Bean There, Done That!

Hospitality veteran Brendan Power joins Phil Di Bella to demystify the complex world of industry compliance. From food safety to the latest seafood labelling laws, they explore how training isn't just a regulatory box-ticking exercise, but a vital tool for staff retention and brand authority. In this episode you will Understand the essential food and liquor licences required before opening a hospitality venue. Discover the difference between accredited courses and micro-credentials to better skill your team. Learn about the upcoming July 2026 seafood labelling standards and how they affect your menu. Identify the common compliance traps that lead to heavy fines for both owners and staff. KEY TAKEAWAYS Secure a Food Licence First: Never attempt to open without a valid food licence; local councils can issue immediate fines or shut down operations. Automate Monitoring: Use digital temperature probes that link to mobile devices to provide instant, auditable proof of food safety compliance to inspectors. Mandatory Supervision: Ensure at least one certified Food Safety Supervisor (Level 2) is on duty at all times to meet regulatory requirements. Universal RSA Requirements: Responsible Service of Alcohol (RSA) training is mandatory for anyone serving alcohol, including staff in non-licensed venues handling BYO. The RMLV Requirement: If the owner or licensee is not present on-site for the majority of the time, a Responsible Manager of a Licensed Venue (RMLV) must be appointed. Seafood Transparency: Prepare for new country-of-origin labelling rules for seafood effective 1st July 2026 to ensure customer transparency. Recruitment Strategy: Use accredited training as a "resume builder" to attract and retain high-quality talent in the competitive 18–24-year-old market. Brand Authority: Displaying compliance certificates prominently helps build customer trust and signals that you take service standards seriously. BEST QUOTES (05:28) "There's no excuse from a compliance [standpoint]... ignorance is not an excuse." (08:14) "Every time you add a level of complexity, you add a level of cost." (13:17) "[Outcomes] give them confidence. And there's nothing better than having someone behind a counter [where] you can sense their confidence." (18:11) "You're messing with people's lives. It's not as though you're going to get a negative tick on Google." (25:36) "The forward-facing stuff is still humans. Especially in hospitality." (27:35) "Where your awareness goes, your energy flows." (29:17) "Training is a retention and attraction strategy." ABOUT THE GUEST Brendan Power is a third-generation publican and seasoned hospitality entrepreneur with over 50 years of industry experience. He is the founder of Clear to Work, a specialised training provider focusing on regulatory compliance, food safety, and vocational skills. What you’ll learn from them today: How to navigate the ever-changing landscape of hospitality compliance to protect your business, avoid heavy fines, and empower your team through accessible online training. Guest Links Clear to Work: www.clear2work.com.au LinkedIn: https://www.linkedin.com/in/brendan-power-mba-gaicd-a2816431/ BRANDS, TOOLS & RESOURCES Clear to Work – Compliance and micro-credential training platform – www.clear2work.com.au The Coffee Commune – Industry body and support network for hospitality professionals – www.coffeecommune.com.au ASQA – Australian Skills Quality Authority (The national regulator for VET) – www.asqa.gov.au Food Standards Australia New Zealand (FSANZ) – Statutory authority for food standards – www.foodstandards.gov.au   This episode is essential listening for cafe owners, restaurant managers, and hospitality investors who want to protect their business from regulatory risk while building a more professional, loyal team. Whether you are a seasoned operator or a newcomer to the industry, Brendan Power provides a clear roadmap for navigating the complexities of modern hospitality compliance. Stream the full episode now on your favourite podcast platform. Recorded and Produced at our The Podcast Boss podcast studio in Brisbane

The Australian Taxation Office is introducing the biggest shift to superannuation in years, moving from quarterly payments to a "Payday Super" model. Linda Dang, CEO of e.Advisory, joins Phil Di Bella to explain how hospitality businesses must adapt their cash flow and payroll systems before 1 July to avoid daily compounding penalties.   WHY LISTEN Understand the Mandate: Learn exactly what Payday Super means for your weekly or fortnightly pay cycles. Avoid Penalties: Discover how the ATO's new penalty regime compounds interest on a daily basis for late payments. System Upgrade: Identify which payroll softwares automate award compliance and super distribution. Cash Flow Strategy: Get practical advice on transitioning your bank balance to handle more frequent outflows. Data Integrity: Understand why the 28-day "buffer" for fixing errors is disappearing. KEY TAKEAWAYS Start Early: Do not wait until 1 July; implement payday super payments now to identify system errors and adjust cash flow expectations. Audit Your Data: Ensure all employee TFNs and super fund details are 100% accurate, as "bad data" is the primary cause of payment failure. Use Modern Payroll: Transition away from manual tracking to software like FoundU, Tanda, or Deputy to manage complex hospitality awards and automated super calculations. Prepare for the Double-Hit: In July, businesses must pay both the final June quarter super and the new payday super simultaneously. Manage the "Stapling" Rule: Employers are responsible for checking the ATO portal to find an employee's "stapled" fund if they don't provide details. Beyond Super: Track every tax invoice and expense daily rather than monthly to maintain a true picture of "liquid cash". Expert Integration: Treat bookkeeping and accounting as an investment that removes the "admin burden," allowing owners to focus on front-of-house growth. BEST QUOTES [00:02:22] "Payday super, essentially paying super as you pay wages." [00:03:33] "ATO's number one focus has always been on workers' superannuation. It is their number one red flag." [00:03:45] "They're happy for you to owe them money. But certainly not happy for you to owe your workers money." [00:07:21] "We just have to assume it's going to be tough. Okay. Yeah. So it's expect the worst, right?" [00:09:18] "It gets compounded every single day... 0.03% every single day if you don't pay super in time." [00:12:13] "Accounting and bookkeeping is always an investment. It takes the admin burden off a business owner." [00:14:01] "The money coming into your cash register... is not yours until you've paid all your expenses." ABOUT THE GUEST Linda Dang Linda is the CEO and Founder of e.Advisory and a hospitality accountant turned business growth consultant. With over a decade of experience, she combines a background in hospitality management with financial expertise to help SMEs navigate complex compliance and growth hurdles. What you’ll learn from them today: How to transition your business to the Payday Super model and use payroll technology to automate compliance.   Links: Website: advisory.com.au Linkedin: https://www.linkedin.com/company/management-advisors-pty-ltd/ Instagram: https://www.instagram.com/managementadvisors/ BRANDS, TOOLS & RESOURCES e.Advisory – Linda Dang’s accounting and business growth firm – advisory.com.au The Coffee Commune – A collaborative hub for the coffee and hospitality community – coffeecommune.com.au Xero / MYOB – Accounting software with integrated payroll features. FoundU / Tanda / Deputy – Specialist payroll and workforce management software for hospitality. HostPlus / Australian Super – Superannuation funds offering free employer portals for small teams. QuickSuper – A free clearinghouse alternative for teams of five or fewer. SHARE-WORTHY MOMENTS [00:02:44] The "Insolvency" Safeguard: Why the government is mandating weekly payments to protect employee retirement funds. [00:03:53] The Death of the Free Clearinghouse: Why the ATO is retiring its Small Business Superannuation Clearinghouse. [00:04:52] Software vs. Spreadsheets: Why hospitality owners cannot afford to manually calculate 7 AM vs. 7 PM award rates anymore. [00:07:02] The 20-Day Grace Period: The one-time "leeway" for new employees before penalties kick in. [00:08:18] What is "Stapling"? How to find an employee's super fund when they don't know it themselves. [00:09:57] The Queensland Outlook: Why 500,000 businesses are currently underprepared for 1 July. [00:13:37] The BAS Myth: Why you can't actually "reduce" your BAS and what you should focus on instead. TIME-STAMPED RUN-DOWN [00:00:43] – Introduction to Linda Dang and e.Advisory. [00:02:03] – The 1 July Deadline: Defining the Payday Super mandate. [00:02:56] – The Cash Flow Impact: Why businesses must start the transition now. [00:03:33] – ATO Red Flags: Why super is the most "dangerous" debt to hold. [00:03:56] – Clearinghouse Shutdown: Why the old free system is being retired. [00:04:46] – Payroll Tech Stack: Comparing FoundU, Tanda, and Deputy. [00:05:25] – Award Complexity: Automating 7 AM vs. 7 PM hospitality rates. [00:06:43] – Errors & Penalties: The 20-day rule for new employee data. [00:08:18] – Stapled Super: How to find lost accounts via the ATO portal. [00:09:12] – Daily Interest: Understanding the 0.03% compounding penalty. [00:12:09] – Investment vs. Cost: The real value of outsourced bookkeeping. [00:13:50] – Know Your Numbers: Why liquid cash isn't profit. [00:15:04] – Where to find Linda Dang and e.Advisory. If you are a cafe owner, hotelier, or small business operator, this episode is your essential survival guide for the upcoming ATO changes. Listen now on Spotify, Apple Podcasts, or via the Coffee Commune to ensure your business remains compliant and your cash flow stays healthy. Produced by The Podcast Boss: thepodcastboss.com

