In my opinion, this workshop was a capsule of what one learns in a degree program. Systems and information are immediately useable and beneficial. I would not hesitate to send mid to upper level management to this seminar and expect improvements to my operation.

Nancy J. Pollick, Executive VP of Food & Beverage
Atlantic City, NJ

All I can say is Thank you David. Your workshop puts it all together; it is packed with the "right" information. I’ve learned a lot and received lots of confirmation on things I have been doing for years - both are extremely important. You are a dynamic speaker and very passionate about your work and the restaurant business - Thank you again!

John Striegel, Planning
Las Vegas, NV

The workshop is phenomenal! I learned more in four days than I have in 10 years of being in the industry. I feel confident and eager to take action. Napoleon Hill says 'the days of the go-getter has passed, now is the time of the go-giver.' I now feel equiped to give!

Ryan Chambers, Manager
Somewhere In Augusta Augusta, GA

This workshop was so POWERFUL! If I would have left the first day of the workshop it would have been worth the tuition. David hit on topics that will make any restaurant profitable. His system is complete, from soup to nuts. I am so excited about what I learned these last four days, that I can’t wait to invite my managers to his next workshop.

Jason Ritter
Ft. Laud, FL

Can’t wait to get back and start using David’s System. I’m positive with this knowledge I will save thousands and advance to F&B Director.

Barbi Hunter
Queenstown, MD

Thank you, Thank you, Thank you! I have been in the accounting field for over 20 years, and you have opened my eyes to a whole new outlook. Your presentation is informative and enlightening. Today has become the first day to a new me, thanks to the information that you have provided. You have given the ideas—I will take action. Thank you again.

Debbie Maloner,Business Manager
Michaul's Live Cajun Music Restaurant New Orleans, LA 504-522-5517

I know this is just what the doctor ordered for us! We will put your systems in place. I look forward to a long, profitable friendship with you, Susan and Linda. Thanks for sharing your knowledge! Hope to see you in New Orleans soon!

Michele Babineaux,owner
Michaul's Live Cajun Music Restaurant New Orleans, LA 504-254-4475

I was definitely skeptical before arrival and attendance at seminar. But DSP is so entertaining that the 3 ½ days flew past. We had fun and at the same time learned steps to turn our business around in a multitude of areas and ways. Although my partner and I are both CPA's, the systems for really managing personnel and staffing needs plus how to get more butts in the seats was extremely helpful. The sessions also made us realize that we are not the only restaurant owners having struggles. The opportunity to network with other restaurant owners made us feel like we are not insane!

Barb Persun
1912 Hoover House Waynesboro, PA

Simply…GREAT STUFF! A must to be in the restaurant business. Thanks.

Joe Gaitan
Wallbangers Corpus Christi, TX

This workshop is apples to apples. You can’t compare the knowledge and experience in this room and put a price on it. If you spend even $1 on marketing without looking at your restaurant operations you are loosing money. David’s systems have saved me and my partners’ serious money and a lot of time. Once implemented it is so much easier to look down and conclude a problem without spending hours on paper work. A MUST!!

Johnny Jiron
Houston, TX

Attending David Scott Peters’ workshop is like eating at a 5-star, classy, fine dining restaurant. His knowledge is like the food; gives us the proper nutrients to survive. His humor is like the service; it makes our dining experience fun and unforgettable. His aura is like the ambiance; positive environment that affects how we see or perceive his teaching overall. David Scott Peters simplified the complicated restaurant world through his systems. My $2500 investment is worth every penny.

Dexter De Vera
Davao Tuna Grill Glendale, CA 818-662-0990

As just a regular employee who’s being trained to become a manager, everything in this workshop was helpful. I’ve gotten a lot of helpful pointers on management. Not only has it helped me, but I think it’s help my boss too! We both have a lot of work ahead of us, but I’m up for the challange. Using all the systems you’ve suggested, there’s no way to go wrong! This whole experience has helped me be a little less scared of my new position. I also have to mention, I LOVE David & Susan! They’re wounderfull and friendly and talk to everyone. He’s like the teacher you have in high school who are your favorite and your close friend, not only because they’re great teachers, but great friends.

