Make Restaurants Profitable

Michelin is coming to Australia, the surcharge ban deadline is 30 September, and another rate rise is likely before Christmas. Here's what every Australian restaurant owner, café owner or bar owner needs to know this month — and what to do about it before the next round of change hits.The industry has been handed some broken eggs.But as Wes puts it — we're much better at making omelets than letting our eggs go bad.In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament advocating for the entire hospitality industry — to break down the four things that will define fiscal '27 for every operator in the country.The good news first: Payday super has landed and, for most operators, it's been smoother than expected. Michelin Guide is officially coming to South Australia in October — with the rest of Australia to follow — and food tourism is expected to boom in 2027 as a result.The bad news: the surcharge ban lands 1 October and you have to be ready by midnight 30 September, junior rates are officially banned in franchise businesses, another rate rise is likely in November, migration is tightening, and trust tax changes are almost certainly passing Parliament.The takeaway: this is a rebuilding year. The operators who thrive will be the ones planning for what's coming, not reacting to it.You'll hear:00:00 – ARCA Gala Dinner + Fine Foods on 31 August in Melbourne 02:00 – Payday super update: how it's actually gone (better than expected) 03:00 – Surcharge ban 1 October: what you need to do before 30 September midnight 04:00 – BankTech ATMs and CTPOS: the countertop cash solution for the ban 05:30 – Why "we'll drop our merchant fee" from PSPs isn't the whole story 06:30 – Rate rise expected in November — before Christmas 07:00 – Junior rates officially banned in franchise: what it means for pricing 07:30 – The split in the industry: experience operators vs everyone else 09:00 – Michelin Guide coming to South Australia in October 09:30 – AI adoption: why the government is investing (and why you should too) 11:00 – Two Australias: renters vs boomers — how to price for both markets 13:00 – The "half a percenters" — telling the story of your produce 14:00 – Migration tightening in fiscal '27 (and the premium dining labor agreement) 17:30 – This is a rebuilding year. Here's how to eat the elephant.Key takeaways:Michelin coming to Australia is genuine good news — food tourism is expected to boom in 2027. Get your venue ready.You have until 30 September midnight to sort your PSP and menu pricing before the surcharge ban lands.If a PSP tells you they'll "drop the merchant fee," ask what you'll be paying instead. It's rarely nothing.Another rate rise is likely in November. If you're signing equipment leases or variable-rate debt now, price it in.Menu prices need to be up 10% across calendar '26 into '27. If you haven't done it yet, do it before October.Experience is the split. The operators pumping out great social media and hospitality experiences are having record months. The ones who aren't are stuck.You're not going to change the government. Plan for what's coming and turn every threat into an opportunity.The only way to eat an elephant is one bite at a time.FREE RESOURCES MENTIONED IN THIS EPISODE🎟️ ARCA Gala Dinner + Fine Foods — 31 August, Lakeside Pavilion, Melbourne. Book tickets: https://arca.org.au/events/ 📅 Foodie Coaches Profit Day at Fine Foods — spend a whole day with Tim and the team working on your business: https://foodiecoaches.co/FineFoodxFoodieCoaches 🏛️ Join ARCA — $52/year. The people in Parliament fighting for your industry need your support: arca.org.au 🤖 AI Implementation Call with Foodie Coaches — if you want help implementing AI in your business, book a call with the team: https://discover.foodiecoaches.com/bacFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

How to handle restaurant debt, ATO debt, and small business tax problems the legal way — and why every hospitality operator, restaurant owner, café owner or bar owner in Australia needs to hear this conversation. The Small Business Restructure (SBR) framework, explained.In this episode, Tim sits down with Jono Patch — head of Restaurant Revive (Foodie Coaches' debt restructuring arm) — to talk about the elephant in every hospitality boardroom. Why owners end up in tax debt. Why the shame keeps them stuck. And the exact legal framework — a Small Business Restructure (SBR) — that can wipe most of the debt and let the business trade on.Jono's been through it personally. Understands exactly how it feels. And explains it in language every operator can follow.If you've got a five, six or seven-figure tax debt and you haven't been able to bring yourself to talk about it — this is the conversation to start with.You'll hear:00:00 – The three symptoms that lead to ATO debt in a restaurant 02:00 – Why bookkeeping neglect is symptom #1 04:00 – Why failed expansion is symptom #2 05:30 – Why the head-in-the-sand mindset is the killer 07:00 – The shame around ATO debt in Australia (and why nobody talks about it) 10:00 – What "pre-insolvency" actually means (in plain English) 14:00 – The Small Business Restructure (SBR) framework, explained 16:00 – Real numbers: what a $500K debt looks like inside an SBR 18:30 – The 3-week voting period and how the ATO actually approves it 22:00 – Trading during and after an SBR — what changes and what doesn't 24:00 – When an SBR is NOT the right option (and what to do instead) 26:00 – Great revenue, bloated cost structure: the pattern Jono sees every week 28:00 – The mental health cost of carrying debt in silenceKey takeaways:80-90% of small businesses have ATO debt at some point. You are not alone. You are not a failure.The head-in-the-sand mindset is the single most expensive one in hospitality.Time is your greatest asset when you have debt. The longer you leave it, the fewer options you have.The Small Business Restructure (SBR) is a legal, legit framework that has been designed for exactly this situation.Your accountant might be doing a great job on your tax lodgements — but that doesn't mean they're the right person to fix a debt crisis.Great revenue isn't the answer to a bad cost structure. Fix the cost structure and the tax debt stops growing.Ask for help. It's not weakness. It's a step operators take when they're serious about saving their business — and their mental health.🔧 Restaurant Revive — debt restructure and pre-insolvency specialists (Jono personally takes the call, not a sales rep): https://foodiecoaches.co/restaurant-revive-yt 📞 Book a free Profit Finding Session with the Foodie Coaches team — if you want expert eyes on the numbers and structure behind the debt: https://foodiecoaches.co/fc-bac-ytFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

How a third-generation Italian restaurant owner nearly killed his first restaurant — and the mistake every new restaurant owner, café owner or bar owner makes when they try to copy a concept that worked elsewhere. The lesson Matteo Galletto learned the hard way after 75 years of family hospitality.Matteo Galletto grew up around restaurants on two continents.His grandparents started a family restaurant in Liguria, Italy in the 1950s — the business that pulled the family out of post-war poverty. His father Lucio brought a sliver of that experience to Sydney in 1977 and opened Lucio's in Paddington in 1983 — one of the most iconic Italian restaurants in Sydney for 40 years.Matteo went the other way. Went to university. Studied commerce. Did everything his dad spent a fortune making sure he could do.Then he came back to restaurants anyway.His first solo attempt in Sydney failed. Not because the food was bad. Because he'd been insulated from the backend his entire life — his parents kept all the hard stuff to themselves — so when he opened his own doors he discovered that "looking after the customers is the easy part" and "making sure you can open the doors at 12 o'clock is the hard part."He went back to work with his dad. Then years later he moved to Noosa to open Lucio's Marina in Tewantin — and almost made the exact same mistake again. Same concept that worked in Sydney's east. Different town. Different demographic. Wrong fit.In this episode, Matteo sits down with Tim to talk about the lesson it took two restaurants and 75 years of family hospitality to teach him: a great concept in the wrong place is still a bad business.It's the conversation every operator opening, expanding or relocating needs to hear.You'll hear:00:00 – Three generations across two countries — the family that started it all in 1950s Italy 03:30 – Lucio's Paddington: 40 years as one of Sydney's most iconic Italian restaurants 05:20 – Why his dad spent a fortune trying to keep him out of restaurants 05:50 – The first solo restaurant — and why it failed 06:30 – "Looking after the customers is the easy part. Opening the doors is the hard part." 08:00 – Why hospitality isn't as fun as it used to be (and what's changed) 10:00 – Coming back to work with his dad and modernising the business 14:00 – Moving to Noosa and the second mistake he almost made 18:00 – Right concept, wrong town: the lesson every operator learns the hard way 22:00 – What 75 years of family restaurants actually teaches you about longevityKey takeaways:The hardest part of hospitality isn't the food or the service. It's the backend you've never been taught.A concept that works in one suburb won't automatically work in another. The market is the variable, not the recipe.Three generations of family wisdom doesn't make you immune to making the same mistakes everyone else makes.Being insulated from the hard stuff as a child means learning all of it as an adult — fast.Modern hospitality requires working harder to deliver the same sense of hospitality the old generation had as standard.Every great family restaurant has had to evolve. The ones that stay the same close.If you're opening or relocating a venue and want to make sure the concept matches the market, book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Matteo and Lucio's Marina: @luciosmarinaFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

