How to Increase Your Restaurant Profits by 3–6% in the ... · • How to give your managers how...

Welcome to My Quick-Study Course:

How to Increase Your Restaurant Profits by 3–6% in the next3–6 MonthsPresented by Restaurant Systems ExpertDavid Scott PetersFounder, DavidScottPeters.com

My restaurant experience has led me down a path of discovering that mistakes cost money and the importancee of systems to achieve restaurant success…

• Grew up in the restaurant biz• Operations manager• COO of 30-unit franchise• Restaurant coach and

consultant

This is the fourth lesson in this quick-study course.

In the first three videos, I taught you how to easily reduce your food and labor cost with a few easy systems and how a budget is critical to creating your plan.

Lesson 1 – What you learned:

• The basic COGS calculation• Four calculations to increase your

cash• What USE is and the three critical

areas that bleed cash• How to virtually prevent theft• How to easily reduce waste• How to give up ordering without

giving up your checkbook


• Busted labor myths• How a budget is critical to hitting

the right labor target• How to give your managers how

many hours and dollars• How one simple report is critical to

scheduling on budget• The magic of finding your labor

efficiencies


• Why prime cost is the one number you must know

• The 7 steps to creating a budget that works

• How a budget puts you on a path to becoming a proactive management team vs a reactive one

Now, in this lesson, I want to dive into what the most successful restaurant operators do and how you can follow in their footsteps for both financial and personal freedom.

IN THIS LESSON

Lesson 4 – What you’ll learn:

• What the most successful restaurant owners do

• DSP’s restaurant prosperity formula• The ins and outs of a weekly prime

cost budget variance report• Why a budget is a MUST if you

want to make the money you deserve and gain freedom

• FOR THOSE INTERESTED… How to take the next step and join in on the next level workshop

IN THIS LESSON

The challenge for most restaurant owners is they are looking for a magic pill that doesn’t exist!

IN THIS LESSON

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INFOGRAPHICS | TEMPLATE

60Individual Systems

Individual systems in my company’s software at that time

2003The First Year

When a simple dream of helping independent

restaurants not only survive but thrive in a sea of chain

restaurants became a reality

22Top Members

What our top members have in common and why they are successful

575Restaurants

Most of our members own 1–2 restaurants, while many

have more locations

SUCCESSMY TOP 22 MEMBERS

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They all have a passion for hospitality and creating memories for their guests

Passion

Nothing in this world can stop them from realizing their dreams

Persistence

WHAT MAKES OUR TOP MEMBERS SO SUCCESSFUL

TWO CRITICAL PERSONALITY TRAITS

12

𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃 = 𝐿𝐿𝑃𝑃𝐿𝐿𝐿𝐿𝑃𝑃𝑃𝑃𝑃𝑃𝐿𝑃𝑃𝑃𝑃 +𝑆𝑆𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑆𝑆𝑃𝑃 + 𝑇𝑇𝑃𝑃𝐿𝐿𝑃𝑃𝑇𝑇𝑃𝑃𝑇𝑇𝑇𝑇𝐴𝐴𝐴𝐴𝐴𝐴𝑃𝑃𝐴𝐴𝑇𝑇𝑃𝑃𝐿𝐿𝐴𝐴𝑃𝑃𝐴𝐴𝑃𝑃𝑃𝑃𝑃𝑃

+ 𝑇𝑇𝐿𝐿𝑇𝑇𝑃𝑃𝑇𝑇𝑇𝑇 𝐴𝐴𝐴𝐴𝑃𝑃𝑃𝑃𝑃𝑃𝑇𝑇

TIME TESTED, PROVEN FORMULA FOR RESTAURANT SUCCESS

THE RESTAURANT PROSPERITY FORMULA

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PROSPERITY[pro-sper-i-tee]

A thriving, profitable restaurant that gives you the freedom to leave with a management team that knows their job, how to do it, how well it needs to be done and by when

14

LEADERSHIP[lee-der-ship]

A restaurant leader makes decisions based on the systems and numbers and leads their team with strong communication skills

15

SYSTEMS[sis-tuhms]

The implementation of systems for everything that needs to be done to run a successful restaurant, no matter how small or large, which allow a restaurant owner/manager to impose their will without being there

16

TRAINING[trey-ning]

The ongoing information gathering, education, and instruction of the restaurants’ management and team members toward constant restaurant operational and financial improvement

17

ACCOUNTABILITY[uh-koun-tuh-bil-i-tee]

The acknowledgment of responsibility for your obligations, decisions and actions and how you are answerable for the resulting consequences

18

TAKING ACTION[teyk-ing ak-shuhn]

To take responsibility for one’s success by consciously performing acts that move you toward your goals of running a profitable restaurant and getting your life back

19

Results49% prime cost! Two restaurants, a catering kitchen and two sports arena locations.

