How to Solve Your Restaurant's Cost and Management Challenges: [ Ссылка ].
Master Restaurant Kitchen Systems for Seamless Operations -- For some restaurant owners out there, the kitchen feels foreign. Sure, you know what you want your kitchen to create for your guests. You know how fast you like tickets to come out. You have a pretty good idea of where you want your food and labor cost to be, but unless you have a strong culinary background, you might be relying on one person to handle all that for you. That is a mistake because it makes you vulnerable and dependent. Let’s talk about unlocking restaurant success with restaurant kitchen systems for seamless operations so you are in control of your restaurant’s kitchen.

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Welcome to my YouTube Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit [ Ссылка ].

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For running and controlling food cost, you can use food and beverage management software such as Margin Edge. This is software that I highly recommend and that many of my coaching members use. You'll be able to take inventory for ordering and calculating food cost, maintain recipe costing cards with ease by simply taking pictures of invoices and sending them up to the magic cloud. Orders are kept up to date and your next inventories update. Your recipe costing cards are up to date like magic, and you'll be able to assign prep, find out where you're bleeding money and ultimately control your kitchen.

I also teach my members a budgeting system called the Restaurant Checkbook Guardian that allows you to give up ordering without giving up your checkbook.

Using checklists as systems also helps you maintain cleanliness and sanitation standards. I recommend a software called Jolt. When a member joins my restaurant coaching group, I actually pay for access to Jolt because it’s an essential tool for building systems in a restaurant. With checklists, you'll be able to ensure that everything is up to your standards from opening and closing side work, and Jolt has other modules for things like food safety.

The key is using restaurant kitchen systems that don’t rely on what’s in your kitchen manager’s or chef’s head and only in their head. With systems like these in place, you're in control of your restaurant if a person leaves for good or even bad reasons. When your systems are in place and multiple people in management and line employees all know how to use those systems, your restaurant will continue to operate your way no matter who's running the kitchen no matter what kind of culinary skill you possess.

Even I could run your kitchen because I would have opening and closing side work checklists, I'd be able to schedule on budget to ensure that you have the right people and the right number of people working each shift. I'd be able to order, set up prep, take inventory, know the recipes, and hit your food and beverage and labor costs with ease.

Take control with restaurant kitchen systems instead of relying on one person's knowledge. The bonus is when you have a strong kitchen manager or chef who uses your restaurant kitchen systems – that’s when tour kitchen gets to rocking and rolling.

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