How to scale a hospitality business from one restaurant to twelve, how to build systems that let you run 750 staff across every cuisine imaginable, and the mindset shifts every restaurant owner, café owner or bar owner has to make to break through the multi-venue ceiling. Michael Tassis of the Tassis Group on 16 years of building Brisbane's biggest independent hospitality group.Michael Tassis started with one seafood restaurant in Brisbane in 2010.16 years later, the Tassis Group runs 12 restaurants, employs 750 staff, and covers Greek, Italian, French, Spanish, Asian, seafood, steakhouse and modern Australian — with more venues opening at The Star Brisbane and the Kangaroo Point Green Bridge.He grew up in his family's iconic Sydney seafood restaurant George's Paragon. Broke away in 2010. Opened his own George's Paragon at Eagle Street Pier and spent two hard years grinding to break through. Once he did, he was running the busiest restaurant in Brisbane doing 5,000+ customers a week with over 100 staff.Then he did what most owners can't — went from one venue to two, from two to three, then kept going.In this episode, Michael sits down with Tim to break down the exact playbook. How he learned the back-office side after a career on the floor and in the kitchen. Why he refuses to carbon-copy the same concept. How his brother Peter runs the internal broker for every new site. The systems and internal contracts that let him hand every hiring decision back to venue GMs. And why the multi-venue ceiling isn't a marketing problem — it's a systems and trust problem.This is one of the most operationally generous conversations we've had on the show.You'll hear:00:00 – From one restaurant to 12 in 16 years — the whole journey 02:00 – Growing up in George's Paragon and breaking away from the family 04:00 – Two years grinding to break through Eagle Street Pier 06:00 – Massimo: the second venue that took off from day one 08:00 – The biggest jump: going from one to two, and what changed 10:00 – Rico's: sharing staff between venues and the efficiency multiplier 12:00 – Going from three to four: trusting the team more, coaching the culture 16:00 – The 30 franchise stores that funded his group's growth 18:00 – Why he refuses to do the same cuisine twice 22:00 – How his brother Peter runs the internal broker for every new site 28:00 – Internal contracts: staff on 6 months of a new concept "before it opens" 33:00 – The hardest hire in the group and how they solved it 38:00 – Handing every hire back to venue GMs — and why it changed everything 42:00 – The culture ethos: how to build a place people fight to work at 46:00 – Michael's advice for anyone stuck at 2-3 venuesKey takeaways:Going from one to two isn't about opening another venue. It's about learning the back office you never had to know.The three-venue ceiling isn't a marketing problem. It's a systems and trust problem.The best operators refuse to carbon-copy their own success. Every venue needs its own concept.Share staff across venues. It doubles their utility and halves the labour headache.Every hiring decision should live with the venue that has to work with the person. GMs blame themselves after that, not you.Great people follow great people. Culture attracts culture. Your first management hire sets the tone for the next 10 years.Systems + numbers = scale. Without either, you'll stall at three venues forever.If you're stuck at your first, second or third venue and you want to know how to break through, book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Michael and the Tassis Group: @tassisgroupFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

How to scale down a hospitality business without losing what you built, why doing less can make you more profitable, and the lessons every restaurant owner, bar owner and café owner needs to hear about growth. For anyone running a venue (or thinking about opening one) who thinks bigger is always better.Scott Imlach moved from Queenstown, New Zealand to London in 1994 — and ended up running 48 venues across the UK as Operations Manager of the Outback Inn Group.He's been on the Gold Coast for 20 years. At one point he was running 11-12 venues at once. Today he runs three — Bine in Nobby Beach, Hideaway in Broadbeach, and Precinct Brewing in Miami.And he says it was the best decision he ever made.In this episode, Scott sits down with Tim to break down everything he's learned over two decades of building, opening, selling and scaling hospitality businesses on the Gold Coast. He's famously never bought an existing business — he takes over closed venues and rebuilds them. He does the numbers before he even visits the site. He campaigned to legislate the Small Bar Licence on the Gold Coast. And he had his second kid at 50, which forced him to confront the cost of carrying everything alone.This is the conversation for anyone who's chasing growth without asking what it's actually costing them.You'll hear:00:00 – From 11 venues down to 3 — and why life got better 01:30 – Why kids at 50 forced the slowdown 01:40 – Why Scott rebuilds closed venues instead of buying running ones 04:50 – How to walk a site (and the second visit that saved him from a bad lease) 06:20 – Why location is community, not foot traffic 07:40 – How community-building beats marketing every time 09:00 – The contrarian rule: do the numbers before you visit the site 11:30 – The break-even point conversation every owner needs to have 12:00 – Why the 30/30/30 rule is dead 13:30 – How your fit-out determines your labour cost 14:30 – When architects and designers ruin a venueKey takeaways:The number of venues you run isn't the measure of success. The life you build alongside them is.Never buy a running restaurant. Take over a closed one. You'll save hundreds of thousands.Do the numbers before you visit the site. If they don't stack up, the location doesn't matter.Your break-even point is the single most important number in your business. If you don't know it, you're not ready.The 30/30/30 rule (food/labour/overheads) is dead. Every venue runs different numbers because every venue is different.Your fit-out determines your labour cost more than any roster ever will.Community beats marketing. Get involved. Sponsor the local team. Be the face. Show up.If you're carrying too much and wondering whether you should scale back to scale up — book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Scott's venues: @binebeerbar @hideawaykitchenandbar @precinctbrewingFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

Cash is back, tourism is rebounding and the hospitality acquisition market is heating up. Here's what's coming for hospo this month — for restaurant owners, café owners and bar owners across Australia trying to stay ahead of the changes.Three big things landed on hospitality this month — and for once, most of them are good news.In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament advocating for every café and restaurant in Australia — to break down what's happening now, what's coming next, and what you need to be doing about it before the next round of change hits.Payday super is live and running smoothly. Tourism is rebounding, with record weeks reported by operators from Toowoomba to Cairns to Sydney. The surcharge ban is landing 1 October, and the RBA is encouraging cash discounts — which means ATMs may be making a comeback. CGT and negative gearing laws have passed Parliament. Trust tax changes are looming. And the acquisition market is red hot — great news whether you're looking to buy or sell.Plus AI. If you're not using it in your business yet, you're leaving money on the table.You'll hear:00:00 – Payday super update: no major issues so far02:00 – Tourism is rebounding — record weeks across the country03:00 – Cash is back: the RBA's push for cash discounts before the surcharge ban05:00 – Why the Telstra outage proved you need alternatives to card payments07:00 – The 10% price increase you'll need across 202609:30 – CGT and negative gearing laws have passed — what it means for your business11:30 – Trust tax changes: why you need advice now, not later14:00 – Consumer spending, interest rates and the road to 202715:30 – The acquisition market is red hot — buy or sell opportunities everywhere17:00 – When it's time to restructure or exit — and why that's not failure19:00 – The AI revolution — what every hospitality business should be adopting nowLINKS FROM THE EPISODEJoin ARCA: arca.org.auGSE Business Brokers: https://www.gsehospitalitybrokers.com.au/Restaurant Revive: https://www.restaurantrevive.com/homeBook a free Profit Finding Session with the Foodie Coaches team: https://discover.foodiecoaches.com/bacFollow along:@[email protected]

Brad Fitzgibbons is the fourth generation of Fitzgibbons in the family pub trade.His parents handed him and his sister Anita the keys to Fitzy's Toowoomba — a 25-year-old iconic Queensland venue with restaurants, bars, gaming and retail across one massive site.By late 2021 he was running the whole thing into the ground.Trading was a mess. He was pouring drinks behind the bar to save $30 an hour. He'd hidden the numbers from his own team for so long that when his hotel manager finally found out, he said, "Boss, I didn't realise. We could have helped." His relationship with his head chef had broken down to the point where they were passing each other in the hallway without speaking. And his plan was to sell the business, exit, and walk away.He called Foodie Coaches looking for someone to save him.Three years later, Fitzy's is 267% more profitable. He projects 400% by end of financial year. He's barely on the roster anymore. And his entire core team — including the chef he wasn't speaking to — is still standing beside him.In this episode, Brad sits down with Tim to talk through the turnaround in his own words. The mindset, the team, the spreadsheets, the gym at 4:30am, and the brutal honesty about how he himself was the biggest problem.This one is for anyone reading the numbers at midnight and wondering if they should just sell.You'll hear:00:00 – Generational pub: taking over from Mum and Dad 03:00 – Where Brad was when he first called Foodie Coaches 05:00 – 267% profit growth — and the call that was meant to be an exit plan 08:00 – Why his entire core team stayed through the turnaround 11:00 – The chef relationship that had completely broken down 13:00 – How working on himself changed everything in the business 21:00 – Diversification, bottleshops and the next chapters at Fitzy'sKey takeaways:No one is coming to save you. The first move has to be yours.Hiding the numbers from your team is hiding the problem from the people best placed to fix itYou can't lead a business out of duress if you're not leading yourself out of duress firstThe team you have right now may be more capable of the turnaround than you thinkSpreadsheets aren't boring once Monday is the day you find out you made moneyIf you're reading the numbers at midnight and wondering whether to sell, book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Brad and Fitzy's: @fitzystoowoombaFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

