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MEMBER STORIES

Our members in their own words.

Restaurant owners are some of the hardest working people in any business. These restaurant owners are inspiring examples of how hard work coupled with smart systems and procedures can result in wildly successful businesses.

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MEMBER STORIES

Our members in their own words.

Restaurant owners are some of the hardest working people in any business. These restaurant owners are inspiring examples of how hard work coupled with smart systems and procedures can result in wildly successful businesses.

Emmy Barnick Wants You To Know the Benefits to Being Part of RTI

During her Discovery Call, Emmy examined her numbers with David and saw the money she was leaving on the table and knew it was worth investing in his coaching. She stopped borrowing from her personal savings to make payroll and had $70,000 in the bank after roughly six months.

THAT WAS JUST THE TIP OF THE ICEBERG OF SYSTEMS!

 
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Restaurant Owner Dishes on What's Possible with Systems

Steve Eller was a CFO and real estate investor before going into the restaurant business. He was using systems, he had target numbers, but he couldn’t get it all clicking for consistent results and profits. He says finding David was like discovering the glue that puts it all together.

HE FOUND THE CODE TO BREAK THROUGH

Restaurant Couple Explain What It Takes

Restaurateurs Brianna and Jonathan Cowan, owners of The Wooden Paddle in Lemont, Illinois, want other restaurant owners to know that if you're open to learning and doing the work, you can truly transform your business and your life.

 
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Karen Fagnilli

“After first working with David, we took a quantum leap and hired a GM with the initial focus on our full food and beverage. David’s courses and lessons really defined our orientation program for the new GM. We will be using the lessons and tools to assist in his gaining further expertise.

Thank you for all you have put together for us. What really kept me personally going to focus on our plan was David’s coaching. It's just amazing how I would watch the lessons and look at the spreadsheets. What the program does is it validates the good things that we had in place and then said, OK, just keep going, Karen. Just keep going. You're going to make it.”

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Brian Mueller

“When I first started working with David, I was ordering four times a week. Using David’s systems, now I'm doing it twice a week. And the hours that it saved me and the worry it saved me, making that switch allowed me to continue to put those hours to work other places to put those hours. And then I was able to accomplish more things. It also allowed me to take one day off, where I do not do anything in the restaurant.

When I first started with David there was no time off from the restaurant. And this was during the pandemic when sales shrank, we had labor issues and so on. This time off made my mindset clear and able to continue to move forward and to do what an owner is supposed to do.

I can continue to invest in the business, invest in the people and ultimately work towards having that full freedom and still having a business.”

I'm Ready To Transform My Restaurant!

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Ryan Legaux

Harold & Belle's · Los Angeles, CA
 

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.

 
 

Ellie Grenauer

Glen Park Tavern · Buffalo, NY
 

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.

Dan Dunsky

O'Brien's Crabhouse · Auburn Hills, MI
 

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.

 
 

Peter & Larry Falisi

Two Guys Kitchen & Catering · Naples, FL
 

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.

Price Gledhill

South Restaurant · Wenatchee, WA
 

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

Join me on a Discovery Call.

Take the first step today.

David Scott Peters understands what is required to build the restaurant of your dreams. Schedule a Discovery Call with David to tell him about you and the specific challenges you are facing as a restaurant operator. You’ll learn how his Restaurant Transformation Intensive program puts you on the path to making the money you deserve, having freedom from your restaurant and having a trained management team do the heavy lifting.

Take Action Now

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"Implementing David's systems has changed our restaurant and our lives."

ELLIE GRENAUER,
GLEN PARK TAVERN

Join me on a Discovery Call.

Take the first step today.

David Scott Peters understands what is required to build the restaurant of your dreams. Schedule a Discovery Call with David to tell him about you and the specific challenges you are facing as a restaurant operator. You’ll learn how his Restaurant Transformation Intensive program puts you on the path to making the money you deserve, having freedom from your restaurant and having a trained management team do the heavy lifting.

TAKE ACTION NOW