Mon, 31 July 2017
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 menu and a huge following of hungry fans. We talked about establishment costs, regular social media posting, good photography, food safety, production kitchens, and the importance of a location calendar. Harry is very generous with the information he shares, and combines a successful business with regular holidays, which he also shares on social media! You can follow the Bun Mobile on Facebook and Instagram, and also check his Downey Park Food Truck collection.
Mon, 24 July 2017
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 Chris about his 7 Dimensions of Chef Leadership, and how to apply them to industry challenges: attracting people to cooking careers, the shortage of women and people of colour in kitchen leadership, high stress and relationship breakdowns, substance abuse and addiction. It’s a challenging list, and Chris’s fresh take on leadership shows there is a way forward if modern leaders embrace new skills.
Tue, 18 July 2017
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 positive employee culture. It’s an inspiring story, and he has shared all the details in his new book What I Know About Running Coffee Shops – it’s a great resource and highly recommended.
Direct download: 245_What_You_Need_to_Know_About_Running_Coffee_Shops.mp3
Category:business -- posted at: 12:08pm AEDT
Wed, 12 July 2017
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 service staff. We use examples of labour costs, recipe costing and utilities, bringing them back to costs per hour or per customer to make the biggest impact. If you want staff to help you create an efficient and profitable business, start working on their understanding of cost and profit drivers – it pays off!
Direct download: 244_How_to_Train_Staff_to_Understand_Money_and_Cost_Control.mp3
Category:business -- posted at: 12:44pm AEDT
Mon, 3 July 2017
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 own brewery, a large bar, and a terrific restaurant open 7 days a week. Ken Burgin talked with Steve about the range of beers offered, the food, the customers, and how they promote the business. We also discussed the huge growth of craft beer in Australia, and the importance of his Great Australian Beer Spectapular festivals.
Also mentioned in the interview: the annual list of Hottest 100 Aussie Craft Beers, the Handle Your Own PR website, and an interesting article on The Future of Business is Giants Pretending to Be Small.