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In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m laying out a clear and actionable road map for thriving restaurant success.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m talking about the importance of embracing change if you want your life to change.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn why resilience, strategic planning and embracing change are so important.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m sharing 10 critical mindset questions to help you shape your leadership.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn how a successful restaurant delivers on the promise to its guests to fulfill Restaurant 101.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn how to use your restaurant POS system to improve your restaurant business.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn how collecting some simple data can help lower restaurant food cost.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, meet Brandon Anderson, who shares what it means to be an effective implementer.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, restaurant owner Jesi Cline explains how coaching helped her grow her restaurant business.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I discuss how common sense is relative and how continued learning is essential for restaurant owners.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m helping restaurant owners overcome their biggest obstacles to success.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I cover the importance of a right-hand person to help you with restaurant systems.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, you’ll meet two restaurant owners who transformed their restaurant and their lives.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, restaurant marketing coach Josh Kopel and I debunk restaurant marketing myths.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn how to overcome decision-making waste and move your restaurant forward.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m teaching you how to apply Simon Sinek’s managing with trust and why it matters.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn four musts for ensuring your recipe costing cards are correct and up to date.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn nine things to avoid in restaurant hiring from Matt Plapp, owner of America’s Best Restaurants.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn why you must see your restaurant as part of the hospitality industry.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m teaching you how to use leadership to reach restaurant prosperity.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m teaching you 3 things to do to have personal happiness outside the restaurant.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I give you the three-step process for supporting your restaurant manager’s success.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I share 5 types of difficult restaurant customers, how to identify them and then handle them.
Get a specialized take on restaurant marketing from marketer Erik Shellenberger in this restaurant podcast episode of The Restaurant Prosperity Formula.
Learn what it really means to work strategically on your restaurant business and what you can do to ensure you are. Listen to this restaurant podcast episode of The Restaurant Prosperity Formula.
In this episode of my restaurant podcast, The Restaurant Prosperity Formula, my guest is a restaurant owner who recently tried a group approach to interviewing with huge success. Tune in to learn how he did it.
In this episode of my podcast, The Restaurant Prosperity Formula, I will teach you the 3 food cost calculations you must know to control your food cost and how they unlock restaurant profits.
Restaurant owners often make sacrifices before asking anyone else, including not taking a paycheck. In this episode of my podcast, The Restaurant Prosperity Formula, I'm talking directly to restaurant owners about the importance of paying yourself and how to make it happen.
In this episode of my podcast, The Restaurant Prosperity Formula, I cover how to stay on budget in labor from week to week, how to help your managers successfully manage labor cost and how you, as the restaurant owner, can teach and lead your team to run the right ideal labor cost.
In this episode of my podcast, The Restaurant Prosperity Formula, I'm sharing how restaurant owners can tell the difference between work related stress and burnout, how to avoid burnout in the restaurant industry and how to keep or reignite your passion for your restaurant to keep burnout at bay.
In this episode of the podcast, The Restaurant Prosperity Formula, listen to a restaurant owner share how he went from a restaurant owner already using restaurant systems to someone who now understands the why of those systems and how using the why helped him explode his profitability.
Hiring a restaurant manager is a challenge, but there’s no greater challenge than finding the right kitchen manager. In this episode of my podcast, The Restaurant Prosperity Formula, you’ll learn what to avoid in hiring and what to expect from your restaurant kitchen manager.
Most restaurants operate 7-9% above their ideal food cost and, in most cases, it’s due to a lack of systems and a lack of leadership. In this episode of my podcast, The Restaurant Prosperity Formula, I am talking about what you can do to fix it and lower your restaurant food cost.
In this episode of my podcast, The Restaurant Prosperity Formula, learn about the importance of having the right and timely numbers to run your restaurant the right way with my guest Branden McRill, co-founder of 5-Out.
In this episode of my podcast, The Restaurant Prosperity Formula, restaurant owner Gina talks about her journey with systems and profitability and how she gained free time, but more importantly, how she can help you make your restaurant employees feel appreciated.