Brittany Hale
Cajun Boilers Hot Springs, AR 501-767-5695

I just opened a restaurant, a long time passion. I want to be successful. We are facing a lot of challenges at the moment. So glad I found out about David’s 4 day workshop, I didn’t think twice about it. I am so happy! It exceeded my expectations, I can’t wait to go back to my place and implement the systems little by little. Thanks a million David!

Charles Lee
Davao Tuna Grill Glendale, CA

I am an Executive Chef for a company in Las Vegas, family owned and operated. I’ve taken several seminars and courses with different results. (Stored on the shelf.) I know this seminar met and exceeded my expectations and I also know that it will not be stored on the shelf. It will be transformed into systems in place thanks to David. This was exceptional not just acceptable!!

Sergio Meza, Executive Chef
Big Dog's Hospitality Group Las Vegas, NV 702-368-3715

This was an eye opening experience for us. We realized the many areas of our restaurant that need to have better systems in place. The solutions are easily implemented. It is clear why most restaurants fail in thier first six months. It is also clear now how we can thrive. For someone wanting to make a restaurant work you need David on your team!

Katrina Von Moos
Langley's on the Green Windsor, CA 707-837-7984

I was happy to find it was not just four days of buy my struff. You gave us ways to set goals and how to acheive those goals. If we can’t improve our bottom-line it will totally be because of our laziness.

Lori Hohn
Digger Dinner Brush, CO 970-842-4786

Great workshop. Every Independent Operator will come away with ideas that will make them more productive and profitable.

Jim McBride
Johnny J's Diner Casper, WY 307-265-3029

When we first heard of this workshop we were unsure of exactly who David Scott Peters was and what we could get out of this. After doing some checking we decided this workshop would be worth attending. I am so glad we made this decision. In the past four days we have received a wealth of knowledge that I am sure will make a significant change in our bottom-line. I can’t wait to get home and start putting these systems into practice.

Benjamin P. Lobo
House of Flavors Restaurant Ludington, MI 231-845-5785

I came with a fair or above average amount of knowledge. Yet the amount of information provided me with additional tools to succeed. Natural ability to understand the material is great, but now having the ability based on fact is its own power. I am definately highly motivated to implement everything.

Miguel A. Norat, JR
Angell & Phelps Daytona Beach, FL

This was a great workshop. I really got lots of information that I can use and make it work in the restaurant. Thank you for all your help.

Callie Pope
Angell & Phelps Daytona Beach, FL 386-257-2677

I recently attended David’s four day workshop on how to run a profitable restaurnat. He did a very thorough job of covering all the important operational issues independent restaurant owners like myself struggle with. His years of working in the business gives him credibility and he delivers the information with lots of gusto and humor. I took two of my managers and they were also very impressed with both the quality and quantity of information. Most importantly they were inspired to action! Since returning back to "reality" they have put at least two systems into place that are sure to save us thousands of dollars!

Al Smith,owner
Angell & Phelps Cafe Daytona Beach, FL

I would recomment this workshop to every food service operator that wants to make money. This includes the new operator all the way up to the experienced owner. The material learned is more valuable than any other information needed to run a profitable restaurant. It truly is from soup to nuts.

James R. Thorsted,owner
Ye Lion's Den Ogden, UT 801-399-5804

Thanks a million David! We run a pretty good operation, now we will run an excellent one. Timely and valuable - worth the trip and tuition.

Chris King,owner
Waldo's Bar & Grill Klamath Falls, OR

Great information. David does a great job on presenting systems that can make a restaurant an efficient and profitable operation. Being involved with operations who are here for the same reasons makes it a great forum for exchanging ideas and solving problems.

Paul Strain,owner
Merchantman Pub Charlotte, PE Canada

Great! I will attend again next workshop!

Manfred H. Georg.owner
Chinook Tavern Denver, CO 303-355-3891

I had a very enjoyable time. You make dry material dance off the page. It shows the planning and thought you put into this class.

Jeffrey Stuppler,owner
Bergmot Cafe Santa Monica, CA

All the material was useful. Good balance. Going to the workshop and having a hands on explanation of the material has been vital for my understanding and a kick in the butt to make it happen.

David Panther,owner
Hamburg Inn No 2 Inc. Iowa City, IA 319-337-5512

I will use a lot of this information and I would like to see all the manager’s who work for me go through this training, so we all can be on the same page.

