Profitable Hospitality Podcast
Information and Interviews by Ken Burgin of ProfitableHospitality.com. Focused on Restaurant & Hotel Management, Marketing & Cost Control. Tune in if you're the owner, manager or chef of a restaurant, cafe, hotel, club, bar or catering business.
Visit Show Website http://profitablehospitality.lib...Recently Aired
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061: Managing Anger in the Workplace
Resentment, aggression, angry words and bullying – strong emotion show ...
Resentment, aggression, angry words and bullying – strong emotion show up in many ways at work, and the effects are felt by everyone – even customers. In this interview Ken Burgin talks with Duncan Morris, an experienced counsellor and...
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060: How to Help Staff Improve their Performance
Most staff want to do the right thing, but sometimes ...
Most staff want to do the right thing, but sometimes they don’t know how – they may need more information and training. And sometimes they don’t want to do the work correctly – that will need a different type of strategy....
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059: Better Cost Control and Bookkeeping with Online Services
‘Cut costs’ are the magic words – they get most ...
‘Cut costs’ are the magic words – they get most operators paying a lot of attention. But first you need to know what your costs are and how to access the figures. Not just a pile of invoices or POS print-outs, but detailed weekly and...
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058: How to Sell More Wine
What makes a wine list profitable and popular? Where there’s ...
What makes a wine list profitable and popular? Where there’s a good margin on wine sold by bottle or glass, and the list does a good job at ‘selling’ when there are no servers around to assist. Jennifer Anderson of...
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057: Cost Control and Menu Development in a Large Club
Paul Rifkin is one of Australia’s most experienced executive chefs. ...
Paul Rifkin is one of Australia’s most experienced executive chefs. He’s been running Campbelltown Catholic Club, a large social and recreational club south of Sydney for more than 13 years. The club has a wide range of food outlets:...
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056: New Ways to Save Money by Greening your Restaurant
Reducing water, gas and electricity consumption makes financial sense, as ...
Reducing water, gas and electricity consumption makes financial sense, as well as reducing your impact on the planet. Less packaging in the front door and less waste disposal is plain common sense. A well-planned program to green your restaurant,...
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055: Smart Mobile Marketing for Restaurants, Cafes and Bars
Almost every one of your customers has a mobile phone ...
Almost every one of your customers has a mobile phone - they often use it while they visit your venue. Many restaurants and bars find that 60% and more of their web traffic now comes from smartphones or tablets – there are so many reasons to...
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054: How to Use Networking to Build Restaurant, Bar and Club Sales
We know the value of hospitality to make customers welcome ...
We know the value of hospitality to make customers welcome and ensure they come back. And there’s another level to this – using strategic friendliness and networking to get a lot more people to visit our venue and bring colleagues. Or...
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053: How to Be a Better Leader: for Supervisors, Managers and Owners
As a leader, you need to be able to manage ...
As a leader, you need to be able to manage people effectively. To find out what motivates individuals, and provide them with the support and energy they need to do their job to the best of their ability. In this interview, Ken Burgin talks with Kevin...
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052: How to Open a Successful Wine Bar Restaurant – Tippler & Co
Gus McAllister opened his new bar after a lot of ...
Gus McAllister opened his new bar after a lot of hard work and research. His experience as a hotel manager gave him a solid understanding of customers, wine lists and suppliers, plus the confidence to recruit a good chef and manage the kitchen....
