Profitable Hospitality Podcast

A fast-growing business is exciting – more sales, more venues, more employees and more fame! Expansion also brings new challenges – not just finding talent, but also developing managers and scaling up the systems for recruitment, induction, training and clear communication.

In this interview Ken Burgin talks with Bree Vatner, HR Manager at the Mr Burger group in Melbourne. They are growing rapidly, and the group also includes food trucks and their own food truck park Welcome to Thornbury. We talked about the central importance of a strong and positive culture, and how that is articulated and put into practice with all their 150+ staff and leaders. We also discussed recruitment methods, in-store and online training, how the HR Manager’s role is changing and much more.

Direct download: PH20Episode2019920Edited.mp3
Category:business -- posted at: 6:27pm AEST

So what makes a business healthy? Ken Burgin talked about this with broker Dan Levitus of Linked Business Brokers – he specialises in the sale of cafes, restaurants and foodservice operations, and there’s not much he hasn’t seen!

Financial health is a key element, not only the income and expenses, but how well information is recorded and the likelihood of good sales continuing. We also talked about the owner’s role in the operation, and how well systems are recorded and ready for use by others. Plus the vital importance of the lease and having premises that are ‘fit for purpose’. If you’re thinking about selling your business, or how to increase it’s value, this is information you can take to the bank!

Direct download: PH2019820Edited20v2.mp3
Category:business -- posted at: 12:07pm AEST

On your website, how much is ‘just enough’ information to make customers and search engines happy? Or is a good Facebook page sufficient? More than 60% of your restaurant or café website visitors will use their phone, so ‘mobile friendly’ is essential.

Ken Burgin talks with digital strategist and website builder Tim Hilton about what needs to be in an effective website, and what can be left out. You want to be found locally, compete with the big listing services (like TripAdviser, Yelp and Zomato) and give customers enough information so they divert their car or make a booking. Ultimately it’s all about sales! We also discussed the best way to work with a web designer and how to brief them, so the result is everything you expected and more. You can find Tim at and on Twitter.

Direct download: PH20Episode2019720Edited.mp3
Category:business -- posted at: 12:56pm AEST

There is definitely life after coffee, no matter how cool your local barista. Tea has infinite variety, full flavour and centuries of stories. Visiting your cafe or restaurant are hundreds of customers who either don’t drink coffee at all, or limit themselves to one cup a day. That means lots more sales between lunchtime and late night, if you add a variety of teas.

In this interview Ken Burgin talks with Corinne Smith of The Rabbit Hole Organic Tea Bar. Over the last 6 years they’ve developed a thriving tea wholesale tea business, and now have their own beautiful tea bar, featuring quality brews and the food to go with it. These are robust flavours for all ages, and a valuable part of the profit mix. We talked about tea menus for summer and winter, brewing methods for a busy venue, staff training and appealing to a wide demographic. They are also part of the annual Sydney and Melbourne Tea Festivals – if you’re nearby, don’t miss them!

Direct download: PH2019620Edited.mp3
Category:business -- posted at: 3:14pm AEST