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| Listen closely: I'm Going to Teach You EXACTLY How the Chains Consistently Outmaneuver the Independents (and Yes, That Includes YOU) by: |
- PULLING in customers using free (or low cost) promotions that attract new patrons like nails to a 500-pound electron magnet.
- SELLING more food, more drinks, and turning more first-time visitors into free-spending loyal repeat customers.
- SLASHING costs to the bone while actually improving service and quality.
- CREATING psychologically powerful advertising that people find virtually irresistible.
- And ENERGIZING their front and back-of-house employees like a $5,000 an hour motivational speaker, so they perform like psyched-up superstars, rather than grumpy, "I'd-rather-be-home-watching-'Soprano'- reruns" drones.
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| Welcome to the David Scott Peters SMART Systems Members' Page. These pages are loaded with information to help you take your business to the next level and are dedicated to you and your restaurant. |
So Simple Even a 6th Grader Can Do It There is one, and really only one, system that ultimately is the key to your restaurant running profitably. And that simple system is so easy even a junior high school student could follow it. (More)
Freedom, Success or Captive Monkey? Did you know that the more you replay bad experiences in your mind, the more you tend to repeat them? That is what you are doing by belaboring the bad day—you begin to create more of them. You begin to think you have a real hump to get over. (More)
Mission Statements This Mastermind Group Coaching Call took place in December 2005. The topic I taught was on the importance of a mission statement and how to write one. (More)
Recipe Costing Card Cost, re-cost and re-cost your recipes as ingredient costs change (we all know that is constantly as well as seasonally) is an essential key in managing your menu as well as your profits. (More)
The Crack Cocaine of Restaurant Marketing Over the years I have worked with literally hundreds of restaurant owners all over North America and around the world. I can’t tell you how many of them have told me that they are bringing in record sales increases, but still can’t make any money in their (More)
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Amateur or Professional achieve consistent performance in your operations so that you can offer this great performance to your customers August 02, 2010 (More)
Hot Spot - August 2010 Got a fly problem? Eliminate them with... August 02, 2010 (More)
Productive Web Surfing - August 2010 Monitor the Web and be alerted to anything that is said about your restaurant. August 02, 2010 (More)
15 Promotional Ideas - Part 2 Here are the next five promotional ideas that didn’t fit in last month’s edition, but were good enough to roll over to this month. August 01, 2010 (More)
The Perfect Recipe Even though you have passion for good food and service, you need sound financials to keep you in the business. Here are six keys to a financially viable business. July 02, 2010 (More)
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Calling All Restaurants! Share Our Strength is once again holding the Great American Dine Out — a week-long national restaurant event to raise funds to help end childhood hunger in America. August 02, 2010 (More)
A-ha! Margin - August 2010 If you’re giving the keys away, then you’re giving liquor away — guaranteed. August 02, 2010 (More)
What You Need Most I want to share with you the twofold lesson that plays itself out over and over again in almost every independent restaurant around the world. August 01, 2010 (More)
Patient Protection and Affordable Care Act Are the reforms good or bad for small business? Is it good or bad for us? As usual, the answer is that it depends. August 01, 2010 (More)
A-ha! Margin - July 2010 ...develop a marketing plan based on your budget. July 02, 2010 (More)
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