763: Checklists 101 Workshop with David Scott Peters

763: Checklists 101 Workshop with David Scott Peters

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee November 26, 2020 Duration: 1:48:46

CLICK HERE to schedule your discovery call with David Scott Peters.

In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop checklists to "enforce your will.".

David Scott Peters offers a 24-week premium coaching program for independent restaurant owners who are committed to transformation. The first step is a discovery call where David helps you identify what is holding you back from the breakthrough that leads to the freedom you deserve.

Working through this information together, you and he will determine if his program is a good fit for you. If not, you'll leave the call with the steps to follow to breakthrough.

Please note, Eric Cacciatore is an affiliate for David's 24-week Restaurant Transformation Intensive and receives a $2,000 commission, which he'll split with anyone who signs up through Restaurant Unstoppable.

This split provides $1,000 to each new member who joins through his link as a discount off the price of their membership

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his website: davidscottpeters.com

David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 4 previous episodes including:

Check out episode 141: Helping Put The Power Back In The Hands Of Independents

Check out episode 437: Where To Start With Menu Engineering

Check out episode 578: How To Build A Budget

Check out episode 639: 7 Steps For Creating Great Managers

Click here to Join the RUNetwork and Get 30-days access on me-- FREE.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Ideas are cheap; it's the people who put them into action who are priceless."

In today's workshop with David Scott Peters we will discuss:

  1. Systems
    • Quantifiable goals
    • Trainable results
    • Define standards (Accountability)
  2. Standards
    • Start with standards
    • COVID-19 has changed this, standards change
  3. Details
    • Cash control
    • Every detail matters
    • Routine

Join the network to receive all the tools and resources from each workshop including today's.

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Contact info:

Restaurant Coaching | David Scott Peters | Lower Food and Labor Costs

Thanks for listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
680: Aaron Chamberlin on Building Community Through Food [not-audio_url] [/not-audio_url]

Duration: 1:42:30
Aaron Chamberlin's family has been working in the restaurant industry since the 1930's, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a v…
679: Davin Waite on Zero-Waste and Plant-Based Dining [not-audio_url] [/not-audio_url]

Duration: 1:37:50
In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hir…
678: Stacey Poon-Kinney on Volume Hides Everything [not-audio_url] [/not-audio_url]

Duration: 2:13:01
As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year ru…
677:  Anisha Blodgett on Reinventing Pizza [not-audio_url] [/not-audio_url]

Duration: 1:04:06
After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitn…
676: Dan Sobek on Exceeding Expectations [not-audio_url] [/not-audio_url]

Duration: 1:29:23
Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his caree…
675: Shawn Walchef on The Power Getting Involved in Your Community [not-audio_url] [/not-audio_url]

Duration: 1:47:34
The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from…
674: Hagop Giragossian on Stick to What You believe In [not-audio_url] [/not-audio_url]

Duration: 1:34:49
Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three ye…
673: Patrick Mulvaney on Ignoring People Who Tell You "No" [not-audio_url] [/not-audio_url]

Duration: 1:36:05
Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he ope…
672: Will Pacio on Preparation and Opportunity [not-audio_url] [/not-audio_url]

Duration: 1:02:47
After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following NYC he would come back…
671: Staffan Terje on Respect Yourself and Be Prepared [not-audio_url] [/not-audio_url]

Duration: 1:41:43
Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. H…