How to last 41 years in hospitality, build a career across the world's most iconic restaurants, and learn the lessons every restaurant owner wishes they'd been told earlier. Simon Sandall on consistency, ownership, hospitality and the standards that built one of Australia's most respected culinary careers.Simon Sandall came to Australia from Rugby, UK, 31 years ago for a six-month working holiday.He never went home.For 41 years he's been in hospitality. 17 of those as Matt Moran's Group Executive Chef — running Aria Sydney, Aria Brisbane, Chiswick, Chiswick at the Gallery, Opera Bar, North Bondi Fish, River Bar and Aria Catering. 21 New Year's Eves at the Sydney Opera House. Hat-rated kitchens, three-figure covers a night, every level of the industry.Then he walked away to build his own. His restaurant Boronia Kitchen in Hunters Hill. A catering company. A consultancy. And a quieter, deeper relationship with the craft.In this episode, Simon sits down with Tim and gives away the kind of hard-won wisdom you usually only get from someone who's done four decades at the top. Consistency. Ownership. Standards. Vulnerability as leadership. And why — after losing 20% of his pancreas, 9 years sober, and one year off the cigarettes — he believes the only thing that matters in hospitality is how you make people feel.This is one of the most generous masterclasses on hospitality longevity we've ever recorded.You'll hear:00:00 – Rugby to Sydney via Sweden, Boston and Paris 06:00 – 17 years as Matt Moran's right-hand man 14:00 – Why losing a chef's hat became one of the best things that ever happened 22:00 – Consistency: the biggest killer in hospitality (and the one thing he wishes more owners protected) 30:00 – The night he signed the Boronia Kitchen lease from intensive care 38:00 – Tell people you love them — and why that's a leadership skill, not a soft one 46:00 – How to walk into someone else's business and actually help them 54:00 – The standards that separate the operators who last from the ones who burn out 1:02:00 – What 41 years in hospitality taught him about himselfKey takeaways:Take ownership of everything that happens in your business — the good, the bad, and the ugly. The owners who last are the ones who don't pass the blame.Consistency is the biggest killer in hospitality. The dish that's incredible on Friday and average on Tuesday loses you the customer.Hospitality is a feeling. People don't go back for the coffee. They go back for how you made them feel.Tell the people around you that you love them. It costs nothing and changes everything.Standards aren't a culture statement. They're a personal discipline that everyone else takes their cue from.You don't need to be the loudest in the kitchen to be the most respected. Quiet authority, built on craft, lasts the longest.If you're building a hospitality career — or running a venue and wondering how to make it last — book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Simon and Boronia Kitchen: @simonsandall @boroniakitchenFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

How to build world-class hospitality, train a restaurant or bar team that wins awards, and run a hospitality business that gets onto The World's 50 Best Bars list. If you're a restaurant owner, café owner or bar owner who wants to understand what separates the best in the world from everyone else — this is the episode.Maybe Sammy isn't just one of the best bars in Sydney.It's one of the best bars on the planet.Seven years running on The World's 50 Best Bars list. Five-time winner of Best Bar in Australasia. The inaugural winner of the Michter's Art of Hospitality Award — a category that exists solely to recognise the world's single greatest service experience.In this episode, co-founder Stefano Catino sits down with Tim to talk about how he and business partner Vince Lombardo actually built Maybe Sammy — plus Maybe Frank (their pizzeria), El Primo Sanchez (tequila bar in Surry Hills), the Maybe Sammy Cocktail bottled cocktail company (now on Qantas flights), and consultancy work with Dina Group and Accor Hotels.Stefano grew up in a small touristy town in Cinque Terre, north Italy. He treats his team like a football squad. He refuses to sit down in his own bar. And he says hospitality isn't a word — it's the centre of everything he does.This is one of the most generous masterclasses on hospitality culture and team-building we've ever recorded.You'll hear:00:00 – Three venues, a cocktail company, and a Maybe Group empire 03:00 – How Stefano and Vince split roles to run multiple venues without burning out 06:00 – Why he treats his team like a football team — players, coaches, fans, the lot 09:00 – The two-way trial: "I want to see if I like you. I also want to see if you like me." 15:00 – Why he'll never sit down in his own venue 22:00 – The hospitality philosophy that won the Michter's Art of Hospitality Award 30:00 – Working with hotel groups: why most hotels under five stars get F&B completely wrong 40:00 – The cocktail bottle business: making world-class cocktails accessible at home and in pubs 48:00 – Building Maybe Sammy in the middle of a quiet Sydney street — and why location wasn't the issueKey takeaways:Hospitality isn't a word. It's everything you think about from the moment you wake up to the moment you finish your shift.Lead by example so hard your team can't stand to disappoint you.A two-way trial protects your culture better than any HR process. If they don't like you and your team, they're gone — fast.Your venue is a football team. Owners, coaches, players, fans. Every role matters. Every role needs care.Integrity is easy to say. It's hard to do. The bars that win awards are the ones that do it every day.The fancy stuff (cocktails, design, theatre) gets the press. The hospitality is what gets people back.If you want to build a hospitality business with culture this strong, book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Stefano and the Maybe Group: @maybesammy @maybefrank @elprimosanchez_Follow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

How to handle restaurant owner burnout, modernise a family restaurant business without losing what made it special, and raise your prices when you're scared people won't pay them. Four real restaurant owners. Four totally different problems. Honest answers, fast.You asked. Tim answered.In this Q&A special, four owners from around the world wrote in with the kind of problems that don't show up on the P&L — but quietly eat away at the business and the operator behind it.If you've ever told yourself the numbers are "fine" while privately falling out of love with the business — this one's for you.This episode covers:00:00 – Is this a sell-it moment or a take-a-holiday moment?06:30 – Am I being precious about tradition, or is she onto something?13:30 – At what point is this a training problem vs the wrong staff?18:00 – I freeze every time I think about raising prices. How do I change what people think my bread is worth?Key takeaways:"Fine" is the most dangerous word in hospitality. It's the trap that keeps owners stuck in jobs they used to love.You can't grow a tired version of yourself. Reset the operator before you reset the business.Modernising a family restaurant is not abandoning tradition. Standing still is what kills tradition.Most COGS problems aren't staff problems or cost problems — they're culture problemsPeople buy your story before they buy your product. Educate the market before you change the price tag.Don't discount yourself. Lift the perception of what you're worth.If you've got a question you want Tim to answer on the show, write in and we'll pick the best ones.If you're "fine" but ready to be better than fine, book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

What's coming for hospo in June: the 4.75% award wage hike confirmed, payday super landing on 1 July, and the looming trust tax changes that could double-tax small business owners. If you're a restaurant owner, café owner or bar owner in Australia, here's exactly what's coming and what to do about it.Three things landed on hospitality this month, and all three need action.In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament advocating for every café and restaurant in Australia — to break down the confirmed 4.75% award wage rise (third-largest since the GFC), the payday super deadline on 1 July, and the trust tax changes that could quietly cost small business owners a fortune in fiscal 27.Plus the small business CGT carve-out (good news, for once), where the surcharge ban stands as it approaches end of year, and what's happening with the phase-out of junior rates.If you haven't lifted your prices yet this year, this is your last warning.You'll hear:00:00 – The 4.75% award wage hike: confirmed, predicted months ago 03:00 – What this means for your roster, your rates, and your menu prices 05:00 – Payday super lands 1 July: what changes and how to prepare 08:00 – Trust tax changes: the looming threat most owners don't know about 12:00 – The small business CGT carve-out — and why it might actually be good news 14:00 – Where the surcharge ban stands as we head into October 16:00 – End of junior rates: timeline update 18:00 – EOFY compliance: single-use plastics, seafood labelling, payday super 20:00 – What every operator needs to do this monthKey takeaways:Award wages confirmed up 4.75% from 1 July. If you haven't raised your menu prices by at least that much, you're absorbing the hit yourself.Payday super starts 1 July — every pay run now triggers a super payment. Cash flow planning starts now.Trust tax changes proposed for fiscal 27 could result in double taxation for small business owners running through trust structures. Talk to your accountant now.Not acting is a decision — and right now it's the most expensive one you can make.ARCA is your voice in Parliament. The more members they have, the louder it gets.Checkout the Payday Super Webinar Replay: https://learn.foodiecoaches.com.au/payday-super-replayJoin our Foundation Programs: https://foundations.foodiecoaches.com.au/programsIf you're not on top of your pricing, your labour costs and your margins right now, book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacJoin ARCA at arca.org.au The people advocating for your industry need your support.Follow along: @foodie_coaches @tim.kummerfeldNew updates every month

James "Jimmy" Hurlston was studying intellectual property law when he decided he'd had enough.So he quit, ate over 800 burgers in a year, wrote The Burger Book, and three years later opened Easey's — the now-iconic Collingwood burger joint with a train carriage on the roof, graffiti walls, and a rotating cast of Melbourne's hospitality and street art scene.Eleven years on, Easey's is still standing. But James says he wouldn't open a burger shop today.In this episode, he sits down with Tim to talk about how Easey's actually survived, the failed Sydney expansion that nearly broke him, the ego he had to lose to grow, and why the train carriage on the roof has been both his biggest strength and his most expensive lease.He's also brutally honest about what he got wrong, why the next venue wouldn't be in Victoria or Sydney, and the one achievement he's most proud of after 11 years.This is the kind of conversation you only get from someone who's been in the trenches long enough to tell the truth.You'll hear:00:00 – From law school to 800 burgers a year 08:30 – How Easey's actually survived the early years 14:30 – The Sydney expansion that failed (and the ego that caused it) 30:00 – Why he wouldn't open a burger shop today 50:00 – Building a community in burgers and what 11 years has really taught himKey takeaways:Passion is the only thing that gets you through 11 years in hospo — every operator who opened a burger shop chasing the trend is goneA unique venue can hide a lot of mistakes early on — but it also locks you into a rent you can't escape fromExpansion needs full control of the venue. Sub-letting your brand into someone else's pub is a fast way to lose it.Once you upset the locals in a tight community, you can't come back. Doesn't matter what your product is.Your greatest achievement as an owner isn't your venues. It's the team members who go on to open their own.If you're serious about building a hospo business that lasts — without burning yourself out chasing a trend — book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow James and Easey's: @jimmysburgers @easeysburgersFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

