Just for a minute, imagine what it would be like for the restaurant NOT to depend on you to be successful... You’re here because you’re a restaurant owner who’s sick of being a prisoner to your restaurant. It was supposed to create a good income and the life of your dreams. But instead you’re exhausted from being the only one who can get the work done right. Yeah, I see you. You’re great at the whiplash of over-trusting your employees until they can’t handle it and then overloading yourself to save the day. You work hard, you work a lot of hours and you do a lot of the jobs in the restaurant. It’s not going to feel right to just… let go. It’s going to feel wrong to do LESS. To delegate instead of to do.To learn more about me and my restaurant coaching program, visit www.davidscottpeters.com.
I discovered your channel recently and I’m geeking out on your content DSP. There is so much value and your delivery is top sir. Thank you for this FREE top of the line education.
Good morning! I have a small kitchen and a cook who likes to move appliances to suit his wants. Then, everyone else moves them back. How can I stop the cook from moving things.
The short answer is, if you purchase my book "Restaurant Prosperity Formula" it will teach you and give you the ability to gain access to video and my google sheet budget systems for free. DSP
Labor cost certainly shall be included. A $20 gross margin item that takes 20 minutes to prepare is not as good as a $10 gross margin item takes 5 minutes to prepare, usually. Of course, to know labor cost, you need proper technologies & management skills. At a minimum level, a KDS that can precisely track how long does an item take.
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David, brilliant content here! I’d love to reach out and discuss a collaboration between yourself and AWOL. I truly think we would be able to help the hospitality industry together.
This is excellent, hard to find something similar for free on RU-vid or other platform. Thank you. I have a Quick question, what do we Do when an Ingredients is bought from different supplier and they have a slight change in the prices? Appreciate your response to that
I missed you live this week, will cheeck in at 10 central next wek. I will have questions. On thiss topic should these situations lso be a good time to review and test the owne policy while itssss fresh or is that set in stone concept alive in this issue?
Hey David! Quick question, sorry if I missed the answer. To figure out specifically BoH/FoH labour percentage, you still divide the labour cost by the total sales right? Not just say food sales for BoH labour
Thanks for watching! Hope this helps: Labor percentages are usually calculated with total gross sales. There are occasionally exceptions (like catering and event companies) but most restaurants are going to use the simple calculation: labor cost $ ÷ total gross sales $
Hello sir i love your content, so helpfull and massive, please sir try to reduce your speed, ( you are talking very fast). I need more about hotel owner.. Thank you very much..
I'm glad the content is helpful. I'm sorry I'm going too fast - I always have so much to share! Here's a helpful RU-vid tip: you can slow the playback speed down so I talk a little slower for you. Customize it to your needs!
Thank you Dave, I appreciate your effort in this vid and I used to learn from your channel. May I ask you, to turn CC and auto translation if possible. This will help me a lot to fully understand this video. Greeting from Cairo Egypt, my native language is Arabic.
Hi sir, i liked ur channel. Subscribed too. I have a question.iam from india. I am doing job in a mnc company and i want to start a small food business of selling Breakfast in the morning. Could u please answer me how should i manage it while doing job. Thankyou sir😊
Yes, it's a common situation. Sometimes people just don't know what they don't know. I hope it's something you can help influence. If not, I hope you can find a better environment. Good luck!
What about positive attitude and crazy micromanaging? Replace manager with owner. The results A handful of very loyal who dont know or are willing to put up with the kitchen insanity and who train with statements like "(owner) wants it like this" "did you ask (owner)" and "(owner) says that looks unprofessional " ME " how is that unprofessional? " Them " I don't know" " Hey ( owner ) brought ice cream, whoo hoo!" It is so bad.
Yes, this sounds like an environment run by a crazy-maker. Better to watch out for yourself and find a place where you can make a difference. Good luck!
This is definitely a frustrating environment and can be attributed to a lack of leadership and a culture issue. Know that there are restaurants where the owners are leaders and delegate and trust their management team.
