834: Budgeting Workshop with David Scott Peters
Restaurant Unstoppable with Eric Cacciatore
Optimizing Labor Efficiency and Menu Complexity in the Kitchen
This chapter explores the concept of dollars per labor hour work to evaluate the value each cook brings to the revenue generated, leading to insights on labor efficiency and menu simplification. It discusses the importance of setting up systems, working on budgets, and developing leaders for effective management. The conversation also covers strategies for addressing the labor shortage in the restaurant industry post-COVID-19, including wage increases and menu simplification.
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In this episode, David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss budgeting.
In 2003, David discovered his passion for teaching independent restaurant owners on how to build a business that gives them financial freedom and freedom from their restaurants, and he's been doing it ever since. He specializes in coaching independent operators because once they have the proper systems and methods in place, their passion for providing an exceptional experience elevates the industry and their communities.
David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.
Check out his website: davidscottpeters.com
David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 5 previous episodes including:
Check out episode 141: Helping Put The Power Back In The Hands Of Independents
Check out episode 437: Where To Start With Menu Engineering
Check out episode 578: How To Build A Budget
Check out episode 639: 7 Steps For Creating Great Managers
Check out episode 763: Checklists 101
Click here to Join the RUNetwork and Get 30-days access on me-- FREE.https://www.youtube.com/watch?v=eO-drVzsffo
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Favorite success quote or mantra:
- "You can have the one bad day, it's what you do the next day that defines you."
In today's workshop with David Scott Peters we will discuss:
- 1 Trailing 12 Month Sales
- 2 Sales % by Category
- 3 Cost of Goods Sold
- 4 Labor $ and % by Position
- 5 Fixed or Variable?
- 6 Create a Plan
- 7 Forecasting Sales
Join the network to receive all the tools and resources from each workshop including today's.
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Contact info:Email: david@davidscottpeters.com
Restaurant Coaching | David Scott Peters | Lower Food and Labor Costs
Thanks for listening!Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!
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Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!
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