It was great to talk with hospitality industry expert Michelle Pascoe on The Michelle Pascoe Hospitality Podcast, about what I see as the future of restaurants, cafes and foodservice after the pandemic storms settle. I’ve already shared some of my thoughts on how we should expect a tough and demanding summer and the importance of having a Plan B for the next Covid Lockdown. But people still want to eat out, share time with friends
Make time to listen to one of the best restaurant business podcasts I’ve heard to in a long time: Patrick O’Shaughnessy interviews Nick Kokonas, founder of 3 great Chicago restaurants Alinea, Next, and The Aviary. He’s also co-founder and CEO of Tock, an innovative restaurant booking system. Alinea broke the mould with the way they pre-sold bookings to avoid no-shows and cancellations, and introduced variable pricing (just like planes and hotels). Kokonas then developed the
I’m getting fairly excited by what some see as a fairly dry topic – but not for me! Great to share ideas and information about food costs, inventory, ordering, kitchen technology, kitchen teams and staff management with Venessa Barnes and Adam Moore, two chefs who really know what the industry is about. 🤚 Check the weekly discoveries on Hospo Reset – information & inspiration for restaurant, cafe & foodservice operators.
Developing and Promoting Online Events – my podcast interview with facilitation legend Leanne Hughes
I’ve known Leanne Hughes for almost a year, and her great work as a workshop designer and presenter has been a constant source of inspiration – from her First Time Facilitator Podcast, her Facebook Group and several in-depth workshops. It was an honour to have a conversation with her for the podcast, and talk about how I’ve built my workshop experience and developed digital presentations. It’s always interesting to be interviewed by someone in the
It was great to have a solid podcast conversation with James Henderson, looking at COVID challenges and how the restaurant and cafe industry is adapting…
From Dani’s description: ‘Ken Burgin is a hospitality consultant who reckons he’s stopped hundreds of hospo wannabes from sacrificing their own homes and futures for a starry-eyed food dream. He’s a realist and a numbers guy who loves helping people see the beauty – and the necessity – of a nice set of numbers. He sees the pandemic as an opportunity to reset and refocus…’ Your feedback very welcome – share with me on Linkedin…