Profitable Hospitality with Ken Burgin-logo

Profitable Hospitality with Ken Burgin

95 Favorites

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.
More Information

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

258: Profitable Breakfast Business

10/15/2017
More
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
More
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
More
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
More
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
More
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
More
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
More
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
More
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 need...

Duration: 00:23:34


250: Talking About Chefs and Food Competitions

8/20/2017
More
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
More
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
More
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


247: Building a Profitable Food Truck Business

7/30/2017
More
Suddenly food trucks are all around us, and can be a simpler way of entering the food service game than signing a lease for a traditional shop. Flexibility and mobility are two of the positives, but there are also challenges with establishing a recognised brand, working out of a tiny space, and the need for constant promotion. In this interview Ken Burgin talks with Harry Fleming, a chef and owner of The Bun Mobile – Brisbane’s original food truck and still a leader with its innovative...

Duration: 00:37:38


246: How Chefs Can Become Great Leaders

7/23/2017
More
Kitchen work needs a lot of people for supplies, production, service and cleaning. Timing is critical and hierarchies are important – we need smart, experienced managers to create a profitable result. So what are the qualities kitchen leaders need for 2018? They’re very different to 10 years ago. Helping chefs to become great leaders is a passion for Chef Chris Hill, and the driving force for his book Making the Cut, and new book Lead Like a Chef. In this podcast, Ken Burgin talks with...

Duration: 00:39:23


245: What You Need to Know About Running Coffee Shops

7/17/2017
More
Colin Harmon is a four-time Irish Barista Champion and owner of Dublin’s 3fe Coffee, one of the world’s most innovative and progressive specialty coffee shops. His work in coffee has extended to roasting, training and consultancy work, as well as developing coffee equipment for the specialty market and beyond. In this interview Ken Burgin talks with Colin about how he has developed his cafes and roastery, and created a business model that combines efficiency, quality, great service and a...

Duration: 00:51:00


244: How to Train Staff to Understand Money and Cost Control

7/11/2017
More
Feeling frustrated that staff don’t appreciate the value of cost control and sales promotion? Maybe they think you’re just rolling in money – all those sales go straight to profit! Only when you’ve coached them about the real cost of running a business will they realise the importance of controlling expenses, suggestive selling and turning every customer into a repeat. In this podcast Ken Burgin shows you simple ways to build the number skills of your managers, chefs, production and...

Duration: 00:19:31


243: Growing a Successful Craft Beer Business

7/2/2017
More
There’s something about the artisan origins of craft beer that attracts passionate support and loyalty. They’re small and independent, compared to the brewery giants, but they still need to run on sound business principles, with good distribution, great marketing and a strong point of difference. Steve Jeffares is one of the pioneers of craft beer and ale houses in Australia, and he recently opened Stomping Ground Brewery & Beer Hall, in the Melbourne suburb of Collingwood. He now has his...

Duration: 00:38:09


242: Helping Staff with Gambling Problems

6/25/2017
More
Do some of your staff have chronic financial problems? Modern life is expensive, but we’re talking now about constant money shortages, borrowing from family, debts with friends and overdue bills. Gambling temptation is everywhere we look – online, phone apps, sporting games, poker (slot) machines in pubs and clubs, and of course casinos. Chances are some of your staff need help. Ken Burgin interviewed Gerard Byrne form the Salvation Army’s Addiction Help Services – they work with people...

Duration: 00:24:24


Podcast 241: Immigration Update for Australian Restaurants

6/18/2017
More
Overseas workers have become an essential part of the Australian hospitality workforce, just as they are all over the world. But that doesn’t stop immigration from being a political football, which means unpredictable changes in government policy that makes workforce planning difficult. In April 2017, changes were announced on who can work in Australia, and their rights to become a permanent resident. To help us navigate these changes, Ken Burgin talked with Justin Browne of Edupi...

Duration: 00:27:34


240: How to Use Job Descriptions for Better Performance

6/11/2017
More
Do you have good, up-to-date Job Descriptions for everyone working in your business? Sometimes they’re filed away where no-one can find them. Or describing business activities that are way out of date. A well-written Job Description can be a powerful guide and tool to help with recruitment, performance management, training and even termination. In this interview, Ken Burgin talks with Doug Kelsall, the Talent Division Manager of Benchmarque. He’s recently revised and updated the library of...

Duration: 00:30:35


239: Creating Good Teamwork

6/4/2017
More
Teamwork: everyone believes in it, and there are thousands of books written about it, but it’s more often talked about than actually achieved in most workplaces. On the sporting field the benefits are obvious, with different skills working together to chase a common goal… winning! In this podcast, Ken Burgin looks at all the elements that make for successful teamwork, including shared goals, good leadership, measuring results, solving problems, a combination of skills, and the value of...

Duration: 00:16:34

See More