SolutionOver a five-year period, focused on recipe costing cards, weekly shelf-to-sheet inventory, lowering labor costs and focusing on the weekly budget variance report

SearchTired of not making money and working their asses off, found one of my workshops because one of our team members became friends with them

ChallengeGrow from doing 12 farmers’ markets to a brick and mortar restaurant, knowing nothing about the business, what numbers they needed to track, etc., and running a 90% prime cost

49% prime

Implement Systems

Needed to learn

75% prime

CASE STUDYJUSTIN ERICKSON & WES HANSON

PORK ON A FORK BBQ

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ResultsExplosive growth to two gelatos shops, two Italian restaurants, one pizzeria, one German sausage garden and USDA meat production company with a retail shop.

SolutionChanged company culture through implementing systems and teaching the managers how to run the business based on the numbers.

SearchCame to our workshop, went home and did things on their own and started making money. Then the recession hit, and they came back to see what they were missing.

ChallengeGrowing from one to two restaurants, working hard and just making a living, not making money.

Explosive Growth

Develop Your PeopleImplement Systems

What was missing

It’s a Job

CASE STUDYCandy Mecham & Daniel Carr – Visconti’s Italian Restaurants

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Success Stories…

Filter by “Success Stories” in the Resource Library

There you will find countless incredible success stories from restaurant owners who are on the same path as the owners I talked about here

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BUDGET VARIANCE REPORTKNOW IF YOU’RE MAKING $That which we measure improves

23

See Your Sales TrendsInstantly see how close you came to your

sales forecasts

Measure COGSKnow your cost of goods sold by category

each week

Measure Labor CostsKnow your labor costs and how closely

you managed to budget

Know Your Prime CostMeasure your success weekly

Find and Fix ChallengesWhen the numbers don’t look right, easily discover where the errors are

Proactively AdjustWhen you miss your targets, you can create a plan to make it back up over the next few weeks

Coach Your TeamFind out who on your team needs coaching on the systems to get results

Make MoneySTOP throwing your profitability to luck and start making the money you deserve

BUDGET VARIANCE REPORTTHE PAYOFF TO IMPLEMENTING AND USING SYSTEMS

Implementing systems takes time, effort, management buy-in and strong leadership. There are no shortcuts to getting the results you want. The key

is to trust the process, keep moving forward and never let up on the gas pedal. Understand that it doesn’t matter how long it takes to get the systems

in place, what matters is that you don’t let excuses stop you, and you keep using them every day. Follow your plan and you WILL have the financial

success you’ve been wanting!

MEASURING SUCCESS

BUDGET VARIANCE REPORT

MEASURING SUCCESSBUDGET VARIANCE REPORT

MEASURING SALESBUDGET VARIANCE REPORT

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Key systems• Budgets• Sales forecasts

Look at your budget. Are sales trending up or down? Is this trend out of your control? Do you need to adjust your sales forecast to better plan?

Plan sales and your sales increase.Instead of just accepting what walks through the door each day, create and implement a plan to increase your sales.

BUDGET VARIANCESALES

MEASURING COST OF GOODS SOLD


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Key systems• Budgets• Sales forecast• Track daily sales by category• Paid out log• Invoice log – track by product

Do an eyeball evaluation. Do your numbers look off? If so, you need to look for the error(s).

Check your product usage. If the dollar value of the product use is extremely high, was it counted by the wrong unit of measure, i.e., counted ounces with a case price.

Are purchases missing? If you find there is a negative usage of a product, such as you started with 0.5 cases, purchased 0 cases and end with 1.5 cases, you would have a -1 case use. You may be missing an invoice.

Did you purchase from a different vendor? Does a product’s usage look wrong because you haven’t combined the same products from different vendors?

BUDGET VARIANCECOST OF GOODS SOLD

• Batch recipe costing cards• Shelf-to-sheet inventory• Waste sheets• Key item reports• Purchase allotment system

Advanced systems• Recipe costing cards• Menu analysis• Ideal vs actual product

usage

MEASURING LABOR


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BUDGET VARIANCELABOR

Key systems• Budgets• Sales forecast• Track daily sales by

category

• Labor allotment system• Schedule variance report• Labor tracking system• Dollars per labor hour worked

system

Schedule the week on budget. Go into the week on budget using the labor allotment vs bringing people in and praying you’re busy. Key is getting your schedule variance report to zero.

Look at efficiencies. By looking at dollars per labor hour system, you will be able to identify what days of the week you need to cut labor hours based on production.

Track labor daily. By tracking each shift, you will see where your labor costs are by day of the week vs waiting until the end. Now you can make small changes over several days to get back on budget.