In this episode of Bean There Done That, Phil Di Bella sits down with Aaron Prosser (Beyond Payments) to unpack why “gut feel” isn’t enough anymore — especially with café margins hovering around the 3–4% mark. They explore how linking payments + POS data can sharpen staffing, improve cash flow, optimise menus, and build loyalty that actually sticks. “Complacency is not a strategy. Complacency is your strategy for death.” — Phil Di Bella “Increasing your margin by one to two per cent… that’s huge. It’s like an owner’s salary.” — Aaron Prosser “If you don’t take action, nothing happens. If you don’t change, nothing changes.” — Phil Di Bella Key topics & themes Data → analysis → strategy → execution as the survival loop for modern hospitality Why linking payments data with item-level POS data is where the “magic” happens Customer profiles and tokenisation: knowing repeat visits and spend without re-asking every time Menu engineering + inventory insights to protect margin and reduce waste Labour as the biggest lever: rostering against real-time sales (and avoiding compliance traps) Cash flow pressures (including Payday Super from 1 July 2026) and why settlement speed matters The future: face + palm payments entering the Clover ecosystem via Wink Practical takeaways (you can apply this week) Link payments + POS so you can see repeat visits, average spend, and what actually sells (not what you think sells). Watch labour in real time: sales vs wages is the lever with the most movement — and it’s measurable. (Droppah integrates with Clover and is free up to 10 employees.) Engineer the menu with margin + velocity: keep high-margin items visible, scrap low-margin/low-sales time-wasters, and build smart bundles. (Inventory tools like Restoke focus on live costing + integrations.) Protect cash flow: faster settlement and offline payments reduce the “one outage = one bad day” risk. Prepare for Payday Super (if you’re not already paying super more frequently): it’s scheduled to start 1 July 2026. Links & resources mentioned Beyond Payments: https://beyondpayments.com.au/ Aaron Prosser (LinkedIn): https://au.linkedin.com/in/aaron-prosser-873b32209 Clover POS (Australia): https://www.clover.com/au/ Fiserv (Clover parent company info): https://www.fiserv.com/en-nl/who-we-serve/clover.html Wink × Clover biometric payments (press release): https://investors.fiserv.com/news-releases/news-release-details/clover-introduces-identity-based-payments-transform-everyday Droppah × Clover integration (free up to 10 employees): https://www.droppah.com/au/integrations/clover Loyalzoo: https://loyalzoo.com/ Restoke: https://www.restoke.ai/ ATO Payday Super: https://www.ato.gov.au/about-ato/new-legislation/in-detail/superannuation/payday-superannuation Fair Work Payday Super update: https://www.fairwork.gov.au/newsroom/news/payday-super-new-rules-starting-1-july-2026 Fair Work Ombudsman (MADE Establishment case): https://www.fairwork.gov.au/newsroom/media-releases/2019-media-releases/july-2019/20190718-made-establishment-eu-media-release The Coffee Commune: https://www.coffeecommune.com.au/about-us/ If you’re running a café (or any transaction-based business), this episode is a blueprint for getting back control: know your numbers, fix the leaks, and buy yourself time back on the floor. Listen to Bean There Done That on your favourite podcast app Produced by The Podcast Boss https://thepodcastboss.com/    

In this episode of Bean There Done That, host Phil Di Bella and Rai Esat, General Manager of International Coffee Traders, look ahead to 2026 and unpack what café and hospitality owners can expect – and how to not just survive, but thrive. They explore the growing role of AI as a productivity tool, the ongoing challenges of retention, attraction and productivity of staff, and why community, emotional connection and a strong “why” will separate the winners from the strugglers. Phil and Rai discuss shifts in customer behaviour, shrinking disposable income, the real cost of sustainability, and the dangers of poorly executed government regulation. They also share practical ideas like smaller-format cafés, building-centric kiosks, memberships, and pantry items as new revenue models. The episode closes with two powerful themes for 2026: perseverance and recomposition – doing the mental work, applying the lessons of 2025, and recomposing your business around what actually works. Key Topics & Themes AI’s role in reducing workload and boosting productivity Retention, attraction and productivity as the defining staffing challenges Why emotional connection and community will be the ultimate differentiators The rise of coffee raves and non-alcohol social gatherings Hiring for attitude rather than skill The upcoming customer segmentation tool for hospitality The real economic weight of sustainability Government regulation causing unintended industry ripple effects Smaller cafés, kiosks, memberships and new emerging models The “three flawless visits” rule for customer loyalty   About Our Guest Rai Esat is the General Manager of International Coffee Traders and a key leader within The Coffee Commune. With extensive experience across coffee, operations and hospitality, Rai offers a practical, data-driven view on building smarter café models, improving customer experience and growing sustainably in challenging economic conditions. Key Takeaways AI helps reduce mental load and streamline workflows Staffing challenges persist, but hiring for attitude reduces long-term pressure Emotional engagement outperforms discounting in a tight economy Understanding customer segments prevents misaligned café concepts Sustainability is valuable but costly – and must work for all parties Government decisions can disrupt supply chains and pricing Smaller footprints and kiosks will dominate new openings After three flawless visits, a customer becomes a loyal regular Mindset work underpins perseverance and success in 2026 Links & Resources Mentioned The Coffee Commune International Coffee Traders My Mate’s Place (Coffs Harbour) Books referenced: Psycho-Cybernetics The Go-Giver Dr Joe Dispenza’s mindset concepts Growth mindset principles Time-Stamped Key Points 00:35 – Welcome to 2026 & setting your outcomes 01:57 – Introducing Rai Esat & the theme: What’s brewing next? 02:13 – AI as a game-changer in hospitality 02:42 – Retention, attraction & productivity: the big three for 2026 04:04 – The power of a strong “why”: My Mate’s Place story 04:50 – Value, connection & emotional engagement in a tough economy 06:09 – Staff engagement & hiring for attitude 07:30 – Craving connection: events and networking 08:11 – 7am coffee raves & the health-focused generation 08:53 – Serving unmet needs & solving problems 09:35 – Emotional connection & fighting for the dollar 09:46 – Customer segmentation tool: a hospitality game-changer 11:04 – Building from the outside in 12:33 – Keywords for 2026: perseverance & recomposition 14:27 – Trends: smaller cafés, shorter leases & lower staffing 15:20 – Prices, tax and disposable income 16:19 – Sustainability: ideals vs economic reality 18:34 – Government mandates & unintended consequences 22:13 – Focus back on opportunity & growth 22:25 – Loyalty, micro-interactions & the 3-visit rule 23:20 – Apartment boom & the return of the kiosk 24:44 – Membership models for cafés 25:13 – Community & the human element 26:17 – Final thoughts: experimentation, sustainability & new models    Press play on your favourite podcast platform and get ready for a practical, insightful look at the year ahead. Produced by The Podcast Boss 

