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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. |
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)
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)
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)
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)
Amazing Benefits Of Utilizing Mastermind Emails You have a pile of lumber stacked in front of you, along with a box of nails, a saw, a hammer, and several pages of plans that are worth absolutely nothing unless you pick them all up and use them. The operative word here being "ALL" of them. January 21, 2012 (More)
Do It Right In 2012 As I reflect on the past eight years in my business and look ahead to the new year, I can't believe we are where we are today. This company started with my wife and I, crossing our fingers that this crazy four-day workshop we were putting together January 17, 2012 (More)
Nothing To Fear For many of our members and workshop attendees, starting to implement systems is like climbing a mountain. You look up and you just don't see how you can ever get to the top.
Sadly December 18, 2011 (More)
Your Year-End Responsibilities As the year comes to a close there are some things that you should do before the ball drops on New Year's Eve. Payroll is a big year-end item that may need attention. There are bonuses, Social Security Number (SSN) verifications and possibly W-9's December 18, 2011 (More)
Be A Professional The restaurant business presents very unique challenges. It is not a business for everyone. For those of us who love this industry and who manage people as part of our daily jobs, there is one thing that is extremely important for us all to remember: be a November 01, 2011 (More)
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Five Online Marketing Trends for 2012 The New Year is just around the corner and for small business owners the often daunting task of developing a solid online marketing strategy for 2012 looms ahead, too. What should small business owners focus their marketing efforts on in 2012? What market January 19, 2012 (More)
Talk Less To Get More The one thing I see the most often when working with owners and managers is the lack of effective communication. The deficiency isn't for a lack of talking, but instead the lack of a two-way formal communication. January 01, 2012 (More)
Ask For Help When you get right down to it, our sole purpose is to be your servant for success. But we can't help you if you don't ask. Through all of our teachings we educate you on the steps or actions you need to take to have success in your restaurant. In most December 18, 2011 (More)
Growing The Catch of the Day In 2010, Americans consumed an average of 15.6 pounds of seafood, which actually is a decrease of 0.2 pounds from 2009. According to the National Oceanic and Atmospheric Administration, an estimated $54 billion was spent by consumers in restaurants, carry December 18, 2011 (More)
Set Up Walk Throughs To be a top-notch restaurant hold your team accountable to all the details of cleanliness, organization and proper structure with a standardized restaurant walkthrough inspection. November 01, 2011 (More)
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