Rob Comiskey runs one of the biggest hospitality groups in Australia.8 venues. 1,000+ staff. And another 6-7 venues under construction, including a $250 million expansion at Sandstone Point that will bring the area's first 5-star resort.The Comiskey Group's portfolio reads like a who's who of iconic Queensland venues — Eatons Hill Hotel (where Prince, Ice Cube and Post Malone have all played), Sandstone Point Hotel, the BIG4 holiday resort that's the highest selling in Australia, plus the Dakabin, Mundy, Samford, Doonan and Eumundi.But the real story isn't the scale. It's what Rob, his brother and his father — still working at 83 — built from three pubs they took over decades ago, and the operating rhythms that keep it consistent across every venue.In this episode, Rob sits down with Tim to talk through how he actually runs a business this big — the monthly 6-hour finance meetings where every GM reviews every line of every P&L, the $500K butchery they built purely for quality, why food and beverage matters more than gaming in every pub they own, and the family decision-making style that's seen them invest tens of millions on gut feel.It's the most operationally generous conversation we've ever had on this show.You'll hear:00:00 – Inside the Comiskey Group: 8 venues and what's coming 05:00 – The monthly 6-hour open-book finance meeting every GM attends 07:30 – The $500K butchery that sometimes loses money — and why he'd still vote for it every time 10:30 – Why every pub is 5 businesses in one (and why you can't rely on gaming) 14:00 – How they built Eatons Hill: 15,000 capacity, 5 levels, $80M, and everyone said it was crazy 20:00 – How to make calculated decisions without losing momentum 22:30 – Maintaining culture and consistency across 1,000+ staff 28:00 – Why every venue needs its own personality (and one hero product) 29:00 – Weekly on-site management meetings and how Rob splits his time 35:00 – The brutal truth about hiring: you can't change personalityKey takeaways:Open-book financials with your GMs creates accountability, not exposureEvery part of your business should be self-sufficient — don't let one revenue stream carry the restQuality and consistency build the brand. The money comes from that, not the other way around.You can't make decisions without facts. Ask the questions until the answer becomes obvious.Hire for personality and work ethic. You can train everything else. You can't train those.Build with intention, but renovate constantly. The standard you set is the standard you have to keep raising.If you're ready to build a hospitality business that runs at this level — or even just the next level up from where you are now — book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Rob and the Comiskey Group: @comiskeygroup @sandstonepointhotel @eatonshillhotelFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday

Cam Henderson and his wife Jill opened The Winey Cow in Mornington, Victoria in 2014.For nearly a decade it became one of the Mornington Peninsula's most loved cafés — Cafe of the Year, Best Breakfast Restaurant Victoria, the lot.Then COVID happened. Three years of opening, closing, opening, closing. By the end of it, Cam was mentally beat up. So he turned to Jill and said: "I think we need to move."Two weeks of quarantine in Cairns later, they landed on the Gold Coast — into a house they'd never seen, a school they'd never visited, with Mornington still running 1,700km behind them.Eighteen months after that, they opened a second venue in Main Beach. Brought their long-time staff members in as co-owners. And nearly broke themselves doing it.In this episode, Cam sits down with Tim to talk through what it actually takes to run a café from another state — the systems, the weekly rhythms, the team culture that holds it all together, and the hard lessons from a second venue that nearly took them out.This is the conversation for anyone wondering if you can actually step back from your business without losing it.You'll hear:00:00 – How to move interstate without losing your café09:30 – How to run a café remotely (the systems that hold it together)21:30 – How to track the right numbers across multiple cafés28:00 – How to recover when a second venue is losing money40:00 – How to step back from your business without burning it downKey takeaways:- You can run a venue from anywhere — but only if the systems, the culture, and the weekly rhythm are non-negotiable- Always have a strong 2IC ready to step up. It's the difference between a hiccup and a disaster.- Your regulars don't only stay loyal to you — they become loyal to the team you build- Standards drift the moment you stop showing up for them. Weekly meetings are how you hold the line.- A new venue is not a copy-paste of the last one. Arrogance in expansion is what nearly took Cam out.- The best way to keep your best people is to invite them in as ownersIf you're ready to build a business you can actually step back from — without losing what you built — book a free Profit Finding Session with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow Cam and The Winey Cow:@thewineycowFollow along:@[email protected] episodes every Wednesday

You asked. Tim answered.Four real owners. Four totally different problems. And the kind of straight-up answers that come from someone who's worked with over 2,000 venues across the world.In this Q&A special, Tim breaks down what's actually broken — and exactly what to do about it.This episode covers:00:00 – How do you build consistent revenue when your fixed location is unpredictable?05:00 – How do you manage labour cost during quiet periods without gutting service?09:00 – What do you do when your team doesn't care anymore?12:00 – How do you measure true profitability when multiple brands share one kitchen?If you've got a question you want Tim to answer on the show, send it through — details in the comments.If you're stuck, plateaued, or on a growth trajectory and you need someone in your corner, book a free call with the Foodie Coaches team at https://discover.foodiecoaches.com/bacFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

The federal budget just dropped. The surcharge ban is creeping closer. And the next round of wage rises is about to land.In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament advocating for every café and restaurant in Australia — to break down what's just happened, what's coming, and what you need to be doing about it right now.It's the most direct conversation we've had yet.If you're already break-even, you need to hear this.You'll hear:00:00 – Wes is back from the US — what he saw in New York and why credit card surcharges are on every menu there 03:00 – The federal budget: tax, spend, broken promises and the one tiny piece of good news for small business 04:30 – Instant asset write-off made permanent at $20K — what it means for you before EOFY 05:30 – The surcharge ban update: why the banks have gone silent (and what it might mean on 1 October) 07:00 – The fear nobody's talking about: you could end up paying the same merchant fees with nothing in return 08:30 – Why you must be planning a menu price increase before 1 October 09:00 – The next interest rate rise expected before 1 July 09:30 – Award wages likely up mid-5% — and how the Fair Work Commission calculates the jump 10:00 – Payday super lands on 1 July: what it actually means for your weekly cash flow 12:00 – Why operators already at break-even are the ones most at risk 13:00 – "If your only excuse for not raising prices is 'I'll lose customers,' you'll say that until the day you close" 14:30 – What ARCA is fighting for right now: rent renegotiation, tourism spend, red tape reduction 16:00 – Why rent should be 8-10% in restaurants — and what to do if yours has crept beyond that 17:00 – The case for doubling tourism advertising and bringing Michelin Guide to Australia 19:00 – Why fiscal 2027 needs to be a reset period for the industryKey takeaways:The federal budget is a tax-and-spend budget — there's no relief coming for small businessThe surcharge ban is on track for 1 October — but the banks haven't moved on merchant fees, so you may end up absorbing the cost with no reliefAward wages are expected to rise mid-5% from 1 July. Payday super hits on the same day.If you haven't raised your prices by 10% this year, you're absorbing every cost increase yourselfRent is the largest negotiable line item on your P&L. If yours is above 10%, it's time to negotiate.ARCA has put together a rent renegotiation pack for members and non-members. Use it.If you're already at break-even and worried about what's coming, this is the moment to book a free call with the Foodie Coaches team at https://discover.foodiecoaches.com/bacJoin ARCA at arca.org.au — the more members ARCA has, the louder the voice in Parliament.Follow along: @foodie_coaches @tim.kummerfeld

Rabih Yanni has spent 33 years in hospitality.Nine venues across nine different postcodes. Currently runs Botanical Hotel in South Yarra — the iconic Melbourne pub he's brought back to life since 2019. Founded South Yarra Deli during COVID and took it national.He's the kind of operator who can walk into a venue, look around, and tell you in five minutes what's broken and how to fix it.But the line that stopped Tim in this conversation was this:"You never own a business. The community does. Your role is to navigate that community expectation."In this episode, Rabih breaks down 33 years of hard-won lessons — the standards he refuses to compromise on, the way he holds team for 20+ years, why he's never bought a business from a good operator, and the one mindset shift that separates owners who survive from owners who scale.This one's a masterclass.You'll hear:00:00 – "You either win or you learn. You don't make mistakes."01:00 – Why a 10K week venue is harder than a 100K week venue02:00 – The line that changes how you see ownership forever04:00 – Walking the guest's path — how to read what your community actually wants07:00 – How to stop being store-blind in your own venue09:00 – Why your suppliers are part of the team, not just service providers10:00 – Holding staff for 20+ years — what actually creates loyalty12:00 – Non-negotiables: fingerprints, dog-eared menus, dust on bottles13:00 – "The standard you walk past is the standard you accept"15:00 – How Rabih's "intent" shifted from working for himself to growing his team19:00 – Why hospitality is one of the safest industries to be in right now20:00 – Never buy a business from a good operator — Rabih's rule for acquisitions21:00 – "You make your money when you buy"42:00 – Weekly stocktakes and why most owners avoid them45:00 – "If you're at $2M with aspirations to grow, do the work or concede you bought a job"46:00 – Act quicker, fail fast — the lesson Rabih wishes he'd learned earlier50:00 – The difference between an opportunity and a distraction51:00 – Advice for anyone thinking about buying their first venueKey takeaways:- You never own a business. The community does. Your job is to navigate the community's expectation.- Secondary can never become primary — but you can't get primary right if you don't get secondary right.- Everyone needs to share in the heavy lifting. Suppliers, service providers, team — not just the owner.- The standard you walk past is the standard you accept.- If you're going to fail, fail fast. Procrastination is the most expensive habit in hospo.- You don't get a second chance at a first impression.If you're ready to build something worth being proud of — and stop being a stranger to your own numbers — book a free call with the Foodie Coaches team at foodiecoaches.comFollow Rabih and Botanical Hotel:@botanicalhotelFollow along:@[email protected] episodes every Wednesday.