In this episode of my podcast, The Restaurant Prosperity Formula, I walk through a couple things you need to know about how I set up a restaurant budget, and the two most common challenges restaurant owners face on their budget variance report, both related to accrual accounting.
In this episode of my podcast, The Restaurant Prosperity Formula, I am talking about some of the most common restaurant problems and advice I share with restaurant owners, broken down into five categories. Those categories are sales, success, boundaries, accountability and strategic planning.
In this episode of my podcast, The Restaurant Prosperity Formula, I’m talking to restaurant owner Avery Ward about what happens when you give yourself tools and support to transform your restaurant and your life. Hint: all good things.
In this episode of my podcast, The Restaurant Prosperity Formula, I am talking with Kirk Grogan, the COO of TipHaus, the fastest growing end to end tip platform for the service industry.
In this episode of my podcast, The Restaurant Prosperity Formula, I show you how to rediscover your passion for your business and reignite the spark that motivates you to push through all the challenges so you can run the restaurant business you always dreamt of.
In this episode of my podcast, The Restaurant Prosperity Formula, I am talking about restaurant budgets and the targets restaurant owners need to know to run their restaurant and know that it will be successful.
In this episode of The Restaurant Prosperity Formula, running a business comes with a 'stack' or suite of technology. Question is, what is the right tech for your restaurant business? Listen in to more than just your POS system!
In this episode of my podcast, The Restaurant Prosperity Formula, I want to teach you how to know when it’s time to fire a manager, why I would rather run short staffed than have the wrong people on my team, and what to do put yourself in a position where when a manager leaves voluntarily or through disciplinary action, you’re not worried about it.
In this episode of my podcast, The Restaurant Prosperity Formula, I answer the question of which POS system to use in your restaurant. I also offer what makes your POS system so important and what to look for in a POS system and the company you choose to supply it.
In this episode of my podcast, The Restaurant Prosperity Formula, I will explain the common excuses I hear restaurant owners make and the damage they’re doing to their business and how to get out of your own way if you’re letting excuses get in your way.
In this episode of my podcast, The Restaurant Prosperity Formula, I share with you how resilience and gratitude can be practiced daily to bring you a growth mindset and how this is your springboard to restaurant success.
With the restaurant industry feeling the impact of inflation, in this episode of my podcast, The Restaurant Prosperity Formula, I'm getting ahead of what's nearly inevitable: recession. Let's review how the lessons of the past should be inform what you do next in your restaurant business.
In this episode of my podcast, “The Restaurant Prosperity Formula,” I am talking about the importance of a good quality of life even if, and especially if, you own a restaurant. You work hard, and you deserve to experience the best things in life. I explain how to do it.
In this episode of my podcast, “The Restaurant Prosperity Formula,” I introduce you to a restaurant owner who used restaurant management systems to transform his restaurant, the lives of his employees and the lives of his family in his family business. During our discussion he shares the incredible changes he made, how he got his life back and how every restaurant owner looking for this kind of transformation can do the same things.
If you haven’t made changes to your restaurant menu in 2022, you've probably lost 1-3 percentage to food cost due to inflation. It’s time to use menu engineering and in this episode of “The Restaurant Prosperity Formula,” I’m teaching you what data and systems you need to get started, the changes that will have the biggest impact, how to decide what to increase prices on and what you need to do personally to make it work.
In this episode of The Restaurant Prosperity Formula podcast, I explain ideal food cost vs actual food cost and why your actual food cost could be so much higher than you meant for it to be. Tune in to learn how to calculate the costs, what data you need to do the calculations and what systems you can use to lower your food cost.
In this episode of The Restaurant Prosperity Formula, I am going to explain the concept of the breakeven point and how it is the measuring stick to determine when your higher sales are benefiting your bottom line. I am also going to show you how you can make as much as $.25 to $.40 on every dollar and still have freedom from your restaurant.
In this episode of The Restaurant Prosperity Formula podcast, I’m asking you one question: are you willing to make fundamental changes in your restaurant to overcome the biggest cost increases and labor cost challenges we’ve seen? If you are willing to make changes, I invite you to listen to this podcast episode.
