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Profitable Hospitality with Ken Burgin

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Information and Interviews by Ken Burgin of ProfitableHospitality.com. Focused on Restaurant & Hotel Management, Marketing & Cost Control. Tune in if you're the owner, manager or chef of a restaurant, cafe, hotel, club, bar or catering business.

Information and Interviews by Ken Burgin of ProfitableHospitality.com. Focused on Restaurant & Hotel Management, Marketing & Cost Control. Tune in if you're the owner, manager or chef of a restaurant, cafe, hotel, club, bar or catering business.
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Location:

Sydney , Australia

Description:

Information and Interviews by Ken Burgin of ProfitableHospitality.com. Focused on Restaurant & Hotel Management, Marketing & Cost Control. Tune in if you're the owner, manager or chef of a restaurant, cafe, hotel, club, bar or catering business.

Twitter:

@kenburgin

Language:

English


Episodes

284: How ‘Modern Slavery’ Impacts the Hospitality Industry

10/31/2018
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This is a change of pace for the podcast – Ken Burgin talks with Sally Irwin, director of The Freedom Hub, an organisation that helps people trapped by human trafficking and slavery. This is not the chains and slave markets we envision from the 19th century, but the degradation and restriction of people’s freedom is no less real - Sally shares some graphic examples. And it’s happening in western countries like Australia – this is not just a ‘third world’ problem. We also discussed the...

Duration:00:40:41

283: From Master Chef to Italian Restaurant Success

10/21/2018
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Ken Burgin talks with Andre Ursini, owner and founder of Andre’s Cucina & Polenta Bar. Nine years ago he was also a contestant on the first series of Master Chef in Australia, and then used his love of hospitality to open and develop a highly successful Italian restaurant. He’s about to open a second and much larger business, and also has plans for a wedding venue. You’ll enjoy Andre’s honest and open approach to business – we discussed his methods for finding and keeping good staff,...

Duration:00:40:08

282: Talking About the Economics of Restaurant Operations

10/8/2018
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Ken Burgin talks with Veronica Fils of Restaurant Lume, a venue that describes itself as “a restaurant reimagined for people who are bored with traditional fine dining. Those fed up with formality and stuffy service, but who want an experience”. We agreed that for high-priced and high-quality dining to survive, there needs to be a very different approach to managing customers, service and reservations, plus the cost of labour, food and beverages. Restaurant Lume has embraced these...

Duration:00:45:40

281: Talking About Cafe & Restaurant Design

9/3/2018
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Ken Burgin talks with Vanessa Cullen, whose business Forward Thinking Design works with cafes, restaurants, fast food operators and retailers. She has a wide range of experience and the discussion covered design for new businesses, shopping centres, main street businesses and renovating a tired or outdated space. We also covered the latest food and design trends, food courts, landlords, branding, concept development and customer expectations. This business has B Corp accreditation, and...

Duration:00:43:11

280: What Happens When an Accountant Buys a Cafe?

8/5/2018
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Nadi Elias is an accountant who has bought into a cafe! He has many clients in the cafe and coffee roasting business, and has probably advised many more people to walk away from these opportunities. If he’s gone ahead and taken the plunge, we need to know why! Ken Burgin talked with Nadi about due diligence and valuation for a business purchase, setting up good systems, building a team, partnership agreements, accounting systems and keeping track of the numbers. His book Count More Beans...

Duration:00:42:43

279: Getting Better Results from Your Restaurant Bookkeeping

7/22/2018
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Many hospitality operators are not, but nature, ‘numbers people’ and it’s easy for this important area of management to be neglected. In this interview, Ken Burgin talks with Christine Green from Restaurant Bookkeeping Australia about how to get the best results from your account-keeping system. They discussed cash flow management, the importance of separating personal and business expenses, integration with Point of Sale systems, claiming GST credits and the correct coding of entries. They...

Duration:00:41:37

278: Using LinkedIn for Restaurant Marketing & Personal Branding

6/10/2018
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Should we regard LinkedIn as the serious, professional side of social media? With more than 500 users worldwide, it can be tremendously powerful as a marketing tool to build your business and your personal reputation. In this episode, Ken Burgin discusses the three steps for LinkedIn effectiveness – building a complete, professional profile, growing your circle of connections, and expanding your influence by sharing quality content. Small steps day by day will soon lead to very satisfying...

Duration:00:31:42

277: How Chefs Can Build a Positive Public Profile

5/30/2018
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Ken Burgin talks with celebrity chef manager Karen Lateo of Entrée Management, about the many ways chefs can build a local and national reputation. With the rise of TV cooking shows and the public fascination with chefs and food, there are now many more options for a chef who wants to make a name for them self. We discussed the value of having your own YouTube, being able to talk and cook at the same time, and developing presentation skills. Plus, the difference between publicity and talent...

Duration:00:43:01

276: How to Take Your Bar from Good to Great

5/18/2018
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Ken Burgin talks with bar manager and entrepreneur Daniel Knight about the many factors involved in creating and running a great bar. The small bar sector is one of the most dynamic parts of the hospitality industry, where successful bar operators combine technical skills, leadership and entrepreneurial flare to help them thrive amidst so much competition. We discussed Dan’s 3 P’s for bar success – People, Product and Passion. We always hear about People in hospitality discussions, and...

