How to Run a Profitable Restaurant: from Soup to Nuts

Attend this restaurant workshop to learn how to make more money, work less, and get your life back!

If your restaurant isn’t pulling in the profit you want,
If you’re not enjoying every minute… 

The Details

When:
April 16-18, 2018

Where:
1125 W. Pinnacle Peak Rd., Ste. 105
Phoenix, AZ 85027

Price:
$1,500 $750 – First-Time Attendees
Register by March 16, 2018 to save 50%
$750 Workshop Alumni
$375 Winner Circle Members
FREE Champion and Elite Members

Description
Give me just 3 days…

I’ll give you a crash-course in restaurant success that will make your head spin with excitement. I’m going to teach you the insider success systems that make today’s multi-million dollar chains and franchises so successful. It doesn’t take any special skills, extra money or hidden talent. All it takes is your desire to turn your present restaurant into the kind of restaurant you always dreamed it could be. All you’ll have to do is follow my “paint-by-numbers” systems to make it happen.

When you own or manage an independent restaurant, some days you feel like you’re doing it all. You juggle the demands of running a restaurant while trying to keep customers happy, your staff on track, books balanced and still have a personal life. Running Your Restaurant Can be a Lot Easier and Much, Much More Profitable than You Ever Dreamed Possible! If you have the right systems in place. I’ve taught thousands of people all over the country… and I can teach YOU too, if you let me.

Attend “How to Run a Profitable Restaurant: from Soup to Nuts” and learn how to
WORK LESS, SPEND LESS, PROFIT and ENJOY LIFE MORE.

Agenda

Please note the agenda below is subject to change, but is given to help you plan your flight, hotel stay and nights. If you have any specific questions, please contact us directly. We will be more than happy to answer any questions you might have.

We promise to teach you everything you need to know to run a profitable restaurant and the only way to do that is to spend three days absorbed in the material. Breaks and lunch are built into the agenda, but you can expect the workshop will be in session during the hours outlined below.

MONDAY

8:30 am – Registration

9 am – 6:30 pm

  • Vision Equation and Org Chart
  • Accounting and Cash Flow
  • Budgets
  • Marketing Budget

7 pm – Networking Social

TUESDAY

8:30 a.m. – 6:30 p.m.

  • Cost of Goods Sold (COGS)
  • Budgeted/Actual/Ideal
  • Food and Liquor Systems
  • Cash Controls
WEDNESDAY

8:30 am – 6:30 pm

  • Labor Systems
  • Restaurant Accountability

6:30 pm – Catered Dinner

Please book your flight out of Phoenix for Thursday morning. Day 3 of the workshop is just as jam-packed with information as Monday and Tuesday. Remember – labor is your second most expensive line item aside from an empty seat. And it will take a large part of the day to cover labor systems. The good news is you can save a big amount of money with some of the most basic labor systems you’ll learn on Day 3.

Hotel & Travel

Hotel Info

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.

Please book your flight out of Phoenix for Thursday morning. Day 3 of the workshop is just as jam-packed with information as Monday and Tuesday. Remember – labor is your second most expensive line item aside from an empty seat. And it will take a large part of the day to cover labor systems. The good news is you can save a big amount of money with some of the most basic labor systems you’ll learn on Day 3.

  • Non-Member
    $1500
    • Register by March 16, to save 50%
    • Receive $3,000 in bonus items!
    • Bring one guest absolutely FREE.
  • Workshop Alumni
    $750
    • Bring one guest absolutely FREE.
    • Re-energize your passion for your restaurant.
  • Winner Circle Member
    $375
    • Bring one guest absolutely FREE!
    • After that you pay only $375 per person!
  • Elite Member
    FREE
    • FREE for the first two people
    • That’s a discount of up to $3,000!

What you’ll learn

  • How to have happier customers
  • How to have a skilled staff
  • How to have a restaurant that is a sleek, lean, money-making machine
  • How to add thousands of dollars to your bottom line month after month
  • The profit-producing secrets that big chain restaurants and mega franchises have jealously guarded for years
  • No more excess inventory, high staff turnover, or mysterious money holes in your bottom line
  • How to not spend 20 hours a day working on your business
  • Two tweaks to your day-to-day operations that could instantly add 5% or more to your bottom line
  • The cheapest (and easiest) way to reduce costly staff turnover
  • Two simple things you can do TODAY to boost your customer counts and sales
  • Find out if you have a “killer” menu, or if your menu is simply killing you
  • Get off the financial roller coaster, forever and sleep better at night
  • Stop your bar staff from pouring away your profits
  • Four steps to get every penny you deserve and stop leaving so much cash on the table
  • The 5 Must-Have Success Markers
  • “Super-secret” closed-door server training methods
  • The Deadly Quarter: 15 minutes that could put you out of business

My No-Nonsense, Better Than 100%, Money-Back Guarantee

I truly believe the information you’ll get when you attend my SMART Systems Workshop can transform your business. And I want this to be the easiest decision you’ll make all year. So I’m backing your investment with my personal guarantee:

Attend Running a Profitable Restaurant: From Soup to Nuts from the first minute to the very last. If for any reason, you don’t feel that I gave you the systems you need to totally transform your restaurant into a real profit-maker, simply approach me at the end of the workshop and ask for your complete no-hassle refund. Heck, I’ll even reimburse you for 50% of your documented travel expenses! No kidding. It’s as easy as that. In any event, the FREE bonuses worth more than $3,000 are yours to keep as my thank you for attending.

Our Expert Presenters

  • David Scott Peters Founder, Speaker, Trainer and Expert Coach

    Aside from being the founder of TheRestaurantExpert.com and serving as a Member coach, David is also a dynamic and engaging speaker. He is available to present in large group settings targeting independent restaurant owners, whether they own one location or a multi-unit chain.

    • Fred Langley Partner, Expert Coach and Director of Operations

      Fred Langley is the director of operations and a restaurant coach for TheRestaurantExpert.com. He leads the company’s consulting services, coaching members, conducting seminars and overseeing the training and technical support team for the company’s restaurant management software, SMART Systems Pro.

      • "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."

        Alexander Sakaev Darcy's Kitchen - Oman, Muscat
      • "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."

        Paul Groh Crossroads Tavern & Eatery - Wood Dale, IL
      • "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."

        Steve Brown
        Steve Brown Esparza’s Restaurante Mexicano - Texas
      • "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
      • "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
      • “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!”

        Lucia La Duca Paradiso Pizza - Kingston, ON Canada
      • “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.”

        Sergio Rosas NYB Wings & Ribs - Chula Vista, CA
      • “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.”

        Iain Clark Malt House - Warwick, Queensland Autrailia
      • "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
      • "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
      • "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
      • "Loved the seminar and loved the energy and networking opportunities. Long days but I was never bored!"

        Gene Embler Kara Lynn's Kitchen - Clearwater, FL
      • "Excellent information and I highly recommend it to anyone in the industry that would like to have more control and information about increasing profits."

        Craig Domer Rounders - Reno, NV
      • "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