In Episode 1 of SMART Systems Insider v2.0 : David Scott Peters, restaurant expert and founder of TheRestaurantExpert.com teaches you how to calculate your restaurant food cost and total cost of goods sold so you can get to the lowest cost of goods sold possible for your restaurant. Next, David interviews Whitney Mosher, restaurant coach for Members of TheRestaurantExpert.com. Whitney talks about why it's important to keep pushing through the challenges of implementing restaurant systems and the rewards you'll reap if you don't give up. David also interviews Justin Erickson, restaurant owner of Pork on a Fork BBQ and Catering. He's a Member of TheRestaurantExpert.com and shares how he took his business from the red zone to the black and then some using the systems, coaching and software from TheRestaurantExpert.com. His story is an inspiration and a great example of restaurant owners who find great success in their product, but have a hard time with making the numbers work. He and his business partner are proof you can overcome the obstacles. Taking weekly inventory is a key factor in lowering food cost and improving cash flow, yet almost everyone hates doing it. The secret is to do your inventory shelf to sheet. David shows you exactly how SMART Systems Pro, a complete restaurant management software, makes inventory easy and not everyone's most dreaded assignment. Finally, David brings on Darren Denington, founder of Service with Style, a hospitality company specializing in secret shopping, coaching and service training. All of these interviews are designed to motivate you and teach you the secrets of success for every restaurant owner. Want to learn more about what TheRestaurantExpert.com offers to independent restaurant owners? Visit https://therestaurantexpert.com/what-we-offer/.