Profitable Hospitality Podcast
1) Time Management, Productivity and Stress Reduction
Dave Nitzel has a background in the corporate world, and in joining Barmetrix he was able to bring his knowledge of logistics, stock control and management to the busy and often crazy world of bar and...Show More
2) Finance, Loyalty and Digital Marketing for Modern Restaurants
Most people are interested in trends and predictions, especially for the restaurant and foodservice industry. In this interview, Ken Burgin talked with Johann Moonesinghe, CEO and co-founder of InKind...Show More
3) Creating a Business That’s Easy to Exit Anytime
Ken Burgin has another conversation with Paul Leach, a business broker and the director of GSE Business Consultants. He’s sold nine of his own food businesses over the last 24 years, and has learnt a ...Show More
4) Financial Habits of Successful Cafe & Restaurant Owners
Ken Burgin had a lively conversation with Brisbane accountant Jason Andrew, who is keen to challenge the financial habits of hospitality entrepreneurs. Their decisions are too often based on ‘gut feel...Show More
5) How to Sell Your Business for the Best Price
Ken Burgin talks with Paul Leach, a business broker and the director of GSE Business Consultants. He’s sold nine of his own food businesses over the last 24 years, and has learnt a thing or two about ...Show More
6) Opening a New Italian Restaurant: Growth and Expansion
Ken Burgin talks with Andre Ursini about the opening of his new Italian restaurant Orso, in Adelaide. We previously interviewed Andre in Podcast #283 From Master Chef to Italian Restaurant Success, an...Show More
7) Growing a Healthy Food Business
Ken Burgin talks with Ilija and Nicole Sumracki, the owners of Nutrition Republic in Adelaide. Their business has grown from one retail shop, to four very popular food outlets, catering to people who ...Show More
8) Talking About Kitchen Equipment, Repairs and Maintenance
Ken Burgin talks with foodservice equipment expert Cathy Goodwin about the selection, maintenance and repair of all that expensive equipment you have in your kitchen. In the constant rush of foodservi...Show More
9) 292: Food at Sporting Events - Speed and Innovation
For a change of pace, Ken Burgin talks with Blair Hughes, a sporting fan engagement specialist and long-time sports enthusiast. He’s visited sporting grounds and stadiums all around the world, and adv...Show More
10) 291: The Science of Restaurant Menu Design
Your menu can be a powerful sales tool, or a hit-and-miss catalogue of the food and drinks you sell. By taking a careful, even scientific approach to layout, contents and design, it’s possible to incr...Show More