Podcast 107: How Restaurants & Bars Can Use Linkedin for Marketing

It’s easy to put all your energy into Facebook, Instagram and Twitter as the main social media channels for restaurant, hotel and bar marketing. They’re hugely popular, and the advertising options can be effective. But ‘there’s a serious side to business’ where you can make professional connections and turn them into customers and networking opportunities – that’s best done with Linkedin.

podcastlogoblue80In this podcast, Ken Burgin shows hospitality business owners and managers how to use Linkedin to enhance their own professional reputation, and reach others through its unique networking system. The sales opportunities are rarely used in our industry, but heavily used in the corporate world. Find local professionals you’d like to do business with, connect, make friends and be welcoming. It needs a ‘slow and steady’ approach, and there’s a lot of upside. I hope you will also connect with me on Linkedin – just search for Ken Burgin in Sydney.

LISTEN to more free podcasts from Profitable Hospitality at the iTunes Store.

Android and Windows phone users, add our RSS Link to your podcast app of choice or find us on the Stitcher app or on SoundCloud.

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How to Find Chefs on Twitter [video]

If you’re a chef looking for other chefs on Twitter, or a food lover who wants to find chefs who tweet, here are two quick ways to do it. One uses Twitter’s own search function, and the other method starts with a chef that you know.

Find lots more useful information about online marketing and social media at the Profitable Hospitality Online Marketing Department.

Podcast 106: Reducing Tension Between Kitchen & Front of House

Friction and arguments between restaurant floor staff and the kitchen – it’s boring, unproductive and costly. It’s usually a result of poor communication and unrealistic expectations, plus senior management who aren’t taking leadership on the issue.

podcast80In this podcast, Ken Burgin of Profitable Hospitality goes through more than a dozen ways you can improve communication and reduce tension between FOH and BOH – clearer goals, a better understanding of teamwork, more productive meetings and an improved flow of information. Plus fixing the system breakdowns (and sometimes equipment breakdowns) that cause unnecessary hardship when the pressure is on. Don’t give up on this issue – when tension flares, it leads to increased costs, loss of sales and high staff turnover.

Also check the podcast interview 6 Reasons Why You Should Never Become a Chef for an inside view of the issue.

LISTEN to more free podcasts from Profitable Hospitality at the iTunes Store.

Android and Windows phone users, add our RSS Link to your podcast app of choice or find us on the Stitcher app or on SoundCloud.

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Spending $5 to Get Things Done On Time!

After a successful training day, we passed around feedback forms and had plenty of interesting replies… with lots of handwriting. It needed to be turned into a typed page, so the useful stuff could be sorted and considered. Sounds simple, and just the sort of thing that my busy schedule puts to the back of the pile… maybe in a few days. And a few days becomes weeks, and the feedback is no longer useful. Sound familiar?

This time I did it differently: scanned the 15 forms into one big PDF, then searched Fiverr.com for someone who could transcribe handwriting onto a Word doc. The job I found said ‘I will type 10 Pages of Handwritten or Scanned Notes for $5′, and after an email check, Liz took on the job and had it back within 12 hours. Magic! Final cost US$5.50, and my credibility saved.

What handwriting do you need to have typed? Handwritten recipes, customer feedback forms, staff forms, minutes from meetings? There are so many ways Fiverr.com can be useful – dive in and look around.

I’d also recommend listening to these two podcasts:

10 Outsource Projects: Graphics, Marketing & Recipes

How to Outsource Restaurant Admin. & Design Work

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Podcast 105: What Sport Can Teach Hospitality About Social Media

Does the use of social media lead to more sales? What’s the ROI for the time and money you put into Facebook, Twitter, YouTube videos and other social media channels? Yes, these questions are still being asked, although at least people are now more focused on the finding the best channels to use and what type of content creates the behaviour you want.

headphonesRed80In this interview Ken Burgin talks to Sean Callanan, the founder and CEO of SportsGeek, a sports digital marketing agency. He’s an avid sports fan, and his business focuses on connecting sporting teams, players, fans and sponsors using modern technology and social media. In sport the talk is about members, fans, game attendance, loyalty, scores and results. Compare this with restaurants, bars and clubs where we discuss customers, visitor numbers, weekly sales and per-head spend. Both industries should be watching and measuring what fans like (and don’t like), what excites them and what lights up social media. Hospitality has a lot to learn from the world of sport!

