Coaching Demo Inventory Take-out 
Mad Mobile
FEBRUARY 26, 2024
Are you keeping a close eye on your beer, wine, & liquor inventory costs? It also has one of the most complex stock lists. Because liquor, wine, and beer have such wildly varying prices, it pays to keep tight controls on ordering and inventory. Take these lessons to heart. Out of maraschino cherries? Think again!
Restaurant365
JANUARY 18, 2022
Pre-consumer waste is all food that’s wasted before it gets to the customer, like spoiled inventory and kitchen scraps. Post-consumer waste is everything that’s wasted after it reaches your guests, like leftovers that get thrown out after they’re served. Coach staff members on zero food waste tactics. Keep a food waste journal.
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Smart Systems Pro
MAY 12, 2019
Watch this video, or read the article below, and David Scott Peters, restaurant expert and coach, will explain what restaurant systems are and how your restaurant business can benefit. Defensiveness taken out – it takes personalities out of the equation. What does “restaurant systems” even mean?
Restaurant365
APRIL 26, 2022
Check out Restaurant365’s free employee turnover calculator to determine how much turnover is costing your restaurant group.). However, implementing industry skills training, mentorship, and a healthy culture takes time and may not show immediate quantifiable return on investment. Request a demo of Restaurant365 today.
Smart Systems Pro
SEPTEMBER 1, 2020
After a few years of coaching a great team of independent restaurant owners, they all said they were tired of entering their numbers over and over again in different spreadsheets. Let’s take a look at what a restaurant looks like when expectations are clear. All you have to do is set up a call and TAKE ACTION!
Smart Systems Pro
MAY 12, 2019
Watch this video, or read the article below, and David Scott Peters, restaurant expert and coach, will explain what restaurant systems are and how your restaurant business can benefit. Defensiveness taken out – it takes personalities out of the equation. What does “restaurant systems” even mean?
Margin Edge
JULY 10, 2019
Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets. 5) Makes You Scalable.
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