David Scott Peters

At some point during inflation, the cost of the food and the experience of eating your restaurant’s food outpaces the value.

If I had a dollar for every restaurant owner who's asked me, “What should I have my restaurant managers do,” I would be a multi multi-millionaire.

Have you ever had that feeling in the pit of your stomach that something is absolutely wrong with one of your employees?

If I had $1 for every restaurant owner who's asked me, “What should I have my restaurant managers do,” I would be a multi, multi-millionaire.

The major transformation restaurant owners have in working with me is the shift in their company culture. Have you heard people talk about company culture and how important it is?

Owning and running a restaurant is not for the faint of heart. It's really hard work.

If we learned nothing else from COVID-19, we learned that nothing is certain in the restaurant industry.

Of all the restaurant management systems every independent uses daily, one is critical.

Building systems so anyone can run your restaurant will transform your business, but the only way you can get it all done is to have a management team in place to do the work, and they must be stel ...

Food costs have been rising on a weekly basis for darn near two decades now. Most restaurant operators are quick to attribute their high food cost to these price changes.