Ken Burgin

Month: September 2017

How to Use ‘Strike Rates’ to Improve Sales Performance

Maths is not a strong point for many of your staff – even the manager or head chef. So when you talk about percentages, markups and discounts, they’re probably hoping you don’t quiz them too deeply. A survey of adults some years ago found that 47/100 (almost half) could not calculate a percentage. Chances are, …

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How to Promote your Green Credentials for a Marketing Bonus

Whatever you’re doing on the environmental front, it’s worth talking about and publicising. Consumers are very interested, and so are corporate and government clients – in some cases, they’ve been told to make this a priority in their choice of venues. Put a short Environmental Action Statement on your website, and  keep adding to it …

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Payment and Ordering Systems seen at the Fine Food Show…

Credit card processor Tyro were at the recent Fine Food Show in Sydney, well known for their POS integration and keen pricing. For the very small operators, note that you can buy now buy a Square system from Officeworks for $25! A quick win for every operator is to get onto the merchant services department of …

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Help Staff with Smoking, Drinking, Gambling and Stress Problems…

We’re preparing for RUOK? Day on 14 September, and sharing some podcasts on handling addictions and stress. Pass them on to a friend who’d appreciate some help, or make time to listen by clicking on the link below. You can find all the Profitable Hospitality on the Podcast app on your iPhone, or the Soundcloud app on …

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Remember books? Still useful for menu and wine training, gifts etc

Illustrated books can still be useful as chunky visual aids for training, and are very inexpensive if you look for them second hand. Abebooks is the best source for finding exactly what you want – they will probably come from a bookseller in rural England or Missouri, but the postage is minimal. Here are a …

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Dublin Cafe Owner Rocks Australia – reminds us to put profits first!

250 enthusiastic cafe owners, managers and baristas packed the Sydney warehouse of Toby’s Estate Coffee last night to hear Dublin’s rockstar cafe owner and roaster Colin Harmon – the author of What I Know About Running Coffee Shops. It was another one of the Toby’s Estate Knowledge Talks – they draw quite a crowd.  Previous events with Colin were held in Perth, …

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How Your New Restaurant Training Supervisor Can Make it Happen!

Once you have more than a few staff, training needs multiply – different skills needed for different people, and various stages of development. Appointing someone as a training supervisor takes it out of the manager’s hands and ensures it will be handled, not forgotten. Training is one of those ‘important but not urgent’ projects that …

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Another day, another story of restaurant fraud…

Trusted, helpful staff given too much responsibility by weary owners, and a lack of systems for proper checking. How many times do operators make ‘trust’ their default mode with employees, instead of ‘check and verify’. When you work with cash, food and alcohol and have haphazard security, the thieves will soon find you. It was …

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