You can also hear Sean on his popular SportsGeek Podcast and the regular Beers, Blokes & Business Podcast – both part of my weekly routine!

LISTEN to more free podcasts from Profitable Hospitality at the iTunes Store.

Android and Windows phone users, add our RSS Link to your podcast app of choice or find us on the Stitcher app or on SoundCloud.

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Podcast 104: 10 Ways to Improve Staff Management

Most staff are OK with things just the way they are: they’ve built their life around the roster, the work rhythm, the other employees and what makes the boss happy (or not). When you want to make changes there is sure to be some resistance, but if costs are rising or turnover is too high, there’s not much choice.

headphonesRed80In this podcast, Ken Burgin covers a wide range of staff management changes – from recruitment to rostering, training, accountability and teamwork. Plus bonuses, pay rates and even social media policies. Regular, steady change will keep you ahead of the competition and positioned as the best place to work. Don’t forget to also check the Staff Management Dept at Profitable Hospitality, and the huge number of downloads – all available 24/7.

LISTEN to more free podcasts from Profitable Hospitality at the iTunes Store.

Android and Windows phone users, add our RSS Link to your podcast app of choice or find us on the Stitcher app or on SoundCloud.

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Podcast 103: Learn about Restaurant Blogging from a Media-Savvy Park

Centennial Parklands is very different to a restaurant or bar, but their ability to find stories in the daily events, landscape, visitors and staff are an impressive model for anyone who is wondering about ‘what do I write about’ on a blog. It’s not a small space, with more than 20 million visitors per year and a space that covers 360 hectares (almost 900 acres). Their blog is always interesting, and it’s backed up with great use of social media to reach different audiences.

speakers_green80_2In this interview Ken Burgin talks with Craig Easdown, Manager of Marketing & Communications at Centennial Parklands. He’s a fund of information about content creation for their blog, the publishing calendar, social media management and creating popular web content that appeals to a wide range of visitors, world-wide web browsers and the media. Full and happy disclosure – I live 100 m. from the park and walk around and through it most days of the year!

LISTEN to more free podcasts from Profitable Hospitality at the iTunes Store.

Android and Windows phone users, add our RSS Link to your podcast app of choice or find us on the Stitcher app or on SoundCloud.

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Non-Compete & Confidentiality Agreements – Just for Intimidation?

A US sandwich chain hit the headlines for requiring workers ‘not to work at a competing sandwich shop for a period of two years following their employment at Jimmy John’s. A competitor is defined as any business that earns 10 percent or more of its revenue from sandwich sales and sits within three miles of a Jimmy John’s location.’ 

Hard to imagine a sandwich maker wanting to challenge this if they were desperate for a job. And what secret sauce would they be taking to a new location? These agreements are not uncommon in high-level management positions, although less so in hospitality (and illegal in some US states like California). Does restraint on employee flexibility hinder innovation in this industry?

A chef talked to me recently about a confidentiality agreement he was asked to sign – for him (from Portugal and not confident with English) it was quite intimidating. His considerable skills were the result of twenty years work in many venues – how do you unpick the parts? His lawyer indicated it was unlikely to be enforced, and seemed to be boilerplate copy the owners used without thinking through the implications. He declined the job, and they missed out on some great talent – who won?

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Podcast 102: Quick Fixes for Rising Restaurant Food Costs

Supplier prices keep rising, and traditional cost-cutting methods don’t always work – you can’t just reduce the portion size, or use cheaper product. Menu price increases are another option, but that’s not always possible – you’ve got competitors and customer reactions to keep in mind.

speakers_green80_2In this podcast, Ken Burgin looks at some of the ‘quick fixes’ you can do to control the cost of vegetables, dry goods, meat, seafood and dairy products. Reduce the cost percentage, and increase the gross profit margin – there are many things that will make impact. Don’t forget that good recipe software has to be part of the mix – we recommend the Profitable Recipe Manager and the Profitable Kitchen Manager Set.

LISTEN to more free podcasts from Profitable Hospitality at the iTunes Store.

Android and Windows phone users, add our RSS Link to your podcast app of choice or find us on the Stitcher app or on SoundCloud.

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