The Workshop has been an eye opening experience for myself and will also transition to our staff. Implementing a quarter of the strategies will make an immediate impact on our business.
Patrick Joyce, Owner
17th St. Cafe
Pittsburgh, PA
412-381-4566
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
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
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

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 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
Great! I will attend again next workshop!
Manfred H. Georg, Owner
Chinook Tavern
Denver, CO
303-355-3891
I can’t thank you enough. I will see you again with my manager’s and chefs.
Nick Saldi, Owner
Legend's Patio Grill & Bar
Omaha, NE
402-215-7946
We will be back to this workshop with all involved in the core development in our company. In the next 3 - 5 years we plan to have five different stores, with two different concepts. Thanks for your help in developing our systems. We will be in contact with you for all future developments in our business.
Jamie Saldi, Owner
Legend's Patio Grill & Bar
Omaha, NE
402-215-7946
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
I purchased David Scott Peters product 1 1/2 years ago and shelved it. I finally came to the workshop and am so amazed how easy the material is to understand and presented. I have owned a Bistro Restaurant for 13 years and connot believe I hae survived without this knowledge. I see now a HUGE potenial for making money (CASH IS KING!..new motto). Thank you David Scott Peters for making this matterial available and empowering me in my business. PS - I’m actually excited to write next weeks schedule!
Alisa McPheron, Owner
Main Street Bistro
Lima, OH
919-224-0473
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
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
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 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
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
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
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
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, GM
Langley's on the Green
Windsor, CA
707-837-7984
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
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, Owner
Davao Tuna Grill
Glendale, CA
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
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, Owner
Davao Tuna Grill
Glendale, CA
818-662-0990
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
Simply…GREAT STUFF! A must to be in the restaurant business. Thanks.
Joe Gaitan
Wallbangers
Corpus Christi, TX
David has helped me to better understand how my restaurant can be better. My mother Deirdre Pain and GM Kris Fisher took the course last year, and it has changed our life. Thank you David and Susan!
Amy Short
Malee's Thai Bistro
Scottsdale, AZ
480-947-6042
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
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
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
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
The best thing that ever happened to me! Attending this workshop helped me to put all the pieces together. I cannot wait to go back and start to implement what I have learned.
Kris Fisher, Owner & Operations Manager
Malee's Thai Bistro
Scottsdale, AZ
480-342-9220
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
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