Kevin A. Wiesner
Big Dog's Bar & Grill Las Vegas, NV 702-459-1099

Very helpful in all aspects of running a profitable business. I learned a lot…Thank You. David your enthusiasm is awesone. You made me laugh a lot, kept me interested.

David Swedarsky,owner
Mexican Food on the Move, Inc. Madison, WI 608-279-9449

It’s great to hear some ideas on improving our restaurant from someone who is an "Outsider." Everything was great.

Shawn Roth
East of Chicago Fun Factory Myrtle Beach, SC 843-685-9540

David Rocks! I’m on a mission and have been since I came in April and results are happening and now it’s a personal quest to keep it moving.

Shirleen Peardon
Charlottetown, PEI Canada

I was sent here by Peter and I know that he has our best interest at heart, but at first when I heard that I was to attend this I was a little bit skeptical. I was so wrong, so wrong. I have found this more helpful and more interesting than anything I have ever attended. Not only (David) are you entertaining but you genuinely care and it shows in every way.

Thank you, you inspire.

Sarah Strebel,owner
Merchantman Pub Charlottetown, PEI Canada

I didn't realize how so many small things contribute to maintaining profit from every avenue in our restaurant. I can't wait to get back and implement the systems and drop points and lower our prime costs. There are so many useful things that even the slightest changes will have a drastic affect on both locations and also our future locations.

Philip Addessi,Manager
Shinto Japanese Steakhouse and Sushi Bar Naperville, IL

After 20 years in business I thought I knew it all, and then I came to the workshop. In the first 3 hours, David said something, and on break I called my restaurant and told them one small idea that started saving me $100 a month. I relearned so many small things that I thought did not matter, but they do. I loved the workshop and look forward to working with David and his team.

Salvatore Borruso,owner
Chesterfield Restaurant Utica, NY

It was an eye-opening experience. I am new to the restaurant business after spending 20 plus years in retail operations. It will be easy to take David's tools and save money on day one.

Ray Vigneault
Whately Diner Springfield, MA

I forgot what college was like. This workshop was more than what I can learn in four days. I think we can apply 100% of all information, will take time...

Not too many experts like Mr. Peters!

I LOVE IT!!

Javier Cardenas
Casey's Bar & Grill St. Joseph, MI

Great ideas and systems, more importantly into is given on how to implement.
Hot Seat - Great idea, even for those just observing.

For anyone willing to work hard and increase their bottom line.

Frank Carpenteri Jr.,owner
Garden Catering Old Greenwich, CT

For someone who has no business experience I though the class was "Excellent". I do plan on sending additional people from my organization. The class was heavily weighted for full service not as geared for fast take out. Have yet to see the sequential trail of events needed by most fledgling businesses

Stan Weiner,owner
CJ's Hot Dogs & More Houston, TX

I will be working full time in getting open and started. My husband (Stan Weiner) has done all the research and put together manuals. He does pass on all information to me but this brought it all together for me. Good marketing ideas. I'll be doing that.

Carolyn Weiner,owner
CJ's Hot Dogs and More Houston, TX

Practical, easy to follow solutions every restaurant owner need to have.

Paul Dean,owner
Elmwood Inn Rochester, NY

Thank you for what you do! It was a great and an extremely helpful workshop! I did not fall asleep or even get sleepy for the first time at events like this. Sue was wonderful and accommodating.

Kelly Yu,owner
Shinto Japanese Steakhouse & Sushi Bar Strongsville, OH

Attending this workshop has really opened my eyes to some existing systems that we already have in place at our restaurant, to IMPROVE upon them, make staff accountable for their roles. Training is a key factor that this workshop has pointed out to me. The people cannot do his/her job without receiving the proper training and tools to do the job.

I will go back home to Canada and tweak our systems to make them better, thanks to this workshop.

P.S. Your 4 Phase sheet given on the last day of the workshop is a great tool!
It really made me feel less over whelmed because it gives all of the key systems broken out step by step, and gives me a guideline to follow.

Thank you. (OH, and David Scott Peters. . . You ARE a character!) You make a 10 hour day an entertaining and learning experience at the same time.

Sheila Bell & Jennifer Baker
Brothers Two Restaurant Feast Dinner Theatres The Lobster House & Oyster Bar Summerside PE Canada

It was GREAT! A magnitude of information.

