Tips for Restaurant Owners

Restaurant Systems Tip Gather the right tools to plan Every restaurant is impacted by the BIG holidays every year, such as Valentine’s Day, Fourth of July and Christmas. Many restaurants have [...]

How to Plan for the Holidays in the Restaurant Industry – Gearing Up

Gearing up and gearing down The difference between making money and losing money in the restaurant business depends on how well you gear up and gear down. Proper planning truly has a major impact [...]

Top 6 Reasons Why Restaurant Customers Don’t Come Back

I’ve been working on a presentation for a speaking engagement I have coming up, and I’m covering one of my favorite topics: why customers don’t come back. I wanted to cover this [...]

Enter to Win Restaurant Workshop Tickets

  By David Scott Peters This month we’re celebrating our 10-year business anniversary! I’m so excited about this milestone. Mostly because getting to 10 years is a big deal, but also because [...]

Four Steps to Setting Standards in Your Restaurant

Setting standards in your restaurant is a must. You play a very important role in your restaurant, a role no one else can play. That’s the role of owner. And as an owner, right or wrong, your [...]

Four Things Restaurant Owners Should Never Say – #3

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 [...]

Reclaim Your Mojo, Restaurant Owner!

By Brad Hackert It is important to take time away from your business to regroup, reenergize and regain your focus. I can almost guarantee we’ve all had a point where we have felt beat up, or [...]

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 [...]

Where to Start with Restaurant Systems

What can restaurant systems do for your restaurant business? You know you have a responsibility to be profitable and that you have to be firm in your expectations with your management team. But [...]

Are You a Crazy Maker in Your Restaurant?

I recently developed a matrix to help me work more efficiently with my members and workshop attendees. I call it the Restaurant Owner Matrix. It is a compilation of nearly a decade of my work [...]

Tip of the day – How to retain young employees

By David Scott Peters The younger workers of today have different expectations than what you might expect. To gain better control of employee relations in your restaurant, our guest blogger, [...]

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 [...]

Top 3 three tips for managing employees

By David Scott Peters Are you having trouble with labor costs and retention? Here are my top tips for managing employees: 1. How to hire your ideal employee. 2. How to retain good employees. 3. [...]

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 [...]

Tip of the day – How to make the most of the POS

By David Scott Peters Point of sale (POS) system is an expensive investment that must be fully utilized for its time-saving and valuable reporting features. Here are a few tips for making the [...]

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 [...]

Tip of the day – Spill-proof spirits

By David Scott Peters Are you serving liquor in your restaurant? Did you know if you don’t watch prices you may be pouring profits down the drain? Review these tips for more information: 1. [...]

Tips for Controlling Your Restaurant Pour Cost

By David Scott Peters Restaurant Tip of the Week Listed below are a few good tools to control your pour cost: Use spill/breakage sheets to show the waste each shift Use comp sheets to show how [...]

Save the Date for this Restaurant Workshop

It’s New Year’s Resolution time. This year, did you make some of the resolutions common to independent restaurant owners? A promise to get your life back and work fewer hours? How about to [...]

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 [...]