Welcome Restaurant Startup and Growth Readers
Special Bonus Just for You - Save $500
March 22 - 25, 2010 ...at the Palace Station Hotel & Casino in Beautiful Las Vegas, Nevada

There are only two kinds of restaurant owners who come to this workshop - the really smart or the really desperate. Attend before you become desperate. I wish I would have come to this seminar when I first found out about it three years ago. Then I could have called myself smart. Dan Dunsky, Owner O'Brien's Crabhouse Auburn Hills, MI

LISTEN CLOSELY: When you own or manage an independent restaurant, some days you feel like you're doing it all...   You juggle the demands of running a restaurant while trying to keep customers happy... your staff on track... books balanced... and still have a personal life. (Know the feeling?)   What's more... you've probably made and lost the same profits more times than you can count. And you've stayed awake too many nights worrying about whether your restaurant can really provide a future for you and your family.   Sometimes you feel like you're just spinning your wheels. Sometimes you wake up so drained and exhausted that you can barely get yourself out of bed!   And you keep thinking,   "There must be another way to run my restaurant! There must be a way to do what I love without giving up my family, my health, and my financial security!" Sound familiar?   Well I have GOOD NEWS for you... Running Your Restaurant Can be a Lot Easier and Much, Much More Profitable than You Ever Dreamed Possible!   That is... IF you have the right systems in place.   And in the next few minutes, I'm going to tell you exactly how to do it. I've taught thousands of people all over the country... and I can teach YOU too, if you let me.   You're going to find out how to have happier customers... a skilled staff... and a restaurant that is a sleek, lean, money-making machine - whether you've been in the industry for 5 years or 5 minutes. You're going to learn how to add thousands of dollars to your bottom line month after month - no matter where you're located, how humble your menu, or what time of the year. And you're going to discover the profit-producing secrets that big chain restaurants and mega franchises have jealously guarded for years. No more excess inventory, high staff turnover, or mysterious money holes in your bottom line. Best of all, you're going to do all this without spending a fortune on expensive marketing campaigns... without wasting frustrating years in a painful learning curve... and without spending 20 hours a day working on your business! You're going to WORK LESS, SPEND LESS, PROFITand ENJOY LIFE MORE than ever before! I know this sounds too good to be true. But it's not! And in the next few minutes, I'm going to prove it to you. Hello, my name is David Scott Peters, and I'm a coach to independent restaurants. More importantly, I've spent most of the last 20 years uncovering every trick and tool used by the big restaurant chains. These are the exact same tools they use to crush their competition. And now, you can use the same strategies and systems to level the playing field in your favor.   These systems, tools, and strategies work no matter whether your restaurant has 3 tables or 30... ... Even if you think you're already pulling as much profit as you can ... Even if you have been in business for 20 years ... And even if you've never run a restaurant in your life! CASE-STUDY: Squeeze In Listen to me: you don't have to let yourself get out-maneuvered and out-gunned by larger businesses with deeper pockets. That's exactly what Misty Young, the owner of two locations of the Squeeze In, a landmark location in the Lake Tahoe area and a new location in Reno, Nevada, discovered when she attended my workshop... "I attended the Fall 2009 workshop in Las Vegas. I came away pumped up, fired up, interested and intrigued," said Misty. "I felt like I totally got my money's worth, far and away." Misty and her team began implementing changes immediately. In fact, she was setting up meetings with vendors in the car on the way home from the workshop.   And one of the side benefits of the workshop is the mastermind group share. Someone asked Mistly what she was paying for eggs. When she answered 10 cents per egg, she got the distinct feeling that she should be paying less. "Just based on some things I heard David say, I went right out and immediately renegotiated some contracts. I had those meetings on Friday morning and BOOM, just like that, I was saving $19,000." Only One Day After the Workshop... and That's Not All! She was able to increase that number by another $8,000 after a few weeks. On top of that, Misty was able to get her bread vendor to reduce her bread costs, of which she orders over 100 loaves per week for her two restaurant. Plus they removed the three-times-per-week-$3 delivery charge. "It took me about four phone calls averaging five minutes back and forth. Even lawyers don't do that well," said Misty. You know those disclaimers on the diet ads that say "Results not typical?" These results are typical. Misty's experience is just like so many other independent restaurant owners who attend my workshop. It's the combination of implementing systems that streamline the operation of a restaurant along with the mind share between fellow restaurant owners. "It's thrilling. It's really, really awesome," said Misty.

