September 22 - 25, 2008 ...at the Palace Station Hotel & Casino in Beautiful Las Vegas, Nevada

The first 3 months of implementing David's systems we spent $39,962.99 less in labor than during the same 3 months last year.  Fred Langley, Owner Langley's on the Green Windsor, CA

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: The Brass Door 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 restaurant owners Gary and Marilyn Barr discovered when they attended my workshop...   After years in the telecommunications industry, Gary and Marilyn decided to pursue their dream of owning a restaurant.   They took over the ownership and daily operations of The Brass Door, in Lake of the Ozarks, MO, thinking an already-established business would be an easy switch. HA! They freely admit they had no idea how hard it would be.   "I don't think we could have picked an industry that was any more different than what we knew,"says Gary."The first two years were very difficult."   But they didn't give up! They created a unique menu, hired a singing bartender, and added karaoke on weekends. They trained their staff, and developed a set of "regular" customers. It seemed as though all the ingredients for success were in place. Just one "little" thing was missing: profits. Ugh!   For two years Gary and Marilyn worked like dogs to make their business successful. They worked long hours... poring over numbers... trying to shave expenses... and spending cash they couldn't afford to lose on unsuccessful advertising. Even worse, they seemed to be tired and stressed out all the time.   This was not what they dreamed owning a restaurant would be like!   Then Gary and Marilyn attended my four-day S.M.A.R.T. SYSTEMS workshop, in May 2006... and it turned their business (and their wholes lives) around!: "When David started talking about implementing systems instead of flying by the seat of our pants, it caught our attention," Gary says. "We had ways to manage cash flow and inventory, but David's systems took us to a new level." Immediately following the workshop, the couple implemented a budget system for ordering, using my workshop projection worksheet and their own numbers. Within a month, they saved $4,000 in the kitchen alone. Their bar overhead dropped 4% to 6% each month, and their managers are highly motivated to control costs with a new bonus plan.   Gary and Marilyn also raised their menu prices to bring them in line with their food costs. This saved them thousands in lost revenue - and their customers barely noticed!   Gary says they tell everyone, "David is helping us keep our money in the bank instead of on the shelves!"

Mark Polacek, Owner Schussler's Supper Club Peshtigo, WI   Michelle Lewis, Owner The Rib Hut Wilson, NC   Ben Marinez, Owner El Jardin Restaurant Denver, CO   Henry Bronson, Owner Henry's Bistro Machester Center, VT   Brendan Herber, Owner The Mongolian Village Orleans, ON Canada   Blaine Walker, Owner The 42nd Street Cafe Seaview, WA   Fred Langley, Owner Langley's On The Green Windsor, CA   Alisa McPheron, Owner The Main Street Bistro Lima, OH   Dawn Cupero, Owner Vines Bistro Cary, NC   Carmine Cole, GM Henry's Bistro Manchester Center, VT   Jodi Barnett, Chef/GM The Village Cantina Callagary, AB Canada   Pat Joyce, Owner The 17th Street Cafe Pittsburgh, PA

... 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!

“Immediately after coming back from David's workshop in Las Vegas, we implemented just one of his systems. Four weeks later, we had saved $4,500. This action alone covered the cost of the workshop and our trip to Las Vegas.” Rachelle Emshoff, Owner Hickory Road BBQ Auburn, NE

“I attended David's workshop along with our executive chef, and we came away with more than 100 real ideas to make our business better. In one year's time we saved more than $90,000 per year.” Robert Snyder, CFO Big Dog's Brewing Company Las Vegas, NV 702-368-3715

"The seminar we attended gave us many tools that we can't wait to return home to implement. This seminar is absolutely beneficial to the starting a from-scratch restaurant as well as those, like ours, that have been in business for over 20 years! Thank you David!" Darren Ellis, Owner Landmark Restaurant Mesa, AZ

“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

"As a 20-year independent restaurant owner who has systems in place, this seminar has been invaluable. David is knowledgeable, enthusiastic and inspiring. This workshop is a perfect management training experience. I am grateful for this experience!" Stephanie Telesco, Owner Brick Oven Bistro the Great American Beanery Boise, ID 208-342-3456

"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.

“Even though I have owned and operated a highly profitable food concession for over 18 years, David's program taught me systems to immediately improve my operations. This has boosted my confidence and made my business more valuable. If you are just starting a restaurant – or already own one – David's program is a must.” Susan Gilbert, Owner Cafe in the Park San Diego, CA

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!)

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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!

EARLY-BIRD CASH BONUS: $500 OFF Early Enrollment   Ready to take action? Heard enough?   Well if you're a decisive person like I am, and you're ready to move... I have an INCREDIBLE GIFT for YOU.   When you enroll before August 31, 2008, I'll take $500 Off a regularly priced enrollment. WOW, that's 20% OFF! Hurry before this offer expires.

 

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"SHIPS-NOW" SUPER EARLY-BIRD BONUS #1: "How to Create Power-Packed Ads, Brochures & Sales Letters that Make Money NOW!"   Drew's Original Copywriting Crash Course. Guaranteed to teach you more about creating effective advertising than 99% of your competition will know in their entire careers. This ultra-high-content program covers Copywriting, Design, Layouts, Headlines, Features & Benefits, Typestyles, Psychological Tactics, and much more, plus…    · How to write irresistible ad copy · What to do to stand out from the crowd · How to make people believe what you say · Sneaky ways to get people to respond · Devilishly effective tricks for writing irresistible headlines · How to spend LESS money & get MORE response! · Powerful ad agency tricks that automatically boost ad response · What costly mistakes to avoid! · What you should NEVER/ALWAYS do in your ads · Expert Formulas, Guides, Tips & Strategies · And MUCH, MUCH MORE!   This Ultra-Practical How-To Audio Program features 6 Cassettes and Storage Album. An $89.95 value—it’s yours FREE—and shipped to you IMMEDIATELY when you enroll.

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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 $3,861.00 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 $4,231 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