Ken Burgin

Restaurant Productivity

Cost Control

Pandemic recovery plan

Expect a tough, demanding summer for restaurants and cafes

The Covid delta variant is widespread, limiting activity and creating fear of new variations. People are nervous, which always limits spending. There’s very little of the ‘see you on the other side’ mentality that was a saving feature of 2020. What are the challenges that business operators will need to navigate in the next six months? Vaccine resisters are a tiny minority, but noisy – and if you expect young staff to handle them at

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Covid Lockdown for Restaurants

Plan B for a Covid Lockdown for Restaurants or Cafes

As COVID controls and vaccination helps businesses return to more normal operations, government policy in Australia and New Zealand now seems to be using selective lock-downs to control spot fires and coronavirus outbreaks. Planning is essential for when there’s another Covid Lockdown for Restaurants or Cafes. Your Lockdown Plan B needs to cover three critical areas, so you can move within hours to protect your business, and alert customers, staff and suppliers. First, diversify your

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C.R.C. – 3 Words to Get Much Better Results

If your staff management, menu updates, and marketing is inconsistent, these 3 words will get you back on track. They create much-needed discipline in an industry that’s often ‘hit and miss’, and they also show staff and public that your business is professional and reliable. Calendar + Reminders = Consistency. And consistency is what makes the difference between smart ideas, and the implementation of them that creates results. Consistency is what your competitors rarely achieve

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9 Ways Staff Will Take You For Granted – if you let them

You’re a good manager – fair, not too emotional and you care about the staff. But over time they’ve taken more and more for granted – feeling entitled to extra favours, and assuming you make so much money it doesn’t matter. Why did this happen, and how can you make a change? For most people (like your staff), if you don’t give them rules and reasons why things have to be done a certain way,

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I love this business interview with Nick Kokonas of Alinea and Tock

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

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How to Support Staff to Give Productive Feedback & Suggestions

Your staff have plenty of bright ideas, but do they know the best way to present them? If you want your staff to keep taking a positive interest in your business, you may need to teach them about ‘managing upwards’. Sometimes known as ‘managing the boss’, and it’s a lot more than knowing how she likes her coffee or what beer he drinks. Many staff have bright ideas for new menus, equipment, service and efficiencies.

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Using Toyota’s 8 Waste Control Methods in Your Restaurant or Cafe

Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. It’s very useful to apply the discipline of manufacturing to hospitality – we make things too! Use Toyota’s classification of 8 different types of waste, and discover new ways to cut costs and improve your bottom line. Over-Production: creating more of a product than is needed. The enthusiastic bar staff over-prepare fruit garnishes for the evening. Salad trays

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Talking Food Costs & Restaurant Management – Podcast Interview

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.

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How to Have More Life When You Own a 7 Day Business

Have a life and a business. It works fine if you have a Monday to Friday cafe in a business area. But if you’re part of the raging weekend cafe market, Saturday and Sunday are top earners – they can’t be neglected. Maybe you can’t have office hours like your corporate friends, but there’s a lot you can do to have more time away from business and still have control. Build your Remote Control Systems:

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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 Freezer. That’s where up to 80% of product value is stored. Do you really need to hold enough for a

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