Duration:00:47:48

275: Finding, Motivating and Looking after Good Chefs

5/1/2018
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Christine Mathison-Green is a chef, a former restaurateur and passionate about hospitality. She’s employed hundreds of people over the years at her ten restaurants, and worked with many different cooks and chefs. She writes about food and travel, and shares dozens of interviews with chefs on her website Just the Sizzle. She’s also set up Off the Hotplate, a support site for chefs who want to avoid burnout and learn better ways to handle the emotional demands of a cooking career. In this...

Duration:00:44:43

274: How to Build a Culture of Greatness

4/17/2018
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Corporate Culture Specialist Greg Hawks talks to a lot of employees and business leaders, and they all believe in the importance of a strong, positive workplace culture. But what does that really mean, and how can it be developed? In this lively interview, Greg talks with Ken Burgin about the four pillars he sees supporting a great culture – honour, excellence, identity and significance. Words that by themselves may not mean so much, but his explanation and examples brings them together...

Duration:00:41:14

273: Talking to a Chef Who’s Opened & Run 42 Restaurants

4/4/2018
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Craig Macindoe looks surprisingly calm for someone who has opened so many restaurants, and right now he has 10 under his control at the Kensington Street restaurant precinct. Maybe it’s because he can now work on strategy and marketing, instead of being caught up in the kitchen. As a chef, he brings valuable insights to management – cost control, menu development, purchasing and product quality. Craig talked with Ken Burgin about modern restaurant trends, equipment, partnerships, customer...

Duration:00:46:02

272: How to Simplify Your Business for More Profitable Results

3/21/2018
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Simpler is usually better in business – restaurant processes can be done more quickly, there are fewer costs, less need for highly-skilled staff, and fewer mistakes. This is not about ‘dumbing down’, but removing the complexity that can often develop in menus, customer service, management and financial reporting. Ken Burgin gives you a quick hit list of more than a dozen ways to bring back flexibility and speed to your operation, in the front of house, kitchen, marketing and administration....

Duration:00:19:23

271: Using WeChat & Chinese Social Media for Restaurant Marketing

3/4/2018
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It was fascinating to talk with WeChat marketing expert Matthew Brennan about online marketing and e-commerce in China. In many ways the country is leading the world with innovations in social media and cashless payments, particularly through the communication and payment channels of Tencent (owner of WeChat) and Alipay. We also discussed the integration of menus into apps, ordering and food delivery systems, and how tourists from China will be researching and preparing for their trip to...

Duration:00:41:48

270: Smarter Phone Management in Restaurants and Bars

2/4/2018
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With the growth of mobile phones, calls to your restaurant are more important than ever – a quick Google search finds your number, and if a call is made, it’s likely to be about an important issue or sales opportunity, rather than just a booking request. In this lively interview, Ken Burgin talks with Nancy Friedman, the Telephone Doctor about phone answering, sharing information, and handling complaints. We also discussed how to handle staff training, impatient customers, and combining...

Duration:00:44:17

269: How to Drive Word of Mouth Marketing

1/21/2018
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Word of mouth marketing doesn’t work automatically, and it’s not always positive. It can develop slowly and accidentally, or you can take the lead and give people lots of positive experiences to share with their friends, week after week. In this podcast, Ken Burgin talks about the many different ways customers experience your business, and the five key areas that drive word of mouth – design, speed, generosity, flavour and inside information. You may be surprised that there are so many...

Duration:00:16:52

268: Menu Simplification, Flavours and Profitability

1/7/2018
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Join us to learn how an experienced chef plans a menu makeover, taking a good product and making it even better. Ken Burgin talks with Executive Chef John McFadden and hears about the process of menu simplification and cost control he is using for the new menu at Abode Bistro, the restaurant at Sydney’s ParkRoyal Hotel. We also discussed flavour improvement, food trends, staff training and the changing popularity of lunch and dinner menu items in a busy city location.

Duration:00:35:04

267: Understanding Food Flavours

12/17/2017
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What makes food taste wonderful, or bland, or maybe it’s sour, hot or bitter? There are so many things to understand with food flavours, so we asked Adam Yee, a food scientist for assistance. He talks with Ken Burgin about the chemistry of flavours, how we experience them, and how a chef can use this knowledge to create memorable tastes and popular recipes. We also discussed potato chips, smoky flavours, , snacks, desserts and what makes ethnic food so popular. The food scientist sees the...

Duration:00:36:44

266: Menu Development for a Family Restaurant

12/10/2017
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Ken Burgin interviews Steve Sidd, a chef and experienced restaurateur. He now runs Indulge Brasserie at Moorebank Sports Club, recently named Best Family Restaurant in the Restaurant & Catering Assoc. National Awards for Excellence. Serving 5,500 customers per week, this is a high-volume operation in an area of young families and a large army base. We talked about how he develops a menu, meat, seafood and vegetable options, purchasing and negotiation with suppliers. We also discussed...

Duration:00:36:45

265: Talking about Women in Hospitality

12/3/2017
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Ken Burgin caught up with Julia Campbell, founder of the recently-formed Women in Hospitality group, and Clare van Vuuren, a board member and owner of Sydney’s popular Bloodwood restaurant. The mission of the organisation is to “inspire, recruit and retain more females in the hospitality industry and to give them the confidence to back themselves in their professional development.” There has been an enthusiastic response to their events and mentoring program. We discussed male and female...

Duration:00:31:35