Schedule Your FREE Discovery Call

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These blocks of time for Discovery Calls are meant for restaurant owners who are committed to learning what's holding them back, no matter what might come up in the restaurant at the time of the call. Please only book a Discovery Call if you will do everything you can to show up for it. I promise to make the most of your time if you'll respect mine.

What Is a Discovery Call Like?

These Restaurant Owners Were Once Where You Are… 

“We had a 38% food cost summer 2019 and were down to 32% summer 2020. But more than this savings, based on what we learned from David, we took a quantum leap and hired a GM with the initial focus on our full food and beverage. David’s systems are his orientation program for him.”

KAREN FAGNILLI

“David seems to be the only restaurant coach in the business that knows what it takes to run a successful business. He gets right down to the nitty-gritty- the stuff we often ignore because it's too hard- and pushes you to pay attention. He gets results because he speaks truths and dives deep. I don't know where we'd be without his teaching today.” 

LOUISE CRAIG

Why It's Worth the Investment

What You Can Save with Systems

“David is both knowledgeable and inspiring. He holds you accountable to the results you desire. His guidance paired with his systems helped us reduce our labor (here in California) 5% and helped reduce our food cost another 5%. David is a mentor, advisor and friend who is always interested in creating pathways for your own success.”

ANTHONY JACQUET

“I had no idea what my food costs OR my labor costs were. My COGS I learned with his coaching and systems was 65%! No wonder I was going broke! Through his coaching and implementations of systems, I was able to get my COGS to high 40s. I made a budget for the first time in 3-4 years! I controlled food cost by weekly inventory and daily waste sheets. I controlled labor by looking at sales and scheduling based on budget, not what had been being done as that wasn’t working. I held my employees accountable, and I lost several who didn’t want to change and help the restaurant succeed. Without David’s help, I would have ended up in bankruptcy.”

TINA P.

Emmy Barnick Wants You to Know the Benefits to Being Part of the Program

During her Discovery Call, Emmy examined her numbers with David and saw the money she was leaving on the table and knew it was worth investing in his coaching. She stopped borrowing from her personal savings to make payroll and had $70,000 in the bank after roughly six months.

  

THAT WAS JUST THE TIP OF THE ICEBERG OF SYSTEMS!

Restaurant Owner Dishes on What’s Possible with Systems

Steve Eller was a CFO and real estate investor before going into the restaurant business. He was using systems, he had target numbers, but he couldn’t get it all clicking for consistent results and profits. He says finding David was like discovering the glue that puts it all together.

  

HE FOUND THE CODE TO BREAK THROUGH

Restaurant and Inn Owner Used COVID as Her Opportunity to Fix Her Restaurant

Karen Fagnilli and family own an inn and restaurant on Lake Erie in Ohio. The restaurant had always been a drain on the entire operation, but when COVID-19 hit, Karen had to find a way to make it start producing. She turned to David Scott Peters for coaching and systems.

  

HER RESULTS WERE OUTSTANDING!

Focusing on the Responsibilities of Being an Owner Was Key

Brian Mueller is the owner of Blue Coast Burrito in Cookeville, Tenn. With David’s coaching, Brian was able to put the right people in the right places to handle the day-to-day activities so he could focus on the bigger responsibilities of being an owner.

  

HE HAS TRANSFORMED HIS BUSINESS FOLLOWING DAVID'S COACHING

Restaurateur Couple Explain What It Takes

Restaurateurs Brianna and Jonathan Cowan, owners of The Wooden Paddle in Lemont, Illinois, want other restaurant owners to know that if you're open to learning and doing the work, you can truly transform your business and your life.

These Restaurant Owners Found More than Savings - They Found Freedom from Their Restaurants

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"David taught us that systems are a foundation to teach employees how to do the work. Systems take personalities out of it all and makes managing less emotional."

RYAN LEGAUX • HAROLD & BELLE'S • LOS ANGELES, CA

"I never slept on bill-paying day because I was so worried we wouldn’t have enough money in the bank. David improved our cash flow substantially and now sleep is not an issue."

ELLIE GRENAUER • GLEN PARK TAVERN • BUFFALO, NY

"David taught us how to know what we should be making and then to understand why we are or aren’t making that money. It’s made a big difference in how we run our business."

PETER & LARRY FALISI • TWO GUYS KITCHEN & CATERING • NAPLES, FL

"David’s systems were a gamechanger for us. We found a great team of people and taught them how to follow the systems and procedures, and I just make sure they’re followed."

PRICE GLEDHILL • SOUTH RESTAURANT • WENATCHEE, WA

"With systems I do what I love in the restaurant and let my employees do their jobs. I’m not worried about the money because systems, like labor and purchase, give me control."

DAN DUNSKY • O'BRIEN'S CRABHOUSE • AUBURN HILLS, MI

These Restaurant Owners Found More than Savings - They Found Freedom from Their Restaurants

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"David taught us that systems are a foundation to teach employees how to do the work. Systems take personalities out of it all and makes managing less emotional."

RYAN LEGAUX • HAROLD & BELLE'S • LOS ANGELES, CA

"I never slept on bill-paying day because I was so worried we wouldn’t have enough money in the bank. David improved our cash flow substantially and now sleep is not an issue."

ELLIE GRENAUER • GLEN PARK TAVERN • BUFFALO, NY

"David taught us how to know what we should be making and then to understand why we are or aren’t making that money. It’s made a big difference in how we run our business."

PETER & LARRY FALISI • TWO GUYS KITCHEN & CATERING • NAPLES, FL

"David’s systems were a gamechanger for us. We found a great team of people and taught them how to follow the systems and procedures, and I just make sure they’re followed."

PRICE GLEDHILL • SOUTH RESTAURANT • WENATCHEE, WA

"With systems I do what I love in the restaurant and let my employees do their jobs. I’m not worried about the money because systems, like labor and purchase, give me control."

DAN DUNSKY • O'BRIEN'S CRABHOUSE • AUBURN HILLS, MI

Hurry Up! Spots Are Extremely Limited

What You Can Find When You Look for What You Don’t Know

“David is a great coach. He was able to show me how to make the changes necessary to make a difference in our restaurant through a real world approach.”

JACOB DOLLAR

“Organization is key with David. As my coach, he increased my profitability by 3.5%.”

PAUL BUDIAC

“Lowered prime cost by 5.5 points after attending a training.”

  

GREG KAHN

Meet Your Trainer

DAVID SCOTT PETERS

David grew up in the business in his family's restaurant and never could get away from it. The jobs he’s held range from dishwasher and operations manager in a brew pub to an instructor at a culinary institute and a Chief Operating Officer for a 30-unit franchise. In 2003, he discovered his passion for teaching independent restaurant owners how to build a business that gives them financial freedom and freedom from their restaurants, and he’s been doing it ever since. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of independent restaurants have followed his Restaurant Prosperity Formula to transform their businesses so they can use their passion to elevate the industry and their communities.

All the results referenced in our restaurant owner testimonials are the results of committed restaurant owners who did the work and followed the systems. Some results took longer than others. Your results may not be exactly the same, but based on David Scott Peters’ experience, if you use the systems he teaches consistently over time, the potential added profit falls between 10–23% for an independent restaurant that does a minimum of $850,000 in annual food sales.

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