Profitable Hospitality Podcast (general)

It’s easy for menus to become more and more elaborate, as everyone adds their ideas and favourites. Before you know it, prep and service times are longer, and labour and food costs rise. This can be a problem for individual restaurants, and a major issue for franchise operators.

In this interview Ken Burgin talks with chef Richard Robinson of Food Associates in Sydney. He works on the development of recipes and menus for foodservice businesses of all types – maximising flavour, simplifying production, reducing labour costs and ensuring that the recipes contribute to the business concept.

We talked about how he analyses a recipe, what items can be outsourced, and skilling up your workforce so they all work quickly and efficiently. We also discussed supply chain issues, flavour shortcuts and making sure special diets are handled in the easiest way possible. This is an interview to share with everyone in the kitchen!

Direct download: PH2022620Edited.mp3
Category:general -- posted at: 11:50am AEDT

Can you afford regular staff training? John Isbell, our guest in this podcast says you can’t afford not to train, especially as competition increases from new concepts and venues. Our customers also have increased expectations and product knowledge, so every business needs to be optimised for peak performance.

John is an experienced restaurant trainer, working with independent operators, restaurant groups and franchises to help them get the best from back of house, front of house and management staff. We talked about the quick wins a trainer can get with a new program, and the priorities for kitchen, service and leadership teams. John also had some great suggestions on how to involve staff in helping to create training content, and putting your activities into a calendar that will continue to benefit the business month after month. Lots of inspiration in this episode!

Contact John Isbell through Linkedin or Twitter

Direct download: PH2022520Edited.mp3
Category:general -- posted at: 11:37am AEDT

Let’s challenge the wide-spread perception that Millennial or Generation-Y employees are a problem: self-centred, too casual, a short attention span and living on their phones. Every generation says the ‘young ones’ are a disappointment - conflict between young and old is nothing new!

In this interview, Ken Burgin talks with Dr Chip Espinoza, author of the new book Millennials Who ManageHow to Overcome Workplace Perceptions and Become a Great Leader.

The Millennial generation is now the largest of the working age groups (USA) – more than Gen X (born 1960-1979) and the Baby Boomers (1945-1959). We need to build their skills and prize their ability. They expect more frequent training, and don’t need a manager to give them information – they can find it themselves. Let’s use their more casual approach to improve our hospitality, and their ease with technology is exactly what we need more of. This interview (and book) is full of practical ways to turn your young workforce into a competitive asset for the future.

Direct download: Episode2018020Edited.mp3
Category:general -- posted at: 8:39am AEDT

You can still create great food and stay connected with the public after a life in restaurants – that’s the reassuring message in this interview with Sydney chef Alex Herbert. Since closing her famous Sydney restaurant Bird, Cow, Fish two years ago, she has created a life that balances family, consulting, cooking for her stall at Everleigh Markets, and regular appearances at festivals and food events.

If you feel that restaurant life is taking its toll, or maybe you want to work with food but avoid signing a lease, there’s much to learn and enjoy when you listen to this interview. Part of Alex’s success comes from staying connected with customers and ‘fans’ through Twitter , Instagram and LinkedIn – just because you don’t have your name in restaurant lights doesn’t mean you drop out of sight.

 

Direct download: Podcast_86_Edited.mp3
Category:general -- posted at: 12:29am AEDT

Most people like to get out of the city and enjoy country hospitality, local food and a more relaxed way of life – we all need a holiday! But what’s not always guaranteed is that our very high TV-tuned expectations will be met – it's a big challenge for any small rural business.

In this interview Ken Burgin talks with Steven Cumper of the Red Velvet Lounge in Cygnet, Tasmania – Australia’s southern-most state. This is a country cafe that really does offer all that you want and more – excellent food, attentive service, friendliness and hospitality. Steve took over the business seven years ago and the reputation has grown ever since. He also writes a regular blog The View from My Porch and is active on Twitter – well worth following online and when you’re in the area, make sure to visit!

 

Direct download: Podcast_84_Edited.mp3
Category:general -- posted at: 9:21pm AEDT

I love talking to restaurant owners about how they’ve built a business from a small start to a large, efficient and popular operation. Misty Young, the Restaurant Lady is a great example of how this has happened – she and her family now have four Squeeze In restaurants in Nevada and plans for more.

To ensure the businesses grow and prosper, she has developed ‘5 Irrefutable Laws of Restaurant Success’, focused on Leadership, Operations, Financials, Product & Service and finally Marketing.

In this interview Misty explains what’s involved with each of these Laws, and the STAR context they’re built on: Strategy, Tactics, Accountability and Results. This is solid gold information you can ‘take to the bank’ – listen to it all and take notes! You can find Misty at MistyYoung.com and buy her terrific book ‘From Rags to Restaurants’ on Amazon http://amzn.to/1fQuzTF 

Direct download: Podcast37Edited.mp3
Category:general -- posted at: 11:58pm AEDT

Joe Dunbar is the ‘Food Cost Wizard’, and it’s my pleasure to interview him for this podcast. Accurate data and ‘the numbers’ are essential to know what’s really happening with restaurant and bar sales, production costs and the strengths and weaknesses of a menu. Modern Point of Sale systems have massive amounts of the data and intelligence available for this analysis, but it’s often misunderstood or ignored.

Joe explains the POS reports he finds most useful when consulting with clients, and the numbers that should be watched closely by chefs and managers on a daily, weekly and monthly basis. We also discussed integration of the POS with bookkeeping systems, inventory control and recipe management - expect a very high ROI (return on investment) from this 45 minute interview! You can also find Joe’s contact details and very informative blog at Food Cost Wiz – it’s well worth reading.

Direct download: 34_Joe_Dunbar.mp3
Category:general -- posted at: 5:21pm AEDT

Turning social media activity into sales is different to direct selling over the phone or at the table. First you need to Connect with people (Facebook fans, email addresses, Twitter followers, LinkedIn connections), then Engage them with interesting and useful content, then Convert them into customers who visit or buy from you online.

In this podcast Ken Burgin outlines dozens of social media tactics you can use to turn online social activity into sales – they’re taken from the detailed Christmas Social Media Marketing Plan on www.ProfitableHospitality.com. Like all good plans, you need clear goals and an overall strategy to create measurable results.

Direct download: Social_Media_Xmas_2013.mp3
Category:general -- posted at: 6:41am AEDT

In this podcast, Ken Burgin interviews Jonn Close, principal consultant at CETN - business consultants and brokers based in Sydney. Their services includes Feasibility Studies, Business & Operational Reviews, Formulation of Tender Documents, and the Evaluation of Tender Submissions.

That makes Jonn well placed to help you check the numbers, be sure that you’ve found a real opportunity, and prepare a tender document that will beat the competition.

Direct download: JonnCloseTenders.mp3
Category:general -- posted at: 5:40pm AEDT

The wedding business is intensely competitive, with a host of services chasing the budget of the bride and groom. Perhaps their largest expense will be the reception (even if the dress is more important!). In this podcast we talk with JF (Jean-François) Célèrier of Nathania Springs Receptions in Melbourne’s Dandenong Ranges. The information he shares will be of value for wedding venues, restaurant, hotels and clubs.

The Nathania Springs website is one of the best in the business, and their Facebook Page is a great testimonial for the many delighted clients they’ve had – including more than 10,000 photos! JF walks us through the success factors for their online presence, and how this integrates with their sales process – this is a podcast not to be missed! 

Direct download: Podcast_26_Nathania.mp3
Category:general -- posted at: 4:28pm AEDT