Mark Polacek, Owner Schussler's Supper Club Peshtigo, WI   Michelle Lewis, Owner The Rib Hut Wilson, NC   Henry Bronson, Owner Henry's Bistro Machester Center, VT   Brendan Herbert, Owner The Mongolian Village Orleans, ON Canada   Blaine Walker, Owner The 42nd Street Cafe Seaview, WA   Carmine Cole, GM Henry's Bistro Manchester Center, VT   Holly Beyl, Owner Scandia Cafe Scandia, MN "Investing in the education of finance for your restaurant is always being thrown our way." Ryan Chambers, Manager Somewhere in Augusta Augusta, GA "The Workshop is phenomenal! I learned more in 4 days than I have in 10 years of being in the industry." Jacob Dollar, Manager Niffer’s Place Auburn, AL "Being the third group from our corporation to attend, a lot of the systems are in place. This experience has given me a better understanding of the systems and now I have many, many ideas that will help me be a better manager, and help make our restaurant better and more profitable."

... YOU KNEW exactly how to replace your old, inefficient system with a new, proven system specifically designed to help you make and save money by the bucketful.

 

... YOU WATCHED your balance sheet "magically" grow fatter and fatter every month.

 

... YOU HAD a foolproof opening technique to suck new high-ticket customers through your doors like nails to a magnet.

 

... YOUR TABLES are filled every night with contented, smiling customers, as you provide a seamless dining experience time after time.

 

... YOU NEVER missed another school play, family get-together, or important time with your loved ones. Or if you simply had time to relax and unwind... all while your restaurant practically runs on auto-pilot!

I have been in the business for 30 years and have good operational systems in place. By comparing DSP’s systems to mine, I found that by using his tweaks, we would be able to shave several percentage points off our food and labor costs. On a six-unit independent chain, I believe I can add at least $150,000 to the bottom line, and maybe $350,000. The workshop was very informative and supplied me with the tools and knowledge and motivation to be able to TAKE ACTION!      C. Fred Jones, Owner Aunt Bea’s BBQ Restaurants Mount Airy, NC

I wasn’t really sure what we were getting into when we came. I had been to seminars before and felt that we were in for a serious sales pitch. Being a part of this seminar made me excited to get back to the restaurant and make it the most successful restaurant it can be. I felt rejuvenated and energized. Everyone on the team wants you to go home and be successful, they don’t recommend products you don’t need and they never make you feel like your questions are silly or annoying. By the third day we immediately joined the Champion Circle without a second thought. This is where we and our restaurant belong and we know we now have the tools to make our restaurant what we’ve always wanted it to be! Thank you DSP and your great team!  Michela Heath, Owner Honeypot Eatery & Pub Wainwright AB

A very timely, pertinent and enjoyable 3 ½ days in which many existing facets of our operations were confirmed and during which we received considerable helpful and encouraging information, advice and direction. It was encouraging to learn that similar concerns are shared by our colleagues and that they are willing to assist in resolving the causes of those concerns. John Persun, Owner 1912 Hoover House Waynesboro, PA

“Absolutely everything covered was educational, interesting and helpful. David's materials have shown me that what I was puzzled about in my operation was a puzzle with pieces that DO fit together, and that I CAN fit them together. They help me make sense of the numbers and use them to “control” my business.” Kate Guelig, Owner Northwinds Supper Club & Banquet Hall Eden, WI

DSP is a dynamic, entertaining speaker! He is able to present ‘dry’ restaurant systems and actually make it interesting. This was a VERY helpful seminar. Tracy Czarnec, Owner Wild Flower Restaurant St. Louis, MO

"It greatly exceeded my expectations. David presented extensive material that ensures that we won't make the same mistakes inexperienced operators make. I now feel more confident in opening and running a successful and profitable restaurant." Dan McGuirt, Owner Jazz City Diner Sydney, Australia

"I was desperate and should've thrown in the towel, but by the grace of God I found out about David. I took a chance that this is what I needed. I was NOT wrong. I'm going back and starting over. I have hope, like never before, with David I'm going to make it! What a great feeling - HOPE!" Kathy Donze, Owner Martin Clardy Restaurant - Bed & Breakfast Farmington, MO

