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Would you like to discuss how TheRestaurantExpert.com can help you and your restaurant? Complete the form below to receive a free 15-minute consultation with our Solutions Coach Gregg. Simply complete the form, and we’ll call you to schedule a time that is convenient for you.
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By signing up for a free phone consultation with Gregg today, you’ll discover:
- How TheRestaurantExpert.com can help you turn your restaurant around
- What tools you can use to find the hidden profits in your restaurant
- How to start being the owner of your restaurant instead of it owning you
- The secrets that make TheRestaurantExpert.com so effective
"I’ve found that a lot of restaurant owners don’t want to admit that they need help, or that someone knows more than they do. And many of us have no education to prepare us. But something I love about the mastermind group is that everyone is at a different place in their restaurants and only there to help each other succeed."
"I’ve gone through tons of motivational seminars, learning programs and other restaurant support systems, and I can tell you this is real! Other programs require busy work and duplication. With SMART Systems Pro, you make one mass entry of your numbers, vendors and recipes, and you no longer have to calculate anything independently. I was spending so much time on other programs that could have been used so much better."
"Finally, a program that not only keeps all of our systems in one place, but also ties them all together. Recipe costing cards used to be a painstaking experience; now they are a breeze. Better yet, everyone can understand them. SMART Systems Pro pays for itself with the controls it puts in place, but the bonus comes from how easy it is to use. I highly recommend it for anyone wanting to take control of their business, but aren’t sure how to do it."
"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."
"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 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!!"
"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."
- Mason Greene Kindness and Mischief Coffee - Los Angeles, 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."
- Alexander Sakaev Darcy's Kitchen - Oman, Muscat
"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."
- Paul Groh Crossroads Tavern & Eatery - Wood Dale, IL
"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."
- Lori Beesley The Cat's Meow Wine Bar - Westlake Village, 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."
"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)."
- Gene Embler Kara Lynn's Kitchen - Clearwater, FL
"Loved the seminar and loved the energy and networking opportunities. Long days but I was never bored!"
- Craig Domer Rounders - Reno, NV
"Excellent information and I highly recommend it to anyone in the industry that would like to have more control and information about increasing profits."
- Iain Clark Malt House - Warwick, Queensland Autrailia
“Absolutely a fantastic and educational three days. Industry proven and recognized training and support that we are so excited to be utilizing in our new business. Can’t wait to get home and start using all we have learned into practice and everyday processes. We feel fortunate to have been exposed to such knowledge and training. It was well worth the trip from Australia.”
- Brendan Tresch Crossroads Sports Bar and Restaurant - Wood Dale, IL
“I came into the Restaurant Expert’s seminar as a corporate restaurant “clone;” within the 3-day seminar I learned where to find and how to utilize all their tools. With years of experience in the hospitality business I gained more from a few days with David and his team than I have taken from multiple trainers in the last 10 years. David’s expert team has showed me how to make the already successful restaurant I manage even better!”
- Lucia La Duca Paradiso Pizza - Kingston, ON Canada
“This is the most complete workshop I’ve ever been to – not to mention that David is one of the best speakers I’ve ever heard. He is easy to understand and follow. Very intense workshop. I came with expectations and all the topics were covered in full. Thank you!”
- Sergio Rosas NYB Wings & Ribs - Chula Vista, CA
“No matter what level of restaurant you may be, there isn’t anything out there that puts a real perspective on what is really going on in your restaurant. Just as every day is an opportunity to make ourselves better, we can also make our businesses better.”
- Ralph Lewis Okeechobee Steakhouse
David and his team are honest, they’re legitimate, they’re straight up. He’s a no-BS kind of guy who will shoot it to you straight. I promise you, if you listen to him, you will see results if you implement his systems and his techniques.
- Kirby Walker Noodles Italian Kitchen and Nik’s Kitchen & Bar
After one year with TheRestaurantExpert.com we had saved about 9 points, which, on our sales, equated to $207,000. That has been life-changing. I guarantee you TheRestaurantExpert.com will make your life better.
- Peter Sclafani Ruffino’s
Once we got SMART Systems Pro, and all these systems talked to each other, the results started to happen almost immediately. The coaches were really great at helping us find where we were. I couldn’t recommend everyone over at TheRestaurantExpert.com more highly.
- Chris Youngers Cafe Trio
With TheRestaurantExpert.com software and guidance, we have reduced our food costs by 10% and reduced our prime cost from the 80% range to the 50% range.
- Mark Link Uncle Bub’s BBQ
After some time to get the systems in place, and utilizing the one-on-one coaching, we have gotten our prime cost down from 76% to 42%. If it wasn’t for TheRestaurantExpert.com I don’t know if I would still be in business today.
- Chris Youngers Café Trio
We knew we had to shake things up after a decade in business and David and his team were the perfect people to help. They were honest and direct. They told us what we were doing right – and where we needed improvement. Thanks to their guidance, we now look at our labor and food cost numbers daily, sometimes even hourly. This strategy allows us to make changes when we can still make a difference in our profitability. With TheRestaurantExpert.com tools and guidance, we have reduced our food costs by 10% and reduced our prime cost from the 80% range to the 50% range.
- Gaetano Williams Tano Bistro
With the help of David and his team our cost of goods sold has decreased from the 35% range to the 27% range. Our continued goal is to drive labor and cost of goods sold down and keep them under wraps.
- Sandy Korem The Festive Kitchen
Since becoming a member there has been a difference of hundreds of thousands of dollars in net profit per year. If you’re satisfied with losing money, then stay status quo. But if you don’t know where all of your money is going and you don't have the net profits you think you should have, if you don’t have your recipes costed, if your labor costs are out of control, then you need to work with TheRestaurantExpert.com.