My Top 10 Lessons Learned for Running a Restaurant

In celebration of the past 10 years, here are 10 key lessons about running a restaurant I want to share with you. I’ve picked these up along the way from all the incredible people my team and I [...]

Cut Food Costs at this One-Day Seminar

  Restaurant Seminar Teaches Systems and Shortcuts Independent restaurant owners invited to learn ways to cut costs and increase sales What: Controlling the Most Important Number in Your [...]

Key Strategy for Saving on Your Restaurant Food Costs

By David Scott Peters I just finished teaching one of my semi-annual three-day workshops and in the room we had five people who were opening restaurants. It was great to have so many people there [...]

Four Things Restaurant Owners Should Never Say

Everyone has a phrase that when they hear it, they just want to go nuts. For me, there are four phrases that are like nails on a chalkboard. And I probably hear one of these phrases on a weekly [...]

Top Trick to Hold Your Management Accountable

Once you start using systems, your job is to hold your management accountable. As I’ve explained in previous posts, the secret to it all is checklists that keep your team on task and [...]

Holiday menus drive restaurant profits

By Willis Getchell, CEC, Lead Chef Instructor, Scottsdale Culinary Institute’s Le Cordon Bleu The holiday season is a great time to design limited menus, for capturing the harried shopper, or [...]

How to Stop Theft in Your Restaurant – A Miniseries

Theft is a reality of doing business. The more employees you have, the greater your risk. You have to trust people with your cash, product and customers because you can’t do it all yourself, let [...]

How to use the key item report and waste sheet for optimal food cost control

When food costs rise, profit margins sink and restaurant owners must take action. In the last few weeks, you learned about the key item report, and the waste sheet. Now I will share one final [...]

How to increase profit margins with a waste sheet

When food costs rise, profit margins sink and restaurant owners must take action. Last week, I outlined one of two simple tools you can use to lower your food costs, the key item report. This [...]

How to monitor food profit margins with a key item report

When food costs rise, profit margins sink and restaurant owners must take action. And one vital solution is the key item report. The key item report is a daily tracking tool that puts the [...]

Setting Prices in Your Restaurant Bar

By David Scott Peters Restaurant Tip of the Week Use your answers to set the prices Whether you are pricing a shot of liquor, a mixed drink, a bottle of beer, a glass of draft beer or a glass of [...]

Purchase Order Forms a Must in Restaurants

By David Scott Peters Restaurant Tip of the Week Use a purchase order form The purchase order form is used primarily for placing and receiving food and supply orders, but it can also be used for [...]

The Math Behind Your Restaurant Profits – Part 3

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing Many of the financial relationships necessary to develop an effective pricing structure only can be derived [...]

The Math Behind Your Restaurant Profits – Part 2

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing. Many of the financial relationships necessary to develop an effective pricing structure can only be derived [...]

Cutting Restaurant Costs

I originally wrote this article in the fall 2008 when the economy was really starting to hit my members where it hurt. And many of my members, because they have put systems such as these in [...]

Set Prices to Avoid Mistakes – Part 5

By David Scott Peters Restaurant Tip of the Week Happy hour pricing Restaurants that offer happy hour specials usually lower the sales price of well liquor and/or domestic draft beer. The sale [...]

Set prices to avoid mistakes – Part 4

By David Scott Peters Restaurant Tip of the Week Pricing doubles A double made with twice as much product as a regularly prepared highball is extremely potent, costly and steeped in liability. It [...]

Managing Your Restaurant Inventory

Restaurant Inventory = Money Early in my career I remember being walked into a walk-in cooler and asked, “What do you see on the shelves?” I started listing what I could see on the shelves, but I [...]

Identify the Gaps in Your Restaurant Menu and Services

By David Scott Peters Restaurant Tip of the Week Analyze your menu and services to see if there’s anything you should be offering to capture more customers and more sales. Ask yourself the [...]

Recipe Costing Cards

There is one system your restaurant must have to survive and most independent restaurant owners are bypassing it completely: menu costing to develop recipe costing cards. Going through the [...]

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