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287: Growing Melbourne's Best Coffee, Breakfast & Lunch Business

Profitable Hospitality Podcast

Release Date: 12/17/2018

Time Management, Productivity and Stress Reduction show art Time Management, Productivity and Stress Reduction

Profitable Hospitality Podcast

Dave Nitzel has a background in the corporate world, and in joining Barmetrix he was able to bring his knowledge of logistics, stock control and management to the busy and often crazy world of bar and restaurant operations. It’s always good to have an experienced outsider bring some perspective to this industry! We had a wide-ranging discussion about time management, improving personal and employee productivity, the real work of business owners, and overcoming the ‘badge of honour’ thinking about long hours of work equalling dedication and achievement. Dave’s 3 P’s framework for...

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Finance, Loyalty and Digital Marketing for Modern Restaurants show art Finance, Loyalty and Digital Marketing for Modern Restaurants

Profitable Hospitality Podcast

Most people are interested in trends and predictions, especially for the restaurant and foodservice industry. In this interview, Ken Burgin talked with Johann Moonesinghe, CEO and co-founder of InKind, a funding and customer loyalty system that’s now available in the US and Australia. We discussed foodservice trends, changing customer expectations, raising capital, modern loyalty systems and lots more. Johann loves food, wine and technology, and he watches industry developments closely to make sure that his restaurant clients are ahead of the game with their marketing and customer service....

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Creating a Business That’s Easy to Exit Anytime  show art Creating a Business That’s Easy to Exit Anytime

Profitable Hospitality Podcast

Ken Burgin has another conversation with Paul Leach, a business broker and the director of GSE Business Consultants. He’s sold nine of his own food businesses over the last 24 years, and has learnt a thing or two about how the sale process works, and the value of having your business ‘ready to sell’ at any time. We discussed the importance of having well-documented systems and processes, and the value of cloud-based systems that make it easy for a purchaser to verify figures (eg Point of Sale, accounting, rostering and bookings). We also talked about the importance of a good long lease,...

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Financial Habits of Successful Cafe & Restaurant Owners show art Financial Habits of Successful Cafe & Restaurant Owners

Profitable Hospitality Podcast

Ken Burgin had a lively conversation with Brisbane accountant Jason Andrew, who is keen to challenge the financial habits of hospitality entrepreneurs. Their decisions are too often based on ‘gut feeling’ and emotions, rather than the truth that accurate figures can reveal. Jason has just published a book Stark Naked Numbers, and gives a great blueprint for ‘High Touch’ businesses like cafes and restaurants, and how they can focus on the daily and weekly numbers that show what’s really happening. We also discussed his 5 Principles for running a successful business, starting with a...

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How to Sell Your Business for the Best Price show art How to Sell Your Business for the Best Price

Profitable Hospitality Podcast

Ken Burgin talks with Paul Leach, a business broker and the director of GSE Business Consultants. He’s sold nine of his own food businesses over the last 24 years, and has learnt a thing or two about how the sale process works! We discussed the different professionals involved in the sales process, and went step-by-step through the decision to sell, preparing it for sale, listing the business, establishing a selling price, looking for buyers, negotiation and closing the transaction. We also talked about negotiation with landlords, satisfying suspicious buyers, the value of ‘growth...

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Opening a New Italian Restaurant: Growth and Expansion show art Opening a New Italian Restaurant: Growth and Expansion

Profitable Hospitality Podcast

Ken Burgin talks with Andre Ursini about the opening of his new Italian restaurant Orso, in Adelaide. We previously interviewed Andre in Podcast #283 From Master Chef to Italian Restaurant Success, and it was great to catch up with him again to talk about his second restaurant. We discussed the challenges of renovating and opening in a historic building, building and strengthening a team of employees, expanding the management systems and creating a competitive edge against other restaurants in the city. We also raised a question often asked in interviews with restaurateurs: ‘how do you have...

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Growing a Healthy Food Business show art Growing a Healthy Food Business

Profitable Hospitality Podcast

Ken Burgin talks with Ilija and Nicole Sumracki, the owners of Nutrition Republic in Adelaide. Their business has grown from one retail shop, to four very popular food outlets, catering to people who want to ‘consume real, whole, unprocessed food, and have an awakening to the unnecessary and not so healthy ingredients used in many commonly bought foods’. We discussed how they share responsibilities, managing cashflow and administration, developing business systems, creating a positive culture and working with a growing team of staff. Neither of them have a hospitality background, and...

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Talking About Kitchen Equipment, Repairs and Maintenance show art Talking About Kitchen Equipment, Repairs and Maintenance

Profitable Hospitality Podcast

Ken Burgin talks with foodservice equipment expert Cathy Goodwin about the selection, maintenance and repair of all that expensive equipment you have in your kitchen. In the constant rush of foodservice production, it’s easy for this to be neglected. We toured around a typical kitchen, discussing dishwashers, stoves, refrigeration and freezers, deep fryers, exhaust systems, drainage and plumbing – when it’s working well, it can produce some great profits. And when it breaks down, the repair bills can be a shock! You’ll enjoy tapping into Cathy’s wide-ranging knowledge and experience....

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292: Food at Sporting Events - Speed and Innovation  show art 292: Food at Sporting Events - Speed and Innovation

Profitable Hospitality Podcast

For a change of pace, Ken Burgin talks with Blair Hughes, a sporting fan engagement specialist and long-time sports enthusiast. He’s visited sporting grounds and stadiums all around the world, and advises teams and venues about the best way to give fans a memorable experience, beyond the time they spend watching the game. Food & beverage are obviously a very important part of this, and he had some great observations about how this is changing and improving. Topics we discussed included prices and ‘fan-first pricing’, speed of service, and broadening the offer beyond traditional hot...

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291: The Science of Restaurant Menu Design show art 291: The Science of Restaurant Menu Design

Profitable Hospitality Podcast

Your menu can be a powerful sales tool, or a hit-and-miss catalogue of the food and drinks you sell. By taking a careful, even scientific approach to layout, contents and design, it’s possible to increase sales of your most profitable items, and influence people to order more than they originally planned. In this podcast, Ken Burgin talks with behavioural specialist and consumer expert Bri Williams about the many elements that can be brought together for effective menu design. It starts with an understanding of the basic ‘irrationality’ of customers, and builds with the form, menu...

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Meet Simon O'Regan from the EARL Canteen group in Melbourne's CBD - 7 stores and growing! They specialise in breakfast, lunch, coffee and catering. Since opening their first store in 2010, owners Simon and his partner Jackie Middleton have maintained a steady pace of expansion in this very demanding precinct, recently adding a central commissary and catering kitchen.

Their inspiration came from being 'two hungry waiters who, at the end of service every night, watched big chefs do simple things with fancy ingredients. It gave them an idea. Simple, honest, everyday eats made from the finest, locally sourced produce. Good-morning breakfasts, wake-me-up coffee, wholesome salads and fancy sandwiches made fresh every day.' They've also seen the benefit of technology innovation and smart marketing - there's a lot to discuss in this conversation with Ken Burgin.