Mon, 22 January 2018
Word of mouth marketing doesn’t work automatically, and it’s not always positive. It can develop slowly and accidentally, or you can take the lead and give people lots of positive experiences to share with their friends, week after week.
In this podcast, Ken Burgin talks about the many different ways customers experience your business, and the five key areas that drive word of mouth – design, speed, generosity, flavour and inside information. You may be surprised that there are so many positive things happening – let’s get the good news out there!
Mon, 8 January 2018
Join us to learn how an experienced chef plans a menu makeover, taking a good product and making it even better. Ken Burgin talks with Executive Chef John McFadden and hears about the process of menu simplification and cost control he is using for the new menu at Abode Bistro, the restaurant at Sydney’s ParkRoyal Hotel.
We also discussed flavour improvement, food trends, staff training and the changing popularity of lunch and dinner menu items in a busy city location.
Direct download: 268_Menu_Simplification_Flavours_and_Profitability.mp3
Category:business -- posted at: 9:00am AEST