Build A Better Restaurant with Peter Harman

This week we are talking about how to "cut the fat" from every aspect of your restaurant business, food cost, employees, productivity, everything.

The schedule is the single most important document in any restaurant. It determines the fate of every shift and the ultimate success or failure of your restaurant. The schedule is like the starting lineup of a major league baseball team. The team with the best players and the best schedule always wins.

It's time to get a fresh perspective on your restaurant. Let's talk about how to squeeze every last drop of goodness our of your restaurant and add value to everything you see.

This week the Food Guru talks about how to add value in every aspect of your restaurant. Your customers, your team, your employees, and in your personal life.

The 20-70-10 model can be used to manage and improve people, products and procedures. For our purposes today I’m going to relate the 20-70-10 to your restaurant and your people.

This week the Food Guru tackles Leadership in the restaurant. Creating a vision for your restaurant, and having your team make it come alive each and every day.

Do you ever feel that there is just not enough time to get all the things you want to do? Do your people complain that they can’t get their work done because they don’t have enough time? Today we are going to talk about how to get more stuff done in less time.

The Food Guru is about to show you how to stop destroying wealth and how to start creating wealth in your restaurant. Don't miss this episode!

The Food Guru is about to change your paradigm on age and your approach to retirement. In this episode we are also going to answer a very important question from one of our listeners.

Here's something you didn't know: One third of your customers HATE your restaurant. It's the same for me... One third of my customers HATE my restaurant, and that's the way I like it! It frees up my time to do more things for my "raving fans".

Are you struggling with your work life balance? The Food Guru is about to enlighten you in this provocative episode. Hold on tight, this episode is gonna get bumpy!

What makes you a great person to work for? Yes, you, specifically. Have you ever considered this? In this episode we'll dig into why you think they work for you, and why they really work for you.

Did you know that there are only six ways to increase sales? The Food Guru is about to unveil them for you.

Did you know that the true culture of your restaurant happens when you're NOT there? The Food Guru is about to show you how to build a culture of excellence that will help you--and your people--thrive!

Inventory is a huge waste of time. In this episode, I’m about to set you free from the shackles of the dreaded monthly inventory.

80% of all customer, employee and owner complaints are caused by missed shifts. In this episode the Food Guru will give you some great insight and help you solve this chronic problem.

Did your restaurant earn a 10% Profit last year? In this episode the Food Guru will walk you through the steps that will lead you to a 10% Profit.

Five different aspects of setting goals: Their importance, the 10 parts of a goal, the difference between a mission and a goal, finding life balance, and one simple tool to help you achieve all your goals.