How to Develop a Management Plan in Your Restaurant

A management plan is your written strategy for how to get your restaurant to where you want it. New ideas have very little value unless they are put into action. This management plan is a tool [...]

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 [...]

Restaurant Budgets for Real

Why is a Budget So Important for your Restaurant Operations? Does the mere thought of writing a budget make your head spin and your heart beat with anxiety? Do you sit down to work on a budget [...]

3 Examples of a Great Restaurant Unique Selling Proposition

Several years ago I wrote an article entitled, “The Magic Pill for Marketing Success!” I’m talking about a restaurant unique selling proposition or more simply, your USP. And while no one in the [...]

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 [...]

Figure Your Restaurant’s Prime Cost

By David Scott Peters What is prime cost? Prime cost is a key number in restaurants. It’s the grand total of your total cost of goods sold, which includes both food cost and liquor (also [...]

Why is a Restaurant Budget So Important?

By David Scott Peters Erase Your Fear of Budgets Forever Does the mere thought of writing a budget make your head spin and your heart beat with anxiety? Do you sit down to start only to find [...]

Restaurant Myths and Facts

Myth or fact? In a family-run business, it’s easiest and best to just keep doing things the way they’ve always been done. Myth It’s not uncommon to hear, “that’s how we’ve always done it,” when I [...]

Keys to a Great Management Bonus Program

By David Scott Peters Structuring a bonus program in your independent restaurant is actually not that difficult. The bigger challenge is having the right systems in place to build it properly. [...]

Find and Use a Mastermind Group

By David Scott Peters Restaurant Tip of the Week One brain is not as powerful as 20 together A mastermind group is a group of peers with whom you can bounce ideas around without fear of judgment, [...]

Sound Advice for Opening a Restaurant

I get a lot of inquiries from people interested in opening a restaurant, kicking the tires so to speak. For a lot of restaurant owners, opening a restaurant is a lifelong dream. They can imagine [...]

Restaurant Budgets Shouldn’t Rely on Gut Feelings

By David Scott Peters Restaurant Tip of the Day You have to plan for profitability. Without a budget in place, it’s tempting to spend — even overspend — what you earn. A budget is a key component [...]

Measure Restaurant Sales to Determine Labor Needs

Creating the schedule in a restaurant is like fitting together the pieces of a puzzle. A proper functioning schedule is vital to your business. But putting all the right people in all the right [...]

Great article out of Detroit

By David Scott Peters I saw this great article in Monday’s Detroit Free Press discussing what restaurant owners are doing there to drive business. There are some good ideas and great points [...]

Fire in the Empty Lot

Authored by Linda Peters-Getchell Accomplishing what you want to accomplish is a little like starting a fire in a vacant lot you want to develop. It is filled with dry grass and your goal is to [...]