2025 was not a “business as usual” year for cafés. It was a year of adjustment.   In this final episode of Bean There, Done That for 2025, Phil Di Bella is joined by long-time collaborator and one of Australia’s top coffee minds, Raihaan Esat, General Manager of International Coffee Traders. Together, they unpack a relentless year for café owners: rising costs across the board, shifting consumer psychology, the comeback of instant coffee, and why knowing your numbers and your customers is now non-negotiable.   They dig into: Why 40–50% of a menu price is wages How automation helps (and where it ruins the café experience) The move from “customers” to “guests” Menu simplification, disposable income and ham & cheese croissants Government and council support that actually moved the needle Innovation from farm to cup and sustainable pricing for coffee farmers   Phil closes with a challenge: grab a pen and map out what December 2026 looks like for you, your café, your family and your community. In this episode: 2025 in one word: “Adjustment” Psychological load on café owners Moving from “the game has changed” to “this IS the game now” Looking ahead to 2026 as a year of recomposition Relentless costs & a new normal Every major cost going up at once for the first time in decades Wages at 40–50% of the menu price 75% growth at Coffee Commune with flat profit: a real-world example Why many product-based businesses have had to accept margin cuts Automation vs humans behind the bar Super-automatic machines, milk systems and “out-automating” each other The shift to using tech in the background to guarantee consistency Why trying to remove the barista turns coffee into a commodity “We don’t need to out-automate each other, we need to out-human each other.” Emotional engagement & the ‘guest’ mindset Moving from “customers” to “guests” in language and behaviour Red Bull, luxury brands and the power of emotional connection First Name Fridays and Tasman’s guest experience in the café Knowing your numbers & your audience P&L, cash flow and understanding demographic + geographic reality Disposable income at record lows and what that means for menus Back to basics: bacon & egg rolls, ham & cheese croissants, muffins Upcoming market segmentation project from Coffee Commune Where people are actually drinking coffee now Total coffee consumption up, in-café consumption per person down At-home and office drinking on the rise The quality and value of modern instant coffee Government, councils & collaboration that actually helps New state government focus on small and medium business in Queensland Moreton Bay and Gold Coast councils funding training for café owners 18% uplift from council-backed Coffee Commune training programs Collaboration between independent cafés to pool purchasing and cut costs From farm to cup: sustainability & paying farmers properly Farmers returning to coffee as prices become sustainable again Direct relationships and paying equitably at origin Why prices needed to rise gradually, and what happened when they didn’t Community, awards & impact Coffee Commune as a place of collaboration, not “another coffee brand” 1,700+ members, 1,200 cafés and 75% growth across the community ICT coffees and roasters winning national and global awards Phil representing hospitality around the 2032 Brisbane Games table Final challenge for listeners “Life is measured in moments – go and create some amazing ones.” Sometimes you’re the pigeon, sometimes you’re the statue Grab pen and paper and write down what December 2026 looks like: Professionally For your family For your circle of friends   Links mentioned: Connect with Raihaan Esat on LinkedIn: https://www.linkedin.com/in/raihaan-esat-081147a9/ Learn more about International Coffee Traders: https://ict.coffee/ Coffee Commune: https://www.coffeecommune.com.au/ Produced by The Podcast Boss

In this episode of Bean There, Done That!, host Phil Di Bella is joined by marketing expert Natalie Shaw, co-founder of Yom Connect, to explore how hospitality businesses can use seasonal moments like Christmas to build emotional connections and drive real results. With over 25 years of marketing experience across Australia, New Zealand, and the US, Natalie shares how strategy, storytelling, and smart activations make all the difference in a crowded market. They cover the rise of voice-based AI in hospitality, why consistency matters more than follower counts, and how perception and people are the secret sauce in modern marketing. Whether you're running a café or scaling a brand, this episode will inspire you to stop ticking boxes and start telling better stories.  Key Topics & Themes The 6 Ps of Marketing: People, Product, Price, Place, Promotion, Perception How emotional connection builds brand loyalty Why café owners should prepare early for Christmas The role of activations, consistency, and customer experience What social media platforms actually want from your content Using AI for productivity without losing the human touch The danger of cutting marketing during tough times Key Takeaways Start your marketing with the outcome in mind Your staff are part of your marketing—train them to connect Emotional engagement drives loyalty and revenue Use activations to stand out in noisy seasonal periods Don’t post and pray—put small spend behind your best social content AI should boost creativity, not replace it Perception, quality, and consistency are your brand’s flywheel If you’re not telling your story, someone else is Time-Stamped Key Points 00:35 – Meet Natalie Shaw from Yom Connect 02:00 – What performance media really means 04:30 – What’s working right now: brand activations 06:00 – Why marketing must align with customer experience 09:30 – The 6 Ps of Marketing and why “Perception” is everything 13:00 – Marketing starts at the front door: train your people 15:00 – How to use AI tools without losing creativity 20:00 – Voice AI for hospitality: saving time, keeping connection 23:00 – Low-budget, high-impact Christmas marketing ideas 26:00 – Social media: consistency over perfection 30:00 – Influencer marketing myths and mistakes 33:00 – Cutting marketing costs? Think again. 35:30 – Yom Connect’s “Under the Hood” audit explained 36:45 – Favourite branding stories and lessons About Our Guest Natalie Shaw is the co-founder of Yom Connect, a boutique performance marketing agency delivering big-agency expertise with personal service. Her past work spans iconic brands like Mazda, Harvey Norman, IPA, and the North Queensland Cowboys. Natalie specialises in strategy-led campaigns that connect emotionally, convert commercially, and build brands people believe in. Links & Resources Mentioned Yom Connect: yomconnect.com The Coffee Commune: thecoffeecommune.com.au Voice-based AI services: enquire via Yom Connect   Produced by The Podcast Boss   #BeanThereDoneThat #HospitalityMarketing #ChristmasCampaigns #CoffeeBusiness #MarketingTips #TheCoffeeCommune

In this high-energy and insight-packed episode of Bean There, Done That, Phil Di Bella is joined by renowned guest experience expert Mark Shaw. With decades of leadership in Australia’s top theme parks, Mark unpacks what makes a truly unforgettable guest experience and how emotional engagement is the secret sauce to sustainable business growth. From building five-star teams to redefining recognition and reward systems, Mark shares practical frameworks, powerful stories, and a clear message: great culture is built by conscious choices, not corporate posters. Key Topics and Themes: Why guest experience trumps customer service The business value of emotional engagement How to recruit for attitude, not just skill Recognition that actually motivates staff Phones on shift? Handling distractions with clarity The ACE model for building standout teams Language, culture, and the power of calling them “guests” not “customers” About Our Guest: Mark Shaw is one of Australia’s leading experts in customer and guest experience, having led major brands like Westfield, Merlin Entertainments, Bounce Inc., and Adventure World. Under his leadership, Adventure World achieved the highest-rated theme park experience in Australia and doubled both its revenue and attendance. Mark is the creator of the ACE Framework (Amazing Customer Experiences) – a people-first approach to building world-class service cultures. Today, he consults across industries to help businesses grow through emotional engagement and guest-centric thinking. Takeaways: Guest vs. Customer: Calling them “guests” changes your team’s mindset from transaction to hospitality Emotional engagement is measurable – It drives repeat business, loyalty, and referrals. Hire for attitude – Skills can be taught; intrinsic motivation can’t. Recognition matters more than reward – A simple “thank you” or peer-driven praise is often more effective than cash bonuses. Phone policy? Be clear, consistent, and empathetic—include it in contracts and inductions. Culture isn’t on the wall; it’s in the language, leadership, and everyday actions. Links and Resources: The Coffee Commune – The home of the Bean There, Done That podcast Mark Shaw – Guest Experience Specialist LinkedIn Profile Shaw Thing CX – Mark’s consultancy specialising in customer experience strategy Time-Stamped Key Points: 00:55 – Why guest experience matters more than ever 02:00 – Mark’s success at Adventure World: Doubling revenue and attendance 03:05 – The difference between 4-star and 5-star customer ratings 05:30 – Bruce Springsteen’s pep talk and emotional connections 07:00 – How guest expectations have evolved in the last 15 years 10:00 – Recruitment insights: The power of hiring one in seven 13:00 – Recognition over reward: The real impact 16:00 – How great team culture leads to higher reviews and loyalty 18:25 – “Love My Cafe” Awards and the community over coffee 20:30 – The simple power of eye contact and a smile 24:00 – Should staff have phones on shift? The balanced view 29:30 – Culture is a byproduct, not a slogan on the wall 32:45 – The six-pillar ACE framework for guest experience 36:00 – Recognition systems that scale from theme parks to cafes 39:00 – Leadership lessons: Why team language matters 42:00 – Guest vs. customer: Changing how we think changes how we serve This episode is a masterclass in modern guest experience and team culture. Whether you’re running a café, retail business, or global brand, these lessons will change how you think about service. Tune in now on Spotify, Apple Podcasts, or your favourite platform. ✅ Produced by The Podcast Boss

