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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

Creating a Business That’s Easy to Exit Anytime

4/15/2019
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Ken Burgin has another conversation with Paul Leach, a business broker and the director of GSE Business Consultants. He’s sold nine of his own food businesses over the last 24 years, and has learnt a thing or two about how the sale process works, and the value of having your business ‘ready to sell’ at any time. We discussed the importance of having well-documented systems and processes, and the value of cloud-based systems that make it easy for a purchaser to verify figures (eg Point of...

Duration:00:31:32

Financial Habits of Successful Cafe & Restaurant Owners

4/15/2019
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Ken Burgin had a lively conversation with Brisbane accountant Jason Andrew, who is keen to challenge the financial habits of hospitality entrepreneurs. Their decisions are too often based on ‘gut feeling’ and emotions, rather than the truth that accurate figures can reveal. Jason has just published a book Stark Naked Numbers, and gives a great blueprint for ‘High Touch’ businesses like cafes and restaurants, and how they can focus on the daily and weekly numbers that show what’s really...

Duration:00:45:48

How to Sell Your Business for the Best Price

4/11/2019
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Ken Burgin talks with Paul Leach, a business broker and the director of GSE Business Consultants. He’s sold nine of his own food businesses over the last 24 years, and has learnt a thing or two about how the sale process works! We discussed the different professionals involved in the sales process, and went step-by-step through the decision to sell, preparing it for sale, listing the business, establishing a selling price, looking for buyers, negotiation and closing the transaction. We also...

Duration:00:30:02

Opening a New Italian Restaurant: Growth and Expansion

3/18/2019
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Ken Burgin talks with Andre Ursini about the opening of his new Italian restaurant Orso, in Adelaide. We previously interviewed Andre in Podcast #283 From Master Chef to Italian Restaurant Success, and it was great to catch up with him again to talk about his second restaurant. We discussed the challenges of renovating and opening in a historic building, building and strengthening a team of employees, expanding the management systems and creating a competitive edge against other restaurants...

Duration:00:37:28

Growing a Healthy Food Business

3/17/2019
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Ken Burgin talks with Ilija and Nicole Sumracki, the owners of Nutrition Republic in Adelaide. Their business has grown from one retail shop, to four very popular food outlets, catering to people who want to ‘consume real, whole, unprocessed food, and have an awakening to the unnecessary and not so healthy ingredients used in many commonly bought foods’. We discussed how they share responsibilities, managing cashflow and administration, developing business systems, creating a positive...

Duration:00:52:57

Talking About Kitchen Equipment, Repairs and Maintenance

3/14/2019
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Ken Burgin talks with foodservice equipment expert Cathy Goodwin about the selection, maintenance and repair of all that expensive equipment you have in your kitchen. In the constant rush of foodservice production, it’s easy for this to be neglected. We toured around a typical kitchen, discussing dishwashers, stoves, refrigeration and freezers, deep fryers, exhaust systems, drainage and plumbing – when it’s working well, it can produce some great profits. And when it breaks down, the repair...

Duration:00:40:39

292: Food at Sporting Events - Speed and Innovation

2/24/2019
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For a change of pace, Ken Burgin talks with Blair Hughes, a sporting fan engagement specialist and long-time sports enthusiast. He’s visited sporting grounds and stadiums all around the world, and advises teams and venues about the best way to give fans a memorable experience, beyond the time they spend watching the game. Food & beverage are obviously a very important part of this, and he had some great observations about how this is changing and improving. Topics we discussed included...

Duration:00:43:17

291: The Science of Restaurant Menu Design

2/17/2019
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Your menu can be a powerful sales tool, or a hit-and-miss catalogue of the food and drinks you sell. By taking a careful, even scientific approach to layout, contents and design, it’s possible to increase sales of your most profitable items, and influence people to order more than they originally planned. In this podcast, Ken Burgin talks with behavioural specialist and consumer expert Bri Williams about the many elements that can be brought together for effective menu design. It starts...

Duration:00:41:30

290: New Recipe and Food Product Development

2/11/2019
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The food products you see on supermarket shelves don’t just happen by accident – the recipes were carefully crafted by chefs, food technicians and marketers to meet the flavour, presentation and price expectations of the retailer and the consumer. On a smaller scale, the same process is undertaken by a chef developing a new recipe for a restaurant. In this podcast, Ken Burgin talks with Corporate Chef Adam Moore about how new recipes and food products are developed. We discussed his 6 Step...

Duration:00:37:53

289: Rethinking What Drives Restaurant Profitability

1/23/2019
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Ken Burgin is talking with restaurant profitability expert Ivan Brewer, and they’re attempting to work out what will drive restaurant success in the future: 2019 is very different to 2009 or even 1999! They discussed Ivan’s background in restaurants and fast-paced hospitality, and where he learned his greatest lessons. Plus the modern skills that smart operators need to manage tough conditions and ever-growing competition. They also talked about skill shortages and labour productivity, and...

Duration:00:45:26

288: Managing Food Costing, Yields and Standard Recipes

1/6/2019
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Ken Burgin continues the conversation with chef and kitchen management expert Andrew Briese of Cooking the Books. In the second of two podcast interviews, they talked about theoretical and ideal food costs, improving yields and the importance of standard recipes. Check the first conversation in Podcast #286: Managing Food Purchasing, Storage and Stock Control. Topics covered in this interview include:

Duration:00:27:57

287: Growing Melbourne's Best Coffee, Breakfast & Lunch Business

12/16/2018
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Meet Simon O'Regan from the EARL Canteen group in Melbourne's CBD - 7 stores and growing! They specialise in breakfast, lunch, coffee and catering. Since opening their first store in 2010, owners Simon and his partner Jackie Middleton have maintained a steady pace of expansion in this very demanding precinct, recently adding a central commissary and catering kitchen. Their inspiration came from being 'two hungry waiters who, at the end of service every night, watched big chefs do simple...

Duration:00:44:30

286: Managing Food Purchasing, Storage & Stock Control

12/5/2018
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Ken Burgin talks with chef and kitchen management expert Andrew Briese of Cooking the Books. In the first of two podcast interviews, they had a lively discussion on the initial stages of the food management sequence: ordering, storage and stock control. Topics covered include:

Duration:00:35:13

285: How to Build the Love for Your Business

11/22/2018
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Customers want fresh, not stale; inspiration, not gloom – it’s time to turn off the news! One way to lift everyone’s spirits is to share the things that we love, that our staff love, and our customers love. Put a smile on their faces and share the love of food and entertainment, music, customer stories and business success. Now you’re creating great word-of-mouth marketing and conversation starters – and lots to share on social media! Talking about what we love creates a strong personal...

Duration:00:19:27

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