David Scott Peters
The Restaurant Prosperity Formula
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David Scott Peters
The Restaurant Prosperity FormulaClaimedEpisodes
David Scott Peters
The Restaurant Prosperity Formula
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Episodes of The Restaurant Prosperity Formula
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If there's one thing I've heard time and again from restaurant owners, it's, “I love your stuff, David. I've read your book, seen you speak, listen to your podcast and watch your YouTube videos, but I just don't know where to start.” If you wan
Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a
I recently had a coaching call with a restaurant owner whose business was struggling. He and his wife needed an outside perspective, and they turned to me to help them review their options. The call we had highlights the transformative power of
As a restaurant owner, there are many things you have to do right to be successful. It really is a business of spinning many plates at once. One thing I’ve found in the most successful restaurant owners I know is how they approach their role as
A successful restaurant is one that delivers on the promise to it guests. That's hot food hot, cold food cold, a clean safe work environment for your guests and employees, WOW customer service and providing an incredible product. That's what re
I tell restaurant owners all the time that their POS system is the most important piece of equipment they will ever purchase for their restaurant. The POS system is much more than a glorified cash register; it’s data central. It holds the key d
There’s a little known and underutilized tool that can reduce a restaurant’s food cost by potentially 3% or more. All that is required is for a restaurant to gather some simple data and take a little action. How would you like to reduce your fo
When it comes to following restaurant systems every day, restaurant owners are notorious for falling down on the job. They are just too busy in other areas and they lose sight of the daily routine things that are required to keep systems workin
Jesi Cline is a restaurant owner who started her business as a bakery specializing in cupcakes and custom wedding cakes. While she found success, she was working endless hours to keep up with orders and had no time to be strategic with her busi
What might be second nature to a seasoned chef, a manager or owner with decades of experience can be a revelation to someone just embarking on their restaurant journey. It's essential to remember that our industry, with its vast array of roles
As a restaurant owner and the leader of your business, it is common to feel as if it’s the universe’s job to throw roadblocks in your way to discourage you and impede your progress. I’m here to encourage you and point you toward practical, acti
Restaurant Owner Success Depends on This Person --- Before a restaurant owner can join my coaching program, they must have a right-hand person who can help them. I call this person an implementer. This person will learn with you, as the owner,
My favorite podcast episodes are those with restaurant owners who have transformed their restaurants and their lives. The transformation these restaurant owners made is going to blow you away. Joshua Powell and Joseph Vericella are owners of Cl
Our guest today is Josh Kopel, a restaurateur, entrepreneur and coach. This is Josh’s second time on the podcast, and he’s back to talk to us about restaurant marketing and what it really means for your business. Throughout his 20-year career,
Today I want to talk about a silent morale and profit-killer in your restaurant that is often overlooked. That killer is decision-making waste. Decision-making waste in your restaurant is a silent profit killer that can slowly erode margins wit
In the restaurant industry it’s important to focus on numbers and performance because those numbers tell you the health of your business. As a coach, I teach restaurant owners how to use budgets and set goals and then measure them. When hiring
If you have been following me for any length of time you have heard me say the following statement: The two most important systems any restaurant should have in place are budgets and recipe costing cards. Why are these two systems so important?
Hiring in any business is a challenge, but the restaurant and hospitality industries are especially hard. There isn’t an entrepreneur who hasn’t been duped by a smooth-talking go-getter, a server who says they have experience, or that manager w
I’m putting a flag in the ground: your restaurant is not a food business. It’s a hospitality business. If you tell people you are in the food business, then you’re telling them you provide the same thing as a gas station, which also sells food.
Your prosperity is my goal. Prosperity is at the core of what I coach restaurant owners, like you, to achieve. Prosperity is freedom from your restaurant when you want it, confidence in your business, confidence in your restaurant’s numbers, th
In the demanding restaurant industry, it's easy to find yourself consumed by the day-to-day operations of your restaurant. There is so much to do every day from the small tasks like opening the restaurant and pulling the cash drawers to big tas
If you’re ready to use systems to improve your restaurant’s operations, service and profits, there is one person you must identify now – your implementer. This is your right-hand person when it comes to implementing systems in your restaurant.
Since the pandemic many restaurants are telling me tales of some of the most difficult customers I've ever heard. The frustration and impatience directed toward restaurant staff seems to be at a whole new level. But the truth is difficult custo
One of the goals I have for restaurant owners is to get them to a place in their business where they work on bigger strategic projects, such as restaurant marketing, and to do it in a strategic and thoughtful way. Since in my work with restaura
The restaurant business is full of daily distractions that make it easy to avoid working strategically. Sometimes it feels like it takes more work to be strategic than it does to just get the work done. And what does working strategically even
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