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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041: How to Choose & Maintain the Right Stainless Steel for a Restaurant Kitchen or Bar
What do you know about stainlesss steel? It’s expensive to ...
What do you know about stainlesss steel? It’s expensive to buy and install, and gives a professional, hygienic finish to your kitchen and bar. But there are different types of stainless, and different thicknesses - some are more suitable than...
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040: How to Grow an Online Food Business – with JackieM of Truly Malaysian
Many chefs and foodservice owners like the thought of selling ...
Many chefs and foodservice owners like the thought of selling online – no more customer or staff hassles, and a steady stream of income. But it takes more than just a good idea – production, hygiene standards, delivery and constant...
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039: How to Get the Best Google Results for your Restaurant or Bar
Everyone wants their business to show up at the top ...
Everyone wants their business to show up at the top of page 1 of a Google search – some do and a lot don’t. No-one knows the exact formula Google uses to work out the position, but there are a lot of steps you can take to improve your...
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038: How to Create a Succesful Small Cafe – TopHat Coffee
It’s great to see a new business open with style ...
It’s great to see a new business open with style and confidence, then build a strong local following. TopHat Coffee at Sydney’s beachside suburb of Clovelly is one of those cafes, and it was great to interview Angus Nichol, one of the...
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037: The 5 Laws of Restaurant Success, with Misty Young the @Restaurant_Lady
I love talking to restaurant owners about how they’ve built ...
I love talking to restaurant owners about how they’ve built a business from a small start to a large, efficient and popular operation. Misty Young, the Restaurant Lady is a great example of how this has happened – she and her family now...
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036: Managing Drug and Alcohol Issues in the Workplace
Our industry revolves around late nights, long hours and plenty ...
Our industry revolves around late nights, long hours and plenty of liquor, so it's no wonder we have some staff with drug and alcohol problems. We actively promote wine, beer and spirits, subject to strict rules on preventing intoxication. But...
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035: Developing New Managers and Emerging Leaders
It was great to interview Jason Jelicich again, one of ...
It was great to interview Jason Jelicich again, one of the driving forces behind international bar management company Barmetrix. Jason has been developing the skills of managers (and more than a few owners) for more than fifteen years. In that time he...
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034: Better Food Cost Control using Point of Sale Information
Joe Dunbar is the ‘Food Cost Wizard’, and it’s my ...
Joe Dunbar is the ‘Food Cost Wizard’, and it’s my pleasure to interview him for this podcast. Accurate data and ‘the numbers’ are essential to know what’s really happening with restaurant and bar sales, production...
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033: How to Successfully Manage Music and Entertainment at Your Venue
Music can create powerful emotions and loyalty, especially with guests ...
Music can create powerful emotions and loyalty, especially with guests who have come to hear a musician, a band or entertainer at your venue. But there’s much more to it than just turning on the mike and lowering the lights – a whole world...
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032: How to Build a Strong Front-of-House Restaurant Team
In today’s interview, I’m talking with Jennifer Anderson from IAmWaitress.com. ...
In today’s interview, I’m talking with Jennifer Anderson from IAmWaitress.com. Jennifer has a wide range of front-of-house experience developed from working in some great restaurants in Colorado and Kansas, and has developed a passion for...
