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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111: How to Manage Harassment & Bullying in the Workplace
Work can be a bit rough in some restaurants and ...
Work can be a bit rough in some restaurants and bars – high pressure, long hours, impatient managers, heat, late nights and alcohol. No wonder staff sometimes say and do things that they shouldn’t – insults, sex talk, swearing,...
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110: 10 Ways to Measure and Improve Restaurant Sales
If you're watching staff productivity, menu performance or changing customer ...
If you're watching staff productivity, menu performance or changing customer tastes, the results usually show up in the sales figures. But what should you check first? Most POS systems offer hundreds of report options, but a few key numbers will give...
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109: What Makes a Successful Entrepreneur in Hospitality?
Entrepreneurs are inventors, and they’re also risk-takers – ready to ...
Entrepreneurs are inventors, and they’re also risk-takers – ready to go out on a limb with a money-making idea. They’re opportunistic, they like the idea of ‘extreme sport’, focus on the positive side, know how to find...
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108: Effective Training for Service Staff and Their Managers
It’s a common request – how can we train new ...
It’s a common request – how can we train new staff in the fastest, most efficient and cost-effective way? Or work with current staff who are not getting the sales results you want, they’ve stopped smiling, are often late, and...
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107: How Restaurants & Bars Can Use Linkedin for Marketing
It’s easy to put all your energy into Facebook, Instagram ...
It’s easy to put all your energy into Facebook, Instagram and Twitter as the main social media channels for restaurant, hotel and bar marketing. They’re hugely popular, and the advertising options can be effective. But ‘there’s...
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106: Reducing Tension Between Kitchen and Front of House
Friction and arguments between restaurant floor staff and the kitchen ...
Friction and arguments between restaurant floor staff and the kitchen - it's boring, unproductive and costly. It’s usually a result of poor communication and unrealistic expectations, plus senior management who aren’t taking leadership on...
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105: What Sport Can Teach Hospitality About Social Media
Does the use of social media lead to more sales? ...
Does the use of social media lead to more sales? What’s the ROI for the time and money you put into Facebook, Twitter, YouTube videos and other social media channels? Yes, these questions are still being asked, although at least people are now...
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104: 10 Ways to Improve Staff Management
Most staff are happy with things just the way they ...
Most staff are happy with things just the way they are: they’ve built their life around the roster, the work rhythm, the other employees and what makes the boss happy (or not). When you want to make changes there is sure to be some resistance,...
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103: Learn about Restaurant Blogging from a Media-Savvy Park
Centennial Park is very different to a restaurant or bar, ...
Centennial Park is very different to a restaurant or bar, but their ability to find stories in the daily events, landscape, visitors and staff are an impressive model for anyone who is wondering about ‘what do I write about’ on a blog....
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102: Quick Fixes for Rising Restaurant Food Costs
Supplier prices keep rising, and traditional cost-cutting methods don't always ...
Supplier prices keep rising, and traditional cost-cutting methods don't always work – you can’t just reduce the portion size, or use cheaper product. Menu price increases are another option, but that’s not always possible -...
