Podcast 133: The Power Stories Every Restaurant & Bar Must Tell

Everyone loves to hear a story, and traditionally they have a beginning, middle and end. They may tell us about success, adventure, lessons learned, happy times, difficulties faced, challenges overcome, and moving onto the next stage. There are many stories you can tell about your business, and some of them will be a powerful part of your marketing and influence.

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In this interview Ken Burgin talks with Valerie Khoo of the Australian Writers Centre, about the 8 ‘Power Stories’ that she believes every business can and should tell. You don’t have to be a professional writer to tell stories, just draw on your experience and share the details. Stories are useful for a variety of audiences – your customers, the media, your staff, your bank and even to convince yourself of the value of what you do. Make sure to also check Valerie’s book Power Stories: The 8 Stories You Must Tell to Build an Epic Business

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Podcast 132: Keeping Up with Industry Information & Getting Things Done

Coping with the flood of industry information is a constant challenge – food & beverage trends, government regulations, staff requirements – it never stops!

podcast80In this podcast Ken Burgin talks about the tools and techniques he uses to stay up to date, save important information and share it with his team and Profitable Hospitality members.

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Yes, you can even work from the Amalfi Coast in Italy if you have WiFi…

Podcast 131: What Tourists Want from Wineries and Restaurants

Tourists are hungry and thirsty, just like our other visitors, and they also have extra needs and desires. By adding to their experience they will spend more time and money, come back for a second visit, and tell their friends using photos and social media.

headphonesRed80In this interview Ken Burgin talks to Robyn Lewis of VisitVineyards.com – a leading directory of food, wine, wineries and vineyards. As well as hosting a huge list of destinations and experiences, she shares about industry marketing trends and runs industry surveys to find out what customers and operators are really doing. This interview will be a rich source of information for restaurants, cafes, hotels, bars, wineries and tourism operators.

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Podcast 130: Social Media, Food Trucks and Icecream

Food trucks are at the cutting edge of food innovation and social media marketing. Competition is fierce and there are low barriers to entry; consumers expect fast service and great flavours. The US leads the way with mobile food development, and there’s always value in a trip to the east or west coast to check developments.

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In this interview Ken Burgin talks to Scott Kilmartin of Short Batch Icecream Company and the Online Store Guys. He’s just back from a trip to the annual Social Media Marketing World conference in San Diego, and he also visited San Francisco and Los Angeles to see icecream shops and food trucks – he has a lot to tell us!

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Podcast 129: Understanding and Using Mystery Shopper Surveys

Social media gives feedback in a random way, but how much better if you could find out in detail what customers experience – the food and beverage, the welcome, the service and departure. Even the toilets! Customers compare your place with others they visit – an objective view is so valuable.

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In this interview Ken Burgin talks with Jen Wells of Above Benchmark. Her company runs mystery shopping and customer satisfaction surveys in all areas of hospitality. You may have tried your own feedback forms – what’s clear from this interview is how much is involved in getting useful, measurable information, that can be compared from one month to the next. Information that gives constructive feedback to managers and staff, leading to improvements that bring customers back more often and telling their friends. Listen in and learn how professionals design surveys and gather the most useful feedback.

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Podcast 128: Successful Kitchen Recruitment

The #1 issue for most hospitality operators is finding and keeping good kitchen staff – it’s a big challenge. There’s worldwide competition for good cooks, and a declining number of people who want to work the long and unsociable hours. But many operators could do a much better job of promoting the jobs available and choosing the right candidate, not the wrong one!

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In this interview Ken Burgin talks with Geremy Glew of Placed Recruitment, a specialty recruitment company focusing on chefs. Geremy is a chef and knows how kitchens work in large and small venues – he’s the ideal person to give us advice. We discussed job advertisements, responding to inquiries, personalities, matching staff with a position, reference checking, the conditions staff want and the role of recruiters. If you want to find better kitchen staff, with more hits and fewer ‘misses’, make sure you listen to this podcast – it’s packed with useful information. You will also find the job descriptions, job advertisement formats and management documents you need for chefs at Profitable Hospitality.

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Podcast 127: How I Organise Management Training for Restaurants

It’s very satisfying to organise inhouse training for a restaurant, hotel or club – we can dig deep into the particular needs of an organisation and work on their issues. In this podcast I pull back the curtain on some of the Profitable Hospitality workshops I have run in the last two years – topics and techniques.

speakers_green80_2Whatever the training agenda, there is usually a common core of issues to be covered – financial management, efficient training of staff, staff supervision and ‘leadership’. It’s easy for sessions to focus on cost-control, and forget that increasing the number of visitors and sales per customer will also make a big difference to the bottom line. Using social media to drive sales has become another popular subject, and guidance on managing online feedback and reputation issues.

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Podcast 126: How Restaurant & Bar Operators Can Develop Multiple Sources of Income

People work very hard in this industry, and the risks are high. The economy is a challenge, trends change, and there are new competitors arriving all the time. Developing an income that doesn’t just depend on customers ‘turning up’ makes a lot of sense.

podcast80In this interview Ken Burgin talks with Diane Kennedy, a CPA based in Reno Nevada. Her company USTaxAid helps you to ‘Make More and Keep More’, through expanded income opportunities and the wise use of tax minimisation. I’ve known Diane for quite a few years, and have always been impressed by her enthusiasm for helping people get better financial results from their hard work.

We discuss five types of income and how to develop them:

  • Active income
  • Leveraged active income
  • Recurring income
  • Residual income
  • Passive income
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Podcast 125: How Restaurants & Chefs Can Develop Retail Food Products

Retail products can be a new income stream for your restaurant, add some marketing flair, or create an independent business that doesn’t depend on lots of staff and expensive premises. Jams, pickles, sauces, dry products, pre-cooked meals, baked goods, savoury and sweet items – there are many options.

headphonesRed80In this interview Ken Burgin talks with Jane del Rosso of My Other Kitchen – a ‘business incubator’ focused on helping people to research and develop new food products and make them a commercial success. Whether it’s in her large kitchen, through classes or consultation, Jane has helped hundreds of people bring new products to market. Production methods, packaging, labelling, health regulations, marketing, profit margins, pricing, online sales and retail options – there’s a lot to consider!

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Podcast 124: Managing Rosters and Staff Schedules

It’s the job that most managers dislike, and one of the most important: the staff roster and schedule. Putting strong staff on the busy shifts, having just enough people to match customer numbers, juggling time off, and controlling the wage costs. There’s got to be an easier way!

podcast80In this interview Ken Burgin interviews Kristin Harris from Deputy.com – one of the leading online rostering and staff management systems. We look at the advantages of online vs traditional systems, how labour and administrative costs can be saved, and the ‘convenience factor’ for management and staff. Plus a range of tasks that can now be done more efficiently – alignment of sales to roster hours, reporting, journal entries and task assignment. It’s time to take this tedious job online and enjoy the advantages!

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