Live 3-Day Working Session • Las Vegas, NV • Dec. 1–3, 2026
Build the Restaurant That Needs You Less
Three days for independent restaurant owners who are done being the only one who can get the work done right.
You won't sit and take notes. You'll calculate your own numbers, find your own leaks, and walk out with a 30-day plan your managers can run the Monday after you get home.
Early-bird pricing ends Oct. 30, 2026. Seats are limited to 200.
3
Full Days
Of Work
2–3 pts
Food Cost
Opportunity
30
VIP Seats
Only
2003
Coaching Owners
Since
3
Full Days
Of Work
2–3 pts
Food Cost
Opportunity
30
VIP Seats
Only
2003
Coaching Owners
Since
What this actually is
A working session. Not a listening session.
Three days where independent restaurant owners find where the restaurant is leaking profit, time and consistency — then build the systems and manager accountability to fix it.
You go home with your own numbers calculated, your first system chosen, an employee assigned to the result, and a 30-day installation plan.
It's your plan done your way.
Who's in the room
For owners who are done being the exception handler.
If every shift, every fire and every decision still runs through you, you don't have a systems problem. You have a "nobody else owns this" problem.
This is for you if you
Are tired of being a prisoner to your own restaurant
"Have systems" but still get pulled into every shift and crisis
Are done with inconsistent work and constant follow-up
Want managers who own results instead of waiting for answers
Want food cost, labor cost and prime cost managed on purpose
Are ready to do the work, not just take notes
This is not for you if you
Want to sit in the back and absorb a keynote
Are looking for marketing ideas to drive more covers
Aren't the person who can decide what changes on Monday
Don't have access to your own P&L or food cost numbers
Want someone to hand you a binder and send you home
What we work on
Six places the work falls back on you.
Over three days we go through each one with your restaurant, your numbers and your team on the table. Not theory. Yours.
I.
Where the money is actually leaking
Before you change anything, you need to know where it's going.
Is it food cost? Is it labor? Is it waste? Is it purchasing?
Is it a menu that hasn't been costed since the last time prices moved?
Guessing costs more than being wrong. We find the leak first, because fixing the wrong number burns time you don't have.
You leave with: your real food cost, labor cost and prime cost, calculated by you.
II.
The work that only happens when you're there
You already know which jobs fall apart on your day off.
That's not a staffing problem. It's a job nobody was ever properly taught, with no one responsible for the result.
We name those jobs out loud, one by one, and decide which one gets fixed first.
You leave with: your first system chosen, tied to the number it protects.
III.
Managers who wait for answers
Most managers were promoted because they were good employees. Nobody taught them how to run anything.
So they check with you. Every time. And you call that "being needed" when it's really a job that was never handed over.
We build the daily, shift and weekly routine that lets a manager run the day without you in the room.
You leave with: one owner assigned per result.
IV.
Tools you bought that nobody uses
You have checklists. You have software. You may have a POS that tracks more than you look at.
The tool was never the problem. Nothing was trained behind it.
A real system means your team knows what the job is, how to do it well, and when you want it done. Everything short of that is a folder.
You leave with: the work written down the way a new hire could follow it.
V.
Follow-up that only you do
If the only reason a job gets done right is that you check it, you haven't installed anything. You've added a task to your own day.
We build the cadence — what gets looked at daily, what gets looked at weekly, and who's looking at it besides you.
You leave with: a routine that runs without you dragging it across the line.
VI.
What happens the Monday after
Most events end with a notebook full of good intentions and a restaurant that looks exactly the same in thirty days.
The last day is spent on the part everyone skips: what you say to your team, what you hand them, and what you check on first.
You leave with: a written 30-day installation plan.
What you take home
Five things every owner leaves with.
The goal isn't more paperwork. It's work that repeats without you standing over it.
01
Your real numbers
Food cost, labor cost, prime cost — and where the money is actually going.
02
Your first system chosen
Tied to the pressure it relieves and the number it protects.
03
One owner per result
So the system doesn't depend on you chasing it every week.
04
Manager operating discipline
The daily, shift and weekly routines that keep the work, the numbers and the follow-up alive.
05
A 30-day installation plan
A practical path your managers can run the Monday after you get home.
The three-day arc
Find it. Build it. Hand it off.
Each day ends with something finished, not something to think about.
Day One — Tuesday, Dec. 1
Find the Leaks
Calculate your actual food cost, labor cost and prime cost
Find where money, time and consistency are bleeding out
Live "Find the Leak" hot seats with real restaurant numbers
Name the single biggest pressure point in your operation
Ends with: your numbers on paper.
Day Two — Wednesday, Dec. 2
Build the Controls
Connect your numbers to purchasing, waste and ordering
Build the controls that protect food cost and labor cost
The 7-step method for protecting your standards
Write your first system the way your team can follow it
Ends with: your first system built.
Day Three — Thursday, Dec. 3
Transfer the Work
Assign one owner to every result
Build manager daily, shift and weekly discipline
Plan the conversation you'll have with your team
Write your 30-day installation plan
Ends with: a plan you can run Monday.
One system. One owner. One cadence. One clear next move.
The math
One installed system can pay for the seat.
The systems taught in this workshop are designed to help restaurant pros recover 2–3 points in food cost or margin opportunity when installed, followed and coached consistently.
$20,000–$30,000
That's what 2–3 points is worth on a restaurant doing $1 million a year.
