Ken Burgin

Restaurant Productivity

Productivity & Cost Control

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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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

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Planning for the Worst: If You Decide to Close your Cafe or Restaurant

As the COVID crisis drags on, there are many operators who are contemplating closing up shop and walking away. Before it was hard work and OK profits, not it’s still hard work and no profit for the forseeable future. The best way to get out is to sell your business, and a good broker will help you to do that quickly. But what if that’s not possible? Here are some resources that could be useful…

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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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Great to talk about Reset & Refocus with Dani Valent on the Dirty Linen podcast…

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…

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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: Total cost of labour – wages plus all on-costs. Some aren’t paid at the same time as wages, but are

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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. The vast majority are trusted staff who have no criminal history and don’t even consider themselves lawbreakers. Donald Cressey, a

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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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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 their chefs!’. However there are ways to guarantee that people have a lot to talk about, and you rise above

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