Julian Cincotta grew up cooking at his family's café in Western Sydney.He went on to train under Neil Perry at Rockpool, won Young Chef of the Year, staged at some of the best restaurants in the world — and then opened a fried chicken and champagne bar in Surry Hills with a sneaker wall and a Wu-Tang soundtrack.Two weeks after they opened, Wu-Tang Clan walked in.That was ten years ago.In this episode, Julian sits down with Tim to talk through the whole decade — the concept nobody believed in, the three venues COVID stripped back to one, the emotional weight of closing something you built, and why he's now one of the loudest voices on sustainability in the Australian hospitality industry.It's a conversation about what it takes to stay relevant, stay true to what you built, and still be standing after ten years in one of the hardest industries in the world.You'll hear:00:00 – Fried chicken, champagne, sneakers and hip hop — where the idea came from 03:00 – Training at Rockpool and what fine dining teaches you about everything else 06:00 – Winning Young Chef of the Year and what happened next 08:00 – Opening Butter and why nobody thought it would work 10:00 – Wu-Tang walked in two weeks after they opened 13:00 – Scaling to three venues — and why one to three nearly broke them 18:00 – COVID, leases and the decision to close three venues down to one 22:00 – Why closing felt like failure — and why it wasn't 25:00 – Staying relevant after ten years and through a generation of change 28:00 – The partnership lessons nobody tells you upfront 32:00 – How Julian got obsessed with sustainability 36:00 – Compostable packaging, PFAS and why it's more complicated than it looks 42:00 – Turning Mayo buckets into reusable containers 45:00 – The one thing every owner can do today to reduce waste and save money 47:00 – What ten years at Butter actually taught himIf you want to go further on sustainability in your venue, Julian is part of HospoDECLARE — a movement connecting hospitality operators across Australia to share practical strategies for reducing waste, electrifying operations, and building more responsible supply chains. It's industry-wide collaboration built for people who actually want to make changes that stick. Check out https://www.hospodeclare.com/Book a free call with the Foodie Coaches team at foodiecoaches.comFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

Dylan and Katrina started King of the Wings from a little food trailer in 2013.They were among the first food trucks doing wings in Australia. No blueprint. No safety net. Just a gap in the market and a bet on themselves.Thirteen years later they're running a restaurant, a food truck, popups and an interstate operation. But the road there was anything but straight.A collab that went sideways on opening day. A food court concept that COVID killed two weeks in. A Commonwealth Games that turned Surfers Paradise into a ghost town. And a moment where they had to roll up in the middle of the night and take back what was theirs.In this episode, Dylan and Katrina share the real story — the hard lessons, the partnership mistakes, the pivot to bricks and mortar, and why after all of it they'd still do it again.You'll hear:00:00 – From food trailer to one of Brisbane's most recognised wing brands 03:00 – The collab that looked like a no-brainer — and fell apart on opening day 06:00 – Rolling up in the middle of the night to take back their equipment 08:00 – COVID, a food court concept and pulling the pin after 12 months 09:00 – Going all in on their own — signing the Stafford lease 12:00 – Food truck vs bricks and mortar: what nobody tells you about the switch 18:00 – Why the food truck makes in 2 hours what the restaurant makes in 10 22:00 – The menu engineering lesson that changed everything 28:00 – How JobKeeper changed the labour landscape and why they're still salty about it 35:00 – How to find and keep staff for a food truck operation 42:00 – Hire on attitude, train everything else 45:00 – Their advice for anyone thinking about opening a food truck todayIf you're ready to build something that actually works — food truck, restaurant or both — book a free call with the Foodie Coaches team at foodiecoaches.comFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

Martin Lange has opened eight bars in Brisbane since 2006.He currently runs four. Takes three and a half months off a year. And has trained bartenders now working in some of the best bars in Paris and London.He didn't do it by cutting corners or chasing trends.He did it by committing to a 10-year minimum on every lease, never taking over another venue's location, spending hundreds of thousands on R&D, and building a team culture so strong that the staff who leave for bigger money keep coming back.In this episode, Martin sits down with Tim to talk through what it actually takes to build bars that last — the landlord lessons, the location rules, the obsessive craft standards, and how he built a business that runs without him for months at a time.You'll hear:00:00 – From Argentina to Brisbane — how Martin ended up in bars 02:00 – The 10-year lease rule and why most operators think too small 05:00 – Paying a year's rent upfront on his first bar (and what it taught him) 08:00 – Why you should never take over an existing venue's location 12:00 – Building a specialty cocktail bar in a city that wasn't ready for it 14:00 – How knowledge trickles down through a team without Chinese whispers 16:00 – Staff who left for bigger pay — and came back within a year 18:00 – The R&D warehouse, the $15K ice machine and why craft is the business model 25:00 – Finding the right landlord (and why it matters more than the location) 35:00 – The block ice business nobody saw coming 53:00 – Cutting ice, losing fingers and taking safety seriously 56:00 – Three and a half months off a year — and why the bars thrive because of itBook a free call with the Foodie Coaches team at foodiecoaches.comFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

John Rivera spent his twenties in fine dining kitchens.Working every Saturday. Missing birthdays. Missing weddings.Then he opened his own restaurant — and found himself video-calling his kids from the pass just to see them awake.Something had to change.In this episode, John — chef and owner of Ascal Restaurant, Inman bar, and Filipino gelato concept Carton — talks about the decision that shifted everything. The boundaries he set, the systems he built, and how he went from working every day on the tools to dropping his kids at kinder before heading into work at midday.He didn't give up the craft. He just refused to let it cost him everything else.You'll hear:00:00 – Born in the Philippines, raised in New Zealand, built in Melbourne 02:00 – 10 years in fine dining and what it conditions you to accept 05:00 – The viral dish that was costing more than it made 08:00 – Why your numbers are scarier to avoid than to face 13:00 – Two turbulent years and what the growing pains taught him 15:00 – Three days without seeing his kids awake 17:00 – The decision: set the boundary before the burnout 25:00 – Letting staff take risks and why protecting your ego costs more 30:00 – Partnership lessons the hard way 40:00 – Building community vs chasing foot traffic 45:00 – What's coming and how to get ahead of itBook a free call with the Foodie Coaches team at foodiecoaches.comFollow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

You asked. Tim answered.In this Q&A special, four real owners share the exact problems keeping them up at night — and Tim gets into the specifics of each one.  No fluff. No theory. Just honest, practical answers to the questions most hospo owners are too afraid to say out loud.This episode covers:00:00 – Is handmade baking even financially viable anymore or should I just switch to frozen?07:00 – Standards are slipping. How do I fix it without becoming the boss everyone hates?14:00 – Delivery apps are 45% of my sales. I have no idea if I'm actually making money on them.18:00 –  thought scaling to three venues would make things easier. Somehow I feel more out of control than ever.If you're serious about building a profitable, sustainable restaurant — without working yourself into the ground — book a free call with the Foodie Coaches team at foodiecoaches.comFollow along:@[email protected] episodes every Wednesday.

On the 31st of March, two major blows landed on the hospitality industry.And most owners didn't see them coming.In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament having these conversations on behalf of every café and restaurant owner in Australia — to break down exactly what's changed, what's coming, and what you need to do about it right now.This isn't doom and gloom for the sake of it. It's the information you need to make the right moves before the next wave hits.You'll hear:00:00 – What just happened on March 31 (and why it matters) 02:30 – The surcharge ban explained: what it actually means for your margins 05:30 – You can't pass on merchant fees anymore — here's the real cost 07:00 – Junior wage rates getting scrapped: who it affects and when 09:30 – Why this will almost certainly roll out across all of hospo 11:00 – Rate rises coming in May, June and August 12:30 – Award wages rising 4.5–6%: how to budget for it now 13:30 – Payday super hitting 1 July — are you ready for the cash flow hit? 14:30 – Fuel levies up 30% and tourism down: the full picture 15:00 – Wes's headline for 2026: the great reset 16:00 – Why you must put your prices up this year (and how to do it right) 19:00 – What separates the operators who survive from the ones who don't 21:00 – Why joining an industry association matters more than ever right nowKey takeaways:From 1 October, you cannot pass on merchant fees to customers — that's a 1–2% hit to your bottom line, starting nowJunior rates for 18, 19 and 20-year-olds are being phased out from December — and the rest of hospo is likely nextIf you haven't raised your prices by 10% in 2026, you will lose significant marginNot acting is a decision — and right now it's the most expensive one you can makeARCA has a seat at the table in Parliament. The more members they have, the louder the voice.If you're not on top of your pricing, your labour costs, and your margins right now — this is your signal. Book a free call with the Foodie Coaches team at https://discover.foodiecoaches.com/bac Join ARCA at https://www.arca.org.au/ Follow along: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

