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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051: Restaurant Food Trends in 2014, with Phyllis Ann Marshall
Trend watching is a necessity for chefs and business operators. ...
Trend watching is a necessity for chefs and business operators. Not to be slaves to fashion, but to keep up with curious and knowledgeable customers… and competitors. There’s an excitement about new flavours and ingredients that leads to...
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050: Smarter Pricing for Restaurants and Events
Ken Burgin talks numbers and tactics with Jon Manning, the ...
Ken Burgin talks numbers and tactics with Jon Manning, the founder of PricingProphets.com – pricing is his business. It’s a wonderful moment when you finally have the courage to raise prices to reflect the real value of your...
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049: How to Help Your Staff Give Up Smoking
It’s claimed that hospitality workers smoke at twice the rate ...
It’s claimed that hospitality workers smoke at twice the rate of the general population! We all know the risks, but this industry seems to combine a set of working conditions and stresses which lead to a lot more smokers. However those looking...
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048: How to Create a Successful Health-Food Cafe – Sadhana Kitchen
In this second interview, Maz Valcorsa, the owner of Sadhana ...
In this second interview, Maz Valcorsa, the owner of Sadhana Kitchen, tells us how she started a raw food cafe and built it into a main street success. She came from a corporate background, and worked hard on researching the concept and learning...
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047: Raw Food – What is the Business Opportunity?
So what is raw food – vegan, vegetarian, organic? Or ...
So what is raw food – vegan, vegetarian, organic? Or just salad and juice? Actually, it’s a lot more sophisticated and interesting. Smart restaurant and cafe owners know there’s a huge number of people wanting fresh, healthier...
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046: How a Chef uses Blogging and Google+ to Build His Reputation and Audience
I love talking to chefs who take their skill with ...
I love talking to chefs who take their skill with food and menus, and created an online presence and following. Sometimes this is B2B with their restaurant colleagues, or in many cases they reach out directly to the far-more-numerous...
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045: Better Restaurant Cleaning at a Lower Cost – Pt 2, Kitchen & Toilets
In the second of two podcasts on efficient cleaning, Brent ...
In the second of two podcasts on efficient cleaning, Brent Williams of The Cleanest Image tells us about better cleaning of kitchen exhaust hoods, stoves, floors, walls, dishwashers, detergent use and getting rid of all that grease! Slippery...
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044: Better Restaurant Cleaning at a Lower Cost – Pt 1, Front of House & Bar
It’s more than just scrubbing harder and using more chemicals! ...
It’s more than just scrubbing harder and using more chemicals! In the first of two podcasts on efficient cleaning, Brent Williams of The Cleanest Image tells us about better ways to clean chairs, tables, counters, floors, carpets, walls and...
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043: Six Reasons Why You Should Never Become a Chef - Blunt Advice from a Chef
Young chef Zane Heemi caused a social media storm when ...
Young chef Zane Heemi caused a social media storm when his blog article Never ever become a chef: advice from a chef went viral several weeks ago. Within ten days it had been read more than one million times and attracted almost 200...
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042: How to Get the Best Results from Facebook in 2014
One thing we know for sure: Facebook never stops changing. ...
One thing we know for sure: Facebook never stops changing. And the days of relying on it for ‘free marketing’ are almost over – very few of the posts on your business page are actually seen by fans – as few as one in twenty!...