In this episode of Bean There Done That, host Phil Di Bella sits down with Larry Prosser, Executive Director of Beyond Payments, to unpack the Reserve Bank of Australia’s proposed ban on card surcharges. They break down what this policy really means for consumers, merchants, and banks—and why the supposed “savings” for customers might actually backfire. Larry explains how surcharges evolved, why compliance matters, and the hidden costs bundled into merchant fees. Phil pushes the conversation into real-world territory: shrinking café margins, the politics behind RBA decisions, and the practical steps small businesses must take now. It’s an eye-opening look into the payments industry, packed with insights every business owner and everyday consumer needs to hear. Key Topics and Themes The history of surcharging and RBA policy shifts Why banning surcharges may increase prices instead of lowering them The impact of shrinking café and hospitality profit margins How banks and POS providers bundle hidden fees into merchant services The ethical approach Beyond Payments takes with transparency and compliance The bigger picture: industry bodies, political motives, and small business survival About Our Guest Larry Prosser is the Executive Director of Beyond Payments, Australia’s first fully compliant “fee-less” EFTPOS provider. Since 2013, Beyond Payments has helped thousands of merchants recover 100% of their merchant service fees through transparent and compliant surcharge mechanisms. Larry is a passionate advocate for small business, pushing for fairness, compliance, and practical solutions in the payments space. More at: beyondpayments.com.au Key Takeaways The RBA’s proposed ban on surcharges may sound good for consumers but will likely push prices up across cafés and restaurants. Merchant fees are not “free”—bundled POS solutions often hide costs in other ways. Debit card fees remain one of the most unfair charges facing consumers today. Transparency, compliance, and constant vigilance are essential for small businesses when choosing merchant service providers. Small business survival depends on understanding merchant fees and demanding fairness from banks and fintechs. Links and Resources Beyond Payments – beyondpayments.com.au The Coffee Commune – coffeecommune.com.au Time-Stamped Highlights: 00:31 – Introduction to guest Larry Prosser and Beyond Payments 02:19 – The rise of surcharges since 2013 and consumer adoption 06:15 – How shrinking profit margins make merchant fees critical 09:20 – The RBA’s proposed surcharge ban explained in plain terms 12:10 – Why the ban will likely push prices higher, not lower 14:28 – Interchange fees, card schemes, and hidden costs 20:05 – The double-dipping problem with debit card fees 26:00 – What business owners should do right now to protect themselves 31:00 – Horror stories: POS providers forcing payment gateways 33:45 – What the ideal system for merchants, banks, and consumers should look like 36:40 – The risk of more café closures and the pressure on small business Tune in now to understand the truth behind card surcharges, the RBA’s proposed changes, and what it all means for your local café or business. Bean There Done That is available on all major podcast platforms. Produced by The Podcast Boss #Coffee #Hospitality #SmallBusiness #Payments #Australia #Fintech #Podcast

In this episode of Bean There, Done That, host Phil Di Bella sits down with Vince Konig  and Jodie Castle from Link Business Brokers to unpack the realities of selling a hospitality business. From legal pitfalls to boosting your business’s value, they share candid insights, real-life stories, and a step-by-step approach to becoming exit ready. Listeners will learn why selling a business is not just about finding a buyer, but about preparation, timing, and strategy — often months or years in advance. Whether you’re a first-time café owner or a seasoned hospitality entrepreneur, this episode is packed with practical advice to help you get top dollar when you decide to sell. Key Topics & Themes What “exit ready” really means in the hospitality industry Common blind spots that reduce business value Legal, financial, and operational must-haves before selling The power of documented systems and processes Creative deal structures beyond a simple sale How emotions can derail negotiations — and how to manage them Current trends in café and restaurant valuations Why proactive planning beats reactive selling every time About the Guests Vince Konig – Co-director at Link Business Brokers Brisbane, specialising in hospitality sales with firsthand experience as a bar and restaurant owner. Jodie Castle– Business broker at Link with over 20 years in food service, manufacturing, and events. Passionate about empowering clients with the right strategy and preparation to achieve successful exits. Key Takeaways Start early – The best time to prepare for a sale is well before you want to sell Get your legals right – Secure a strong lease, register your IP, and choose the right business structure Know your numbers – Accurate financials are non-negotiable Systemise – A business that runs without you is worth more Be open to creative deals – Earnouts and vendor finance can unlock higher valuations Compliance counts – Contracts, insurance, and staff superannuation must be in order Proactivity wins – Engage a broker before you think you’re ready Links & Resources Link Business Brokers – www.linkbusiness.com.au Link Business Brokers LinkedIn – https://www.linkedin.com/company/link-business-brokers-au/ Coffee Commune – www.coffeecommune.com.au Time-Stamped Highlights 00:00 – Introduction to Bean There, Done That and the Coffee Commune 00:36 – Meet Vince & Jodie from Link Business Brokers 02:10 – Why being “exit ready” starts from day one 04:48 – Legal must-haves: leases, licensing, and business structures 07:40 – Financial readiness: why up-to-date and accurate numbers matter 09:10 – How early appraisals can boost your sale price 12:50 – Blind spots: over-reliance on the owner & missing systems 14:40 – Key levers to maximise your business valuation 16:30 – Deal structures: earnouts, vendor finance, and partnerships 19:20 – The importance of staff contracts and compliance 22:12 – Managing the emotions of selling and buying 28:40 – Current café market trends and profitability realities 36:00 – Vince & Jodie’s top advice for business owners considering a sale 38:30 – Closing thoughts: activity in the market & why now is a good time to prepare Produced by The Podcast Boss #HospitalityBusiness #CoffeeIndustry #BusinessBroker #CafeOwner #ExitReady #SmallBusinessSale #HospitalityTips

In this episode of Bean There Done That, host Phil Di Bella sits down with Barry Wilkinson of SW Brokerage for an eye-opening discussion about finance, business strategy, and the evolving landscape of hospitality. Together, they dig into the current financial climate, the practicalities of buying and selling hospitality businesses, and the real challenges faced by café owners today. Barry shares war stories from decades in the industry, demystifies common misconceptions, and gives actionable advice to help listeners navigate uncertain times.   Key Topics & Themes The realities of finance in hospitality today How business valuations are changing post-pandemic The process (and pitfalls) of selling and buying hospitality businesses The importance of understanding your financials – and what most owners get wrong Real-life stories from the brokerage trenches Advice for both new and established hospitality entrepreneurs   About Our Guest Barry Wilkinson is the founder and principal of SW Brokerage, a firm specialising in the sale and acquisition of hospitality businesses across Australia. With decades of hands-on experience, Barry has helped hundreds of café and restaurant owners navigate the complex process of buying and selling, offering unmatched industry insight and a reputation for straight-talking, practical advice. His passion for hospitality and deep financial knowledge make him a trusted voice for anyone looking to succeed in the café world.   Top Takeaways Know Your Numbers: Many business owners don’t truly understand their financial position. Accurate, up-to-date records are essential for both survival and sale. Valuation Has Changed: What made a business valuable pre-pandemic isn’t always true now. Buyer expectations, risk tolerance, and market realities have shifted. Be Ready to Sell: Whether or not you plan to sell, running your business ‘sale-ready’ (with clear processes and financials) is the safest bet. It’s Never “Just About the Coffee”: Success in hospitality is about much more than great products—it’s about leadership, adaptability, and resilience. Expert Guidance Matters: The right broker can save time, money, and heartache. DIY approaches often miss hidden pitfalls.   Time-Stamped Key Points 00:00 – Introduction to the episode and Barry Wilkinson’s background 03:15 – Why finance is the “hot topic” in hospitality right now 07:30 – What most café owners get wrong about business valuations 11:50 – Common mistakes made when selling (and buying) a business 15:20 – Barry’s most surprising “war story” from the field 19:05 – The shift in buyer behaviour and what it means for sellers 23:40 – Key advice for new hospitality entrepreneurs 28:10 – How SW Brokerage works and what makes a good broker 31:45 – Final thoughts: why adaptability is the biggest asset in 2025   Links & Resources Mentioned Coffee Commune SW Brokerage DOSH   Like what you heard? Don’t miss this deep dive into the financial realities of hospitality—listen to the full episode now on your favourite podcast platform (Spotify, Apple Podcasts, Google Podcasts, and more).   Produced by The Podcast Boss   coffee, hospitality, business, finance, SW Brokerage, Phil Di Bella, Barry Wilkinson, podcast, café owners, business sale, business advice, Coffee Commune, Australia, #BeanThereDoneThat #CoffeePodcast #HospitalityBusiness #BusinessAdvice #SWBrokerage

