Ken Burgin

Ken Burgin

Staff health and wellness

Staff Health and Wellness Means More Speed and Productivity

At a recent management workshop, a restaurant owner asked in exasperation, “Just how much do we need to be ‘mother and father’ to our staff?” This followed a discussion about staff, healthy eating and the junk food that many of them choose to consume (like cola drinks loaded with sugar). So how much? The key …

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Health & Wellness Guide

Health and Wellness Guide for Restaurant & Cafe Staff – Sample

Our employees often lead high-stress lives: long hours, heat, tension and a lack of proper breaks or time to unwind. It’s the nature of hospitality, but we can’t ignore the negative effects on health and wellness if we are going to fix the problems of staff shortages and our failure to attract career-minded people. The …

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Restaurant Crisis Planning

No-Crisis Planning for Restaurants & Cafes

Crisis and drama seem to be part of daily life in hospitality – something most of us learn to put up with and live through. We often have it for breakfast! But, with a little thought and planning, you could thrive instead of just surviving. Your life would be less stressful, costs would be lower …

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restaurant photography

Photo Shot List for a Restaurant or Cafe

The bar is set high for hospitality images of food, venues, atmosphere and happy customers – phones can take excellent photos. And sometimes you need a professional photographer – their eye for light, composition and subject matter can create pictures that make a much stronger impression. Like all professionals, photographers work best with a clear …

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Restaurant Employee Welcome Pack

How to Create a Welcome Pack for New Restaurant or Cafe Employees

What’s in your Welcome Pack for a new employee? These are easy to set up, and will have you standing well above your competitors – most of them just say: ‘hello, there’s your apron and locker, now get to work!’ A great way to make a positive impression right at the start. Present the pack …

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Dani Valent Podcast

Dani Valent on Food Media and Positive Change for Hospitality

Dani Valent describes herself as a food journalist, podcaster, writer, eater, traveller and cook – and it’s all done with enthusiasm and a passion for sharing. I will also add that she’s a great humanitarian and advocate for restaurant workers, asylum seekers and refugees – the people who give vital support to our industry, but …

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Restaurant Christmas

Prepare Now for a More Profitable Christmas

Don’t just reprint last year’s menus, plus the same decorations and corny music! Plan for this to be the busiest, most efficient and profitable time of the year. Prepare the Special Menus Finalise the Festive Menus – it may be months away, but customers want menu and price certainty. Think about how to deliver a …

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Customer service problem

Using Restaurant Negatives to Create Positive Improvement

A little negativity can sometimes be useful – tapping into the very human tendency to complain can yield a whole range of useful material when teaching customer service. A recent workshop I ran on ‘quality service’ was going nowhere fast: a group of strangers, a cold room and first topic in the morning. So I …

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Increase Dessert Sales

How to Make More Money with Dessert Sales

The lack of dessert sales in most restaurants and cafes is positively unAustralian! Considering how profitable they can be, this needs to be fixed immediately – it’s usually the result of unattractive appearance, poor sales skills, the wrong menu placement, or prices that are too high relative to main course items. Desserts can create a …

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