The Restaurant Prosperity Formula David Scott Peters

Achieving prosperity in the restaurant business means gaining financial freedom and the freedom to enjoy your life beyond the restaurant. It’s not just a dream; it’s a reality you can attain by following a specific formula. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I take you through a critical component of that formula: the power of a professional attitude. Incorporating the principles I review in this episode can transform your restaurant. Not only will you see improvements in customer satisfaction and sales, but you'll also create a thriving work environment for your team.
🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 
👍 Book a Call ­– https://dsp.coach/podcast-ryan-call
Sponsor – Margin Edge: http://www.marginedge.com/dsp  
Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

You might have heard the saying, "People don't quit jobs; they quit managers." This is particularly true in our fast-paced, high-stress industry. A toxic manager can create a negative atmosphere and fail to lead by example, significantly affecting morale and productivity. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I am breaking down undeniable impact toxic managers have on your restaurant. I also outline how you can create and maintain a positive work environment, specifically by creating a positive culture in your restaurant. I will also cover how to build up your team’s confidence in that culture so they help you keep toxic managers out of your restaurant.
🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 
👍 Book a Call ­– https://dsp.coach/podcast-ryan-call
Sponsor – Margin Edge: http://www.marginedge.com/dsp  
Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

A lot of restaurant owners think the secret to making money is marketing, but so often it ends up costing way more money than it ever generates because there is a right way and many wrong ways to do it. Since I focus on teaching restaurant owners how to make money through operational systems, I like to bring in outside experts to talk about restaurant marketing. This episode of The Restaurant Prosperity Formula podcast is a discussion with Eric Shellenberger. He is an author and owner of Bar Marketing Basics, a marketing firm that focuses on bringing in new customers into your restaurant or bar. Shellenberger is a repeat guest here. He has been on a quest to help restaurant and bar owners stop buying into the myth that other restaurant marketing companies are selling and start bringing in real traffic through your doors. I've brought him back not be just because his first episode was so popular but because he released a new book entitled "If I Could Give It Zero Stars, I Would." During our discussion he shares with you the importance of understanding how AI has changed what a restaurant needs to do to stay ahead of their competition and increase your sales. 
Find Eric Shellenberger's book: If I Could Give It Zero Stars, I Would
🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 
👍 Book a Call ­– https://dsp.coach/podcast-ryan-call
Sponsor – Margin Edge: http://www.marginedge.com/dsp  
Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

When it comes to being profitable in the restaurant business, it’s important to maximize your efficiencies. One way to do that is to upgrade how you track your food cost, making food costing software a critical component of running your restaurant. Food costing software isn't just an upgrade; it's a revolutionary shift in how you approach your operation from managing expenses to optimizing each dish that comes out of your kitchen. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m teaching you how to use food costing software to boost your restaurant's efficiency and profitability. Listen to learn five key benefits and the impact each one has on your restaurant.
🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 
👍 Book a Call ­– https://dsp.coach/podcast-ryan-call
Sponsor – Margin Edge: http://www.marginedge.com/dsp  
Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

If there's one thing I've heard time and again from restaurant owners, it's, “I love your stuff, David. I've read your book, seen you speak, listen to your podcast and watch your YouTube videos, but I just don't know where to start.” If you want to take action and start to improve your restaurant and your life, and you’re asking the same question, you're in exactly the right place. For this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m tackling that very question, laying out a clear and actionable road map to not just start but to thrive. To make it easy to follow and understand, I've broken it up into seven segments: back to basics, the power of checklist and cash controls, vision and goals, the backbone of daily operations, crafting your financial blueprint, maximizing margins and managing labor efficiently.
🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 
👍 Book a Call ­– https://dsp.coach/podcast-ryan-call
Sponsor – Margin Edge: http://www.marginedge.com/dsp  
Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a complete shutdown of their restaurants and sending employees to the unemployment office to the frantic offer of money from the government and the incentives offered to employees to work through the unknown challenges. These days restaurant owners are working through the long-term consequences of taking that money and how to run their restaurants in this new landscape. The bottom line is things changed after pandemic. Costs are up, staff have different expectations and restaurant owners don’t want to be prisoners to their restaurants. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I am talking about how it's time for every restaurant owner to embark on change or possibly get swallowed up by the shifting sands of industry change and financial stresses you’re facing as a restaurant operator today.
🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 
👍 Book a Call ­– https://dsp.coach/podcast-ryan-call
Sponsor – Margin Edge: http://www.marginedge.com/dsp  
Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com