Restaurant Prosperity

The Critical Systems for Running a Profitable Restaurant

Presented by David Scott Peters, founder of TheRestaurantExpert.com
Sacramento / January 9
Memphis / January 11

The Details

Sacramento
January 9
Hilton Garden Inn Sacramento/South Natomas
2540 Venture Oaks Way
Sacramento, CA 95833
Registration 8 a.m.
Workshop 8:30 a.m. to 6:30 p.m.

Memphis 
January 11
Doubletree by Hilton Hotel Memphis
5069 Sanderlin Avenue 
​Memphis, TN 38117
 
Registration 8 a.m.
Workshop 8:30 a.m. to 6:30 p.m.

Description

This Workshop is perfect for: Independent restaurant owners ready to make a change

  • Quick-service restaurants
  • Full-service restaurants

Attend this full-day workshop to learn how to:

  • Easily make more money with the menu and staff you already have
  • Add 3-5% to your bottom line overnight and be on your way to 15–20% profits on a monthly basis
  • Stop the bleeding of your bank account while empowering management to order and schedule following simple fool-proof systems ensure you’re on budget week in and week out

Most independent restaurant owners use their “gut” to run their restaurants instead of the real numbers. You might as well gamble for a living. This approach risks your restaurant’s success, your employees’ stability and your own family’s livelihood. Instead, learn how to manage and control two of your biggest expenses in your restaurant next to an empty chair — food and labor costs — to predict your profits with accuracy.

The day is broken up into three sections that help you run a more profitable restaurant:

  1. The one system your restaurant must have to survive and determining where YOUR numbers need to be
  2. Paint-by-number food and labor controls for maximum profitability
  3. The secrets to holding your management team accountable and getting more done
What You'll Learn

At the end of this full-day workshop, you will know how to:

  • Put together a great training program
  • Execute your menu on budget
  • Find your ideal food cost and maximize your profits
  • Avoid cutting labor too soon
  • Use the two-step process for getting rid of “commonsense-it-is” in any restaurant/bar
  • Effectively delegate and why what you’ve been doing doesn’t work
  • Turn the product on your shelves into cash in the bank
  • Cost out your recipes so that you make money on every menu item
  • Improve your customers’ experience and increase your sales
  • Attract and keep good restaurant employees
  • Show your employees how you want things done and by when
  • Stop basing your profitability on luck
Attendee Bonus

Free for All Who Attend this Session: SMART Restaurant Management Training System

Valued at $1,997

A Proven, Easy-to-Follow System that Turns Managers into Top Performers

This fool-proof system virtually guarantees you’ll never put supervisors on the floor before they’re ready. Restaurants that use this training system learn how to transform the most inexperienced manager into a skilled and valuable leader. This is not a crash course, but a full and complete training course with content quality surpassing live programs that cost thousands of dollars more. Use this training system to build managers you can rely on to run your restaurant right. Simply deliver it according to the instructions and immediately reap the rewards. You don’t need anything else and you can stop tolerating incompetent managers. This nine-part system is provided to you via email for instant use in your restaurant. Learn more about the product here.

  • Sacramento Workshop
    $99
    • January 9
    • Registration is per person
    • Bonus: SMART Restaurant Management Training System Valued at $1,997
  • Memphis Workshop
    $99
    • January 11
    • Registration is per person
    • Bonus: SMART Restaurant Management Training System Valued at $1,997

At the End of this Full-Day Workshop, You Will Know How to:

  • Stop basing your profitability on luck
  • Create your financial plan for success
  • Know where every penny is to control your cash
  • Cost out your recipes so that you make money on every menu item
  • Control easily control your food cost
  • Find your ideal food cost and maximize your profits
  • Turn the product on your shelves into cash in the bank
  • Execute your menu on budget
  • Improve your customers’ experience and increase your sales
  • Avoid cutting labor too soon
  • Use the two-step process for getting rid of “commonsense-it-is” in any restaurant/bar
  • Put together a great training program
  • Effectively delegate and why what you’ve been doing doesn’t work
  • Show your employees how you want things done and by when