|
|
| 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.
|
| 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. |
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)
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)
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)
Stop Mental Masturbation I know the title of this article got your attention. It might have made you laugh. It might have left you shocked and disgusted. It might have left you curious. No matter how it made you feel, it got your attention and it actually applies to this article. May 01, 2012 (More)
Establish Catering Minimums When a restaurant receives a reservation for a table of 12, it is happily welcomed; big parties are good for business. But if the call comes in requesting catering for 12, alarms start sounding. You will probably lose money! May 01, 2012 (More)
NLRB Poster Update In a major setback for the National Labor Relations Board, a federal appeals court today officially put the brakes on a new poster mandate that the NLRB sought to impose on most U.S. businesses starting April 30. May 01, 2012 (More)
Making Negative Discussions Positive The first thing you want to see as you drive up to your restaurant is a parking lot full of cars. The last thing you want to see in the parking lot is a large amount of trash, some of that trash being your restaurant to-go bags in addition to a dirty asht April 01, 2012 (More)
Success Costs Hard Work In many of the martial arts, including judo, karate and taekwondo, the ranking system is a series of colored belts. The color of the belt denotes the level of skill and competency. The black belt indicates a very high level or expert status of the wearer. April 01, 2012 (More)
|
The Proof Is In The Numbers An overall goal of implementing systems in your restaurant is to run your business by the numbers instead of your gut feeling. But many businesses are using inaccurate numbers. The biggest culprit? It's poorly managed inventory. May 01, 2012 (More)
2012 Graduation Party Trend "Graduates want their celebration to be tailored to their specific passions. Parents are looking for ways to do it without breaking the bank," remarks Jacquie Downey, director of sales and marketing at Shindigz, a national party supply company. May 01, 2012 (More)
What Your Managers Teach Me July 2012 will be the start of our 10th year in business. And over those years we have worked with countless restaurant managers. So many have been just incredible, perfectly suited for their important roles in your restaurant. April 01, 2012 (More)
How To Avoid Tax Scams Benjamin Franklin is quoted as saying, "...in the world nothing can be said to be certain except death and taxes." As we all perform the tap dance of finding ways to pay as little in taxes as possible, keep your eyes open to something that seems too April 01, 2012 (More)
Seeing Red? Each opportunity my team has to consult with you in your restaurant helps to make us better coaches. One of the things we've learned is that no matter what the restaurant owner says we need to address first, March 01, 2012 (More)
|
PREV 10 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40 41 42 43 44 45
46 47 48 49 50 51 52 53 54 55 56 57 58 59 60
61 62 63 64 65 66 67 68 69 70 71 72 73 74 75
76 77 78 79 80 81 82 83 84 85 86 87 NEXT 10 |
