My guest for this episode of The Restaurant Prosperity Formula is Avery Ward, CEO of Little Italy Pizza in Ohio and a mentor in my coaching program for restaurant owners. Our discussion highlights Ward's journey from working directly in his restaurant to leading a thriving multi-unit business with a team of 80 employees. He shares key insights into leadership, building a strong management team and using tools like video to drive business growth. Ward also discusses his role as a mentor, where he helps other restaurant owners implement proven systems and navigate challenges to achieve success. The episode showcases how Ward applied the principles of the Restaurant Prosperity Formula to transform his business and his life, offering inspiration and practical advice for restaurateurs looking to do the same.

🖥️ 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

My guests this week on The Restaurant Prosperity Formula podcast are two restaurant owners who've turned their business around and found their definition of success. Angie and Doug Brown, owners of The Cove Restaurant and Peninsula Golf Course in Long Beach, Washington, came from Big Tech careers. They both worked at Microsoft, spent time raising a family and then looking toward retirement, followed Doug's passion for golf and purchased a golf course and restaurant back in 2007. Their goal was to travel and enjoy retirement. Little did they know the learning curve they had in store for them! Let me just say that these two entrepreneurs really kicked butt when it came to systems but more importantly, they learned how to communicate with their team so they could take ownership of everything that needs to be done in the restaurant. Angie, Doug and I do our best to show every restaurant owner looking for change and freedom what the journey can look.

🖥️ 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 this special “Flipping the Table” episode of my podcast, “The Restaurant Prosperity Formula,” Jonathan and Brianna Cowan, multi-unit restaurant operators, take control, turning the tables on me for an insightful interview. Here's a glimpse of our conversation, full of takeaways on leadership, persistence, and what it takes to thrive in the restaurant industry. I’ve known the Cowans for going on 15 years, and I’ve seen their transformation into prosperity firsthand. They own a 65-seat restaurant and cater around 100 weddings per year, offering a full suite of services from rentals to food to bar service. They’re currently building out a 12,000 square foot space with a restaurant on the main level and a wedding venue on the second floor. They’re documenting the process on their YouTube channel, Wooden Paddle. They also have a podcast, which they named based on something favorite restaurant coach says, “The Ready Fire Aim Podcast.”

🖥️ 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

Building a strong restaurant team isn’t about luck — it’s about being intentional, setting the right tone and leading by example. Hire the right people, train them well, hold them accountable, and recognize their efforts. When you invest in your team, they’ll invest in you and that’s when your restaurant will truly prosper. In this episode of “The Restaurant Prosperity Formula,” restaurant coach David Scott Peters explores a topic that many restaurant owners overlook but is essential for success: team building. This episode is all about creating a team that is engaged, productive and aligned with your restaurant's vision.

🖥️ 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

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.

🖥️ 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

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.

🖥️ 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

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