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Profitable Hospitality with Ken Burgin-logo

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

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


264: How to Become an Executive Chef

11/26/2017
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It was great to meet up again with Executive Chef John McFadden to learn about his culinary career, and what it takes to become a kitchen leader. We discussed his early learning, the leadership qualities of chefs who’ve inspired him, and how he has developed skills in planning, menu development, people management and finance. We also talked about the importance of bringing on the next generation of cooks and the value of having clear standards and accountability. We need more chefs with his...

Duration: 00:36:36


Using Popular and Profitable Vegetables

11/19/2017
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For this podcast, Ken Burgin headed out early to Sydney Markets to talk all about vegetables with Chef Julio Azzarello from Gourmand Providore. Julio is surrounded by fresh ingredients at the largest markets in the southern hemisphere, so there was plenty of inspiration for our conversation. We discussed the most economical vegetables for daily use, cooking methods, how the seasons work, using Grade 2 or ‘ugly’ vegetables to save costs, and building a positive relationship with your...

Duration: 00:37:53


262: How to Organise a Great Photo Shoot at your Restaurant

11/12/2017
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Ken Burgin talks restaurant and food photography with professional photographer Brandee Meier. These days, everyone eats with their eyes, so great images are more important than ever… and there’s a big difference between what’s done with a phone and the work of a real professional. We discussed how to choose a good photographer, preparing for a photo shoot, and organising lifestyle, food and bar photos. Plus the technicalities of copyright, file formats and the many ways that photos can be...

Duration: 00:36:52


261: How to Use Your Credit Card for More Points and Travel

11/5/2017
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Steve Hui is the points whisperer – his business I Fly Flat works with business owners to get the best travel deals from credit card points, and increase the number of points you earn. Everyone in business uses a credit card, but most people don’t know hot to maximise their points, or choose a card that gives the most flexibility for points redemption. Steve’s conversation with Ken Burgin will definitely have you thinking differently about how you pay bills, and taking a fresh look at the...

Duration: 00:31:42


260: Talking About Low-Budget Food Start-Ups

10/29/2017
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Becky McCray is bubbling with enthusiasm about the possibilities for food startups and pop-ups in small towns and rural areas. She regularly tours through the US and Canada, energising and inspiring communities to activate their main streets and empty buildings. Food is an essential part of that strategy. Ken Burgin talked with Becky about locating businesses within museums and public spaces, using empty restaurants, sampling events, food trucks, cutting through regulations and low-cost...

Duration: 00:44:02


259: How Taco Bill Run Their Profitable and Popular Restaurants

10/22/2017
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Taco Bill restaurants have been a success in Australia for more than 50 years - they are still fresh, modern and popular. In this podcast, Ken Burgin talks with Stan Teschke, one of the business partners, about how they manage the food, the staff, the parties and the extravagant drinks. They now have 33 stores, with 27 of them franchised, so there’s also the need to watch standards and ensure franchisees remain profitable and true to the brand. We also discussed how Stan learned his trade...

Duration: 00:42:28


258: Profitable Breakfast Business

10/15/2017
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Breakfast gets your business and customers off to a strong start – there’s definitely money in the morning. Breakfast is easier to prepare, and you don’t need expensive chefs or high-cost ingredients. Great coffee, speedy service, and a combination of classic or new food items creates a very successful formula. In this interview Ken Burgin talks with Graeme McCormack of Food Associates about how you can make the morning into a very profitable part of the day. They discussed beverage and...

Duration: 00:27:01


257: Cafe and Restaurant Success in Rural Areas

10/8/2017
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We all look for good food and hospitality in a country town or tourist destination – sometimes we find it, and sometimes we don’t. This week’s guest Deborah Culhane is a lawyer working in the large rural town of Albury-Wodonga and she closely watches the success of local restaurants, cafes and wineries. Why do some succeed and others fade away? Ken Burgin talked with Deborah about the reasons for rural businesses success, and the value of Chamber of Commerce membership for networking and...

