Mon, 3 September 2018
Ken Burgin talks with Vanessa Cullen, whose business Forward Thinking Designs works with cafes, restaurants, fast food operators and retailers. She has a wide range of experience and the discussion covered design for new businesses, shopping centres, main street businesses and renovating a tired or outdated space.
We also covered the latest food and design trends, food courts, landlords, branding, concept development and customer expectations. This business has B Corp accreditation, and their tagline is ‘stunning spaces for a beautiful bottom line’ – it all works hand in hand.
Mon, 6 August 2018
Nadi Elias is an accountant who has bought into a cafe! He has many clients in the cafe and coffee roasting business, and has probably advised many more people to walk away from these opportunities. If he’s gone ahead and taken the plunge, we need to know why!
Ken Burgin talked with Nadi about due diligence and valuation for a business purchase, setting up good systems, building a team, partnership agreements, accounting systems and keeping track of the numbers. His book Count More Beans is an excellent guide to building a successful cafe.
Direct download: 280_What_Happens_When_an_Accountant_Buys_a_Cafe_.mp3
Category:business -- posted at: 11:04am AEST
Mon, 23 July 2018
Many hospitality operators are not, but nature, ‘numbers people’ and it’s easy for this important area of management to be neglected. In this interview, Ken Burgin talks with Christine Green from Restaurant Bookkeeping Australia about how to get the best results from your account-keeping system.
They discussed cash flow management, the importance of separating personal and business expenses, integration with Point of Sale systems, claiming GST credits and the correct coding of entries. They also talked about preparing a business for sale, how to reassure buyers and the role of accountants.
Direct download: 279_Getting_Better_Results_from_Your_Restaurant_Bookkeeping.mp3
Category:business -- posted at: 11:50am AEST
Mon, 11 June 2018
Should we regard LinkedIn as the serious, professional side of social media? With more than 500 users worldwide, it can be tremendously powerful as a marketing tool to build your business and your personal reputation.
In this episode, Ken Burgin discusses the three steps for LinkedIn effectiveness – building a complete, professional profile, growing your circle of connections, and expanding your influence by sharing quality content. Small steps day by day will soon lead to very satisfying results.
Direct download: 278_Using_LinkedIn_for_Restaurant_Marketing__Personal_Branding.mp3
Category:business -- posted at: 11:30am AEST
Wed, 30 May 2018
Ken Burgin talks with celebrity chef manager Karen Lateo of Entrée Management, about the many ways chefs can build a local and national reputation. With the rise of TV cooking shows and the public fascination with chefs and food, there are now many more options for a chef who wants to make a name for them self.
We discussed the value of having your own YouTube, being able to talk and cook at the same time, and developing presentation skills. Plus, the difference between publicity and talent management, how to be paid, negotiation with clients, the right way to use social media, and the work needed to get yourself noticed.
Direct download: 277_How_Chefs_Can_Build_a_Positive_Public_Profile.mp3
Category:business -- posted at: 2:04pm AEST
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
Wed, 18 April 2018
Corporate Culture Specialist Greg Hawks talks to a lot of employees and business leaders, and they all believe in the importance of a strong, positive workplace culture. But what does that really mean, and how can it be developed?
In this lively interview, Greg talks with Ken Burgin about the four pillars he sees supporting a great culture – honour, excellence, identity and significance. Words that by themselves may not mean so much, but his explanation and examples brings them together into a clear and achievable roadmap for every restaurant, cafe or foodservice business.
Wed, 4 April 2018
Craig Macindoe looks surprisingly calm for someone who has opened so many restaurants, and right now he has 10 under his control at the Kensington Street restaurant precinct. Maybe it’s because he can now work on strategy and marketing, instead of being caught up in the kitchen. As a chef, he brings valuable insights to management – cost control, menu development, purchasing and product quality.
Craig talked with Ken Burgin about modern restaurant trends, equipment, partnerships, customer expectations, recruiting staff, social media marketing and the many management skills he has learned over the last 20 years. It was a fascinating interview.
Direct download: 273_Talking_to_a_Chef_Who_s_Opened__Run_42_Restaurants.mp3
Category:business -- posted at: 4:32pm AEST
Thu, 22 March 2018
Simpler is usually better in business – restaurant processes can be done more quickly, there are fewer costs, less need for highly-skilled staff, and fewer mistakes. This is not about ‘dumbing down’, but removing the complexity that can often develop in menus, customer service, management and financial reporting.
Ken Burgin gives you a quick hit list of more than a dozen ways to bring back flexibility and speed to your operation, in the front of house, kitchen, marketing and administration. Your staff, customers and accountant will thank you!
Direct download: 272_How_to_Simplify_Your_Business_for_More_Profitable_Results.mp3
Category:business -- posted at: 11:18am AEST