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Owners were flying by the seat of their pants and struggled with cash flow. They weren’t forecasting or making labor budgets. Knowing how to plan for expenses and budget accordingly has taken a lot of stress off of them.
When she started with David, their sales volume was $600k with a 65% prime cost. Ellie said David paid for himself in the first six months and today they’re at a 55% prime cost and their sales volume quadrupled.
During the 2008 recession, Dan lost $200k in 18 months. He said David taught him everything he needed to know to make money. Sales came back and now he has much more control over what’s going on.
The brothers were doing everything themselves before David. Now they have managers following systems and plan their days and events better. They are also able to work on the future, not just today.
When they opened their second restaurant, Price said they had good sales but were losing money. They started with David’s inventory system and were back in the black.
Implementing David's systems has changed our restaurant and our lives.
Ellie Grenauer, Glen Park Tavern
If you're a restaurant owner who is sick and tired of things never improving.... If you're looking for ways to get managers to do more of the work... If you're hoping to get some answers to why you aren't making the money you expect... take this free restaurant evaluation. Take 10-15 minutes to answer questions about your restaurant, and you'll receive a 25-page report with suggested solutions that match your restaurant's challenges. Click below to start your custom evaluation and get immediate answers.