Tony Kelly had multiple restaurants across three states.Then one day, he walked into work and was handed a letter.He was out.In this episode, Tony breaks down the real story behind the comeback — the mistakes, the systems, the partnership lessons, the financial discipline, and the mindset shift that changed everything.If you’ve ever felt stretched, betrayed, burnt out, or one bad month away from disaster… This one will hit home.You’ll hear:00:00 – The day Tony got forced out of his own business 06:30 – The financial reality: personal guarantees & starting over 10:30 – Opening Rice Boy with $600 in the bank 18:00 – Why tracking numbers weekly is non-negotiable 22:00 – “Why are you forecasting to fail?” 25:30 – The real key to successful partnerships 30:00 – No reservations, controlled capacity & protecting kitchen flow 36:00 – Designing venues for profit (and experience) 42:00 – Expensive failures & $1.7M lessons 46:30 – Why personal guarantees can destroy you 59:00 – Training problem or recruitment problem? 1:03:00 – The brutal truth about “passive” restaurant investmentsIf you’re serious about building a profitable, sustainable restaurant — without risking your house — book a call with the Foodie Coaches team at foodiecoaches.comFollow along behind the scenes: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

Jenna Sanders was 21 years old, a single mum with two kids…And decided to buy a bakery.No systems. No tech. No real plan.Just grit, fresh product, and a vision to turn a small country bakery into a destination people would drive hours for.Fast forward 10 years:4 locations. 140 staff. Thousands of donuts sold every single day.And one viral moment that changed everything.In this episode, Jenna breaks down the real story behind Kenilworth Bakery. From $500 days and handwritten notebooks… to going viral with a kilo donut… to building a scalable, profitable business without losing the “magic” that made it special.This is a masterclass in branding, social media, team culture, and knowing your numbers.You’ll hear:00:00 – From single mum to buying a bakery at 24 05:00 – The early days: $500 revenue and starting from scratch 08:00 – The kilo donut that went viral (3.5M views overnight) 12:30 – Handling explosive demand with no systems in place 16:00 – Using social media as free marketing (before it was normal) 20:00 – Why going viral means nothing without a great product 24:00 – Bringing in structure: the role of Jenna’s brother 27:30 – The simple data shift that made the business profitable 32:00 – Expanding to multiple locations (and the challenges) 38:00 – Hiring for personality over experience 42:00 – Creating “magic” in-store that keeps customers coming back 46:00 – Building culture, team morale & making work fun 50:00 – Why most businesses are underutilising social media 54:00 – Jenna’s advice for anyone starting from scratchKey TakeawaysGoing viral is powerful — but only if your product makes people come backYou don’t need fancy systems to start, but you do need them to scaleHire for personality — skills can be taught, energy can’tData and numbers are what turn growth into profitSocial media is still one of the most underused tools in hospitalityCreating a memorable customer experience is what builds long-term successIf you’re ready to turn your venue into a profitable, scalable business, book a call with the Foodie Coaches team at:www.foodiecoaches.comFollow along behind the scenes: Instagram: ⁠@foodie_coaches - https://www.instagram.com/foodie_coaches/⁠ Instagram: ⁠@tim.kummerfeld⁠ - https://www.instagram.com/tim.kummerfeld/New episodes every Wednesday.

Welcome back to our monthly Hospitality Industry Update, where Tim sits down with Wes Lambert from ARCA to break down what’s happening behind the scenes in Canberra — and what it means for restaurant, cafe and bar owners across Australia.In this March update, we unpack the latest economic and industry developments impacting hospitality right now — including the growing number of venue closures, global supply chain disruptions, rising operating costs, and the upcoming Payday Super changes hitting in July.We also talk about what operators should be doing now to prepare for the months ahead, why experience-driven venues will continue to outperform, and where the industry may find opportunities despite the challenges.If you’ve been too busy running your venue to keep up with everything happening in government and the economy — this is your quick industry briefing.You’ll hear:00:00 – Welcome to the March Hospitality Industry Update 02:00 – Recap of the major policy issues affecting hospitality 04:00 – Payday Super changes and what they mean for cash flow 06:30 – Interest rates, mortgages and shrinking disposable income 08:30 – Why experience-driven venues will still win 10:00 – 1 in 9 restaurants closing: the reality of industry pressure 12:00 – Global conflict and supply chain disruptions 14:00 – Rising fuel, energy and supplier costs 15:30 – Migration pathways and staffing updates 17:30 – Government discussions around AI in hospitality 19:30 – What operators should be doing now to prepareWant to have a stronger voice for hospitality?Join ARCA: arca.org.auConcerned about how rising costs might impact your venue?Book a call with the Foodie Coaches team: foodiecoaches.com

After 10 years running one of Melbourne’s most respected restaurants, Peter Gunn made a decision most owners struggle to make:He closed it.Not because the restaurant failed.Not because the food wasn’t good enough.Not because the guests stopped coming.But because deep down... he knew it was time.In this episode, Peter shares the full story behind Ides — from starting as a monthly popup, to building a decade-long restaurant brand, to the moment he realised the business he built was no longer the one he wanted to run.We talk about the realities of fine dining, the pressure of constant evolution, how popups helped build momentum before opening a permanent venue, and the honest conversations owners need to have when a business reaches its natural end.This is one of the most honest conversations we’ve had on the show about ownership, ego, and knowing when to walk away.You’ll hear:00:00 – Introducing Peter Gunn and the story behind Ides04:30 – Moving from New Zealand to Melbourne’s restaurant scene07:00 – Why starting with popups is the smartest way to test a concept13:30 – Building a loyal audience before opening a restaurant20:00 – Marketing a restaurant before social media took off26:00 – The danger of building a business that traps you33:00 – Why some restaurants overspend on fit-outs39:00 – How to build long-term staff loyalty in hospitality48:00 – The moment Peter realised the restaurant had become too complicated53:00 – Simplifying the menu and evolving the concept56:00 – The honest process of deciding to close after 10 years59:00 – What Peter is planning nextKey Takeaways● Starting with popups can help build demand before opening a venue● Simplicity in menus often leads to better operations and happier guests● Long-term staff loyalty comes from respect and relationships● Just because a restaurant is working doesn’t mean it should run forever● Sometimes the smartest business decision is knowing when to walk awayIf you’re serious about building a profitable, sustainable restaurant business, book a free call with the Foodie Coaches team at: foodiecoaches.comFollow behind the scenes:Instagram: @foodie_coachesInstagram: @tim.kummerfeldNew episodes every Wednesday.

AI isn’t coming for hospitality.It’s already here.From missed phone calls costing you reservations… to real-time dynamic pricing… to AI agents handling guest conversations 24/7 — the gap between early adopters and everyone else is widening fast.In this episode, Tim sits down with Bianca Brady, co-founder & CEO of FY.ai and MIT-trained data scientist, to break down what’s actually happening in the industry — without the hype.This isn’t about robots replacing chefs.It’s about removing admin noise, answering every call, understanding your data, and giving owners their time back so they can focus on what actually matters: the guest experience.If AI feels overwhelming, this episode will simplify it.If you’re already experimenting, this will show you what’s next.You’ll hear:00:00 – What “agentic AI systems” actually mean (in plain English)04:30 – Why hospitality is behind in tech — and why that’s changing fast08:00 – How to start using AI today (without overcomplicating it)13:30 – Turning customer data into real revenue growth19:00 – The hidden profit leak in most restaurants: unanswered phones23:30 – Dynamic pricing explained (and why it’s coming)27:00 – AI concierge systems & 24/7 guest management32:30 – Facial recognition, guest sentiment & the future of personalisation36:00 – Will guests reject AI? The friction test42:00 – What hospitality will look like in 5–10 years48:00 – AI agents vs automation: what’s the difference?55:00 – Where operators should start if they’re feeling behindKey Takeaways:AI won’t replace hospitality — it will amplify it.If you’re not using AI, someone in your market is.The goal isn’t automation for automation’s sake — it’s freeing your team to deliver better service.Start simple. Ask better questions. Use the tools already in your pocket.If you’re ready to fix the fundamentals before layering in tech, book a free call with the Foodie Coaches team at foodiecoaches.comIf you want to learn more about Bianca and Axify visit https://axify.ai/Follow behind the scenes:@[email protected]

Staff showing up late (or not at all), demanding flexibility but giving none back, forgetting everything you trained last week—and that one toxic "rockstar" who's quietly destroying your team?You're not alone.In this Q&A Special, Tim tackles real questions from hospitality owners struggling with modern staffing challenges—and gives you the scripts, mindset, and systems to take control without burning out.You'll hear:00:00 – Why flexible staff are breaking the roster01:10 – What to do when the team won't work nights or weekends03:00 – How to set (and enforce) non-negotiable expectations04:15 – That "skilled but toxic" staff member? Here's what to do05:45 – The truth about staff retention vs team growth06:30 – Why your training doesn't stick (and how to fix it fast)08:00 – The trick to weaning your team off relying on you09:30 – Why disappearing might be the best leadership move you make💡 Got your own question for an upcoming Q&A?DM us on Instagram or email your scenario in—we might cover it in a future episode.🔧 Ready to stop staffing chaos for good?Book a free call with the Foodie Coaches team: foodiecoaches.com📱 Follow behind the scenes:@foodie_coaches | @tim.kummerfeld

