Ken Burgin

Month: June 2020

Measuring Staff Costs – Go Deeper for More Control & Better Results

Wages costs and productivity are everyone’s big issue. To track performance, you need figures that are accurate, easy to find, and easy to explain to people they affect. Managers need them to benchmark rostering and hiring decisions. Staff need to understand the productivity that’s expected, and how they contribution to business success. Important Staff KPIs: …

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The Fraud Triangle: Could it Hit Your Cafe or Restaurant?

Ever had a trusted employee rip you off? When I spoke with a bar owner recently, she was still in shock after uncovering a six-figure fraud carried out by a ‘trusted’ manager over more than 4 years. I hope that doesn’t sound familiar. Most people who commit fraud against their employer are not career criminals. …

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The 7 Day Food Cost Diet – help your cafe or restaurant to lose the fat!

Feeling heavy, slow and financially unfit? Time for some urgent action – cut, reduce and tighten. Staff might complain and want to quit – lazy is always more comfortable. But the business will be slimmer, healthier and much more sexy after you’ve pushed through the pain barrier! Day 1 – Lighten up the Fridge and …

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5 Ways to Drive Word of Mouth Marketing for a Cafe or Restaurant

Many people assume ‘word of mouth’ works automatically, and it’s always positive. As if people will say the nicest things without you making any effort. Sorry, that’s not going to  happen! And word of mouth can also be negative – ‘OMG did you hear that place got a food poisoning fine, and they’ve been underpaying …

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Resources for reflection and action on Black Lives Matter…

We’re all watching what’s happening in the USA, Australia, UK and around the world with Black Lives Matter protests. There’s much to reflect on, and there are many times we see racism within our own hospitality industry. People of colour, immigrants and vulnerable refugees have traditionally done much of our hot, heavy and dirty work, …

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