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834: Budgeting Workshop with David Scott Peters

Restaurant Unstoppable with Eric Cacciatore

Release Date: 10/07/2021

845: Corey Rosen founder of National Center for Employee Ownership show art 845: Corey Rosen founder of National Center for Employee Ownership

Restaurant Unstoppable with Eric Cacciatore

Corey Rosen is the founder and an active staff member of the , a private, nonprofit membership, information, and research organization in Oakland, CA. The NCEO is widely considered to be the authoritative source on broad-based employee ownership plans. He cofounded the NCEO in 1981 after working five years as a professional staff member in the U.S. Senate, where he helped draft legislation on employee ownership plans. Prior to that, he taught political science at Ripon College. He is the author or co-author of over 100 articles and numerous books on employee ownership, and co-author (with...

844: Andy Little Chef at Josephine On 12th show art 844: Andy Little Chef at Josephine On 12th

Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s...

843: Patrick Whalen CEO at 5th Street Group show art 843: Patrick Whalen CEO at 5th Street Group

Restaurant Unstoppable with Eric Cacciatore

  Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC’s General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in...

842: Delivering the Digital Restaurant with Meredith Sandland show art 842: Delivering the Digital Restaurant with Meredith Sandland

Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today’s guest, Meredith Sandland. Prior to co-authoring , Meredith spent two decades in consulting, corporate strategy, and restaurant development. After Building 1,000+ restaurants the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up, as employee #4 to create their business model, raise initial capital, and serve as the public face of the Google Venture-backed disruptor. Check out the book: Show notes… Calls to...

841: Brandon Styll host of Nashville Restaurant Radio show art 841: Brandon Styll host of Nashville Restaurant Radio

Restaurant Unstoppable with Eric Cacciatore

Brandon Styll started managing restaurants over 20 years ago. In 2005, Brandon stepped away from restaurant management to take on a more secure role as managing partner at Creation Gardens, a wholesale food distributor based in Louisville, Kentucky. Brandon quickly developed a reputation for being able to get chefs what they needed when they needed it, and was recruited by the produce distributor, Freshpoint. After six years with Freshpoint, Brandon was recruited once again by US Foods as a Territory Managers, before he was quickly promoted to District Sales Manager. In 2018, after 15 years...

840: Trademarks 101 with David Lizerbram show art 840: Trademarks 101 with David Lizerbram

Restaurant Unstoppable with Eric Cacciatore

David Lizerbram is an attorney in private practice. He is also the host of , a podcast about the intersection of business + creativity. Products of the Mind is produced by Mana Monzavi. David was born in Philadelphia and raised in North County San Diego, California. After graduating from the University of Southern California School of Cinema-Television (now the School of Cinematic Arts) and USC’s Marshall School of Business, he received his J.D. from Loyola Law School in Los Angeles. David speaks regularly about legal matters, and has presented on a legal education panel at San Diego...

839: Mel Harrington Chef/Owner at Sunday Supper Society show art 839: Mel Harrington Chef/Owner at Sunday Supper Society

Restaurant Unstoppable with Eric Cacciatore

Mell Harrington is the Chef and Owner at in Kittery, Maine. Mel grew up working in the restaurant industry since the age of 15 & has never been happier. Most days you can find her in the garden planning dinner or in the kitchen making fresh pasta. Her love for food, travel & culture shines through in everything she does. Mel is currently working towards her sommelier certification, learning to speak Spanish & growing a garden. Show notes… Calls to ACTION!!! Join  and connect with my past guest and a community of superfans. Subscribe to the  Join the...

838: The Three Keys to Restaurant Profitability with Josh Kopel show art 838: The Three Keys to Restaurant Profitability with Josh Kopel

Restaurant Unstoppable with Eric Cacciatore

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website . Check out Josh's...

837: Corey Manicone Co-Founder and CEO of Zuul show art 837: Corey Manicone Co-Founder and CEO of Zuul

Restaurant Unstoppable with Eric Cacciatore

Corey grew up in the industry as his parents owned fast casual restaurants in Fort Collins, Colorado, where he learned first hand the good, the bad and the ugly that comes with operating. In 2015, Corey joined New York City based Relay Delivery as the first employee, helping define the optimal delivery playbook used by hundreds of restaurants. Seeing a need in the market to further enhance the off-premise business model for restaurants, he co-founded in early 2018, New York's first ghost kitchen solution. Today, Zuul licenses their proprietary ghost kitchen technology, allowing restaurant...

836: Attract, Build, and Retain Guests workshop with Matt Plapp show art 836: Attract, Build, and Retain Guests workshop with Matt Plapp

Restaurant Unstoppable with Eric Cacciatore

Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach.  He's owned his since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI!  Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform.  Matt's two books in the restaurant marketing field are, "" & "" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a...

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David Scott Peters Restaurant Unstoppable Podcast

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In this episode, David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss budgeting.

In 2003, David discovered his passion for teaching independent restaurant owners on how to build a business that gives them financial freedom and freedom from their restaurants, and he's been doing it ever since. He specializes in coaching independent operators because once they have the proper systems and methods in place, their passion for providing an exceptional experience elevates the industry and their communities.

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 5 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

Check out episode 763: Checklists 101

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


Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “You can have the one bad day, it’s what you do the next day that defines you.”

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

  • 1 Trailing 12 Month Sales
  • 2 Sales % by Category
  • 3 Cost of Goods Sold
  • 4 Labor $ and % by Position
  • 5 Fixed or Variable?
  • 6 Create a Plan
  • 7 Forecasting Sales

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

Today's sponsor:

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.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.


Contact info:

Email: [email protected]

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!

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


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