Profitable Hospitality Podcast

Is there a bad habit you want to kick, or a healthy habit you want to start and stick to? Maybe it’s smoking, overeating, too much alcohol or the way you react to friends and family. Perhaps you want to start walking and exercise regularly, and not quit like the last time. Sometimes there are bad business habits: disorganised, avoiding issues or reacting impulsively. It can be hard to maintain good habits and stop the bad ones.

In this interview Ken Burgin talks with counsellor and therapist Jacqueline Stone of Wise Stress Mastery. She’s put together 10 tried and tested ways to make the changes you want, to stick with them, and succeed! After good habits are repeated often enough, they soon become regular and almost automatic – and that’s a great feeling!

Direct download: Podcast2015620Edited.mp3
Category:business -- posted at: 1:22pm AEST

‘Every work position, process, equipment piece and facility in a restaurant has a capacity that can be measured, and therefore, managed.’ This is the positive message from Brian Sill, of restaurant consulting group Deterministics. Since 1985 Brian has been evangelising the merits of an engineering perspective to restaurant executives.

In this interview. Ken Burgin talks with Brian Sill about the five key areas to improve operational excellence: reduce variability in work processes, improve the output of work positions, identify and fix bottlenecks, throughput modelling of menus and recipes, and finally developing ‘labor recipes’ for each food and beverage item to understand the true cost of production.

No matter what size restaurant, cafe, hotel or bar you operate, the insights and suggestions shared in this interview will help to boost your efficiency, cut costs and increase sales.

Direct download: Podcast2015520Edited.mp3
Category:business -- posted at: 5:30pm AEST

Why do some employees want to take it out on their boss, a co-worker or a business? Maybe they quit, or were dismissed: maybe the anger is justified, maybe not. It might be an allegation of unfair dismissal, of bullying or sexual harassment. Maybe they know something about the business that they’re threatening to reveal to a government department. And then there’s all the mischief that can be created with social media comments and review sites, watched by thousands of people.

In this interview Ken Burgin talks with Richard Edwards of Whites Legal, a Melbourne firm specialising in hospitality businesses. He has helped many owners and managers with employment issues, including a wide variety of staff who want to ‘get even’. We discussed how to make your business more ‘bullet proof’, the skills managers need to intervene and fix problems early, better record keeping, and how to negotiate with government authorities if they start to make inquiries.

Direct download: Podcast2015420Edited.mp3
Category:business -- posted at: 6:44pm AEST

We all love customers who appreciate our offer, and aren’t afraid to spend. People who want good food, the best wine and great service – bring it on! These people are often ‘tourists with money’ – they like to travel in comfort and experience the best that’s available in your city, town or countryside.

But how do smaller operators attract these visitors – isn’t this all tied up by the big hotels? And what if you’re a cafe, boutique patisserie or quirky bar? In this interview Ken Burgin talks with Jeff Ward, the Savvy Navigator. With many years experience in airlines and travel, he knows all about the expectations of well-heeled travellers from the USA and Europe; he organises tours for these people all the time. We talked about the food & beverage experience they’re after, the value of authenticity, the role of online review sites, and dealing with hotel concierges. You don’t need to be a big, high-priced establishment to access these travellers, but they won’t find you by accident.

Direct download: Podcast2015320Edited.mp3
Category:business -- posted at: 10:06am AEST

A few weeks ago, I was contacted by a podcast listener who was keen to share his story.

Dane Adkins wrote: ‘I'm opening a community café/bar in the beautiful, seaside suburb of Semaphore, South Australia in the not too distant future. Sweet Amber Brew Café will be home to South Australia's tastiest craft beers - and home to those who enjoy drinking them. Our food will be largely inspired by the craft beer revolution with many of the meals using beer as an ingredient, and then paired with particular beers to enhance the tasting experience. All of which will take place in a relaxed, eclectic café-style environment.

Whilst listening to your podcast on my morning walk an idea came to mind; many of your interview subjects are already successful hospitality professionals (who offer knowledge through recounting their experiences). However, it would be great to hear the 'real time' experiences of a novice opening and establishing a café. It could be produced and published as an ongoing case study, identifying the significant challenges that others are likely to encounter on their journey. As an example, topics of discussion may include; liquor licensing legislation & council approvals, finding and developing relationships with key suppliers, marketing a business from scratch, website creation and many more topics. This sort of information will be incredibly useful to anyone intending to open their own establishment. Thanks again Ken for sharing your valuable knowledge with the hospitality community, I hope to be able to do the same!’

We agree Dane, this information could be very useful for people in the planning or ‘considering’ stage, and even for experienced operators. Enjoy the first interview just before the opening of the Sweet Amber Brew Cafe!

Direct download: Podcast2015220Edited.mp3
Category:business -- posted at: 6:45pm AEST

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