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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130: Social Media, Food Trucks and Icecream
Food trucks are at the cutting edge of food innovation ...
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...
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132: Keeping Up with Industry Information & Getting Things Done
Coping with the flood of industry information is a constant ...
Coping with the flood of industry information is a constant challenge – food & beverage trends, government regulations, staff requirements – it never stops! In this podcast Ken Burgin talks about the tools and techniques he uses to...
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129: Understanding and Using Mystery Shopper Surveys
Social media gives feedback in a random way, but how ...
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...
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128: Successful Kitchen Recruitment
The #1 issue for most hospitality operators is finding and ...
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...
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127: How I Organise Management Training for Restaurants
It’s very satisfying to organise inhouse training for a restaurant, ...
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...
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126: How Restaurant & Bar Operators Can Develop Multiple Sources of Income
People work very hard in this industry, and the risks ...
People work very hard in this industry, and the risks are high. The economy is a challenge, trends change, and new competitors arrive all the time. Developing an income that doesn’t just depend on customers ‘turning up’ makes a...
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125: How Restaurants & Chefs Can Develop Retail Food Products
Retail products can be a new income stream for your ...
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...
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124: Managing Rosters and Staff Schedules
It’s the job that most managers dislike, and one of ...
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 wage...
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122: Online Branding & Reputation for Hospitality Professionals
Good brands are memorable – and stand out from the ...
Good brands are memorable – and stand out from the crowd. The same applies for professional people working in hospitality: it’s important to present yourself online with clarity and focus. You already have a brand, whether it is associated...
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123: 10 Essentials for a Winning Restaurant Website
We all need a website, but what does that mean ...
We all need a website, but what does that mean this year compared to 12 months ago, and when will it need to be upgraded again? The website also needs to be mobile friendly, because Google now actively penalises websites that don’t work well on...
