The Restaurant Prosperity Formula

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-callSponsor – 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-callSponsor – 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-callSponsor – 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-callSponsor – Margin Edge: http://www.marginedge.com/dsp  Visit my website for more information about my restaurant coaching program: www.davidscottpeters.comLearn 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-callSponsor – 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-callSponsor – 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-callSponsor – 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-callSponsor – 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-callSponsor – 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-callSponsor – 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-callSponsor – 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-callSponsor – 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-callSponsor – Margin Edge: http://www.marginedge.com/dsp  Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

A lot of restaurant owners think the secret to making money is marketing, but so often it ends up costing way more money than it ever generates because there is a right way and many wrong ways to do it. Since I focus on teaching restaurant owners how to make money through operational systems, I like to bring in outside experts to talk about restaurant marketing. This episode of The Restaurant Prosperity Formula podcast is a discussion with Eric Shellenberger. He is an author and owner of Bar Marketing Basics, a marketing firm that focuses on bringing in new customers into your restaurant or bar. Shellenberger is a repeat guest here. He has been on a quest to help restaurant and bar owners stop buying into the myth that other restaurant marketing companies are selling and start bringing in real traffic through your doors. I've brought him back not be just because his first episode was so popular but because he released a new book entitled "If I Could Give It Zero Stars, I Would." During our discussion he shares with you the importance of understanding how AI has changed what a restaurant needs to do to stay ahead of their competition and increase your sales. Find Eric Shellenberger's book: If I Could Give It Zero Stars, I Would🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 👍 Book a Call ­– https://dsp.coach/podcast-ryan-callSponsor – 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 being profitable in the restaurant business, it’s important to maximize your efficiencies. One way to do that is to upgrade how you track your food cost, making food costing software a critical component of running your restaurant. Food costing software isn't just an upgrade; it's a revolutionary shift in how you approach your operation from managing expenses to optimizing each dish that comes out of your kitchen. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m teaching you how to use food costing software to boost your restaurant's efficiency and profitability. Listen to learn five key benefits and the impact each one has on your restaurant.🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 👍 Book a Call ­– https://dsp.coach/podcast-ryan-callSponsor – Margin Edge: http://www.marginedge.com/dsp  Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

If there's one thing I've heard time and again from restaurant owners, it's, “I love your stuff, David. I've read your book, seen you speak, listen to your podcast and watch your YouTube videos, but I just don't know where to start.” If you want to take action and start to improve your restaurant and your life, and you’re asking the same question, you're in exactly the right place. For this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m tackling that very question, laying out a clear and actionable road map to not just start but to thrive. To make it easy to follow and understand, I've broken it up into seven segments: back to basics, the power of checklist and cash controls, vision and goals, the backbone of daily operations, crafting your financial blueprint, maximizing margins and managing labor efficiently.🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 👍 Book a Call ­– https://dsp.coach/podcast-ryan-callSponsor – Margin Edge: http://www.marginedge.com/dsp  Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a complete shutdown of their restaurants and sending employees to the unemployment office to the frantic offer of money from the government and the incentives offered to employees to work through the unknown challenges. These days restaurant owners are working through the long-term consequences of taking that money and how to run their restaurants in this new landscape. The bottom line is things changed after pandemic. Costs are up, staff have different expectations and restaurant owners don’t want to be prisoners to their restaurants. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I am talking about how it's time for every restaurant owner to embark on change or possibly get swallowed up by the shifting sands of industry change and financial stresses you’re facing as a restaurant operator today.🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 👍 Book a Call ­– https://dsp.coach/podcast-ryan-callSponsor – Margin Edge: http://www.marginedge.com/dsp  Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com

I recently had a coaching call with a restaurant owner whose business was struggling. He and his wife needed an outside perspective, and they turned to me to help them review their options. The call we had highlights the transformative power of resilience, strategic planning and the courage to embrace change. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, learn more about what exactly was challenging their establishment, the discoveries we made and the next steps I recommended they take. The situation the restaurant owners are in isn’t uncommon but the resources they tapped are what make this situation stand apart. I’m confident they got the best counsel and insight from me and their fellow members, and I hope listeners can benefit as well.🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 👍 Book a Call ­– https://dsp.coach/podcast-ryan-callSponsor – 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, there are many things you have to do right to be successful. It really is a business of spinning many plates at once. One thing I’ve found in the most successful restaurant owners I know is how they approach their role as a leader and how their mindset makes all the difference. In this episode of my restaurant podcast, The Restaurant Prosperity Formula, I’m sharing 10 critical mindset questions that serve as reflections into how your leadership is shaping your team's environment. Reflecting on these questions and engaging with the answers can be a game-changer for restaurant owners. The goal is to create a culture where challenges are met with courage, feedback fuels growth, and every team member feels valued and empowered.

A successful restaurant is one that delivers on the promise to it guests. That's hot food hot, cold food cold, a clean safe work environment for your guests and employees, WOW customer service and providing an incredible product. That's what restaurant owners are put on this earth to do, right? To create memories. We have the pleasure and the privilege to create memories in people's lives. In this episode of my restaurant podcast, the Restaurant Prosperity Formula, I focus on Restaurant 101, exploring the alchemy of perfect meal temperatures, the sanctuary of our dining havens, the ballet of exemplary service, the craftsmanship behind an unforgettable product and the finesse of the now indispensable to-go experience. Join me to uncover the blueprint of systems, training and the art of hospitality that transform a simple meal into an incredible memory. You’ll learn how diligently applying systems, committing to continuous training, maintaining unwavering consistency and delivering soulful hospitality, you can create experiences that linger long after the last bite.🖥️ Get My Latest Training Video: https://dsp.coach/training-opt-in 👍 Book a Call ­– https://dsp.coach/podcast-ryan-callSponsor – Margin Edge: http://www.marginedge.com/dsp  Visit my website for more information about my restaurant coaching program: www.davidscottpeters.com