In this essential episode of Bean There, Done That, host Phillip Di Bella sits down with Karla Vosloo, Account Manager at Stellar Insurance Brokers, to demystify the world of insurance for small business owners—especially those in hospitality. Karla shares invaluable insights on how insurance has changed since COVID, the hidden pitfalls of underinsurance, and why every café or restaurant owner needs to rethink their risk exposure in a world of rising premiums and unpredictable weather events. It's a must-listen for any operator who thinks insurance is just paperwork—until disaster strikes. KEY TOPICS & THEMES How COVID transformed consumer and business behaviour around insurance Why insurance premiums are skyrocketing—and what you can do about it Cyclone Alfred and real-world lessons on flood cover and business interruption The risks of underinsurance, non-disclosure, and not reading the fine print The importance of tailored insurance solutions for cafés and small businesses Cybersecurity and why every business, no matter the size, needs protection Employment liability in hospitality: growing risks and legal reforms TIME-STAMPED KEY POINTS 00:00 – Intro to the show and the value of learning from those who've "bean there" 00:50 – Karla Vosloo from Stellar Insurance joins the show 02:20 – Insurance pre-COVID vs. post-COVID: a major industry shift 04:00 – Insurance premium increases vs. utility cost increases 05:10 – The Cyclone Alfred example: Why disasters impact everyone’s premiums 07:00 – What 'insurance pooling' really means for you 08:00 – The rise of self-insurance and its serious risks 09:00 – Business interruption: a surprisingly affordable yet critical policy 12:22 – The danger of non-disclosure and underreporting claims 14:50 – The types of cover every café should consider 17:30 – Management liability and employment disputes post-COVID 20:12 – When to review your insurance policy (hint: more than once a year) 26:12 – Common reasons claims are rejected—and how to avoid them 28:30 – Tips for ensuring a smooth claims process 29:30 – How tech and AI are shaping insurance risk assessment 30:20 – Cyber insurance: rising threats and how to protect yourself 33:30 – Final thoughts: proactive over reactive insurance thinking ABOUT OUR GUEST Karla Vosloo is an experienced insurance broker and trusted account manager at Stellar Insurance Brokers. With a passion for small business and a talent for simplifying complex insurance concepts, Karla helps clients navigate risk, tailor policies to their real needs, and avoid common industry pitfalls. Her background in both Australia and New Zealand gives her a broad and practical perspective—especially relevant in today’s climate-impacted economy. Connect with Karla: 🔗 LinkedIn 🏢 stellarinsurance.com.au   TAKEAWAYS Insurance has changed—you must reassess your policies annually. Business interruption insurance is often overlooked but can be a lifesaver. Full disclosure is essential—even minor claims or activities can impact future coverage. Cyber attacks are rising, and insurance can now help offset these increasingly common threats. Public liability, fit-out, contents, and management liability are non-negotiable for cafés and hospitality businesses. Documentation is everything—keep inventories, receipts, and visual proof to avoid claim delays. Brokers provide peace of mind, extended credit terms, and better policy clarity vs. online insurers. LINKS & RESOURCES Stellar Insurance Brokers The Coffee Commune Tim Die (HR Cartel) – previous episode on industrial relations Australian Fair Work Act Updates – March 2025 Recommended: CCTV, cloud backups, and cyber audits for small businesses Produced by The Podcast Boss

In this thought-provoking discussion, hospitality veterans Phil Di Bella and Raihaan Esat dive deep into the evolution—and possible extinction—of the traditional café. They trace the journey from café culture’s golden age to today’s high-cost, low-margin reality, uncovering the harsh truths behind shrinking profits, rising expectations, and the impact of automation. This is a must-listen for café owners, coffee lovers, and anyone invested in the future of hospitality.   Key Topics & Themes: The evolution of Australian café culture from the 1990s to 2025 Why prices haven’t kept up with rising costs—and what it means for café profitability The “magic triangle” of speed, quality, and price—and why you can’t have all three The rise of automation: threat or opportunity? How consumer habits are shifting from daily visits to at-home consumption The future of cafés: hyper-convenience vs. curated experiences Why community and customer engagement are more important than ever   Time-Stamped Highlights: 00:00 – Intro to the show and guest Raihaan Esat 02:00 – What cafés were like in 1993 vs. 2007 05:00 – Coffee pricing, wage growth, and the shrinking profit margin 10:00 – From grab-and-go muffins to the bistro café boom 14:00 – The café model today: espresso bars, cafés, and specialty diners 19:00 – Why automation is growing—and how it fits into the café ecosystem 25:00 – The role of baristas in an automated world 27:00 – The cost of customisation: milk alternatives and their hidden overhead 30:00 – Future predictions: home machines, hyper-convenience, and destination cafés 34:00 – Global coffee demand vs. production – and what it means for future pricing 39:00 – Final thoughts: why every café must find their “one thing”   About Our Guest: Raihaan Esat is General Manager at International Coffee Traders and a shareholder in the Coffee Commune. A Hall of Fame recipient with over 15 years in the industry, Raihaan brings a unique perspective on retail, roasting, and international sourcing. His insights into the economics of coffee are rooted in real-world experience and deep sector knowledge. Connect with Raihaan on LinkedIn Visit Coffee Commune   Takeaways: Cafés today are operating with just 5–10% profit margins, down from 30–35% in the 1990s. Automation can improve efficiency, but it must complement—not replace—customer service. Café success now hinges on offering a distinct experience or being hyper-convenient—there’s little room for in-between. The price of coffee beans is rising due to global demand outpacing supply—prices at the cup level are likely to surge. The café of the future must lean into its “one thing” to stand out—whether it’s product, service, or experience.   Links and Resources: Coffee Commune Raihaan Esat on LinkedIn Love My Café Awards – Launching October   Listen now on your favourite podcast platform.   Produced by The Podcast Boss

In this timely episode of Bean There, Done That, host Phillip Di Bella sits down with Tim Dive, founder of the HR Cartel and host of the HR Cartel Podcast, to unpack the complex and fast-changing world of industrial relations (IR) and human resources (HR) in Australia. With wage theft now a criminal offence and IR reforms disproportionately impacting small and micro businesses, this no-fluff conversation is a must-listen for hospitality owners and operators.   From contract must-haves and performance management strategies to the insidious creep of compliance risks, Tim brings 20+ years of experience and delivers straight-talking advice you can act on immediately. Key Topics and Themes: Why recent IR reforms hit small businesses the hardest What “wage theft” really means—and how to avoid it The rise in union access and what it means for your business Contracts, handbooks, and casual worker compliance Performance management: from dead weight to top talent Why good intentions won’t protect you legally Strategies to protect your profit margins without cutting corners Time-Stamped Key Points: 00:05 – Intro to Bean There, Done That and Coffee Commune 00:40 – Phil Di Bella introduces Tim Dive and why HR matters now more than ever 01:30 – The election aftermath and impact on IR reform 03:00 – 27 legislative changes in just three years 04:50 – Why reforms target big business but hurt small ones most 07:00 – “Right to disconnect” and other grey-area policies 08:15 – Unions can now enter workplaces without members 10:55 – Wage cost explosion: from 30% to 45% of turnover 13:40 – How to legally absorb wage increases and stay compliant 16:00 – Why every employee needs a contract—no exceptions 18:00 – Casual employee pitfalls and how to avoid them 20:25 – Why handbooks and induction programs are your legal shield 22:00 – Improve or remove: how to handle poor performers 25:00 – The “traffic light” model for monthly staff reviews 27:00 – The myth of the lovable underperformer 29:00 – Retaining top talent through development, not dollars 30:15 – Why fringe benefits tax punishes good employers 33:30 – Wage theft explained: what qualifies and how it’s enforced 39:30 – Real-world examples of wage theft from common mistakes 41:15 – Why “better off overall” is meaningless without the right contract 43:10 – Flexibility agreements and why you need them documented 45:00 – Why ignorance is no longer a defence About Our Guest:   Tim Dive is the founder and director of HR Cartel, an agency delivering HR and IR solutions for small and medium businesses. With over 20 years of experience across mining, oil and gas, construction, and hospitality, Tim’s known for his straight-shooting style, industry insight, and fierce advocacy for practical compliance. He also hosts the HR Cartel Podcast, a no-nonsense show focused on workplace law, strategy, and culture. Key Takeaways: Compliance is no longer optional – With wage theft now criminalised, contracts, handbooks, and induction programs are essential. Big business rules are crushing small operators – Reforms designed for giants like Qantas and BHP are catching cafés and micro-businesses in the crossfire. Productivity is the new battleground – Without it, you can’t afford rising wage costs. Culture killers exist at both ends – Toxic top performers and low-effort sweethearts both undermine your business. Documentation is your best defence – If it’s not written, it didn’t happen. Links and Resources: HR Cartel Website HR Cartel Podcast Coffee Commune Tim Dive on LinkedIn Fair Work Ombudsman Whether you’re running a bustling café or managing a small team, you can’t afford to miss this episode. Protect your business and your people—tune in to Bean There, Done That now on Spotify, Apple Podcasts, or wherever you get your shows.   👉 Produced by The Podcast Boss   #HRCartel #BeanThereDoneThat #HospitalityBiz #SmallBusinessCompliance #WageTheft #IRReform #CoffeeCommune #ThePodcastBoss #FairWork #HRAdvice #BusinessLeadership#thepodcastboss

