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David Scott Peters invites you to their webinar

Ask the Restaurant Financial Experts: A Free Webinar

About this webinar

You’ve got questions about your restaurant business! And now you have experts to answer them. 

Anne Gannon, CPA, and David Scott Peters, restaurant expert, are teaming up for a question and answer session for restaurant owners. Since the pandemic hit and shutdowns across the country threw the restaurant industry into crisis mode, Anne and David have been coaching restaurant owners through never-experienced circumstances. Add to that federal and state mandates, loans and general confusion, and restaurant owners have questions. Some common questions include:

  • How do I know if my business is viable at 50% capacity? 
  • What if my food cost is high? What do I do?
  • What do I do about PPP? 
  • What do I do to get labor costs back in line?
  • Is it realistic to have over 50% revenue from delivery services?
  • How do I get my managers to get things done?
  • Do I remain open?

If you have a question about business at this moment, they have an answer for you. Sign up and bring your questions to this free session on July 23. You’ll have a chance to submit your questions before the webinar to get your question bumped to the top. 

Hosted by

  • Team member
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    Anne Gannon Principal @ The Largo Group, Inc.

    Anne is a CPA with 15+ Years of accounting and tax experience specializing in the hospitality industry. Anne founded The Largo Group in 2014 with the goal of simplifying the way the accounting process works for restaurants.

  • Team member
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    David Scott Peters Restaurant Coach @ DavidScottPeters.com

    David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula. Known as the restaurant expert, he teaches and motivates restaurant owners and managers to take control of their businesses.

David Scott Peters

You deserve the restaurant of your dreams.

Restaurant coach teaching restaurant owners to lower food and beverage costs and build a management team that does the work.