That's the hardest part when your staff isn't on the same level of standard and it's logical it's not their business but I always tell my staff that your here to make my life easier and if you can't do it my way leave cause I can do it all but at the same time I will never have time for my self personally such a tricky work space to work in chefs life is hell and owners lol
That's right, I definitely don't want you doing it all. I would love for you to dive into some of my content around leadership and building up an accountable management team. If you can find a way to share your vision with your staff and make them part of the journey, you'll experience a real change in how your staff comes to work and does the work. Start with this live coaching session: ru-vid.comku5TMWPlGQY
I have one, here's the contex: I work at a Thai food restaurant ( owners 2nd location) it's a small kitchen and 7 employees BOH total. There is one Yes ONE Rubber spatula for scraping out sauce and curry containers.... When I imagine the amount of sauce product that goes down the drain, I cringe. The owner has recently decided they want to be open Sundays starting in September and said they will be increasing menu prices. I assume it's because they want to increase revenue. I am using some of your info to show them that we could lower labor and food cost without taking on extra expense/risk -- most of what you share I already know, but since I am just a lowly disher/ cook in training I am using your content to validate my suggestions. Overall this has been one of the most challenging kitchen environments to work in, but also one with huge potential. One of the challenges, 3 languages/cultures Thai, Spanish and English. But the employees clearly adore the owner and do what she says without question. Even if it doesn't make sense to them. They want to make her happy. It's been fascinating... To be continued... P.s I am being paid cook wages to essentially wash dishes. After being in management/ or leadership with high accountability, I have been KILLING IT, and using my extra time to make an impact. Man wish I had had a Disher like me😂
19:47 Cultural food restaurants in my area ALWAYS have pages and pages. I wonder why this is and have you ever worked with an owner who is a first generation American and is resistant to changing what they see others in their niche is doing?
Good for you! And thank you. I tell restaurant owners and managers all the time that you can't be an expert in your own backyard, so let me come from the outside. The message usually gets through. You're doing great work helping the owner learn and grow.
All the time! Most owners are very protective of their "babies" and don't want anyone to tell them how to do it. It's often just an adjustment in mindset that is needed - to help them be more open to what they might not know.
I find myself in a position where I’ve been acquiring chef skills over 6 years and the job I’m at now I applied to be apart of the line, just a station cook but I didn’t know it was new restaurant and I’ve become the chef at line pay. I definitely feel like I fall into the category of chefs that don’t know what’s expected of me because I just took charge and eventually landed at the top but no one has really given me the notice they all just go with it. Even the owner has told the kitchen manager to keep me happy. What do I do? I believe just a raise would be in order, how do I ask? I hate to go for money like that but I really do run the line. When our I’m leaves, I’m the guy and I’d like to be respected in that aspect
Find a job description for the job you're doing, assuming you don't have one in the restaurant, and find the competitive pay for that job in your market. Then ask the owner and/or general manager - whoever is in charge of giving raises - for a meeting to discuss your position and opportunities for growth. Show them the job description and how you fulfill all of those duties and expectations, get their agreement that is the job you're doing and then show them the competitive compensation and ask for the equivalent. You deserve to be compensated appropriately and a good leader will recognize your contributions and want to keep you on the team.
My biggest problem is I have a wide step and my feet often start killing me when standing In a Kitchen for several hours. Slip proof shoes hurt especially idk if it's the material they are made from but I normally wear leather western style work boots but my new kitchen job has a strict dress code policy and wants me to wear skip resistant work shoes. This is the main issue I have because the amount of pain my feet start to feel makes me miserable and being miserable and In pain makes me work slow.
OK I JUST STARTED THE VIDEO AND FIRST THE GUY SAYS HE ONLY TALK ABOUT PROFITABILITY SORRY BUT THE GOAL SHOULD BE STEADY REVENUE IF THE IDE OF A BUSINESS IS MAKING ONLY PROFIT ITS NEVER GONNA SUCCEED IN LONG TERM ALWAYS THINK ABOUT STEADY REVENUE AND HOW TO REINVEST IT BACK TO BUSINESS AND KEEP GROWING YOU CAN GO A VERY VERY VERY LONG WAY
I think if you watch more of my videos you'll find I'm helping restaurant owners build sustainable businesses. My work is focused on providing restaurant owners with the tools, systems and knowledge they need to run a profitable restaurant so they can have a sustainable business the provides for their families, their employees and their communities. That is a restaurant that makes steady revenue and continues to grow if the owner wishes.