This is the first of our new monthly hospitality industry updates-where Tim sits down with Wes Lambert from ARCA to break down what's happening behind the scenes that every venue owner needs to know.In this February edition, we cover everything from upcoming 30% junior wage increases, a potential ban on debit card surcharges, RBA interest rate outlook, and how to get ahead of the 5%+ wage rise expected in 2026.If you've been too busy in the day-to-day to track it all-this is your shortcut.You'll hear:00:00 - Why this new monthly series exists02:40 - What's driving inflation (and why it won't ease soon)06:10 - RBA's outlook: no rate cuts until 202809:30 - Junior wages could rise 30%: here's what that means13:00 - Why your award wage bill is set to rise 5-5.5%18:00 - Surcharge bans? RBA ruling lands March 27 22:45 - Superannuation must be paid weekly from July 126:00 - Slowdown in visa approvals (and how to speed it up)31:00 - Al in hospo: what the government's signalling next36:10 - The experience economy is here-are you ready for it?40:00 - Tourism trends, CBD recovery & shifting consumer habits46:00 - Why now is the time to optimise, not panicWant help planning for the upcoming wage increases or compliance changes?Book a free call with the Foodie Coaches team: www.foodiecoaches.comWant to join ARCA and get directly involved in shaping hospo's future?Join here: www.arca.org.au

Watch the full CHEFS HAT CALCULATOR TRAINING here: https://discover.foodiecoaches.com/chefs-hat-calculator-v1 Richard and Jade’s food truck went viral overnight. Massive lines, booming sales, non-stop growth.But behind the scenes?They were three months behind on rent, losing money, and working 80-hour weeks just to stay afloat. The pressure nearly broke them—and their relationship.In just six months, they turned it all around.In this episode, they share how they took ownership, fixed their numbers, rebuilt their culture, and created a business (and life) they actually wanted—with a second venue now on the way.You’ll hear:00:00 – Viral success, hidden chaos06:00 – Realizing the money was gone10:30 – From 80-hour weeks to systems that work15:45 – The spreadsheet that saved their sanity19:30 – Raising prices, boosting profit instantly23:50 – Culture shifts: how to find the right team30:15 – Managing a business and a 5-year-old35:00 – Building a second venue the right way41:00 – The “hour of power” strategy that keeps them focused48:10 – How delaying action cost them $100KCheck out Smoking Gringos on their instagram @smokinggringosIf you're grinding hard but getting nowhere—book a call with the Foodie Coaches team at foodiecoaches.com. We'll help you fix the root problem, fast.📱 Follow behind the scenes:@foodie_coaches | @tim.kummerfeld

CK Chin didn’t plan on becoming a hospitality powerhouse. He just needed a night job. But what started as bouncing at a nightclub became the beginning of a remarkable journey—one that now includes Michelin recognition, multi-million dollar businesses, a 6-seat restaurant with a waitlist, a community art park, and a dance studio built with his wife.This episode dives into how CK makes it all work—with heart, with humility, and with a relentless focus on people.You’ll hear:00:00 – CK’s unlikely start in hospitality06:00 – What real hospitality looks like behind the scenes13:50 – How a 6-seat restaurant became a powerhouse concept21:00 – Building an art park from graffiti walls to a movement28:00 – Payroll, purpose, and why business is a privilege33:00 – The $70 appetizer that no one should sell38:00 – Why creativity must meet business reality44:00 – The banana bread story you’ll never forget50:00 – Staying full while leading others57:00 – Why conscious capitalism creates real wins1:06:00 – Giving gifts vs discounts: the profit lesson no one teaches1:11:00 – Leading teams with humanity, not hierarchy1:12:00 – The story that will change how you see businessYou can find see CK here: https://www.instagram.com/seekaychin/ To use our Profit Levers Calculator click this link: https://discover.foodiecoaches.com/kpi-calc-lp Need help building a business that doesn’t just serve food—but truly serves your people?👉 Book a free call with the Foodie Coaches team to talk through your biggest challenge right now.Follow behind the scenes on Instagram:📸 @foodie_coaches | @tim.kummerfeld

Justin Newton had it all on paper—multiple venues, awards, a booming reputation—but behind the scenes, he was burned out, emotionally exhausted, and quietly unraveling.In this brutally honest episode, Justin shares what finally broke him, how he got clear on what really matters, and why walking away from two venues helped him build a leaner, stronger, more profitable business than ever before.If you've ever felt trapped by your own success, this is the episode you need.You’ll hear:00:00 – Burnout, identity loss, and feeling like a failure07:00 – The illusion of success (and the cost of keeping up the image)11:30 – Hiding in the kitchen, avoiding leadership, losing purpose18:45 – Selling two venues to save himself—and rebuild stronger23:00 – The mindset shift that made profit (and life) possible again27:30 – Justin’s new model: lean team, tighter margins, more impact33:10 – How to lead when you’ve got nothing left in the tank38:40 – The systems he wishes he built years earlier42:00 – Redefining success: what matters now💡 If you’re tired of pretending everything’s fine and ready to make real change—Book a free call with the Foodie Coaches team: ⁠foodiecoaches.com⁠📱 Follow the journey:⁠ @foodie_coaches⁠ | ⁠@tim.kummerfeld⁠

Luke Mangan got asked to leave school at 15.No HSC. No plan. No backup.Just a two-week work experience at one of Australia's best restaurants — and a quiet feeling that maybe this was something he could do.What followed was a career that took him from washing dishes in Melbourne, to a cold call that landed him a stage at a 3-star Michelin kitchen in London, to opening Salt in Sydney the year of the Olympics, to restaurants in Tokyo, Singapore, Indonesia, and cruise ships across the Pacific.But it wasn't a straight line.Three restaurants went broke around him before he ever opened his own. He believed his own press, expanded too fast, and nearly lost everything. Then a Japanese investor walked through the door at exactly the right moment.In this episode, Tim sits down with Luke to talk through all of it — the graft, the mistakes, the moments of luck, and what it actually takes to build something that lasts in this industry.You'll hear:00:00 – Kicked out of school at 15 — and what happened next 03:30 – Two weeks washing dishes at one of Australia's best restaurants 05:00 – The cold call to a Michelin chef that changed everything 09:00 – Coming back from London and watching three restaurants go broke 12:00 – How a stranger's card in a jacket pocket led to his biggest break 16:00 – Opening Salt at 29 — $5M first year and the Sydney Olympics 20:00 – Believing your own press: how success nearly destroyed him 24:00 – The Japanese investor who showed up at exactly the right time 28:00 – Expanding to Tokyo, Singapore, Indonesia and cruise ships 33:00 – What a restaurant is actually about (hint: it's not the food) 37:00 – Holding great staff in a tough labour market 41:00 – Finding talent when nobody's applying 44:00 – Luke's take on AI in hospitality 46:00 – What he'd tell a young chef starting out todayKey takeaways:The people you get trained by early in your career set the ceiling for what you think is possibleSuccess is when you stop doing the fundamentals that got you there in the first placeA restaurant isn't just about the food — it's service, lighting, music, how you make someone feelIf you want something badly enough, ask for it. The worst answer is no.What you put into your career is what you get out of itIf you're serious about building a profitable, sustainable restaurant — without risking everything you've built — book a call with the Foodie Coaches team at foodiecoaches.comFind out more about Luke at his website: https://www.lukemangan.com/Follow along behind the scenes: @foodie_coaches @tim.kummerfeldNew episodes every Wednesday.

Vanessa went from corporate HR executive to pub owner. She joins us today to discuss the lessons she’s learned, and the structures she put in place to turn a failing business around in less than 24 months. We discuss how to lead staff as a team rather than just managing them, get everyone onboard with making the business as successful as possible, and when necessary, make the hard decisions.You’ll hear:00:00 - 70% staff quit in month one06:29 - Why throwing out corporate structures was a big mistake10:16 - How the break even point removed all stress14:08 - Numbers over feelings: The number one rule in business19:43 - Delaying staff decisions costs tens of thousands of dollars28:19 - The importance of sharing data with the team36:59 - Young manager's nightclub idea gets approved39:19 - Advice for new business ownersAnd so much more…You can find more from Vanessa on LinkedInWatch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

From dealing with staff not respecting their friend turned superviser, to having a fully packed restaurant that still isn’t making money, today we’re answering YOUR questions in this special Q&A episode of Make Restaurants Profitable.You’ll hear:00:00 - There are good problems to have, and bad problems: This is a good one02:43 - How to know when to exit vs fix06:02 - Don’t repeat history, make a plan06:43 - Maximize profit while you're busy 08:30 - Promoted best worker to supervisor, but the team won't listen to them09:03 - Being great ≠ wanting to lead09:35 - How to reframe relationships when someone gets promoted10:11 - Training plan for new leadersAnd so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Mack went from depression, substance abuse, and losing $10K per month, to completely turning both his life and sandwich shop around in JUST 6 MONTHS. He shares how he fixed his numbers, went viral on TikTok, and now does $300K+ months while selling out daily.You’ll hear:01:41 - The Reality of Depression & Substance Abuse in Hospitality04:29 - Hemorrhaging $10K Per Month While Living a Lie to Everyone05:33 - The Couples Counseling Session That Changed Everything09:07 - "My Entire Team Had Left Because They Didn't Like Me"12:20 - The Excel Spreadsheet That Saved His Business (Getting Numbers Sorted)16:04 - How a $7 Menu Price Increase Changed His Life Forever16:59 - The $5,000 Cheese Hack That Printed Money 32:21 - One TikTok Video Hit 400K Views & Customers FLOODED In (The Presentation Change That Went Viral)33:04 - From $90K Months to $300K Months: Insane GrowthAnd so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more from Mack on LinkedIn Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

