Ken Burgin

Month: January 2018

Working on my elevator pitch as Silver Chef’s Community Manager

With my new role as Community Manager at Silver Chef, there’s the need to explain my slightly ambiguous title to people who ask about it. Or be ready to go beyond hello at an event, when most Australians seem to make ‘what do you do’ the ice-breaker question. A recent session with the marketing team had …

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How ‘Quality Signals’ Silently Promote Your Restaurant and Bar

They’re the small, carefully chosen elements that, one by one, tell people that this is a quality business. Different people will notice different things, so one won’t be enough. Here are some of the ‘quality signals’ I’ve noticed in the last few months at different restaurants, cafes and bars… Fresh flowers – a big bunch, …

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10 Restaurant KPI’s to Measure Sales Strength and Weakness

Whether it’s sales, productivity or costs – your performance is in the numbers. Most Point of Sale systems offer hundreds of report options, but unless the sales are grouped in the right way, the results won’t show you useful information. Here’s a bunch of useful Sales KPI’s to see how well your business is performing… …

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The Surprising Truth About What Motivates Us [Training Video]

You may have seen this short video, but have your staff? Motivation is one of those constant issues with employees, just like ‘productivity’ and ‘wage costs’. You want to motivate them, and get your managers and head chefs to help with the process. And hopefully you’ve employed people who are self-motivated? But what is motivation? …

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How to Promote Harmony Week: 17-23 March

Harmony Week celebrates Australia’s cultural diversity. It’s about inclusiveness, respect and a sense of belonging for everyone. Hospitality is uniquely placed to celebrate this event – we employ, and depend on people from so many countries. With a world in conflict, let’s promote the people who are the foundation of our business success. The dates …

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Simplifying Business – a Good Theme for 2018

Simpler is usually better. Processes can be done more quickly, there are fewer costs, fewer moving parts, less need for highly-skilled staff, and fewer mistakes – this is not about ‘dumbing down’. Make SIMPLIFY your theme for 2018, rather than a list of ‘resolutions’ that are soon forgotten. To get started, make a list of things …

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How to Measure Restaurant Kitchen Costs and Efficiency

There’s a business saying: ‘if you can’t measure it, you can’t manage it!’ Smart managers need reliable and accurate figures on which to base decisions. If there are problems, you can take corrective action quickly. If you are having success, you’ll know what to do more of! They also give a fuller understanding of what …

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Two Restaurant Service Techniques That Add Style and Pizzazz…

People keep saying that ‘fine dining is dead’ – maybe. But there are lots of techniques from traditional fine dining that add flair, service speed and a point of difference. And with the first one shown here, silver-service, it’s also quicker and more efficient – one of the many ways you can exceed expectations. If …

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