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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. |
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)
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)
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)
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)
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)
A-ha! Margin - March 2010 If they don’t know what’s expected of them, how do they know if they’re succeeding? March 02, 2010 (More)
Hot Spot - March 2010 Text messaging in the United States is nearly doubling in volume each year March 02, 2010 (More)
Try This System Worth 5 Points To implement the purchase allotment system, you must have recipe costing cards. These help establish the ideal food cost for the business. March 01, 2010 (More)
When a Cup Isn't a Cup By using recipe quantities like cups, tablespoons, etc., you are not only making your recipe costing cards more difficult to be completed and maintained, but also leaving the door open for inconsistencies March 01, 2010 (More)
Direct Marketing for Restaurants Part 2 When you send your customers promotions, you remind them of your restaurant and give them a reason to return. March 01, 2010 (More)
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Productive Web Surfing - March 2010 If you haven’t checked it out lately, make sure to do so. March 02, 2010 (More)
Define What Makes You Different “The unique selling proposition (also unique selling point) is a marketing concept that was first proposed as a theory to explain a pattern among successful advertising campaigns of the early 1940s." March 01, 2010 (More)
New Identity Training Training is the foundation for any company, whether it’s a restaurant or a dry cleaner or a Fortune 500 company. March 01, 2010 (More)
Accounting for Gift Cards Accounting for gift cards is tricky enough when you only have one restaurant issuing and redeeming them, but when you add in additional restaurants it can become a nightmare. March 01, 2010 (More)
A Tool Everyone Can Use Since about 1993, as a restaurant manager to franchise executive, I used a tool in my restaurant operations to control my key numbers, cash and empower my management team. February 02, 2010 (More)
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