Paul Rifkin is one of Australia’s most experienced executive chefs. He’s been running Campbelltown Catholic Club, a large social and recreational club south of Sydney for more than 13 years. The club has a wide range of food outlets: casual cafe and gelato, a food court, grill and special dinner events, through to extensive function facilities. 

In this interview, Ken Burgin talks with Paul about how he manages cost-control, purchasing, food safety, choice of equipment, workflow, staff and innovation. The menu appeals to a wide range of people, as the area has a broad demographic. Traditional food is always popular, and modern choices influenced by media and food festivals are well received. This is an organisation that’s always developing! In the discussion we refer to Paul’s costing method using primary and secondary costs, wastage and wages. Download the worksheet from the podcast shownotes at Profitable Hospitality to see examples of how this is used.