Profitable Hospitality Podcast

Meet Simon O'Regan from the EARL Canteen group in Melbourne's CBD - 7 stores and growing! They specialise in breakfast, lunch, coffee and catering. Since opening their first store in 2010, owners Simon and his partner Jackie Middleton have maintained a steady pace of expansion in this very demanding precinct, recently adding a central commissary and catering kitchen.

Their inspiration came from being 'two hungry waiters who, at the end of service every night, watched big chefs do simple things with fancy ingredients. It gave them an idea. Simple, honest, everyday eats made from the finest, locally sourced produce. Good-morning breakfasts, wake-me-up coffee, wholesome salads and fancy sandwiches made fresh every day.' They've also seen the benefit of technology innovation and smart marketing - there's a lot to discuss in this conversation with Ken Burgin.


Ken Burgin talks with chef and kitchen management expert Andrew Briese of Cooking the Books. In the first of two podcast interviews, they had a lively discussion on the initial stages of the food management sequence: ordering, storage and stock control. Topics covered include:

  • Common mistakes people make when they choose suppliers
  • Best practice for ordering methods and deciding on quantities
  • Best practice with storage or dry and cold goods.
  • Managing the ever-present problem of theft
  • Stocktake methods for small operators – who usually never do stocktakes!
  • Managing and measuring food wastage
Direct download: 286_Managing_Food_Purchasing_Storage_and_Stock_Control.mp3
Category:business -- posted at: 3:36pm AEST

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