker. Don't think about going to the workshop. JUST GO!!"

    Mike Beesley
    Mike Beesley The Cat's Meow Wine Bar - Westlake Village, CA
  • "I only wish I could have taken this course 20 years ago. I thought that I could figure it out on my own, but I was never a natural. Too bad it took me so long to finally ask for some real help and organization."

    Mason Greene Kindness and Mischief Coffee - Los Angeles, CA
  • "Wow. I had no idea how much information would be given over 3 days. David is ‘Mr. Information.’ I believe, with what I've learned from him, that I will not only run a successful business, but a business that my team members will look forward to coming to each work day. My knowledge level is about to match my passion level."

    Lori Beesley The Cat's Meow Wine Bar - Westlake Village, CA
  • "I found the workshop relevant to our operation and its needs. Even though the material was detailed, the presenter, David, made the experience engaging. It was refreshing to know that the team running the workshop knew, worked and continues to work in our industry (independent restaurant/bars)."

    Aine Rice
    Aine Rice O'Brien's Bar & Restaurant - Brandon, FL

Sample Strategies and Systems

Master Schedules: Putting a system in place that ANY manager can write a schedule for ANY position

FTE’s: How this simple calculation ensures you are NEVER short staffed, even when you have unexpected turnover

Budget Labor: Put the labor allotment system in place to see an immediate reduction in labor cost. Giving managers a target for makes them more successful and your restaurant more profitable.

Tracking: Tracking labor on a daily basis enables management to make small changes on a daily basis to stay on budget and to keep the entire week’s labor in line with budget.

The Golden Rule for Training Success: How this simple acronym PPETF ensure well trained employees, happy guests and a restaurant that makes you money

Our Expert Presenters

  • David Scott Peters
    David Scott Peters

    When this man speaks, independent restaurant owners listen. Growing up in his family’s successful restaurant and catering business, David understands the needs of the independent owner. As COO for Famous Sam’s, Inc. — a restaurant/sports bar chain with system-wide annual revenues in excess of $30 million.

    • Fred Langley
      Fred Langley

      Fred Langley is the director of operations and restaurant coach for TheRestaurantExpert.com. As a former chef and restaurant owner, Fred found a new passion in helping other restaurant owners find success with systems and now focuses on it full time.

      Ready to get started? Register below!

      Simply call 1-877-457-6278, x1 or register below by choosing your membership level below.

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