Look at efficiencies, again. By looking at dollars per labor hour system, you will be able to identify what shifts went according to plan and what shifts you need to coach a manager on cutting.

MEASURING PRIME COSTBUDGET VARIANCE REPORT

By only being $658.15 over budget this week, that translates to an almost $32,000 annual loss!

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INFO GRAPH ICS | T E MPLAT E

RESTAURANT PROSPERITYSTEP BY STEP

02

03

04

05

01Measure your numbers

Learn/train the right systems

Implement the right systems

Start with your budget

Hold management accountable

What you learned:

• What the most successful restaurant owners do• DSP’s restaurant prosperity formula• The ins and outs of a weekly prime cost budget

variance report• Why a budget is a MUST if you want to make the

money you deserve and gain freedom• THE MAGIC IS TAKING ACTION!

Imagine dropping an extra $60,000 a year or more to your bottom line in the next 3–6 months!

While there is no magic pill, there is a simple plan you can follow. There are simple systems you can easily put into place.

The challenge is putting it together and getting help.

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1

2

3

4

5 Check/review your numbers and systems every day!

HOLD ACCOUNTABLE

Find the information, learn it, teach others and get the help you need to be successful

LEARN WHAT YOU DON’T KNOW

Create spreadsheets or forms for every system, know whose version is current and

that they are still correct

SPREADSHEETS/FORMS

You MUST develop your standards for everything

you do in your restaurant

DEFINE/CREATE STANDARDS

Invoices, pricing, quantities, sales, labor, etc., are tracked daily

TIMELINESS OF INFORMATION

THERE IS NO MAGIC PILL!

The industry’s BEST have teamed up together to make your 2020 the most profitable and enjoyable year ever!ONLINE LIVE WORKSHOP SERIES JANUARY 2020

Take Back Your Budget:The Key to Your Profitability

RestaurantOwner.com & DavidScottPeters.comTWO POWERFUL RESOURCES

January 2020 – Week 1

S M T W T F S

12 13 14 15 16 17 18


S M T W T F S

19 20 21 22 23 24 25


S M T W T F S

26 27 28 29 30 31


ONLINE LIVE WORKSHOP SERIES JANUARY 2020

January 14 – WORKSHOP SESSION 1• Seven steps to creating a budget

• Demo of Restaurant Sales Forecast Generator

• Demo of Budget Builder MVP• The one number you must know• The importance of a good COA• The key budget related systems• YOUR QUESTIONS ANSWERED

January 16 – LIVE GROUP Q&A90 mins of your questions answered

January 21 – WORKSHOP SESSION 2• Reducing food cost by 2–3%

• Demo of Restaurant Checkbook Guardian

• Demo of Key Item Tracker• Demo of Waste Tracker

• Food cost calculation, plus four• Calculating ideal food cost• Why knowing ALL three food cost

numbers is critical to your success!• YOUR QUESTIONS ANSWERED


January 28 – WORKSHOP SESSION 3• Reducing labor cost by 1–3%

• Demo of Restaurant Payroll Guardian

• The key labor report for results• Busting the labor costing myth• How to discover your efficiency• That which we measure improves• YOUR QUESTIONS ANSWERED


39PLUS (Google Sheets Solutions)Out-of-the-box ready to go systems

Restaurant Sales Forecast GeneratorFull Version

Restaurant Chart of AccountsFull & Quick Service Templates

Budget Builder MVPFull Version

Restaurant Checkbook GuardianFull Version

Key Item TrackerFull Version

Waste TrackerFull Version

Restaurant Payroll GuardianFull Version

Restaurant Labor Discrepancy FinderTemplate

Dollars Per Labor Hour WorkedTemplate

Prime Cost Budget Variance ReportTemplate

2 Hour Live Workshop

90 Minute Live Q&A

10 Google Sheet Solutions/Systems

BONUS

Your investment is only $1,295 to be on your way to lowering your prime cost by 3–6 points!

What’s included:


ONLINE LIVE WORKSHOP SERIES JANUARY 2020

January 14, 2020 January 21, 2020 January 28, 2020

January 16, 2020 January 23, 2020 January 30, 2020

6 Fully Automated Versions 4 Templates

Dollar for Dollar toward Group Coaching Program

PLUS… Our 100% Money-Back Guarantee!Attend all 6 live sessions from beginning to end, every minute,

and if you feel like you won’t get at least a 10x return on your investment,simply ask for your money back and keep the Google Sheets solutions.

To enroll in our online workshop

“Take Back Your Budget:The Key to Your Profitability”GOTO ONLINE REGISTRATION AT

www.restaurantowner.com/workshop

Time to answer your questions…

How to Increase Your Restaurant Profits by 3–6% in the ... · • How to give your managers how...

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