Profitable Hospitality Podcast

How things have changed – instead of being a fringe request that’s ignored by most restaurants, vegan and vegetarian food is now a popular choice. A recent survey in Australia found 1 in 9 people (11.2%) said they are ‘vegetarian or almost vegetarian’. That’s a lot of customers looking for menu options beyond a salad or pasta with tomato!

To help us understand how chefs and restaurants can cater for this growing demand, Ken Burgin talked with chef and cafe owner Paul Smith of Green Zebra in rural NSW. He’s now a vegan, and tries to create vegetarian food that meat eaters will love! It has to be more imaginative than yet another serve of pumpkin risotto or vegetarian lasagne. We discussed the challenges of creating healthy food with flavour, presenting food on a plate so it’s not always ‘meat in the centre’, and all the angles to modern menu design. Paul is a thoughtful and creative chef – I know you will enjoy this interview. You can also find him on Twitter and his new website PlantYourMenu.com

Direct download: PH20Episode2020820Edited.mp3
Category:business -- posted at: 9:19pm AEDT

“There is a growing expectation that businesses are responsible for the material as well as the moral development of their employees. There is a growing expectation in society that business will play a larger role.” These are the words of Mike Connell, the head of People & Culture at Silver Chef and my guest in this week’s podcast.

Silver Chef (of which Profitable Hospitality is now a part) is a public company, very different in scale to the cafes, restaurants and foodservice operators that they finance. But there are many things they are doing that are directly applicable to businesses of any size, to act as a ‘force for good’ in the world, and to attract and engage the best employees around. Let’s not be afraid to use the words ‘morality’, ‘values’ and ‘workplace culture’ – you will enjoy Mike’s very practical approach to putting these concepts into action.

Direct download: PH20Episode2020720Edited.mp3
Category:business -- posted at: 12:56pm AEDT

In restaurants and bars, we don’t have a great track record for successful relationships and happy families. Long hours, lots of stress and working when others relax - it can be exciting, and a recipe for instability. The idea of ‘work-life balance’ seems to have bypassed this industry!

In this interview Ken Burgin talks with therapist and counsellor Colleen Morris about how we can reduce the pressure and increase happiness in our very consuming jobs. We talked about how to recognise the signs that a relationship is under stress, the different ways men and women communicate, and how to be more aware of a partner’s needs. We also discussed how to help friends having partner problems, and helping young staff to be more successful in their personal lives. This was a very satisfying interview, and one I hope you will share with your team. You can find Colleen at Watersedge Counselling, and on Twitter.

Direct download: PH20Episode2020620Edited.mp3
Category:business -- posted at: 6:00pm AEDT

Traditional wine training with serious faces and tasting notes doesn’t quite cut it in 2016 – employees don’t find it inspiring, and customers want better information and enthusiastic recommendations. There’s a lot you can do to make your wine training faster, brighter and more effective – it all leads through to better sales.

In this interview Ken Burgin talks to Kyle Thacker of online wine directory Uncorkd – we each had plenty of ideas on how to add energy and variety to wine training, whether it’s quick tastes or a detailed comparison. From sensory sessions to online videos, quizzes, winery visits and staff choosing ‘wine of the month’ – use this podcast to revitalise your training and boost sales.

Direct download: PH20Episode2020520Edited.mp3
Category:business -- posted at: 12:51pm AEDT

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