In this episode of The Restaurant Prosperity Formula podcast, I talk to Josh Kopel, restaurateur and tech pioneer, about restaurant marketing. Listen in on our conversation where Josh teaches you how to use the three levers that move your restaurant forward and revolve around a profitable revenue model, your ability to gain attention, and turning on customer frequency when you need it most.
In this episode of The Restaurant Prosperity Formula, I’m talking about fear, why it’s harmful when it comes to running a restaurant business and things you can do to persist through the fear that holds you back.
In this episode of The Restaurant Prosperity Formula, I’m talking about restaurant coaching and who can benefit from a restaurant coach. Learn what a coach does, the benefits, what to look for and if coaching is the right choice for your restaurant business.
In this episode of The Restaurant Prosperity Formula, I’m going to teach you what it takes to create a culture in your restaurant where your managers feel appreciated, a part of the team and clear on what is expected of them. If you’re a restaurant owner who feels like a prisoner to your business, who is frustrated with high turnover or nothing getting done right, this is a great episode for you.
In this episode of Restaurant Prosperity Formula, I want to have a real heart to heart with you about how important it is that you focus your time, energy and mindset on what you can control vs what you cannot. Once I cover these two areas, I’ll offer you three steps to take control so you can lead your business with less stress, more self-control and better outcomes.
In this episode of Restaurant Prosperity Formula, I’m talking about the big challenges facing the restaurant industry, how restaurant owners can proactively take on these challenges and the different paths to take to do it. I even provide examples of how some of the restaurant owners I work with each week have taken on these big challenges and the proactive decisions they’ve made to overcome them.
Tune in because in this episode we're diving into why training is so important to the success of your business. To do that, I’ve invited Joe Erickson to be my guest for this episode of Restaurant Prosperity Formula. Listen in and let me know your thoughts!
All too often restaurant owners operate their businesses on an island. While there is a whole world out there of innovation, best practices and support, restaurant owners often find themselves feeling alone, isolated and the only one who suffers from the constant challenges. That’s the life of a typical restaurant owner. If you get it, listen in!
The U.S. and most of the world are experiencing a major labor shortage, making restaurant owners operate in fear mode, constantly worrying about restaurant staffing. In this episode of Restaurant Prosperity Formula, I’m talking with Ryan James, who, along with his wife, Neely, owns Mother’s Cantina in Ocean City, Maryland. They have two full-service TexMex restaurant locations, a commissary kitchen, a Shopify store and a presence on Amazon selling tortillas. He has extensive experience finding staffing solutions for his restaurants because he has a special challenge being in a resort town. Listen to the episode below.
The restaurant industry is known for being stressful and people who work in it tend to thrive in the fast-paced, adrenaline-fueled environment. It’s also known for being an industry where people turn to unhealthy coping mechanisms such as self-medication with alcohol, drugs, etc. It’s only grown worse since 2020 with the increased pressure on the industry to continue to serve in a global pandemic while most people were hunkered down in their homes. In this episode of Restaurant Prosperity Formula, I’m talking about mental health. Listen in!
Restaurant technology can benefit your business in so many ways. Efficiency, accuracy, flow, consistency are all benefits of restaurant technology. In this episode of Restaurant Prosperity Formula, I’m talking with Jeremy Julian, host and producer of “The Restaurant Technology Guys” podcast and blog, and the COO of Custom Business Solutions, Inc., a family-owned and operated restaurant technology company.
So then, the question is, what kinds of technology tools are worth the investment? Listen in to this week's episode!
In this episode of Restaurant Hospitality Formula, I’m talking about some of the reasons people are leaving the industry and how you can deal with that in your restaurant. It’s the fourth quarter and it’s time to re-recruit your employees, find out what makes them happy and come up with ways to keep them satisfied. I offer ideas for how to approach your employees, things you can do to meet their needs, cover how you can afford it and other resources to help you during this ongoing crisis. Your restaurant’s success and your future freedom depend on them!