The only suggestion I would make is - As you grow you have 2 separate seminars - one for fine dining w/alcohol and one for Quick Service Restaurants.

You have given me many more tools to add to my list - but I will do my best to take these tools and put then in place.

Karon Bouse,owner
Charlie's Chicken Tulsa, Broken Arrow & Claremore, OK

It is so refreshing to go to a seminar that I truly learn something. It is so helpful to hear about the other restaurateurs that have the same kind of problems and the hot seats were great because we got to hear solutions.

Thank you so much for all of your time and effort to bring us this mountain of information. And Thanks to Susie also. There is always a great woman behind a successful man!

Stephanie Rivard,owner
Wow Diner Milan, NM

We were both incredibly frustrated with the time we were putting in the restaurant and we seemed to be spinning our wheels. We now feel empowered to take control and make the changes we need to make to make our business great.

Nicole Uttinger,owner
Rudy's Pub & Grill Meridian, Idaho

This is a realistic, awakening and informative seminar. Dave has obviously (formally) been in the business and his knowledge is presented in a manner that you easily understand. Highly recommended for the experienced operator and should be mandatory for the newbie. YES, IT'S WORTH IT!

Paul Barrera,owner
Jake's Old City Grill Saginaw, Mi

This four day intensive smart systems restaurant operations workshop was extremely helpful to me. If I would have to retire from my job and run our restaurant I could now, but I would hire a manager that I would send to your workshop. And I know I could always join your Champion or Elite Circle and get the help I needed because with all the work and love we (especially Paul) put into our beautiful restaurant I would never want to sell it!

Pamela Higgs-Barrera
Jake's Old City Grill Saginaw, Mi

The hot seat is fantastic. I love hearing and earning from other people's experiences. I have a lot to work on now, and its because now I've been given many of the tools I need to be successful and run a profitable restaurant!

Thank you.

Brittany Swan
Shinto Japanese Steakhouse & Sushi Bar Strongsville, OH

I need all the systems taught and feel I can execute them after the seminar. That amazes me!

I know you have saved us stress and money as we reopen and in our continuing operations.

Thank you!

Rebecca Parrish,owner
Eggheads Restaurant Ft Bragg, CA

Thank you! Great teaching style. Fast-Loud-Great! I learned a lot and will put it to use right away.

Thanks again.

Ray Renon,owner
La Ventana Steaks & Spirits Grants, NM

David & Sue,

I wanted to let you know how much we appreciated you having us at your seminar! David was thorough enough with the specific things that we needed to know that our "Hot Seat" questions were answered before we even needed to get up there (we decided not to turn it in since our questions were already answered)

Fantastic Job, David & Sue! -- Very informative and easy to implement information seemingly geared for our specific operation.

Worth far more than what we paid~

Colby & Amber Gower
Cedar Creek Restaurant Cedar City, UT

Information was awesome! Four days of intense knowledge, presented in a fun humorous way. These four days can never give me back the hundreds of thousands I washed down the drain, but it will help me gain and retain real profits for years to come.

Steve Lloyd,owner
Barlo's Pizza Indianapolis, IN

We are a very successful and profitable business and have known for sometime we have the capability to be better and more profitable. Half way through our first day we began to get excited about the tools David presented as they not only made sense but we could clearly see how they would benefit us and improve our profitability.

Jim Marcoux,owner
Phoenix Street Café South Haven, MI

This was the most painless workshop I have attended. Especially considering the amount of material that was actually covered. Very effective and stimulating communication. David’s personality works best for this workshop. I am super motivated and now, very informed. Thank you!

Andrew Ashmeade,owner
The Jerk Hut Tampa, FL

David provides the opportunity and tools necessary to achieve success as an independent operator. My husband John and I were at a long point when we first met him. With the implementation of only a few of his systems we have seen a huge swing in our profitability. We cannot wait to put all his systems in place. The workshop was amazing, action packed with priceless information. Some of it you may already know or have in place, but you still pick up valuable pointers that need to be added! I will attend or send managers often.

Judy Griswold,owner
Nero’s Grill Nashville, TN

A real eye opener!!

Fred Starr,owner
Rhino Bar & Grill Toronto, ON

Coming to the workshop, I knew we weren’t doing a lot of things properly… but as time passed it became even more evident how much we weren’t doing right. I was particularly surprised by how easy some of the systems could be implemented and yet save so much money. We got back fully energized to implement the 4 phase process. I am confident we’ll be able to make some progress in the near future. As for the latter phases of the plan…we may need to become a member to fully realize their potential.

