David Scott Peters

Plapp & Peters review a client's dashboard to dissect a keep or cancel decision.

Three point plan for building a great restaurant staff.

Here's one simple trick that can reduce your food cost by 2-3 percent.

As long as the staff isn't giving away the shop! Here are some tips...

To begin having effective restaurant management team meetings, follow these seven steps.

Operations expert David Scott Peters shares directly with you what it takes to get COGS under control and how to make your restaurant more profitable. (70 minutes)

Labor Costs are one of your restaurants biggest expenses. Discover how you can avoid profit draining labor practices and take back control of your time clock. (47 minutes)

Theft is an unfortunate fact of running a restaurant. While it is a fact of life that some people steal, there are ways you can reduce the chances you are losing money to theft. (56 minutes)

Early in his career, David discovered that writing a schedule could be as easy as putting a simple puzzle together.  He shares with you the 13 steps he developed to writing a fool-proof schedule.

David shares six keys to writing a great management bonus program.

Have you ever found yourself utterly displeased with a manager who is meeting the minimum expectations? David's "12 keys to Running a Profitable Restaurant" will get you past this roadblock.