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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091: How to Protect your Recipes, Menus and Intellectual Property
Ever worried that someone is copying your ideas without permission? ...
Ever worried that someone is copying your ideas without permission? Recipes, menus, designs – even your name. When people see that you’re successful, it won’t take long for them to borrow your ‘intellectual property’...
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090: Helping Staff Manage their Money and their Future
Ever worry about how your staff manage their finances? Rent, ...
Ever worry about how your staff manage their finances? Rent, cars, credit cards, mobile phone plans and another round of vodkas – it’s not just the young ones who get behind in their payments. We don’t pay high wages in hospitality,...
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089: 10 Ways to Make Your Cafe Stand Out from the Crowd
There's a lot more to cafe success than good coffee. ...
There's a lot more to cafe success than good coffee. You need the right location, equipment, product knowledge and menu. Plus staff who can deliver great service and create a consistent product day after day. Then add smart marketing and a friendly...
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088: How to Run Successful Meetings
So many meetings don’t work – too long or too ...
So many meetings don’t work – too long or too short, some people talk too much, others say nothing. Important decisions may be forgotten or ignored, and accountability is avoided. Typical meetings in a restaurant, bar or hotel could be the...
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087: How can Restaurants get more from their Bank?
Banks can be a source of endless frustration. You want ...
Banks can be a source of endless frustration. You want to borrow money for a startup, extend credit during a quiet period, or arrange finance for expansion…and the answer always seems to be ‘No!’. Most of the time, we just...
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086: Yes, There is a Great Life After Restaurants – Interview with Alex Herbert
You can still create great food and stay connected with ...
You can still create great food and stay connected with the public after a life in restaurants – that’s the reassuring message in this interview with Sydney chef Alex Herbert. Since closing her famous Sydney restaurant Bird, Cow, Fish two...
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085: How E-commerce Can Boost Sales in your Cafe, Restaurant or Bar
We all value the convenience of online banking and ticket ...
We all value the convenience of online banking and ticket sales, and can buy just about anything from a website. However many restaurant and foodservice operators have been slow to embrace all the ways e-commerce can help customers book, visit,...
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084: Big Success for a Country Cafe – the Red Velvet Lounge
Most people like to get out of the city and ...
Most people like to get out of the city and enjoy country hospitality, local food and a more relaxed way of life – we all need a holiday! But what’s not always guaranteed is that our very high TV-tuned expectations will be met – it's...
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083: How an Entrepreneur is Developing an Icecream & Gelato Business
Full dislosure: in my cafe days we made lots and ...
Full dislosure: in my cafe days we made lots and lots of gelato every day, summer and winter. Two or three flavours, classics or experimental, and it was always very popular. There’s nothing like real house-made gelato, and the combination of...
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082: How to Create a Profitable Cocktail Program
You’ve seen plenty of cocktail menus in bars, pubs and ...
You’ve seen plenty of cocktail menus in bars, pubs and deluxe venues. With the familiar, the unknown, the overpriced and even the outrageous. So how are the profit margins – not just on individual cocktail recipes (they usually work out...