The seat doesn't pay for itself because you showed up. It pays for itself when you install what you build. That's why the third day exists.
From owners who came
Real restaurants. Real numbers.
"I was hitting a bunch of roadblocks — not having a game plan, budgeting, getting and retaining staff, having a clear vision of where I wanted the restaurant to go. The biggest takeaway? The details. A lot of people get so consumed with the big picture that they forget about the little things — the pixels, not just the picture. It's been amazing."
"Would I recommend people come to the next event? 100%. If you're thinking about it, my advice is: just do it. Even just dropping your food costs by 1 to 2% — you'll make that money back in one month, if not sooner."
"My advice for anyone thinking about coming to the next event: do it. Just sign up and come. Even if you think you have everything under control, there's always more to learn — and always more people worth meeting."
Who's running the room
Led by someone who's lived every side of this business.
David Scott Peters grew up in his family's restaurant and catering business, moved into operations and COO roles for independent and multi-unit brands, built and sold a restaurant software company, and taught at the Scottsdale Culinary Institute.
He's been coaching independent restaurant owners since 2003, and the lens hasn't changed: independent operators need systems their managers can actually use when the restaurant gets real — not more binders that gather dust after the seminar high wears off.
You'll also get live "Find the Leak" hot seats, where David works through real restaurant numbers and pressure points on stage, plus select sessions with guest experts going deeper on marketing, growth and implementation.
Clarity under pressure. Restaurant coaching for independent owners since 2003.
Choose your seat
Three days. Two ways in.
Early-bird pricing ends Oct. 30, 2026
Workshop Seat
Everything that happens in the room, all three days
$1497 $997 per seat
You save $500 before Oct. 30
3 days of hands-on work
The Restaurant Workshop Field Guide
Systems designed to recover 2–3% in food cost
Interactive "Find the Leak" hot seats
The 7-step method for protecting your standards
Your real food cost, labor cost and prime cost — calculated
Your first system chosen and written
A 30-day installation plan
Guest speaker: restaurant marketing
Guest speaker: hospitality
Takes you to the payment page.
Workshop Seat + VIP
The room, plus help installing it after you go home.
$1694 $1,194 per seat
You save $500 before Oct. 30
Everything in the Workshop Seat, plus:
A P&L review with a finance coach
An invitation to the VIP happy hour
Four 60-minute live coaching sessions in November — before you arrive
The November sessions are the difference between showing up cold and showing up with your numbers already pulled.
$997 + $197 VIP upgrade. Limited to 30 attendees.
before you book travel
The details.
Tuesday, Dec. 1 – Thursday, Dec. 3, 2026. 233 South 4th St, Las Vegas, NV 89101.
Daily hours are:
Dec. 1: check-in starts at 8:30AM. Day runs from 9 a.m. to 6:30 p.m.
Dec 2-3: 9:00AM - 6:30PM - break for 90-minute lunch.
Seats are limited to 200. The room is kept small on purpose so everyone gets worked on.
One ticket includes one seat. You are encouraged to bring business partners, managers and chefs - but registration price is per person.
Bring your last P&L
No room blocks. MEET is not on the Strip, so that would be the thing to note. Uber/Lyft is best way to get to MEET. Stay anywhere in Las Vegas.
Meals: Not included except for the cocktail hour for VIPs.
Guarantee: If you don't leave the room on day 3 with what we promised, we'll refund your registration.
Not ready to book today?
Have someone walk you through it first.
Tell us about your restaurant and someone from David's team will call you, answer your questions, and tell you honestly whether this room is the right fit. No obligation to register.
Straight answers
Questions owners ask before they register.
I can't leave my restaurant for three days. How do people do this?
That's the honest version of the problem you're coming to fix. Owners who can't leave for three days are the exact people this room is built for — and most of them say the same thing afterward: the restaurant survived, and that told them something. If you truly can't get coverage, we recommend that you get on a call with us.
Is this three days of being pitched something?
You'll be doing work the entire time — your numbers, your systems, your plan. David does coach independent restaurant owners for a living, and if the fit is obvious for you, that conversation will happen. But you're paying for three days of work, and that's what the three days are.
What do I actually walk out with?
Your real food cost, labor cost and prime cost — calculated by you, not handed to you. Your first system chosen and written. One person assigned to every result. A manager operating routine. And a written 30-day installation plan you can run the Monday after you get home.
Can I bring my manager or business partner?
Yes! Seats are limited to only 200. You are absolutely encouraged to bring business partners, managers and chefs - but registration price is per person. Make sure to register all quick!
My restaurant is small. Is this still for me?
This is built for independent restaurant owners, not chains or hospitality groups. The math scales down — the systems work the same at $600K as they do at $3M. What matters is that you're the person who decides what changes.
I've been to restaurant events before and nothing changed. Why is this different?
Because most events end on the high note and send you home with a notebook. The entire third day here is spent on what you say to your team, what you hand them, and what you check first — the part that's usually skipped. You leave with a plan, not a feeling.
What if I don't know my numbers yet?
Bring what you have. Your P&L at best. Day one is spent calculating your numbers. Most owners arrive with less than they think they need and leave with more clarity than they've had in years.
What's your refund policy?
Yes, if you don't leave the room on day 3 with what we promised, we'll refund your registration.
Dec. 1–3, 2026 • Las Vegas
The restaurant doesn't change until the work leaves your hands.
Three days. Your numbers. Your systems. Your plan.
Early-bird pricing ends Oct. 30, 2026.
