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 cost of goods sold.
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 cost of goods sold to achieve the lowest prime cost possible. As one half of the prime cost equation, we’ll begin the work of getting your prime cost as low as possible – with 55% as the target.
Tuesday, May 23, 2017
1125 W. Pinnacle Peak Rd., Ste. 105
Phoenix, AZ 85027
$149 for non-members +one guest
FREE to all members
Registration: 8 – 8:30 a.m.
Seminar: 8:30 a.m. – 6 p.m.
2550 West Charlotte Drive
Phoenix, Arizona 85085
Special Room Rate is Available
Please use “Deer Valley Corporate Rate” for discount
2335 W. Pinnacle Peak Rd.
Phoenix AZ 85027 623-879-8800
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.
1940 W. Pinnacle Peak Rd.
Phoenix, AZ 85027
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.
Book your flight into Phoenix Sky Harbor International Airport.
The airport is approximately 25 minutes away from the hotels and workshop location.
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 experts and seminar presenters, will teach you how to look deeper into the cost of goods sold calculation to take back control of your checking account and improve the bottom line to become a profitable restaurant.
Attend this seminar to begin to make more money with the menu you currently have just by digging in with the systems taught 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 food and pour costs.
"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."
"Back when I found David Scott Peters and TheRestaurantExpert.com, I had one restaurant that was making me a lot of money and one that was struggling. I went to the workshop to fix my struggling restaurant and found out the one making the money wasn’t making what I thought it was. Fast forward to today, and I’ve doubled my personal income and am getting ready to open a third restaurant."
"The course is very helpful and suitable for any kind of restaurant operations. You can use this knowledge if you have fast food, casual, fine dining, or a bar because no matter who you are, you will have problems with food cost, labor cost and other expenses. This course will help you to implement a system to control your prime cost."
"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."
"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!!"
"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."
"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."
"This has been the most comprehensive seminar I have been to. I can see real life changes I can apply to my restaurant. I can't wait to start putting these practices in place."
Budget Purchasing: Implement the purchase allotment system to reduce your food purchase and inventory practically overnight.
Analysis: Using the menu profit generator tool in the SMART Systems Pro online restaurant management software, you can see a minimum of a 3% reduction in food cost. You can strategize your price increases, purchase smarter, see what items don’t sell and can just eliminate and engineer your menu for profitability.