In this episode of Bean There, Done That, guest host Shari Wilding sits down with Raihaan Esat, coffee trader at International Coffee Traders (ICT), to explore the current state of the global coffee market. They discuss the rising cost of green beans, the impact of climate change and logistics disruptions, and the emerging coffee markets that could shape the future of the industry. Raihaan shares insights on how roasters can navigate supply chain challenges, secure long-term partnerships with farmers, and innovate in a shifting market—including some surprising experiments with alternative roasted ingredients like chickpeas and dandelion root!   Whether you’re a coffee roaster, café owner, or simply passionate about the industry, this episode is packed with expert advice on how to adapt, innovate, and stay ahead in the ever-evolving world of coffee. Key Topics and Themes •Understanding Green Coffee Supply & Demand: Why global production isn’t keeping up with consumption. •Climate Change & Coffee Farming: How shifting weather patterns, pests, and diseases are affecting supply. •Logistics & Geopolitical Risks: The challenges of shipping coffee across the world. • Emerging Coffee Markets: The rise of China, Thailand, the Philippines, and new African producers. • The Role of Certifications: Are Fair Trade, Organic, and Rainforest Alliance still relevant? • Consumer Trends & Innovation: The demand for decaf, functional coffee blends, and alternative ingredients. • The Power of AI & Tech: How roasters can use AI for procurement forecasting and quality control. • Future-Proofing Your Business: How roasters can secure pricing, manage costs, and stay competitive. Time-Stamped Key Points   00:00 – Introduction to Bean There, Done That with guest host Shari Wilding. 00:50 – Meet Raihaan Esat and his passion for all things coffee. 01:35 – The state of the global coffee market and why prices are rising. 03:00 – The coffee supply-demand gap and what it means for roasters. 04:20 – How climate change is impacting coffee farmers. 05:45 – Shipping & logistics challenges affecting global supply chains. 08:00 – The risk of theft and security issues in coffee-producing countries. 09:00 – The labour shortage and urbanisation challenges in coffee farming. 10:25 – New coffee origins emerging in China, Thailand, and Africa. 13:00 – Can Australia grow enough coffee for its own demand? 14:50 – How roasters can work more directly with farmers and traders. 16:00 – Are Fair Trade and Organic certifications still important to consumers? 19:05 – The rise of decaf and functional coffee blends. 20:10 – How AI can help roasters optimise their purchasing decisions. 21:30 – What roasters need to do NOW to secure their supply and pricing. 24:30 – Experimenting with chickpeas, dandelion root, and other coffee alternatives. 27:10 – The importance of storytelling in connecting consumers to coffee origins. 30:55 – Key advice for roasters: mindset shift, supply chain partnerships, and long-term vision. 35:10 – Managing rising business costs beyond green beans. 36:50 – Final words of encouragement: Rediscover your passion for coffee! About Our Guest: Raihaan Esat   Raihaan Esat is a seasoned coffee trader and industry expert at International Coffee Traders (ICT). With a deep passion for coffee sourcing, production, and roasting, he works closely with roasters to help them secure the right coffee for their businesses. His knowledge spans global coffee trends, supply chain logistics, and market innovations.   📌 Connect with Raihaan: •LinkedIn •Instagram •ICT Coffee Key Takeaways for Roasters   ✅ Think long-term: Plan 12–24 months ahead for green coffee purchases. ✅ Collaborate, don’t compete: Build strong relationships across the supply chain. ✅ Stay innovative: Explore new markets, trends, and alternative roasting ingredients. ✅ Use AI & tech: Leverage forecasting tools for smarter procurement. ✅ Understand costs: Get a clear handle on business expenses beyond just coffee prices. ✅ Tell the right story: Know when and how to engage consumers about coffee origins. ✅ Adapt or get left behind: The industry is changing—don’t wait for it to return to “normal.” Links & Resources Mentioned •International Coffee Traders •The Coffee Commune •Connect with Shari Wilding on LinkedIn 🎧 Listen Now: Find Bean There, Done That on your favourite podcast platform.  #CoffeeIndustry #CoffeeRoasting #CoffeeTrends #GreenCoffee #CoffeeSupplyChain #FairTrade #CoffeeMarket #CoffeeInnovation 🔗 Produced by The Podcast Boss

In this episode of Bean There, Done That, host Phillip Di Bella sits down with Justin Swayn, founder of Brew Box Collective, an award-winning café in Baringa, Sunshine Coast. Justin shares his deeply personal journey—from overcoming life’s toughest challenges to building a café that’s more than just a place to grab a coffee. His story is a testament to the power of community, resilience, and purpose-driven business. From a past filled with hardship to finding his passion for hospitality, Justin has built Brew Box Collective as a hub for connection, support, and local collaboration. He talks about what it takes to run a café with real soul, the importance of surrounding yourself with the right people, and why focusing on relationships over transactions is key to success. This episode is a must-listen for anyone in hospitality, small business owners, or anyone looking for inspiration on how to turn personal challenges into purpose-driven success. Key Topics & Themes: Overcoming personal struggles and finding purpose in hospitality Why Brew Box Collective is more than just a café—it’s a community hub Lessons from sport: how teamwork shaped Justin’s leadership approach  The realities of running a café in today’s economic climate The impact of community-driven business models on success The importance of balancing generosity and commercial sustainability The future of the hospitality industry and what needs to change Time-Stamped Highlights: ⏱ 00:01:10 – Introduction to Justin Swayn and Brew Box Collective ⏱ 00:02:00 – The inspiration behind launching a café in a master-planned community ⏱ 00:02:45 – Justin’s personal journey: from life struggles to rebuilding himself ⏱ 00:03:35 – Learning the power of community through a small café and football club ⏱ 00:05:25 – Why cafes should be about people, not just transactions ⏱ 00:07:15 – The challenges of running a hospitality business and what people don’t see ⏱ 00:09:30 – The vision behind Brew Box Collective: creating a space for real connections ⏱ 00:11:10 – How winning the Coffee Commune’s Best Café Award changed everything ⏱ 00:14:10 – The fine balance between generosity, community, and business survival ⏱ 00:19:20 – Justin’s three biggest lessons from running a café ⏱ 00:23:10 – The future of the hospitality industry—what’s at stake? ⏱ 00:25:25 – The most inspiring recent moment at Brew Box Collective About Justin Swayn & Brew Box Collective Justin Swayn is the owner of Brew Box Collective, a community-focused café in Baringa, Sunshine Coast, that was crowned Best Café in the Sunshine Coast (2024) by The Coffee Commune. His café isn’t just about coffee—it’s about fostering human connections, supporting local businesses, and creating a safe space where people feel seen and valued. 🏡 Visit Brew Box Collective: Instagram | Facebook ☕ Learn More About The Coffee Commune: coffeecommune.com.au Key Takeaways: 💡 Community is everything. The success of a café isn’t just about great coffee—it’s about creating a place where people feel connected. 💡 Business must have purpose. If you’re not solving a problem or adding value, your café will struggle. 💡 Support your local. Small businesses thrive when the community gets behind them—just like Brew Box Collective’s loyal customers did. 💡 Mindset is key. No matter what life throws at you, surrounding yourself with the right people and finding purpose can change everything. Links & Resources: 📍 Follow Brew Box Collective: Instagram Facebook ☕ More about The Coffee Commune: coffeecommune.com.au 🎧 Listen & Subscribe to Bean There, Done That on: Spotify | Apple Podcasts | Google Podcasts Produced by The Podcast Boss

