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Thank You!!! Seen it everyday at work, I am cook see other cooks giving food away for tip, they are in it with bartender. Sad that employee has steal to get bigger tip and give the bar away and food. Stay away.

Thank you.

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I would be interested in watching your demo.

Can you tell us the percentages for COGS Cost of labor supplies And the percentage of the profits I should have

This is awesome David! Thank you for the video.

This is awesome David

Great description

This is awesome David

I'm learning that employeers aren't valuing employees. I have devalued standard employers. They're unreliable!

The background sound is so annoying in most of your videos.

Thank you;

facebook.com/groups/unstoppablerestaurantownersoperators

I work for a restaurant and when I do my inventory it drops way too much Even though I was below budget in my purchasing budget? What does exactly mean?

Amazing explanation in simple way. Thanks for the informative Video. 😊

2:05 what is an Earn O U?

great work David!! clear insights

I like him although he talks a little too fast for my class lol

This is awesome david!! Hopefully this can improve our forecast accuracy moving forward.

So HOW do you expo then? I'd love to be an expert in this subject to support training staff.

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Ur pukka mate thanks

A big thank you for the lesson.. please can you help me understand 'how to interpret COGS?

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Holy cow who ever made this advertisement needs a fatty raise. This might beat the derrick Lewis manscaped add.

👏🏽👏🏽👏🏽

🤗 P r o m o s m

Very educative and impactful one sir, would like you to take on PNL

Hi David this is awesome I would like to have this forecast sheet please

Amazingly helpful videos!!!!

They can still not ring up sodas lol I say make the bartenders wear hand sensors that record every time they touch the soda gun lmao

Thank you. Out of 18 years of being in the restaurant industry from busser all the way up to DR Server/Bartender. This new job I got at a place called Breakfast Republic in Palm Desert, just to get my foot in they needed an Expo. I have never had a Expo "Position". Learning little by little but killing it! Kitchen does need all the help in the world though. Ticket times are commonly around 20 minutes for Bacon & eggs and Pancakes!?!?! The last day I was there they were 20, 30 and the longest one was 45 minutes! Again we just opened and everyones getting the feel of things and still figuring it out... But 3 months is way to long! 🤦🏽‍♂️ I forgot how stressful it is to help open up a new restaurant. (Breakfast Republic is a breakfast chain that started in San Diego) I also work at Ruths Chris SteakHouse at night. 💪🏽😎

I can tell by the way you talk about your employees in their everyday lives like that to make a point, you’re a bad manager. You definitely have some good points but you certainly should not be a position of power talking and thinking the way you do. BIG DISLIKE

This is awesome David! Thank you for the video.

He works for thousands of restaurants?? 😅😅😅😅 how old is he?

This is Awesome David. Thanks a lot.

This is awesome David

This is awesome!

Having time to make them 😂

What’s the software in the video

Gracias desde panama

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How to manage South indian briyani shop ....

What system sir

Thanks i lile the idea on the bingo box as a reward motivation

How reduce food costs 1. Key Item Report (Top 5 high value) - prevent theft or mgrs not using e system, daily basis 2. Waste sheet ( identify problems n fix asap) - e.g. r we over ordering tt threw away stuff ? Too many burnt?

This is awesome David, thank you!

Great info

This is awesome, David! Thank you for sharing.

i have 23 employees and they get 3 breaks . 2 30 minutes and 1 hr lunch , how do i make an efficient schedule, please help.