How to look deeper into the Cost of Goods Sold calculations and take back control of your checking account and improve the bottom line.

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.

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

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.

How would you like to wake up each morning, open your medicine cabinet, reach for a bottle, open it and take a “Magic Pill” that will almost guarantee that the safe in your office will fill with cash every day! Who wouldn’t?

Looking for a reliable general manager is an overwhelming task. And for those of you who can't recruit from within, David shares some tricks for finding someone who fits.

In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detail six main reasons why customers don’t come back. David shares some ideas on how you can counteract them.

By promoting the sale of liquor alone (mixed drinks, cocktails, shots, etc.) you can start your restaurant down the path to greater profitability almost overnight.

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)

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)

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)

David teaches restaurant owners who are nearly broke and burned out how to find the hidden profit centers in their business.

David talks about how couponing can work against you by running you through the numbers and showing that sales don't always equal profits.

Anyone responsible for the day-to-day operation of a restaurant must understand what Cost of Goods Sold represents and how to complete the standard calculation.