Duration: 00:29:45


256: How a Restaurant or Cafe Can Become a B-Corp

10/1/2017
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The B Corp movement says that business impacts and serves more than just shareholders - it also has a responsibility to the community and to the planet. B Corps meet high standards of social and environmental performance, public transparency, and legal accountability. They ‘aspire to use the power of markets to solve social and environmental problems’. In this interview, Ken Burgin talks with business advisor Tim O’Brien of Hatched.io about the value of B Corp accreditation, and how to...

Duration: 00:37:54


255: Casual Food Trends from New York and London

9/24/2017
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It’s hard not to be fascinated by the food, presentation and service when travelling overseas – there can be a lot of inspiration. But what can be applied back home – will it appeal to local customers and give us a competitive edge? Every food business needs to be developing new products, and updating existing one – better flavour, production methods and service. In this interview Ken Burgin talks with Graeme McCormack of Food Associates, about his recent trends tour to New York and...

Duration: 00:32:10


254: Sustainability for Cafes and the Coffee Industry

9/17/2017
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Sustainability sounds like one of those worthy topics that is too serious for the happy world of cafes. But our guest today, Kim Elena Ionesco says it’s one of the most interesting and exciting jobs in the coffee industry! Kim is the Chief Sustainability Officer of the Speciality Coffee Association and has developed this role and watched the industry advance for the last 10 years. Ken Burgin interviewed Kim about the wide range of sustainability projects underway, from plantations, to...

Duration: 00:31:41


253: Successful Chef Recruitment and Retention

9/10/2017
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The shortage of chefs is on the mind of every restaurant operator, and each year it seems to get worse. But chefs have a choice of where they work, and even with shortages, smart operators will have more success attracting talent if they tune into the wants and needs of the people they’re after – chefs are no different to other professionals. It’s inspiring to talk with executive chefs and managers who are successfully finding and keeping the right staff - they see it as a challenge that...

Duration: 00:33:40


252: How to Create a More Resilient Workforce

9/3/2017
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Hospitality is a fast-paced and often stressful industry, and doesn’t have a great track record for looking after its people. It’s no wonder that we have high turnover and difficulty keeping good staff – chefs, managers and front of house. We need to improve our support for employees at all levels, so they can handle the pressure, feel valued and look after themselves. The annual RU OK? Program has special relevance for an industry with so many casualties. In this interview, Ken Burgin...

Duration: 00:31:29


Podcast 251: Create a More Profitable Christmas at your Restaurant

8/27/2017
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It’s never too early to start planning for the biggest profit season of the year – Christmas! And as the saying goes, the more you plan, the more you earn, so let’s get started. In this podcast, Ken Burgin shares dozens of ways to make November and December more popular and profitable, starting with the Christmas Menus. It’s also important to communicate early with previous Christmas party customers and be more effective with how you reach out to potential new business. Booking systems...

Duration: 00:23:34


250: Talking About Chefs and Food Competitions

8/20/2017
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It’s good to know there’s a serious side to cooking competitions - very different to the fireworks and drama of Masterchef and other TV food shows. Every year there are dozens of culinary competitions across the country, where chefs compete against their peers to create the best flavours, textures and appearance, using a high level of skill and technical proficiency. They work against the clock, and sometimes don’t know what they’ll be cooking until the last minute – it’s a nerve-racking...

Duration: 00:25:02


249: How a Coffee Group Became a B-Corp Business

8/13/2017
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Ken Burgin recently met coffee roaster Saxon Wright, to hear about Pablo & Rusty’s recent certification as a B-Corp. Speciality coffee seems to lead the way in the beverage industry with its focus on sustainability from grower through to consumer. B-Corps ‘aspire to use the power of markets to solve social and environmental problems’, and the Silver Chef group is a proud member of the worldwide B-Corp community. We discussed the growth of the business, their commitment to sustainably...

Duration: 00:38:36


248: How to Get the Media Interested in Your Restaurant

8/6/2017
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Do you ever wonder why some cafes and restaurants are constantly in the news? Stories regularly appear in the local paper about their food, events and award-winning staff. Their chef may even be heard on local radio and seen on TV. What’s the secret? To help us understand how the media works, Ken Burgin interviewed public relations expert Jules Brooke about the type of stories that will create interest, how to prepare a Media Release, where to send it and how to use the publicity that...

Duration: 00:50:23

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