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Podcast 172: Talking About Seafood Supply and Sales
Seafood sales are up, and consumers are convinced about the health-benefits of fish, but they’re often wary about taste, texture and bones! There are also big changes in the supply chain – fishing,...
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Podcast 187: Allergies – Turning a Restaurant Problem into a Marketing Bonus
It’s time to turn the ‘problem’ of customer allergies into a positive opportunity for promotion. Let’s stop the eye-rolling and groaning every time a gluten-free or nut-free request comes in, and see...
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Podcast 189: Talking about Italian Restaurant Success
In this interview, Ken Burgin talks with Tony Percuoco, one of Australia’s leading Italian restaurateurs. He and his brothers have opened a number of highly-regarded restaurants in Sydney, Brisbane...
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Podcast 195: Smart Local Marketing for Cafes & Restaurants
It was great to interview marketing expert Michelle Falzon of WeAreContent.com and the Content Sells podcast (one of my favourites). She talked to us wearing her marketing hat, and also as a resident...
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Podcast 199: Hiring & Managing Employees in a Growing Food Business
A fast-growing business is exciting – more sales, more venues, more employees and more fame! Expansion also brings new challenges – not just finding talent, but also developing managers and scaling up...
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Podcast 200: Talking about Schools – Food Technology and Food Careers
Food technology and hospitality subjects are very popular at high schools. This is driven in no small part by TV food shows like Masterchef, and people like Jamie Oliver and Gordon Ramsay. Whatever...
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Podcast 208: How to Veganise Your Menu – Food With Style
How things have changed – instead of being a fringe request that’s ignored by most restaurants, vegan and vegetarian food is now a popular choice. A recent survey in Australia found 1 in 9 people...
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Podcast 226: How to Simplify Recipes & Menus to Reduce Costs
It’s easy for menus to become more and more elaborate, as everyone adds their ideas and favourites. Before you know it, preparation and service times are longer, and labour and food costs rise. This...
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Podcast 229: Growing a Healthy Cafe Business with Good Systems
Success stories are always favourites for podcast listeners, and this one is terrific. I’m talking with Samantha Bottegal of the PekoPeko Cafe group in Western Australia. She and her partner have...
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Podcast 231: How to Manage the Kitchen If You’re Not a Chef
Many of the people who listen to this podcast aren’t chefs, but many of you do have responsibility for kitchen results. It’s the heart of the house, and the product of all that ice, fire, food, hard...
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