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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081: Thirty Years of Italian Family Success – Lucio’s Restaurant in Sydney
It’s 30 years since Lucio’s Restaurant opened in the inner ...
It’s 30 years since Lucio’s Restaurant opened in the inner suburb of Paddington in Sydney. Its reputation is stronger than ever for great food and wine, friendly, professional service and a magnificent collection of Australian art on...
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080: How Restaurant Owners and Chefs Can Build a Strong Local Profile
People in hospitality often don’t realise that they’re ‘the most ...
People in hospitality often don’t realise that they’re ‘the most interesting person in the room’ at local events. If you're bogged down with running a business, it’s easy to overlook the opportunities right...
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079: International Coffee Trends – Beans, Machines and Service
It’s the world’s second most valuable trade commodity, and the ...
It’s the world’s second most valuable trade commodity, and the word ‘coffee’ is always buzzing in the media and urban stories. Cafes are one of the fastest-growing segments of foodservice, and the latest serving options range...
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078: How Barzura Cafe Has Achieved 20 Years of Success
It’s quite an achievement to grow and prosper for twenty ...
It’s quite an achievement to grow and prosper for twenty years, especially in a highly-competitive beachside suburb in Sydney. That’s the record of Rodney Sen and his family with this very popular business. It’s open seven days...
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077: Wine Trends, Wine Descriptions and Educating Customers
In this interview, Ken Burgin talks with sommelier Rafael Delgado, ...
In this interview, Ken Burgin talks with sommelier Rafael Delgado, who's based in Florida. For him, helping customers discover and share the unified story between the food and the beverage program is the secret to successful wine sales, happy guests...
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076: No Barfing! Better Food Safety Management in Kitchens and Restaurants
“The interested public can handle more, not less, information about ...
“The interested public can handle more, not less, information about food safety. The best restaurants will not wait for government; they will go ahead and make their food safety practices available in a variety of media and brag about them...
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075: How to Make a Family Business Stronger and More Profitable
The world of hospitality is built on the back of ...
The world of hospitality is built on the back of family businesses – parents who worked hard and established a restaurant, cafe or bar, then bringing some or all of their children into the operation. Or it may be brothers and sisters who work...
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074: How to Choose a Professional Camera for Restaurant & Event Use
Many restaurants and venues want to do more of their ...
Many restaurants and venues want to do more of their own professional-quality photography. They know that smartphone cameras are useful, but there are limitations, especially at night. Having a professional photographer available is great, but may be...
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073: Managing Restaurant Growth with Gavin van Staden of Red Spice Road
Growing restaurants always need to develop their management structure and ...
Growing restaurants always need to develop their management structure and systems. More staff and venues need different skills and different types of reporting and accountability. Melbourne’s well-known Apples & Pears Group have grown...
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072: How to Be a Successful Restaurant or Bar Consultant
So you’ve built up years of experience running a kitchen, ...
So you’ve built up years of experience running a kitchen, bar or restaurant, and now you’d like to have more time at home or with the family. Great idea. Consulting often comes to mind when chefs, managers and owners look for another way...
