Sales are down, costs are up, and too many independent operators are trying to fix both problems by writing another check. In episode 154 of “The Restaurant Prosperity Formula” podcast, David Scott Peters sat down for something a little different: an interview where his AI assistant, Claude, asked h...
There are more free restaurant resources available today than ever before: videos, downloads, podcasts, webinars, checklists, templates. So why aren't more restaurants improving? Because information doesn't change a business. Execution does. Collecting resources for restaurants without ever implemen...
I've coached restaurant owners for more than 23 years, and I keep seeing the same pattern: people don't change when things get uncomfortable; they change when things become unbearable. In episode 153 of “The Restaurant Prosperity Formula” podcast, I dig into why that happens and what it costs you to...
Let me tell you about a BBQ restaurant owner I coach named Tracy.
Tracy runs a serious barbecue operation. Brisket, pulled pork, ribs — it’s the kind of place where people line up before the doors even open. From the outside, it looks like a license to print money. But if you’re trying to improve B...
What if the reason you feel overwhelmed in your restaurant isn’t the hours you’re working but the decisions you’re avoiding? In this episode of “The Restaurant Prosperity Formula” podcast, I challenge the belief that being busy is the problem and instead explore how unclear priorities, avoidance and...
 If you’ve ever started a year full of optimism only to find yourself buried under half-finished projects and mounting stress, this one is for you. In this episode of “The Restaurant Prosperity Formula” podcast, I dig into why so many restaurant owners feel overwhelmed despite working harder than ev...
When someone asks me, “How do I run a successful restaurant?” what they are really asking is, “How do I stop feeling overwhelmed, behind and unsure?” I want to talk directly to you as a restaurant owner about what actually makes a restaurant successful and how to run a successful restaurant today.
...
 If I asked you right now, as a restaurant owner, what your food cost is, you’d probably give me a number. But if I asked you why it’s that number, where it’s leaking or which items are hurting you the most, most restaurant owners go quiet. That silence is expensive. Today I want to share the #1 way...
Most restaurant owners don’t fail because they’re bad at business. They fail because they keep trying to do it alone. Once they raise their hand and ask for help, that is how coaching transforms restaurants. I want to share stories from real restaurant owners I’ve coached. These stories come from th...
 If your restaurant culture feels broken, if people roll their eyes, cut corners or stop caring, it isn’t because they’re bad people. It’s because somewhere along the way, they stopped believing what you say matters. Let’s talk about one of the hardest lessons in leadership: how to fix broken cultur...
Most restaurant pros say they want success but few are willing to think like the people who actually achieve it. They want results, more money, more freedom and more peace but they are not willing to change the mindset that produces those results. In this fourth and last part of my restaurant leader...
 Out here in the real world, the economy is shaky. We have tariffs, rising food costs and guests spending less. You feel it every day. Independent operators have weathered downturns before, and we’ll do it again with discipline and strategy. Here are three strategies every restaurant owner needs ...
