About Serving Up Success: The KPI Method For A Profitable Restaurant by David Earl
Unlock the secrets behind a thriving restaurant with the power of KPIs.
In the high-stakes world of food service, great food alone won’t keep your restaurant open—data will. In Serving Up Success: The KPI Method For A Profitable Restaurant, veteran chef and hospitality executive David U. Earl distills five decades of operational experience into a clear, actionable guide for owners and managers ready to take control of their business.
Whether you’re running a bustling café or dreaming of launching your first fine-dining concept, this book equips you with the tools to measure what matters. Earl walks you through essential Key Performance Indicators (KPIs)—from food cost percentages and labor efficiency to table turn times and customer satisfaction scores. You’ll learn how to track, interpret, and optimize every aspect of your operation using real-world examples and proven systems.
Serving Up Success is a practical playbook that shows you how to make smarter decisions, increase profitability, and build a sustainable restaurant business—even in today’s competitive market.
If you’re ready to shift from guesswork to growth, this is your blueprint.
Data doesn’t lie. Let it drive your success.
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Author Bio:
Hospitality Executive, Chef, and Food Service Strategist
With over five decades in the hospitality industry, David U. Earl has built a career defined by leadership, precision, and a passion for excellence. His journey began in the U.S. military, where he served for three years before being appointed as the Post Commander’s Chef. He quickly advanced to oversee 12 military facilities, managing millions in garrison upkeep and preparing meals for foreign dignitaries from England and Australia.
Following his military service, David became Executive Chef at premier resorts including Seascape Resort, Sea Palms Resort, and New World Landing in Pensacola, Florida. His entrepreneurial spirit led him to own and operate four distinct restaurants: a bustling seafood eatery on Jekyll Island, a catering and lunch hub in Brunswick, a fine-dining establishment on St. Simons Island, and a brewery in downtown Clermont, Florida.
David’s expertise extends beyond the kitchen. Known for his sharp financial acumen, he managed over $5.75 million in annual sales across his restaurants and served as Director of Food Purchasing at the exclusive Cloister Hotel, overseeing a team of 10 and a $4.5 million annual budget.
As Director of Food Service Operations at First United Methodist Church, David organized large-scale community meals, serving thousands during holidays. A lifelong “numbers guy,” David approaches food operations like fine-tuning a car—meticulously, strategically, and with the goal of maximizing performance.
David’s blend of culinary mastery and operational excellence makes him a powerhouse in any food service venture, most recently leading operations at the Clermont Brewing Company with unmatched precision and vision.