Profitable Hospitality Podcast

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 essential elements of taste coming from flavour, texture, depth, time, heat and moisture – everyone in the kitchen is a scientist in one way or another!

Direct download: 267_Understanding_Food_Flavour.mp3
Category:business -- posted at: 11:36am AEST

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 healthy food options, kids’ menus and popular desserts – Steve has developed a winning formula that we can all learn from!

Direct download: 266_Menu_Development_for_a_Family_Restaurant.mp3
Category:business -- posted at: 9:47am AEST

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 leadership, the value of networking events, sharing business information, and building the confidence of women to take on management roles. We also talked about the industry competitions that end up with all-male winners, and handling sexual harassment in the workplace.

Direct download: 265_Talking_about_Women_in_Hospitality.mp3
Category:business -- posted at: 11:56am AEST

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 passion and commitment!

Direct download: 264_How_to_Become_an_Executive_Chef.mp3
Category:business -- posted at: 9:00am AEST

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 supplier. It was great to get back to the source!

Direct download: 263_Using_Popular_and_Profitable_Vegetables.mp3
Category:business -- posted at: 9:00am AEST

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 used.

Direct download: 262_How_to_Organise_a_Great_Photo_Shoot_at_your_Restaurant.mp3
Category:business -- posted at: 9:00am AEST

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 cards you accept from customers.

Direct download: 261_How_to_Use_Your_Credit_Card_for_More_Points_and_Travel.mp3
Category:business -- posted at: 9:00am AEST

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 ways to promote a new business. This is an interview that will definitely inspire you – make sure to download the 101 Tiny Business Ideas from her website.

Direct download: 260_Talking_About_Low-Budget_Food_Start-ups.mp3
Category:business -- posted at: 9:00am AEST

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 as a restaurateur, what hasn’t changed with customer expectations, and the role of email, social media and traditional mail in their marketing mix. Please enjoy this wonderful interview with a master of the industry!

Direct download: 259_Taco_Bill.mp3
Category:business -- posted at: 9:00am AEST

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 menu options, how to innovate with traditional items, portion sizes, all-day brunches and packaging options for take-away.

Direct download: 258_Profitable_Breakfast_Business.mp3
Category:business -- posted at: 9:00am AEST