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
-
HD
121: How to Profit With Senior Customers
We’re not just talking about the frail and very old, ...
We’re not just talking about the frail and very old, but everyone 55 and over. Many have another 40-50 years of life ahead of them - that’s a lot of eating out, coffee, snacks and beverages! Understanding the segments within the broad...
-
HD
120: Values, Vision and Mission Statements – Cutting through the BS
Vision, Mission, Values, Culture, Empowerment and Engagement... So many big ...
Vision, Mission, Values, Culture, Empowerment and Engagement... So many big words used so carelessly by people who think repeating them will magically improve productivity, reduce staff turnover and boost profits. It takes much more than fancy...
-
HD
119: How a Large Caterer Manages Staff and Culture
Staff shortages, costs and challenges are often on the mind ...
Staff shortages, costs and challenges are often on the mind of hospitality people, and they love to complain. So it was great to talk with a business operator who employs more than 100 people and finds his employees a source of strength and...
-
HD
118: How to Work with a Restaurant Web Designer
A new website or an upgrade? It always feels like ...
A new website or an upgrade? It always feels like hard work and uncertainty when restaurants, bars and clubs decide to make a change. There are so many things to consider: all the technical details (usually confusing and unknown), briefing a designer,...
-
HD
117: Success Strategies from the Organic Market & Cafe
In this interview Ken Burgin talks with Grahame Murray of ...
In this interview Ken Burgin talks with Grahame Murray of the Organic Market & Cafe - they've been open for 26 years! It’s in the beautiful hills above Adelaide, Australia. The business has expanded and modernised in that time,...
-
HD
116: Updating 8 Neglected Areas of Your Business
It’s January 2015, and while you've still got the 'new ...
It’s January 2015, and while you've still got the 'new year feeling', it's time to check on a few business and personal issues that might be holding back you and the team. Buckle up and let's give our attention to people, money, tech and...
-
HD
115: My Best Apps and Online Tools for 2015
Here’s my annual list – about half are new this ...
Here’s my annual list – about half are new this year, and the rest are well-tested and help make my business efficient, responsive and available wherever I am. I have chosen tools that will also be useful in your cafe, restaurant, hotel,...
-
HD
114: How to Find and Select the Right Service Staff
It’s a constant frustration for restaurant and bar operators – ...
It’s a constant frustration for restaurant and bar operators – plenty of people looking for work, but most who apply don’t have the skills, attitude or knowledge that’s needed. Customers are sick of it too – slow service,...
-
HD
113: Employee Termination and Dismissal – How to Avoid Problems
Ending the employment of a staff member is never easy, ...
Ending the employment of a staff member is never easy, especially if they’ve worked at the business for a while and formed relationships with other staff. Many managers find it hard to give ‘bad news’, even when they recognise that...
-
HD
112: What Can Be Learned from Spying on Competitors?
Every restaurant manager, owner and chef worth their salt makes ...
Every restaurant manager, owner and chef worth their salt makes sure to watch and visit the latest hot places and clever competitors. Many of your customers got there first – they’re after newer and better – the pressure is...