Shane Ashmeade,owner
The Jerk Hut Tampa, FL

David sets himself apart in communicating a desire to help restaurant owners/managers. He identifies where they can improve and offers tools to help. He offers an impressive team that communicates a professional and sincere capability. So much information!

Sue Bowen,owner
Bud’s Wheaton, IL

I will definitely recommend this to our franchisees, the information is valuable. I am looking forward to getting the ideas in place and seeing the results. Even with our systems in place, it is nice to learn other things that can still drive our sales and profitability up.

Gretchen Sibayan,owner
Max’s of Manila Glendale, CA

I have been a Champion Circle member for months before attending the workshop. Although I have learned and took action on some of the key systems DSP and team make available, attending the workshop helped me understand how systems work and how others are using them. It was great. Thanks DSP and team.

Debbie Marquez,owner
Fiesta’s Café Edwards, CO

The most energizing workshop I have been to. I think David is absolutely the best and most conclusive speaker I have seen. No BS with this workshop. Love what he has to offer and his support network. I will implement most of his program.

Ronald Merrell,owner
Port O’Call Kill Devil Hills, NC

This has been awesome. I can actually see how I will make money in the near future.

Michelle Eaton,owner
The Eaton Hole Stigler, OK

Wow! I wish I’d found this information back when the restaurant started. We already had the marketing in place, but this system creates the basis for the operation to run from.

Alex Heath,owner
Honeypot Eatery & Pub Wainwright AB

“Talking about the workshop, it is really intensive, full of energy and it has made a great impact on me to the point that I can’t wait to get back to my place and start sharing this with everyone. Get them to have the same mentality that I got and put all the systems in place. Oh, by the way, some of the systems are already in place in our restaurant and it has improved our bottom line tremendously. For example, we had a big problem with labor to the point it was killing the business, but just with the implementation of labor systems. He not only saved our place but we are on our way to making it profitable. Oh by the way we started getting results the very first week. Thanks a lot restaurant expert team.”

Oscar Valenzuela
Nero’s Grill Nashville, TN

“My owners sent me to the workshop so that I could get a grasp on what they’ve been preaching to me for months. Now I have a full understanding of the systems, but more importantly, why we use them. This stuff really works! I really enjoyed myself and DSP has a way of keeping things exciting through the 4 days of workshops. Hot seats are brutal but awesome at the same time! Thank you!”

Corissa Gould
The Corner Bar Rockford, MI

“I’ve been running restaurants for a long time and have to admit, I was a bit skeptical at first. Once I listened to what David had to say, I realized that this guy really does know what he’s talking about. The tools, templates, systems – and more importantly, the support – Is all there for you. Only a fool wouldn’t use this stuff. We need every advantage we can get as independents in today’s highly competitive market, and this material does more than give you an edge, it provides you with the entire system and structure you need to control your business”

Jay Schworn
Hamburg Inn No. 2 Iowa City, IA

“Well I had so much fun learning things that are going to make me and the restaurant better. Knowing where to get started and can go back and put things in place. I learned more in 4 days than I have in 11 weeks of school. It made me see how we have to work as a team to get it done. Can’t wait to use everything and to have the good reports. Thank you so much.”

Ashley Bi Bailey
Louisiana Creole Gumbo Detroit, MI

“My staff and I were pleasantly surprised with the operational aspects. Nuts & Bolts Systems are why we are here. We look forward to implementing and making more go to the bottom line. Thank you, great job. This relationship will go forward.”

John O’Leary
Redwoods Grill and Bar Chester, NY

“Great process for success. Met Goals of:



New Directions, path

Shot in arm motivation

Reinforce current systems and introduce much needed new ones.

Help define current growth strategies for existing location, new location, employees.”

Larry Houk
Malone’s Ale House Tigard, OR

“Great environment to learn and network with fellow restaurant owners and managers.

Others’ stories and examples help with the idea that you’re not alone in your struggle with operating a store and that the situations are not impossible to solve. The information was well laid out and helpful. I plan on getting started when I return to my restaurant.”

