Ken Burgin

Restaurant Productivity

Employees

Understanding the Science of Timing – When to Take Action [Short Video]

Social psychologist Dan Pink has released a fascinating new book called When – the Scientific Secrets of Perfect Timing. I love the way he does a massive amount of research, then presents his conclusions in an appealing way that can assist us all to be more effective. Here’s a short interview with Dan Pink about his research, and how to work out when is the optimal time to do our best work. Short videos like

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Improve a Cafe

How to Improve a Cafe or Restaurant You’ve Taken Over

A while back I wrote about the decline of a favourite cafe now under new ownership. I was challenged to give suggestions for how this could be done well, so here’s my Improvement To-Do list for a new cafe or restaurant owner: Highlight and Keep What Customers Value in the Cafe or Restaurant New Faces: own it, and let people know who the new owners are. Now’s the time for name tags (yes!) and the

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Time to Tighten Up Your Facebook Privacy – How Long Since You Checked It?

I like Facebook for keeping in touch with friends and family, but worry about the privacy side – who else knows what I say and like? The latest news about political use of Facebook data shouldn’t come as a surprise – it’s just a sophisticated extension of what you can do to target local customers with Facebook ads. It’s important to review your privacy settings – the options keep changing and you might be surprised

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cafe failure

Watching the Decline of a Cafe Under New Owners

It’s painful to watch the decline of a favourite cafe – it’s been under new management for the last 2 months. It was probably not an easy business to sell, as the menu is complex and standards high – that would make it intimidating for many potential purchasers. The previous owners set it up ten years ago, and it has a passionate following – for the product and for them as people. But new owners

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8 Enterprise Skills – the New Essentials for a Well-Paid Hospitality Career

The New Basics is a very interesting report on the Enterprise Skills young people need for the new work order. It’s been prepared by the Foundation for Young Australians, and they have a steady stream of good articles about work and wellbeing. Enterprise Skills are transferable skills, and Technical Skills are those specific to a particular industry. It’s a good checklist for people who are thinking about moving into or out of hospitality, and finding

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How to Get Work Instructions & Recipes Written Up Quickly & Cheaply

Two finger typist? You’re not alone, but when it comes to typing up the recipes in your black book, or preparing an instruction manual, it can be yet another excuse to put it off… again. Two low-cost online services can do the work for you in a few hours – I use them, and find them fast and accurate. 1. Typing Up Notes with Fiverr Fiverr is a service that does a wide range of

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Is this the real reason we can’t find chefs?

Is the chef shortage a result of work that’s too hard, low pay, a sudden lack of work ethics … or because of a housing problem? Instead of blaming young people or immigration changes, or even Masterchef, I’d put a lot of it onto the lack of affordable rentals close to the main hospitality and tourism hubs, where the work is. In my city of Sydney, that’s in the CBD, on the harbour and at

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restaurant profitability

What Profits Are Used For: An Explanation for Restaurant Staff

Sales – costs = profit. It’s simple. If profits are good, there are more smiles and generosity – the fundamentals of hospitality. If money is tight, there’s not much for extras, and shortcuts will usually cut into service and quality. Everyone needs to understand restaurant profitability. It’s easy for staff to misunderstand the profitability of a business – they assume that you’re making money on the first coffee sold on Monday morning, and it’s $3.50

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How to Celebrate the Smart Women At Your Restaurant on International Women’s Day

Use International Women’s Day on 8th March to celebrate staff and customers. There are many simple ways to mark the occasion, and you’ll get top marks for showing you notice and care – this is marketing with a heart. Women hold up half the sky, and as visitors and workers, at least half of your business… Make it a week not just a day – there’s plenty to talk about, leading up to 8th March.

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Yuk Factor – Simple Things That Customers Dislike (and don’t tell you about)

We get busy, or need to cut expenses, and it doesn’t take long before shortcuts start with cleaning, maintenance, repairs and service. Here’s a bunch of familiar items – we’ve all done it, but please find a better way. Most customers don’t complain, they just stop visiting… and tell their friends – these are the opposite of Quality Signals. PRINT and share with your team – they will find more! Sticky things – unwiped tables,

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