In this episode of Bean There Done That, host Phil DiBella sits down with Mikella Esposito and Laurence Santini, the ambitious young duo behind Como Restaurant in West End. They share their journey from different professional backgrounds—Mikella with her creative and entrepreneurial roots, and Laurence with a law degree—to becoming passionate restaurateurs. They discuss the highs and lows of running a restaurant, including making tough business decisions, learning from failure, adapting to customer demand, and building a team culture that fosters loyalty and success. With a strong focus on community and authentic hospitality, they reveal how they transformed Como into a welcoming, thriving Italian dining experience. If you’re a young entrepreneur or someone considering starting a business, this episode is packed with valuable insights on resilience, adaptability, and the power of emotional engagement. Key Topics & Themes • The inspiration behind Como Restaurant and their transition into hospitality • Challenges of the first year in business and the adjustments they made • How they shifted their business model to align with their community’s needs • The importance of team culture and how they nurture and reward staff • Learning from failures and missteps—the story behind their Munga Munga spaghetti night • The power of emotional engagement in hospitality and why it’s the key to success • Their vision for the future and advice for aspiring business owners Time-Stamped Highlights 📍 00:00 – Introduction to Bean There Done That and today’s guests 📍 01:15 – Meet Mikella Esposito & Laurence Santini – The story behind Como 📍 02:55 – The challenges of the first year in hospitality 📍 07:50 – Adapting to customer needs and reshaping their restaurant’s identity 📍 10:55 – The importance of a solid business plan 📍 12:45 – How they involve their team in decision-making 📍 19:00 – Learning from failure: The evolution of their Munga Munga pasta night 📍 23:20 – Why meaning creates movement in business 📍 26:10 – Bringing warmth and personality into their restaurant experience 📍 30:50 – Their top advice for young entrepreneurs 📍 34:00 – Wrapping up: Supporting young business owners and looking ahead About Our Guests Mikella Esposito & Laurence Santini – Owners, Como Restaurant Mikella and Laurence are the young, dynamic duo behind Como Restaurant in West End. With a background in entrepreneurship, law, fashion, and hospitality, they bring a unique perspective to running a restaurant. Their passion for community, good food, and warm hospitality is evident in everything they do. Key Takeaways ✅ Be adaptable – The market dictates what works; don’t be afraid to change. ✅ Your team is everything – Invest in the right people and treat them well. ✅ Failure is a learning curve – Test, learn, adjust, and grow. ✅ Emotional engagement drives success – Customers return for the experience, not just the food. ✅ Always look forward – Keep innovating, stay fresh, and challenge the norm. Links & Resources 🔗 Como Restaurant 🔗 The Coffee Commune 💬 Enjoyed this episode? Leave a review and share with your network! 🎙 Produced by The Podcast Boss #Entrepreneurship #Hospitality #BusinessSuccess #ItalianFood #YoungEntrepreneurs #RestaurantLife #CustomerExperience #TeamCulture #Leadership #PhilDiBella #ComoRestaurant #WestEndDining

In this episode of Bean There Done That, host Phil Di Bella chats with Matt Jefferis, co-owner of Savour Café and Franc in Brisbane, to explore his extensive journey in the hospitality industry. Starting as a dishwasher alongside his twin brother, Dan, Matt shares the evolution of their careers, the key lessons they've learned, and how they built successful businesses by implementing strategic systems and staying focused on customer experience. Key topics include the importance of understanding business financials, embracing technology to enhance efficiency, and the significance of planning for the future. The episode also highlights the evolution of the café scene in Brisbane and how Matt and his brother have adapted to changes in the industry, including navigating challenges like COVID-19. About Our Guest Matt Jefferis is a seasoned hospitality professional with over two decades of experience in the café industry. Along with his twin brother, Dan, Matt co-owns Savour Café and Franc in Brisbane. His expertise spans across all levels of café management, from dishwashing to owning multiple businesses. Matt and Dan are known for their customer-centric approach, strategic use of technology, and their dedication to building sustainable business models in hospitality. Takeaways Foundation is Key: Matt and Dan’s early experience working in every aspect of the business—from dishwashing to management—provided a solid foundation for their success. Systemisation Leads to Success: Inspired by The E Myth, the brothers focused on creating systems that could be replicated and scaled. Adaptability: The shift during COVID-19 to a takeaway model and the use of automated technology shows the importance of adapting to changes in the market. Business Financials Matter: Knowing your numbers and constantly reassessing your business model can mean the difference between thriving and just surviving. Long-Term Partnerships: Mutual benefit and clear roles were key factors in the success of Matt and Dan’s partnership with Phil Di Bella and others. Links and Resources The Coffee Commune The E Myth by Michael Gerber (Book mentioned as influential to Matt’s business approach) Savour Café and Franc Café Time-Stamped Key Points 00:00:00 - Introduction to Bean There Done That and the show’s focus on coffee industry success stories. 00:01:00 - Matt Jefferis joins the conversation, reflecting on his long-standing friendship and business history with Phil Di Bella. 00:02:00 - Matt recounts his start in the hospitality industry as a dishwasher in 2002 with his twin brother, Dan. 00:03:30 - Discussing the passion for coffee and customer service that drove their careers. 00:06:30 - Matt talks about the foundations they set early in their careers, from learning every aspect of café operations to reading The E Myth by Michael Gerber. 00:08:30 - The opportunity to partner in the View Lounge café, marking their first step into ownership. 00:11:45 - Matt emphasises the importance of patience, leadership, and empowering staff to run the business efficiently. 00:17:00 - Reflecting on the evolution from partners to sole owners and the value of mutual benefit in partnerships. 00:21:00 - Lessons from the closure of their patisserie business, Savour Chermside, and how these lessons informed their current operations. 00:23:30 - Navigating the challenges of COVID-19, including the shift to takeaway and adjustments to operations. 00:27:00 - Implementing technology like automated coffee machines and AI apps to streamline costs and improve efficiency. 00:30:00 - The creation of Franc, a complementary café concept to Savour, focusing on grab-and-go offerings. 00:32:00 - Matt discusses the current flexibility in his work-life balance, enabling travel and personal growth. 00:38:00 - Key advice for young entrepreneurs: constant learning, understanding business fundamentals, and staying customer-focused. Tune in to hear Matt’s inspiring journey in the café business and learn how foundational skills, the right partnerships, and strategic planning can lead to long-term success. Listen now on your favourite podcast platform. Produced by The Podcast Boss

