The Restaurant Workshop · Las Vegas · Dec. 1–3, 2026
Build the Restaurant That Needs You Less
A hands-on 3-day workshop for independent restaurant owners who are done being the only one who can get the work done right.
Not because you disappear. Because your standards, systems, managers and numbers finally do the work they were supposed to do.
Freedom · Profit · Consistency
01 · What this workshop is
A working session, not a listening session.
The Restaurant Workshop is a three-day, hands-on working session where independent restaurant owners find where their restaurant is leaking profit, time and standards — then install the systems and manager accountability to fix it.
You leave with your own numbers calculated, your first system chosen, an owner assigned to the result, and a 30-day installation plan you can run the Monday after you get home.
You’ll calculate your own numbers, find your own leaks and build your own plan. The only wrong answer is an empty page.
02 · Who this is for
For owners who are done being the exception handler.
This workshop is for independent restaurant owners and operators who:
- Are tired of being a prisoner to their own restaurant
- “Have systems” but still get pulled into every shift, fire and decision
- Are done with inconsistent standards and constant follow-up
- Want managers who own results instead of waiting for answers
- Want food cost, labor cost and prime cost to be managed on purpose
- Are ready to do the work, not just take notes
03 · What you’ll leave with
Five things every owner takes home.
- Your real numbers — food cost, labor cost, prime cost and where the money is actually leaking
- Your first system chosen — tied to the pressure it relieves and the number it protects
- One owner per result — so the system does not depend on you chasing it
- Manager operating discipline — the daily, shift and weekly routines that keep standards, numbers and follow-up alive
- A 30-day installation plan — a practical path your managers can follow when you get home
The goal is not more paperwork. The goal is behavior that repeats without you dragging it across the finish line.
04 · The three-day arc
Find the leaks. Build the controls. Transfer the work.
Day 1 — Find the Leaks
You cannot fix what you cannot see. Day 1 helps you identify where your restaurant is leaking money, time, consistency and leadership energy. You will look at your numbers, diagnose the execution gap, identify the pressure points in your operation and choose the first leak to attack.
You will start seeing the difference between a restaurant that has tools and a restaurant that has installed systems.
Day 2 — Build the Controls
Once the leaks are visible, the next step is control. Day 2 connects your numbers to the operating systems that protect them. You will work through food cost, labor cost, prime cost, budgeting targets, purchasing controls, waste, key item tracking and labor controls.
This is where numbers stop being reports you look at too late and become standards your managers can manage to before the damage is done.
Selected guest experts join on Day 2 to help connect the systems work to growth, marketing and implementation.
Day 3 — Transfer the Work
A system does not create freedom until someone else owns the result. Day 3 is about transferring the work to the right people. You will assign ownership, build manager operating discipline, choose the right implementer and create the 30-day plan you will take back to your restaurant.
The goal is simple: leave with one system, one owner, one cadence and one clear next move.
05 · The framework
Protect the Standard.
Systems create control. Standards create culture. Managers protect both.
Everything in the workshop runs on the seven-part Work Transfer Framework — the difference between a system that sticks and one that quietly drifts back to you:
Clear → Trained → Owned → Visible → Cadenced → Coached → Protected
Culture is what you allow. Protect the standard. That is the work.
06 · Why this workshop is different
Most workshops die on the drive home.
Everyone leaves motivated. Then payroll hits, someone calls out, the walk-in is a mess and the new system gets buried under the old chaos. This one is built to survive the Monday morning problem.
It is led by David Scott Peters, who has lived this from every side of the restaurant business — from growing up in his family’s restaurant and catering business, to operations and COO roles for independent and multi-unit brands, to building and selling a restaurant software company, to teaching at the Scottsdale Culinary Institute. The lens is simple: independent restaurant pros need systems their managers can actually use when the restaurant gets real.
You will also get live “Find the Leak” hot seats, where DSP works through real restaurant numbers and pressure points on stage — so you learn from the room, not just the slides.
Guest experts
Selected sessions feature guest experts joining DSP on stage, including Preston Lee and Matt Plapp, to go deeper on marketing, growth and implementation alongside the systems work.
07 · The Field Guide
An installation tool, not a notebook.
Every attendee works from the workshop Field Guide. It walks you through finding leaks, turning vague standards into observable standards, assigning ownership and building your 30-day plan.
You will use it to identify your first pressure point, calculate the numbers that matter, choose the first system to install, assign ownership, build manager operating discipline and leave with a practical implementation plan.
