Profitable Hospitality Podcast (business)

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

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

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.

Direct download: 276_How_to_Take_Your_Bar_from_Good_to_Great.mp3
Category:business -- posted at: 2:56pm AEST

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

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.

Direct download: 274_How_to_Build_a_Culture_of_Greatness.mp3
Category:business -- posted at: 1:52pm AEST

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

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

It was fascinating to talk with WeChat marketing expert Matthew Brennan about online marketing and e-commerce in China. In many ways the country is leading the world with innovations in social media and cashless payments, particularly through the communication and payment channels of Tencent (owner of WeChat) and Alipay.

We also discussed the integration of menus into apps, ordering and food delivery systems, and how tourists from China will be researching and preparing for their trip to another country. This is the future!

Direct download: 271_Using_WeChat__Chinese_Social_Media_for_Restaurant_Marketing.mp3
Category:business -- posted at: 9:00am AEST

With the growth of mobile phones, calls to your restaurant are more important than ever – a quick Google search finds your number, and if a call is made, it’s likely to be about an important issue or sales opportunity, rather than just a booking request.

In this lively interview, Ken Burgin talks with Nancy Friedman, the Telephone Doctor about phone answering, sharing information, and handling complaints. We also discussed how to handle staff training, impatient customers, and combining sales with good customer service. And don’t miss her great advice on eliminating 5 Frustrating Voicemail Phrases – we’ve all used them!

Direct download: 270_Smarter_Phone_Management_in_Restaurants_and_Bars.mp3
Category:business -- posted at: 9:44am AEST

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!

Direct download: 269_How_to_Drive_Word_of_Mouth_Marketing.mp3
Category:business -- posted at: 9:00am AEST