• Amazingly easy ways to deliver a WOW experience to every guest.Believe it or not, it's NOT your food, it's NOT your location, it's NOT your staff. It's ____________________. (You'll be surprised!)
• Two tweaks to your day-to-day operations that could instantly add 5% or more to your bottom line.
• The cheapest (and easiest) way to reduce costly staff turnover. You'll learn to separate the diamonds from the duds before wasting your time and money on losers.
• Perfectly legal accounting secrets for uncovering a goldmine of hidden profit sources. Once you know them, I guarantee you'll start using them immediately.
• Find out if you have a "killer" menu, or if your menu is simply killing YOU. Plus, learn how to create a menu that dazzles, delights, and goes "KA-CHING!"
• Get off the financial roller-coaster, forever. Know if you are controlling the cash or it's controlling you. Learn how to create a smooth flow of income at will. Bonus: You'll sleep better at night, too!
• Stop the flow! Is your bar staff pouring away your profits? This is one of the toughest areas for a food and beverage operation to control, and many managers don't even know it's happening! I'll tell you WHAT to do and HOW to do it.
• Two simple things you can do TODAY to boost your customer counts and sales, PLUS 18 more incredibly easy ways to turn first-time customers into profitable regulars.
• How to find and plug the profit holes in your operations... forever! This is so basic, yet 9 out of 10 restaurant owners don't know to do it. What you'll learn will shock you...
• Four steps to get every penny you deserve. Most restaurant owners are appalled when they discover how much they've been unknowingly throwing away. After you learn to do this you'll never leave cash on the table again...
• The insider secret that transforms "paper profits" to "cold, hard cash" to help stuff your bank account almost overnight. (Your banker is about to become your best friend!)
• 45 ways to double, even triple your profits with the exact same number of customers you serve now... even if you don't sell alcohol!
• The 5 Must-Have Success Markers. Hint: Because you're reading this letter, I know you already possess the first one!
• "Super-secret" closed-door server training methods. Teach your wait staff how to communicate with patrons so they feel like welcomed guests, instead of faceless dollar signs. (You won't believe the impact this has!)
• The Deadly Quarter: 15 minutes that could put you out of business. Find out what they are and how to avoid falling prey to this deadly trap.
• "Invisible" psychological tactics to make customers rave about your restaurant to their friends, co-workers, even total strangers! (This alone is worth the price of the workshop because it will completely revolutionize your word-of-mouth advertising.)
• How to use the "Nine Dots" for fun and profit. This new way of thinking can explode your business from the pack of "ho-hum" eateries and make your restaurant the most talked-about place in town.

• How to handle bad publicity, turn it to your advantage, and save yourself thousands in legal fees and lost revenue. If your restaurant is the next random victim of a food-borne outbreak, this session alone is worth the price of admission!
• Financial calculations you absolutely MUST know if you're going to raise capital. (You have to know what bankers and investors are looking for or you'll never get funding.) By the way, the financial S.M.A.R.T. SYSTEMS gives you a step-by-step method to use, even if you are "math challenged!"
• Why you should NEVER wait for the accountant to give you your financial report card. Financial Systems to the rescue again! (This tool is so powerful that you'll be able to identify a problem before it costs you a lot of money.)
• How to keep your inventory expenses in a vice-grip. This point-by-point control system allows you to maintain precise inventory, slash your costs, reduce waste, AND keep your operation running like a well-oiled clock. This is one system you absolutely should be using!
• The one question you must NEVER ask a job applicant unless you want the Immigration Services crawling all over your office like ants on honey. Knowing this can save you thousands of dollars in fines and lawyer's fees.
• How to turn boring training sessions into fun, motivational tools. Keep your staff sharp, efficient, happy, and loyal using methods even a first-time manager can implement quickly and easily. CAUTION: When you use my system for training, your staff may beg you for extra sessions. (No kidding!)
• The amazing "Crystal Ball" method for making uncannily accurate predictions of your cash and profit flow. Yet it's so simple to use, you'll slap yourself for not thinking of it before now.
• What your managers MUST know to keep you from getting sued. If they're not trained for this, you're playing Russian Roulette with a costly lawsuit that could put you out of business overnight.

Every independent restaurant operator should take this course! As a successful chain operator with 11 locations I can verify that the systems and procedures that David teaches are the very things that make us successful. Set yourself up to succeed, take this course and most importantly use David's strategies in your business every day. Rob Sroka, Owner Smitty's Family Restaurant Edmonton, AB

It's simple. I don't waste your time with impractical theories or irrelevant concepts. I concentrate on practical "how-to" information that you can put to work right now, in your own workplace. That means tips, techniques, and strategies that will have an immediate impact on your effectiveness.