In this episode of The Restaurant Prosperity Formula, my guest is someone you’ve heard from before. I interviewed her in November 2020. Her story was pretty inspiring then, but almost a year later it’s even more so. Emmy Barnick, owner of The Captain’s Cabin in Washburn, ND, made incredible changes to her business in the height of the pandemic.
Today's topic centers around restaurant development and technology. Now I want to tell you about our guest today, Anthony Amunategui, founder of CDO Group, an industry leader in providing a full range of outstanding construction, development and project management services. Anthony and CDO bring an incredible amount of experience and expertise when it comes to restaurant development.
For this episode of The Restaurant Prosperity Formula, I talk with Jill Raff, a highly experienced customer experience strategist and author. Jill has a long list of restaurant experience that started in her family’s McDonald’s restaurant, store #150 in Ocala, Fla. She graduated from Le Cordon Bleu in Paris, and worked in Harrods of London’s pastry kitchen as well as the 1-star Michelin Guido Ristorante, in Piemonte, Italy.
Restaurant owners ask me about marketing all the time. Like I always tell them, I’m not a marketing guy, I’m a systems guy. For this episode of The Restaurant Prosperity Formula, I brought the restaurant marketing guy on the podcast to talk all things restaurant marketing. My guest, Matt Plapp, runs a restaurant marketing business to help restaurants acquire customers and build relationships with those customers through marketing that has an ROI! He is also a speaker and author as well as a coach for other marketers and restaurant owners.
Things are changing quick, aren't they? It was just two months ago I was in Las Vegas to speak at the Nightclub and Bar Show, and the main concern there was the shortage of employees, the new crisis at the time. Now there's another thing that is adding to this crisis: the shortage of food and the resulting increase in prices for restaurant owners. It is one of the largest increases in pricing on menu pricing since the ‘80s.
Every week, I host a coaching call for a group of restaurant owners who are part of my premium coaching program, Restaurant Transportation Intensive. This is a group of restaurant owners who understand the importance of being the leader of their restaurant needs. They understand the importance of systems, training, accountability, and taking action. They have the same struggles you do. What sets them apart is they are willing to invest in their future, they are willing to change, and they are not too proud to accept help, understanding there has got to be a better way.
This episode of The Restaurant Prosperity Formula centers around what I see as entrepreneurs’ Achilles heel. I’ll tell you right up front is holding oneself accountable. What I share in this latest podcast episode is what I'm seeing as a game-changer with my members, restaurant owners like you.
The last 15 to 18 months have been the most disruptive to the hospitality industry since 9/11, like 9/11, covid-19 has shaken our country down to its core. The business restrictions closed 40 percent of our industry. And like 9/11, food prices have skyrocketed out of control.
Finding and keeping restaurant employees is a major challenge in just about every restaurant in the United States right now. Restaurants are extremely short-staffed, which means restaurant owners are spending all their time working in the business and can’t be strategic, and restaurant managers and existing employees are overworked, and it’s all affecting the guest experience.
In episode 22 of my podcast, The Restaurant Prosperity Formula, Anne Gannon, CPA of The Largo Group, and I offer our insight and experience on what the most successful restaurant owners we work with know about their restaurant’s numbers.
In episode 21 of my podcast, The Restaurant Prosperity Formula, I'm talking about the challenges restaurant owners are facing today from employee burnout and labor shortage to the need for stronger management and leadership.
In episode 20 of my podcast, The Restaurant Prosperity Formula, I'm talking about the number one issue that is a burden in our industry right now. You might think I’m talking about a shortage of employees, but I’m really talking about burnout. Let’s talk about what you can do to fight off the negative effects of restaurant burnout and what you need to do to leave it in your rearview mirror.
Let’s talk about why being the best at everything could be your downfall and how you could be enabling everyone on your team to not succeed. In this episode of The Restaurant Prosperity Formula Podcast, I talk about my own enabling behaviors in the workplace that I eventually turned around to make me a more successful manager and a less stressed one.