Troy Spencer
Louisiana Creole Gumbo Detroit, MI

“I had worked in restaurants as a Chef de Cuisine and Executive Sous Chef and was always told ‘Where’s your LC & FC? Meet it or else?’ Never understanding why or how. Now I know it is in the numbers I can visualize the purpose. Seeing the way the systems work has got me excited to do my job again. I have structure and the tools to be the Best Chef I can be, and maximize my growth as the restaurant grows. This is the sweetest system I have used. Thank you for putting it on paper.”

Andrew Garrett
Café Nell Portland, OR

“This is our third workshop – each time additional members of our team have had the opportunity to attend. The value of our entire team working together on the same material speaking the same language is priceless. Nicely done.”

Karen Barger
Seasons of Durango Durango, CO

“Great workshop. Now I see the big picture to the puzzle. I recommend this to not only owners but managers and anyone in your business that you trust with your business (MONEY!!!).”

Ray Hernandez
Pizzeria De Paoli Windsor, CA

“Dave and his team of coaches have really opened my eyes as to how a restaurant ‘Could be’ and ‘Should be’ run. They take the time to answer any questions and concerns that pertain to your business. They also walk you through the material, step-by-step. More importantly, they check for understanding and make themselves available to you. By taking this seminar, I understand the importance of having systems in place and how crucial it is to the success of my business.”

Brian Hale
Rosie’s Café & Catering Chicago, IL

“My dad attended the workshop earlier this year and experienced one of the most eye-opening events as long as he has been an owner. He came home and was ready to send his management to the next seminar. Very powerful – he does not like to spend money. I learned so many ways to improve our business based on simple concepts and numbers manipulation. I feel like David and his crew are part of my family business. They make it clear it is very much in their interest for us to be successful. I expect this program to completely turn our restaurant around. I’ve been to plenty of self-help/educational seminars and I have never felt more confident about what I/we can achieve based on the info provided. Thanks to David and the crew. You guys are life changers.”

Donovan Spencer
Louisiana Creole Gumbo Detroit, MI

“Had no idea what to expect at seminar. Eighty to 90% of all info was extremely helpful and eye opening. Can see clear as glass where we have 6-10% of our profits slipping through our hands and can’t wait to get back and put these dollars back in our pocket. While all we went over in 3 ½ days was overwhelming, I believe going home and following DSP’s 4 Phase Plan will sort it all out and help put it mostly together, especially with his tremendous post seminar support systems. I’m jacked up to get going!!!”

Bill Buchholz
Kelley’s Grille Basehor, IL

“I spoke with John [owner] after our first day on Monday [of the workshop]. I let him know how excited Oscar and I were to be representing Hero’s. I asked him just what would we have done in the past year had we not joined TheRestaurantExpert.com. He said we would have been closed. Instead in that year we have saved $100,000 off our bottom line. The systems work if you put them to work. You will have all the tools when you leave. It is up to you to start to build.

Hal Buck
Nero’s Grill Nashville, TN

“The workshop took the things that I know I needed and presented them in a fashion which made me confident that they are achievable”

Edward Jeffery
Rosie O’Grady’s/Cantina Diablo’s Clawson, MI

“Lots of reinforcements to basic program. As usual will be re-igniting motivation to complete outstanding system not in place. Manager who accompanied me has indicated that her exposure to the “Big Picture” has been welcomed.”

Brendan Herbert
Mongolian Village Restaurants Ottawa, Ontario, CA

“I have been an Elite member for 4 years and have made Great progress on some areas and have not taken action in others. I feel this workshop has put me in the mindset to now keep myself and my manager accountable. I see large dollar signs $ $ $ going into my bank account. If it is to be it’s up to me. I want to thank you for all your past and future support. Great workshop! Great Value!”

David Panther,owner
Hamburg Inn. Iowa City, IA

“You are awesome. Learned a lot. Did not find it a bit boring, very interesting.”

Bernice Vargus
Taco Box Portales, NM

“David Scott Peters’ workshop is the single most important tool all restaurant owners should be using. The workshop is four days of knowledge that is the difference between a restaurant thriving or dying. If you come to the workshop, use the tools you are given and faithfully follow up on your systems. Your restaurant will go from being a job to being an investment that lets you enjoy more free time and change your way of life.”

Rachelle Emshoff
Hickory Road BBQ & Catering Co.Auburn, NE