In this episode of Bean There Done That, host Phil Di Bella sits down with Simon Gloftis, a leading figure in Australia's hospitality industry. Simon shares his remarkable journey, from his early days in flea markets to creating iconic dining destinations like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine. They delve into the intricacies of restaurant management, the significance of staying true to one's vision, and the evolving landscape of hospitality. Simon also opens up about the challenges he’s faced, his philosophy on business, and the critical importance of cultivating trust and consistency in the dining experience. Key Topics and Themes Early Beginnings (02:00): Simon's start in hospitality, from working at his father's flea markets to setting up stalls selling corn and lemonade at a young age. Creating Hellenika (03:15): The inspiration behind Hellenika, the challenges of opening a Greek restaurant on the Gold Coast, and the passion that drove its success. Attention to Detail (05:45): How Simon’s uncompromising approach to menu creation and interior design helped build trust with his customers. Growth and Expansion (10:05): Simon discusses the decision to expand to Brisbane and the partnerships that shaped the success of his ventures. Adapting Business Models (17:00): The evolution of Sunshine Mediterranean, initially a vegetarian concept, and the necessity to adapt to customer demand by adding meat options. Maintaining Standards (29:00): The importance of consistency in Simon’s venues, including his philosophy of not allowing menu changes without his approval to ensure quality. Future of Hospitality (26:00 & 30:00): Simon and Phil discuss the inflationary challenges facing hospitality businesses and the need for adaptation and innovation in the industry. About Our Guest: Simon Gloftis Simon Gloftis is a restaurateur known for his innovation and commitment to quality. With iconic venues like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine under his belt, Simon has established himself as a key figure in Australia’s hospitality scene. His journey reflects a deep passion for authentic, high-quality dining experiences, marked by a refusal to compromise on his values and standards. Takeaways Consistency is Key: Simon highlights the importance of delivering a consistent product and maintaining trust with your customers. Adapt to Survive: The episode underscores the necessity of evolving business models to meet customer demand and market conditions, as seen in Simon’s adaptation of Sunshine Mediterranean. Passion and Hard Work: Simon’s story illustrates that passion, combined with relentless work and attention to detail, are crucial for success in hospitality. Links and Resources Simon Gloftis’ LinkedIn Hellenika SK Steak and Oyster Sushi Room Sunshine Mediterranean Time-Stamped Key Points 00:00: Introduction and background on Simon Gloftis 01:15: The importance of foundations and values in building a successful business 03:15: Hellenika’s creation and its role as Simon’s “baby” 06:05: The meticulous details behind Hellenika’s interior and menu design 12:39: Why Simon chose to open in Brisbane and his relationship with the developers 17:00: The development and adjustments made to Sunshine Mediterranean 24:30: Simon’s advice for new restaurateurs and the importance of bringing originality to the market 30:30: Simon’s take on the current economic pressures in hospitality 36:00: Phil’s advice and discussion on the next generation in the hospitality industry Don’t miss this engaging conversation on building a successful hospitality empire. Tune in to Bean There Done That for insights on what it takes to create iconic dining experiences. Listen now on your favourite podcast platform. Produced by The Podcast Boss. #BeanThereDoneThat #Hospitality #SimonGloftis #Hellenika #BrisbaneDining #GoldCoastRestaurants #Entrepreneurship #RestaurantLife #Podcast

In this episode of Bean There Done That, host Phillip Di Bella sits down with Todd Biggs, owner of L’Espresso cafes, to discuss his remarkable journey in the hospitality industry. Todd, with over 20 years of experience, has managed to grow his business by 33% during the height of the COVID-19 pandemic. From his early days at McDonald's to roles in luxury hotels and now managing multiple café locations, Todd shares valuable insights on leadership, strategic planning, and the importance of energy and enthusiasm in business. Tune in to discover the secrets behind his success and his latest venture aimed at supporting hospitality entrepreneurs. Key Topics and Themes: Todd's hospitality beginnings, starting at McDonald's and progressing through luxury hotels. Challenges and strategies in buying and managing three cafes during the COVID-19 pandemic. The importance of leadership, consistency, and strategic planning in growing a business. Todd’s new platform, Knowa, designed to support café and hospitality owners with business solutions. About Our Guest: Todd Biggs is a seasoned hospitality professional with over two decades of experience across various segments of the industry, including fast food giants like McDonald's and luxury hotel brands such as Ritz Carlton. Todd is the owner of L’Espresso cafes, operating within Myer department stores in Queensland. His strategic acumen has enabled him to scale his business successfully despite industry challenges. Todd is also the founder of Knowa, a platform dedicated to supporting hospitality entrepreneurs in managing and growing their businesses. Key Takeaways: Leadership Training: The value of Todd's early management experiences at McDonald's and how it prepared him for high-stakes roles later in life. Consistency is Key: Todd emphasises the importance of maintaining consistency in customer service and product quality, especially in challenging times. Strategic Growth: Todd’s advice on scaling businesses effectively, such as the benefits of using technology for remote management and the importance of timing in business expansion. Passion for Hospitality: Despite the difficulties in the industry, Todd remains optimistic, advocating for a hands-on and data-driven approach to success. Links and Resources: Knowa Todd’s Instagram Todd’s LinkedIn The Coffee Commune Time-Stamped Key Points: 00:00: Introduction by Phillip Di Bella, overview of the episode focus. 01:15: Todd’s extensive background and early beginnings in hospitality. 02:52: Insights from Todd’s time at McDonald's and the critical training programs that shaped his leadership style. 06:15: Todd’s experience working in luxury hotels, including the Ritz Carlton and the Carlisle. 07:00: Decision to purchase three cafes simultaneously during the pandemic and the challenges faced. 10:15: Discussion on the importance of energy and enthusiasm in leading a successful team. 11:45: How Todd grew the L’Espresso business by 33% despite the challenges of the COVID-19 pandemic. 13:00: Introduction to L’Espresso: operations within Myer department stores and the unique business model. 18:30: Todd’s take on the future of hospitality and the critical role of consistency, planning, and technology. 20:00: How Todd uses customer data to optimise menu offerings and anticipate trends. 24:58: Introduction to Knowa, Todd’s new project aimed at helping hospitality business owners with key resources. 27:00: Final thoughts on the importance of persistence and hands-on management in achieving success. Don’t miss this engaging episode filled with insights from one of hospitality's rising stars. Learn how to navigate the industry’s toughest challenges and accelerate your own business success. Listen now on your favourite podcast platform! Produced by The Podcast Boss.

In this episode of Bean There Done That, host Phillip Di Bella sits down with Nicholas Mitrossilis, the founder and managing director of The Yiros Shop, a beloved fast-food chain in Brisbane. Nick shares his entrepreneurial journey, from his early days growing up in a family-owned fish and chip shop to building a thriving business with over 16 stores. They discuss the lessons learned from working in hospitality and construction, the challenges of rapid expansion, and the importance of knowing your numbers in business. Nick's story is a powerful reminder that success is not an overnight journey. He opens up about the inspiration behind The Yiros Shop, its rapid growth, and the plans to expand to 150 stores across Australia, with a focus on drive-thru service. Nick also highlights the significance of creating pathways for his team members, with many progressing from entry-level roles to store owners. Whether you're an aspiring entrepreneur or simply curious about what it takes to build a fast-food empire, this episode is packed with valuable insights on growth, resilience, and the power of food to connect people. Key Topics and Themes: Nicholas' upbringing in hospitality and its influence on his career Founding The Yiros Shop in Brisbane and expanding to over 16 stores The difference between a Yiros and a kebab Learning the importance of systems and knowing your numbers Overcoming challenges like COVID-19 and the chip shortage Plans for The Yiros Shop's expansion, with a focus on drive-thru models The value of investing in people and creating career pathways within the business About Our Guest: Nicholas Mitrossilis is the founder and managing director of The Yiros Shop, a fast-food chain specialising in Greek cuisine with over 16 locations in Brisbane. Under his leadership, The Yiros Shop has rapidly grown from a single store to a multi-store business, with plans to expand to 150 locations across Australia. In 2022, Nicholas was honoured with the Young Entrepreneur Hospitality and Tourism Award, recognising his contributions to the food industry. Passionate about quality ingredients and excellent service, Nicholas is committed to creating career opportunities for his employees while bringing a taste of Greece to Australia. Key Takeaways: Know your numbers: Nicholas stresses the importance of understanding your profit margins, especially in a competitive industry like fast food. Invest in people: Building a strong team is crucial to long-term success. Nicholas has focused on creating pathways for his employees to grow within the company. Adaptability is key: From dealing with a chip shortage to navigating COVID-19, Nicholas highlights the importance of adapting to changing circumstances. Drive-thru expansion: With a focus on convenience, The Yiros Shop is set to grow with more drive-thru locations, offering customers a quicker, more efficient experience. Links and Resources: The Yiros Shop Nicholas Mitrossilis on LinkedIn The Coffee Commune Time-Stamped Key Points: [00:01:00] – Introduction to Nicholas Mitrossilis and The Yiros Shop [00:03:00] – Growing up in a family-owned fish and chip shop [00:04:00] – Opening the first Yiros Shop in Brisbane, 2015 [00:09:00] – What makes a Yiros different from a kebab [00:10:20] – The importance of knowing your numbers in business [00:14:00] – Expanding to five stores and learning to maintain consistency [00:15:40] – Surviving COVID-19 by adapting the business model [00:19:00] – Nick’s vision for 150 Yiros Shop locations and the focus on drive-thru service [00:24:00] – How the chip shortage led to introducing new menu items [00:27:00] – Learning from industry giants like McDonald’s [00:29:00] – Nick’s advice to aspiring entrepreneurs Don’t miss out on this inspiring episode where Nicholas Mitrossilis reveals the secrets behind his success and the rapid growth of The Yiros Shop. Listen now on your favourite podcast platform, and visit The Yiros Shop for a taste of authentic Greek street food. Produced by The Podcast Boss.