The Restaurant Prosperity Formula

As a restaurant owner, you won’t want to leave your restaurant’s future to chance, but it can be overwhelming to set goals and develop the plans you need to achieve them. One proven way to get clear on your goals is to put them in writing. and share them with your team. This kind of vision, or a vivid vision, can give you the direction you need to drive sales, build a strong culture and ultimately achieve long-term success. In this episode of my podcast, “The Restaurant Prosperity Formula,” Matt Plapp and I talk about the importance of having a vision. Plapp is the dynamic founder and CEO of America's Best Restaurants, a trailblazing marketing agency dedicated to helping independent restaurants grow by telling their stories, acquiring customers and building unstoppable sales momentum. Plapp’s energy and passion for the restaurant industry are undeniable and during our conversation, we dove deep into the concept of having a "vivid vision" and how it can transform your business.

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Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

Learn more about Matt Plapp and his businesses – https://mattplapp.com/

Running a restaurant is no easy task. For Daniel Herrero, taking over his family's 48-year-old restaurant business in Panama meant inheriting four restaurants, a bakery, and a commissary — and all the chaos that came with them. It’s a familiar story for many restaurant owners, one of hard work, long hours and personal sacrifice. In this episode of the restaurant podcast, The Restaurant Prosperity Formula, Herrero shares his journey and shows that even when you're knee-deep in problems, there's a path to success — if you're willing to make bold decisions.

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👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

This episode of my podcast, The Restaurant Prosperity Formula, launches a segment I call Flip the Table where a restaurant owner takes over the podcast and interviews me. Today’s Flip the Table features a longtime member of mine who is not only a top operator but over the years has coached and consulted with me: David Militello. He owns four different restaurant formats in a tourist town in Michigan. He and I have known each other for 20 years. He was one of the first five members of my mastermind group when I started coaching restaurant owners 21 years ago. He’s been to my workshops, coached with me, consulted with me and just been a great supporter over the years. He is now a Member Mentor in my restaurant owner coaching group. I thought it would be fun if the first Flip the Table was with a restaurant owner who’s known me through a lot of different versions of my coaching and services. He asks me the questions he thinks other restaurant owners would want to know.

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

In the restaurant industry, success is defined by more than just the quality of food — it's about having control over your business and achieving financial freedom. One of the most crucial aspects of this journey is mastering food inventory management. In this episode of season two of my podcast, The Restaurant Prosperity Formula, I’m sharing five advanced tips that can transform how you manage your inventory and, ultimately, boost your restaurant’s bottom line. Use what you learn in this podcast to elevate your restaurant and achieve the prosperity you've been working towards.

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

When it comes to managing your restaurant’s cost, you absolutely can’t ignore labor. It is the second biggest expense in a restaurant – after an empty seat in the restaurant. Labor cost management is an essential topic for achieving restaurant prosperity and financial freedom. The last few episodes of The Restaurant Prosperity Formula podcast have been a collection of some of my best and most popular tips on three very popular categories for restaurant owners: food cost (Episode 101), systems (Episode 102) and leadership (Episode 103). In this episode of my podcast, The Restaurant Prosperity Formula, I’m serving up a collection of some of my best and most effective labor cost lessons and tips. You’ll learn how to calculate labor cost, how to manage them and how to avoid common pitfalls.

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

Leadership is not just a buzzword; it’s the driving force behind every successful restaurant. By combining leadership with action, systems and training, you can create prosperity for yourself and your restaurant. In this episode of The Restaurant Prosperity Formula, I’m sharing some of my best leadership insights from past podcast episodes to highlight the critical importance of leadership in the restaurant industry. I explore why leaders matter, the role of a growth mindset in developing leadership skills, and specific behaviors and attitudes that hinder effective leadership. Additionally, I’ll share four action steps to increase your management team's responsibilities, allowing you to lead your restaurant instead of merely running it.

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

Today's special recap episode of my restaurant podcast, The Restaurant Prosperity Formula, is focused on systems and why they’re so important in restaurant management. You’ll learn what I mean by systems, why they are crucial and how you can use them specifically in the kitchen to safeguard your restaurant when you lack a culinary background. We'll also discuss how systems impact your restaurant and ultimately your life. And last but not least, I share a portion of an interview with restaurant employee Brandon Anderson, who helped his owner implement systems that significantly benefited the restaurant, the owner, and Brandon himself. Whether you're new to my podcast or a longtime listener, this is an episode you won't want to miss.

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

For this special episode of my podcast, The Restaurant Prosperity Formula, I’m sharing some of the best tips from previous episodes, focusing on key areas such as food cost systems, leadership, and labor cost. This episode is dedicated to food cost. We’ll explore how high food costs are often self-inflicted, provide a quick walkthrough on calculating food cost, delve into the concept of ideal food cost, and finish with some menu engineering basics. Whether you're a new listener or a long-time follower, this episode is packed with valuable insights. Let’s get started!

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

Achieving prosperity in the restaurant business means gaining financial freedom and the freedom to enjoy your life beyond the restaurant. It’s not just a dream; it’s a reality you can attain by following a specific formula. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I take you through a critical component of that formula: the power of a professional attitude. Incorporating the principles I review in this episode can transform your restaurant. Not only will you see improvements in customer satisfaction and sales, but you'll also create a thriving work environment for your team.

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

You might have heard the saying, "People don't quit jobs; they quit managers." This is particularly true in our fast-paced, high-stress industry. A toxic manager can create a negative atmosphere and fail to lead by example, significantly affecting morale and productivity. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I am breaking down undeniable impact toxic managers have on your restaurant. I also outline how you can create and maintain a positive work environment, specifically by creating a positive culture in your restaurant. I will also cover how to build up your team’s confidence in that culture so they help you keep toxic managers out of your restaurant.

🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 

👍 Book a Call ­– https://dsp.coach/podcast-ryan-call

Sponsor – Margin Edge: http://www.marginedge.com/dsp  

Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com