This is not something you fill out and forget. It is the tool you bring back to the restaurant Monday morning.
08 · Featured systems
The systems you’ll work with.
This workshop is not about collecting more forms. It is about installing systems your managers can use when the restaurant gets busy, messy and real. Featured systems include:
- Restaurant Checkbook Guardian — also known as Purchase Allotment, this helps managers control ordering before cash leaves the building
- Key Item Tracker — tracks high-risk, high-cost products so variance becomes visible and coachable
- Waste Tracker — turns waste from invisible bleeding into training data and manager coaching evidence
- Restaurant Payroll Guardian — also known as Labor Allotment, this helps managers schedule to the budget instead of habit
- Restaurant Labor Discrepancy Finder — helps catch schedule problems before the schedule is posted
- Dollars Per Labor Hour Worked — helps managers understand labor efficiency by shift or day
- Manager Log — turns scattered conversations into accountable follow-through
- 30-Day Installation Plan — gives you the first system, owner, cadence and scoreboard you will take home
The system is not the form. The system is the behavior the form creates.
09 · Dates, location & investment
Three days in Las Vegas.
Dates & location
Tuesday, Dec. 1 – Thursday, Dec. 3, 2026
233 South 4th St
Las Vegas, NV 89101
- Day 1 — Find the Leaks
- Day 2 — Build the Controls
- Day 3 — Transfer the Work
Investment
- General Admission — $997
- VIP — $1,497
- Additional team seat — $797
VIP includes:
- Front-row seating
- Exclusive coaching session with DSP
- VIP happy hour
- Bonus implementation materials
What to bring
Bring the best numbers you have:
- Recent sales
- Food purchases
- Labor dollars
- Current schedule
- Current menu
- Most recent P&L
- One week of comps and discounts
- One week of voids
Estimates are fine. Blanks are not. If you do not know a number, you will write “Don’t know” — and that answer tells us exactly which system you need next.
10 · The math on the seat
One installed system can more than pay for the seat.
The systems taught in this workshop are designed to help restaurant pros recover 2–3 points in food cost or margin opportunity when installed, followed and coached consistently.
On a restaurant doing $1 million a year, 2–3 points represents $20,000–$30,000.
11 · FAQ
Frequently asked questions.
Is this a seminar or a workshop?
It is a workshop — a hands-on working session. You will not sit and take notes for three days. You will calculate your own numbers, diagnose your own leaks, choose your first system and build your own 30-day installation plan in the room.
Who should attend?
Independent restaurant owners and operators who want their restaurant to stop depending on them for every shift, fire and decision. Many attendees bring a key manager, business partner or implementer — especially the person who will own the first system when they get home.
What do I need to bring?
Bring your recent numbers: sales, food purchases, labor dollars, current schedule, current menu, most recent P&L, one week of comps and discounts, and one week of voids. Estimates are acceptable where you do not have exact numbers. If you do not know a number, that is useful too. It tells us what needs to be fixed first.
How is this different from your coaching program?
The workshop is a focused, in-person installation event built on the Restaurant Prosperity Formula. It is the fastest way to diagnose your restaurant, identify your first pressure point and leave with a working plan. The ongoing coaching program is where you get support installing everything over time.
How much does it cost?
General Admission is $997 for all three days. VIP is $1,497 and includes front-row seating, an exclusive coaching session with David Scott Peters, the VIP happy hour and bonus implementation materials. Additional team seats are $797 each, so you can bring the manager or implementer who will help own the systems.
Is this worth it if money is tight?
Yes, if you are willing to install what you build. The systems taught in the workshop are designed to help restaurant pros recover 2–3 points in food cost or margin opportunity when installed, followed and coached consistently. On a restaurant doing $1 million a year, that is $20,000–$30,000. The seat does not pay for itself because you attended. It pays for itself when you install the system.
Do I need to already know my food and labor cost?
No. If you do not know a number, you will write “Don’t know.” That is not failure. That is the starting point. The workshop helps you identify which numbers matter, where the gaps are and which system needs to be installed first.
Can I bring my manager or business partner?
Yes, and you should. Owners who bring the person who will help own the systems usually get more out of the workshop because the handoff starts in the room, not after you get home. Additional team seats are $797 each.
Will I leave with everything fixed?
No. And you should not trust anyone who promises that. You will leave with the first system chosen, the owner identified, the standard clarified, the review cadence defined and the 30-day installation plan built. That is how real change starts.
Stop being the system your restaurant runs on.
Come build the one that needs you less.