“As a thirty year veteran of the restaurant industry, I wasn't sure what additional information the David Scott Peters' workshop had to offer. 32 pages of notes in the first two days revealed only a fraction of the great ideas and systems that David delivered.” Joe Erickson RestaurantOwner.com 832-595-2966

“Thanks David! This stuff could all be very boring but your passion comes through and you make the time fly. The first 3 months of implementing your systems we used $39,962.99 less in labor during the same 3 months last year.” Fred Langley, Owner Langley's on the Green Windsor, CA

“The workshop opened my eyes to how much I was not doing. Much of it I knew I should be doing, but did not know where and how to begin. Thank you, David, for giving me the tools and a kick in the butt.” Michael Ermides, Owner Aromi d' Italia Guiderland, NY

“I have been to dozens of seminars all over the country. This is the first one so intense, even though I was warned. What a wealth of knowledge!” Bernadette Bradley, Owner Bradley House Food & Spirits Anchorage, AK

1. DEVELOP a "kick-ass" business plan that will help you chip away (and possibly even shut down) the bigger, older, better-financed competitors.
2. CREATE managerial and accounting systems so simple, a fifth-grader could read them.
3. IMPLEMENT precise controls that tell you exactly where your money's going. And more importantly, exactly how much money you made.

4. SET UP a lean, mean inventory system for food and beverage that ensures you won't have even a single grain of salt you don't need.
5. EMPLOY the 1, 2, 3 System for keeping your labor costs exactly where they should be. You'll never pay for being under- or over-staffed again!
6. TAKE ADVANTAGE OF Human Resource systems that quickly and efficiently weed out the duds from your staff, while you polish the diamonds. Plus, you'll avoid falling into traps that could cost you a fortune-not to mention your business!
7. SWITCH ON the Super "Smooth Operator" system that automatically takes care of the day-to-day tasks-even when you take the day off. Rediscover your life now. You can thank me later.
8. IMPLEMENT low-cost and no-cost techniques for squeezing every ounce of profit from your marketing dollar. Get results that even big-budget rivals can't match! Learn how to use the power of psychology to attract more customers.

You're already aware how losing a few dollars a day in your food and beverage business adds up. A tiny mistake could cost you $1,000... $5,000... even $10,000 each week or month. Before you know it... you're hanging up an "Out of Business" sign.

...If you can afford to ignore streams of your hard-earned cash disappearing out the door - this workshop is not for you.

...If you can afford to have your suppliers and staff rob you blind behind your back, day after day - this workshop is not for you.

...If you can afford to waste years of your life working 20 stress-filled hours a day with nothing to show for it - this workshop is not for you.

FREE BONUS #1: "The David Scott Peters S.M.A.R.T. SYSTEMS Running a Profitable Restaurant: From Soup to Nuts Workshop Manual" A 178-page 3-ring binder Workshop Manual with all of my easy-to-follow "S.M.A.R.T. SYSTEMS" and must-know information that makes managing your Restaurant’s profitability virtually effortless. It’s all here… easily worth $500… yours FREE!

FREE BONUS #2: "Workshop Manual Companion Disk" Each printed manual ALSO comes with a CD ROM containing more powerful information in easy to open PDF format. This CD is a must have. (A $49 value, yours FREE!)

FREE AUDIO CD BONUS #3: From my Expert Interview Series: "Assess Your Restaurant’s Profit Potential", with Jim Laube of RestaurantOwner.com On this CD, Jim will provide you expert advice on “How to quickly and accurately assess the profit potential of any restaurant.” (A $38 value, yours FREE!) After you listen to this CD Jim tells you how to get a fantastic tool he will give you for FREE, just by emailing him.

FREE AUDIO CD BONUS #4: From my Expert Interview Series: "How to Target New Customers the Right Way”, with Jay Siff of Moving Targets On this CD, Jay shares with you how targeting new customers that right way can be very profitable and more. (A $38 value, yours FREE!)

FREE AUDIO CD BONUS #5: From my Expert Interview Series "Direct Response Marketing: More New Customers Now!" On this CD, Dean tells you the secrets of how you can acquire more new customers in a month than your competitors will get all year! (A $38 value, yours FREE!)

FREE AUDIO CD BONUS #6: "Ten- Minute Escapes" by Linda Peters-Getchell of The Spark Connection On these CDs, Linda guides you through proven relaxation and imagery techniques that take you on a super-refreshing "10-Minute vacation." Whenever you reach your boiling point or need a quick escape, you can now take just ten minutes out of your day and get back in the game and feel refreshed, rejuvenated, more productive, and ready to take on the rest of the day. (A $149 value, yours FREE!)

