How Inventory Software Helps Lower Food Cost

Have you ever wondered how inventory software helps lower food cost? Taking inventory sucks! I get it. However, it doesn’t have to be a dreaded task and the benefits to your business are [...]

Busting Labor Cost Percentage Myth

In this monthly edition of the restaurant expert podcast, David is busting the labor cost percentage myth, which says every restaurant should use the exact same labor cost percentage. Click below [...]

Most Popular Restaurant Articles in 2018

The results are in and our most popular restaurant articles in 2018 are listed below. This blog is a resource for independent restaurant owners, and we appreciate the time you spend reading it [...]

Tips for Hiring a Restaurant Consultant

First, if you’re hiring a restaurant consultant, I applaud you for looking for solutions. In the restaurant industry, we don’t often hire a consultant because we don’t want [...]

Restaurant Expert Podcast

The monthly SMART Systems Insider v2.0 is also a PODCAST. Click below to listen to your new favorite restaurant expert podcast. In Episode 1 of SMART Systems Insider v2.0 : David Scott Peters, [...]

When to Hire a Restaurant Consultant

I definitely have some advice on when to hire a restaurant consultant and what a restaurant consultant can do for your restaurant. I cover it all in the video below, or you can read the summary [...]

Cost of Goods Sold Basic Calculation and More

In our first issue of our new video magazine, the SMART Systems Insider, David Scott Peters is teaching the cost of goods sold basic calculation. This video version of SMART Systems Insider, a [...]

Why Restaurant Systems Are Important

I’m the systems guy, and along with teaching systems, I teach why restaurant systems are important. Every restaurant owner, no matter how much they’re making or not making, is looking [...]

How to Charge for Free Food in a Restaurant

Have you ever wondered how how to charge for free food in a restaurant? Do you offer something for free in your restaurant? For example, chips and salsa? Or bread and butter? Or even condiments? [...]

Why Restaurant Systems Fail

I meet so many restaurant owners who really want to make systems work in their restaurant, yet I see failure with systems all the time. So, how can a restaurant systems guy admit that sometimes [...]

What Does a Restaurant Coach Do?

Have you ever wondered what a business coach is, let alone a restaurant industry-specific business coach? What does a restaurant coach do? Let me explain… What does a restaurant coach do? [...]

Is Paper Cost Part of Recipe Cost

Paper cost is a real restaurant cost. Have you ever wondered if the cost of your paper products belong in a recipe costing card? After all, if it could be part of the recipe and its presentation, [...]

Don’t Mix Labor Cost Controls and Food Cost Controls

Labor cost controls are an essential part of a healthy profit margin for your restaurant. To do this, have you ever heard that you should put labor cost into your recipe costing card? Do you add [...]

A 55 Restaurant Prime Cost Percentage is Possible

The core of our work is to get restaurant owners to a 55 percent restaurant prime cost. As a refresher, the restaurant prime cost percentage consists of the two main controllable costs in your [...]

How Restaurant Industry Software Cuts Food Cost

What can restaurant industry software do to help you reduce your food cost? I used to be a spreadsheet geek, and I think that’s what made creating a specialized restaurant industry software [...]