Fri, 18 May 2018
Ken Burgin talks with bar manager and entrepreneur Daniel Knight about the many factors involved in creating and running a great bar. The small bar sector is one of the most dynamic parts of the hospitality industry, where successful bar operators combine technical skills, leadership and entrepreneurial flare to help them thrive amidst so much competition.
We discussed Dan’s 3 P’s for bar success – People, Product and Passion. We always hear about People in hospitality discussions, and Product is the many things that create the physical experience. Passion can be harder to define, and needs strong and creative leadership – you’ll understand this important element much more from this conversation. You can find Dan at his blog My Bar Secrets.
Wed, 2 May 2018
Christine Mathison-Green is a chef, a former restaurateur and passionate about hospitality. She’s employed hundreds of people over the years at her ten restaurants, and worked with many different cooks and chefs. She writes about food and travel, and shares dozens of interviews with chefs on her website Just the Sizzle. She’s also set up Off the Hotplate, a support site for chefs who want to avoid burnout and learn better ways to handle the emotional demands of a cooking career.
In this discussion, Ken Burgin talks with Christine about the background to the command-style management of kitchens - where the classic ‘Yes Chef!’ response started. We also discussed the needs of young chefs, the value of mentoring, the increasing number of women in cooking, and the importance of realistic hours. We all know chefs are in short supply, and I believe we have some answers to the problem in this discussion.
Direct download: 275_Finding_Motivating_and_Looking_After_Good_Chefs.mp3
Category:business -- posted at: 1:37pm AEST