FREE BONUS #7: "S.M.A.R.T. SYSTEMS Manager Quick Reference Guide" This 10 page booklet taken directly out of the S.M.A.R.T. SYSTEMS manual is packed with real world step-by-step solutions for the everyday needs of running any restaurant. This fantastic reference piece will make sure nothing is missed. (A $49.00 value—yours FREE!)

FREE BONUS #8: Advertising MAGIC! Written by Drew Eric Whitman, an independent ad-agency expert with 23 years experience creating promotions for some of the largest and most successful companies in the nation,this 32-page “Advertising Magic!” guide teaches you more about creating moneymaking advertising than most of your competitors will know in their entire careers. (No kidding.)   It's Easy to Boost Your Ad Response When You Know the 50 Top Secrets of Consumer Psychology And it doesn't matter one bit whether you've just had your grand opening, or you've been a neighborhood favorite for decades.That's because these techniques are based on human psychology. They work no matter where you're located... no matter what kind of food you serve... no matter where you advertise. Meaning? The next time your local newspaper rep shows you a layout, you'll know what's right… what's wrong… AND how to improve it… BEFOREyou spend a penny to run the ad! You'll confidently say: “This is how my ad should look… this is what it should say... and here's how I want to say it!” (No kidding.) (A $10.00 value—yours FREE!)

You see, I REALLY want you to succeed. And no one succeeds alone. So, I'm including the biggest and most valuable bonus of all...

SPECIAL FREE BONUS #9: ”Bring Someone with You ABSOLUTELY FREE!" That's right! Bring a manager, your business partner, your spouse or a business colleague on me. A $2,500 VALUE… yours FREE, just for attending!

BUT WAIT – here’s an offer you absolutely CAN’T refuse.

Special Reduced Price and Bonuses for Restaurant Startup & Growth Magazine Readers: Enroll today to save $500 off the registration fee. Actually, make that $3,468 in FREE bonus materials because if you register today, I’ll also give you my Breakeven Point Calculator software for free. That’s a $97 value for free. That’s an offer you can’t afford to pass up. Especially when you could earn 5 percentage points more from the revenue you are already doing. Many who attend this workshop and implement the systems I teach actually find much more than that.

My No-Nonsense, Better Than 100% Money-Back Guarantee I truly believe the information you'll get when you attend my S.M.A.R.T. SYSTEMS Workshop can transform your business. And I want this to be the easiest decision you'll make all year. So I'm backing your investment with my personal guarantee:   Attend Running a Profitable Restaurant: From Soup to Nuts from the first minute to the very last. If for any reason, you don't feel that I gave you the systems you need to totally transform your restaurant into a real profit-maker, simply approach me at the end of the workshop and ask for your complete no-hassle refund. Heck, I'll even reimburse you for 50% of your documented travel expenses! No kidding. It's as easy as that. In any event, the FREE bonuses worth $3,371 are yours to keep as my thank you for attending. Signed: ________________________________________ David Scott Peters

• DECIDE that investing 4 days of your time to make your dream come true is simply too much work, or...

• DECIDE to do NOTHING, so you don't have to make any decisions, OR...

• DECIDE you're serious about running a profitable restaurant. Attend all four days of my S.M.A.R.T. SYSTEMS workshop. Bring someone with you for FREE, and save yourself $2,500. Review every one of your bonus materials. Invest a fraction of what it would cost you to hire a high-priced restaurant consultant for a single day. All completely RISK FREE.

Click Here To Enroll Today! Remember, I offer a Better than Risk Free 100% Money Back Guarantee. If you are not satisfied after the four day workshop, I'll refund your money in full and let you keep the $3,371 in bonuses absolutely FREE. It's that simple. Click Here To Pay By Credit Card!

“We returned from your September seminar LOADED with tools to help us manage our businesses better. S.M.A.R.T. SYSTEMS budgeting, purchase orders, daily invoice tracking & perpetual inventory for our top ten menu items were easily implemented, and the results are in!

 

• September 1-15 = $84,423 in FOOD sales vs. $38,303 in food purchases.
• October 1-15 (after implementation) $102,700 in FOOD sales vs. $22,958 in food purchases.

Yes, an increase in food sales of $18,277 & a decrease in food purchases of $15,345. Thanks David, I’d say I’ve got my money back from your seminar in JUST TWO WEEKS.”

Rob Ryder, Owner

ROR Restaurant Group
Newtown, CT