The secret to being a successful restaurant owner. The answer? Find someone who gets stuff done. As an owner, you can’t do it all yourself. It’s just impossible. Plus, it’s not your job to do everything in the restaurant. Your job is to lead and take on more strategic activities such as marketing and development of growth paths. To do this successfully, you must identify or hire someone on your team who can be relied upon to get you up and running with systems and get things done.
In this episode of The Restaurant Prosperity Formula podcast, host David Scott Peters talks about owners of independent restaurants and their tendency to overwork themselves while also freeing their management team of accountability. David teaches you how to put yourself in a place of leadership and three lessons you must teach your managers and supervisors to empower them to do their job so you don’t have to.
There is a massive increase in restaurant sales coming. Do you have the systems in place to maximize every dollar that comes into the restaurant? David provides nine things to do right now to prepare for success.
Restaurant Training: 10 Steps to a Great Service Training Plan for Independents. For today’s discussion, we focus on Darren’s 10 steps to building a great service training plan for your restaurant.
If you’re working in your restaurant because you have a passion for hospitality and your restaurant is a dream you made come true, but you struggle to thrive in your business and your personal life, this episode of The Restaurant Prosperity Formula podcast is here to offer you inspiration.
In this latest episode of my podcast, The Restaurant Prosperity Formula, I talk to Brian Mueller, owner of The Blue Coast Burrito in Cookeville, Tenn., which is a part of a small growing franchise system.
Restaurant Management Tips for Independent Success in 2021 - I want to look forward and talk about your independent restaurant's opportunities in this new year.
In this episode of The Restaurant Prosperity Formula podcast, I talk with restaurant owner Karen Fagnilli. Listen in on our conversation as she shares with you how she was able to transform both her business and life in a short eight months, all while the restaurant industry as a whole was on fire.
The topic of this latest restaurant business tips podcast centers around the crisis restaurant owners find themselves in due to the re-enabled COVID-19 business restrictions.
Steve was a CFO before he opened his restaurants. He is a numbers guy and understands budgeting very well. In this episode of The Restaurant Prosperity Formula podcast, Steve talks about the things he learned in budgeting for restaurants after working with David.
The topic for this episode of The Restaurant Prosperity Formula, centers on the story of one restaurant owner who learned how to change her business to not only survive the COVID crisis, but thrive and get her life back. Meet Emmy Barnick, owner of the Captain's Cabin in Washburn, North Dakota.
In this podcast episode, let's talk about restaurant technology tips for independent operators, especially those who are interested in and are learning about or are using restaurant systems.
Restaurant owners are uniquely challenged in the small business segment and the hospitality industry segment. In this episode of my podcast, “The Restaurant Prosperity Formula,” I’m touching on those challenges and their best solutions.
Restaurant accounting requires a special touch. In this episode of The Restaurant Prosperity Formula, tune in to hear Anne Gannon, CPA, and I talk restaurant accounting tips, restaurant cash flow planning and so much more.
Your restaurant checklist to manage managers – really, many checklists – is the principle foundation of a strong management team. Learn more about this principle foundation: restaurant checklists.
Let’s talk catering ideas for restaurants to survive COVID in episode three of The Restaurant Prosperity Formula podcast with Sandy Korem. If you’re a restaurant owner or caterer and want to learn an important lesson about diversifying your revenue, especially after COVID-19.
To achieve restaurant prosperity, you have to follow a very specific formula made up of leadership, systems, training, accountability and taking action. Today I’m excited to talk to a good friend of mine and fellow restaurant systems supporter, Darren Denington.
In this first episode of The Restaurant Prosperity Formula podcast, host David Scott Peters breaks down the path to restaurant prosperity and the restaurant solutions to use to get there.
Restaurant owners and managers – of independents, chains and franchises alike – who read this book will learn the systems and processes the most successful restaurant owners use to make money in the restaurant industry and have freedom from their restaurants.
Download Chapter OneIf you want to transform how your restaurant operates and make the money you deserve, it’s time to open yourself up to examination. Let’s dig into your operations and look for your key areas of improvement. You’ll walk away with a complete evaluation and a plan for how to make it happen.
Complete the Evaluation