80% of people quit their New Years resolutions by January 19th. Don’t become another statistic. Let’s lay out the framework to make sure that by the end of 2026, you’re looking at the exponential growth you’ve had since TODAY. Thanks to everyone who’s come along for the 2025 Make Restaurants Profitable journey. Comment LET’S CRUSH IT if you’re ready to commit to making 2026 your best year yet!You’ll hear:00:00 - "I can't keep going like this" The feeling underneath every struggling restaurant owner03:15 - Case study: $300K extra profit, same business, different version of herself05:37 - Using the KPI calculator: Breaking down $100K profit goals into weekly actions08:01 - Don’t be afraid of your numbers09:00 - Your brain is addicted to chaos: Why you keep reverting to old patterns13:57 - 52 weeks at 60% beats 3 weeks crushing it then nothingAnd so much more…You can find the free KPI calculator here.Sign up for the Foodie Coaches 2026 Workshop here. Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Barrett Black, fourth generation pitmaster at Black's Barbecue (est. 1932), joins us to discuss managing a family business across 4 locations with his dad and brother, how a $30 beef rib they thought would fail became a bestseller, how they predict price increases on meat products, and the challenges of honoring 93 years of tradition while staying relevant in an increasingly competitive BBQ market.You’ll hear:00:00 - 1932 Great Depression origins: How it started as a meat market with no refrigeration12:46 - "You must make a profit - it's your responsibility, not a nice-to-have"13:10 - From 1 to 3 restaurants in a month: "I had to learn to run a company, not just a restaurant"15:17 - Hiring process: Why they take 3-4 weeks minimum (even when it's painful)19:07 - Family business dynamics - “Are you asking as my father or as my boss?”34:03 - Trading beef futures: Why they watch what fast food chains do with brisket38:49 - The struggle to define your ideal customer 44:17 - The $30 beef rib gamble: "We thought we'd sell a few a day - it became our biggest seller"And so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Peter Richie, the first CEO of McDonald's Australia, shares the origin story of losing $15 million over 7 years before turning profitable. From opening the first McDonald’s Australia using a generator, to taking it from the bottom 5% globally to #1 in just 5 years. He reveals why he spent 30% of corporate profits on training, the exact scripts used to build confidence in 15-year-olds, and how McDonald's now sells 1 in 4 coffees in Australia. This episode is jam packed with information for anyone from a 15-year-old starting out in hospitality to veteran managers, franchisees and franchisers. You’ll hear:00:00 - Opening the first McDonald's: "Projections were double what we actually did”04:21 - The $15 million lesson: Why Peter refused to franchise for 7-8 years 08:12 - Dealing with self-doubt while burning HQ cash09:06 - It took 6 years to avoid bankruptcy 09:54 - We had to open the store with NO ELECTRICITY16:57 - The 30% gamble: How Peter convinced HQ to spend 30% of bottom line on training18:08 - From bottom 5% to #1 globally in 5 years: The productivity metric that changed everything20:03 - The confidence breakthrough: Why 15-year-olds became amazing decision makers with proper training28:03 - Creating 19-year-olds who can run $10M businesses: The detailed training system explained36:40 - McDonald's coffee dominance: Sells 1 in 4 coffees in Australia (20 hours to train each barista)41:25 - The Magic of McDonald’sAnd so much more…Watch the YouTube Version of the Podcast hereTo claim your free copy of The Magic of McDonald's, head here. Limited to the first 50 people only.OR if you missed out, you can buy your copy online at The Book Advisor while stocks last.If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Las Vegas marketing expert Eric Gladstone reveals why most restaurant owners are leaving massive money on the table and shares the important secrets behind social media, influencer marketing, and community building that actually move the needle. If you think marketing is just posting food photos and chasing viral moments, this episode will completely change how you approach growing your restaurant business.You’ll hear:00:00 - The FIRST Thing You Need To Do In Marketing06:07 - The Groundhog Day Effect: Why People Have NEVER Heard of Your RestaurantRetry08:43 - Why Your Social Media Strategy Is Completely Wrong (And What to Do Instead)18:38 - The Vanity Metrics Trap: Why Big Numbers Mean Nothing for Your Bottom Line32:03 - The One Question That Reveals If Your Marketing Agency Is Scamming You37:03 - Stop Doing This on Your Menu: It's Killing Your Check Average42:18 - The Community Secret That's Making Vegas Restaurants MILLIONS50:00 - Why That Million-Follower Influencer Won't Fill Your TablesAnd so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. To find more from Eric Gladstone, check out Feast of Friends on Instagram, or email [email protected] Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Restaurant owners are working themselves to death while their businesses suffer—but burnout expert Vesna Hrsto reveals it's not about working harder. Learn the simple morning habit, sleep strategy, and mental shifts that can pull you out of the hospitality burnout canyon and actually make your business profitable again.You’ll hear:00:00 - The Redline Effect: Why Hospitality Owners Are Shells Of Their Former Selves07:14 - The 20-Minute Morning Rule That Changes EVERYTHING (Stop Drinking Coffee Like This!)18:08 - The Billion Dollar Secret: Why Bill Gates Takes A Full Week Off To Just THINK27:03 - The Magic Bullet Revealed: YOU Are The Secret Ingredient (And You're Rotting)32:22 - The Grand Canyon Of Despair: Why You Can't See The Way Out38:43 - "I've Never Seen Anyone Work So Hard And Not Make Money"42:15 - The Year Everything Changed: "I Stopped Doing ANYTHING I Didn't Want To Do"49:33 - The Three Burnout Symptoms You're Ignoring Right Now (And Why They're Destroying You)And so much more…Watch the YouTube Version of the Podcast hereYou can find more from Vesna at https://vesnahrsto.com/Link to Vesna’s Energy Reboot KitIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

After 43 years in the restaurant business, Nick Palmeri reveals his industry secrets. Why his employees stay for 10+ years while most restaurants have high staff turnover, how he can spot a bad employee in just 2 hours, and the one skill that separates restaurants that survive from those that go bankrupt. You’ll hear:00:00 - Why Italian Food Has a Secret Advantage Over Other Cuisines05:11 - The Military-Style Hospitality Training That Built a 43-Year Empire08:02 - "I'll Buy It From You": The Covid Decision That Changed Everything14:24 - The Restaurant Owner Who Didn't Pay Employees for MONTHS (And Got Away With It)15:53 - How One Employee Bought a House by Working FEWER Days17:08 - “I Can Spot a Bad Employee in 2 Hours” (Here's How)20:19 - The $6 Upcharge That Proves Your Restaurant is Screwing Customers28:03 - Why We Haven't Deleted a Single Email Since 201635:12 - The Korean Hot Dog Joint That Failed in 7 Months (Here's Why)42:12 - Why I Kicked an Influencer Out of My RestaurantAnd so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more from Nick Palmeri on LinkedIn Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

James Trees went from nearly dying in a car crash to building six restaurants doing over $20 million in revenue. He shares the brutal mistakes he made on Kitchen Nightmares, why most restaurants fail, and the simple changes that took one struggling restaurant from losing money to 24% food cost.You’ll hear:00:00 - From Dishwasher to $20M: The Impossible Journey02:40 - Working Overtime Almost Killed Me (Literally) 05:44 - Why Being a "Horrible Employee" Made Him a Better Boss12:47 - The Kitchen Nightmares Truth Nobody Talks About21:22 - "I Built My Own Prison" - Breaking Free From the Chef Ego27:43 - The Daily Ritual That Changed Everything38:21 - $700K in Salaries CUT - Here's What Happened Next42:02 - From 36% to 24% Food Cost: The 3 Dish Fix45:58 - Why Cutting Hours Actually Makes MORE Money52:27 - The Server Who Got Sober and Bought a House (Employee Growth Story)And so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more from James on InstagramCheck out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Dayna Cooper and her chef husband built two restaurants, but success wasn't what they expected. Today she’s revealing the simple systems and honest conversations that turned their struggling restaurant around, and how easy it is for ANY hospitality business to find an extra $200 a day hiding in plain sight.You’ll hear:00:48 - "It Was Breaking Even But Breaking Us"03:07 - The Harsh Reality: When Good Numbers Mean Nothing07:21 - "Business Money Is NOT Your Money" (The Rule That Changes Everything)09:07 - The Bank Account System Every Owner Needs15:15 - When Her Husband Hit Rock Bottom (How She Saved The Business)20:13 - How To Find $200 a Day In Your Restaurant (Start Here)23:37 - The Chef Communication Breakdown Costing You Six Figures26:29 - The Secret Weapon: Why They Hired a Kitchen Manager (Not Another Chef)And so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more from Dayna on LinkedIn Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Las Vegas chef Bruce Kalman runs multiple successful restaurants and today we’re breaking down why a restaurant isn’t just about cooking great food. We investigate the small money leaks you don’t even see draining your business of profit, as well as the importance of treating your team right.He shares his advice on hiring good people, creating memorable experiences that keep customers coming back, and why you need to take care of yourself first before you can run a profitable restaurant.You’ll hear:00:00 - Intro07:18 - From Broke to Corporate: Why His First Restaurant Failed11:09 - Speed vs. Hospitality: Running a Stadium Burger Stand vs. Fine Dining14:00 - The Birthday Card Hack That Creates Lifetime Customers18:19 - From 330lbs to Success: Why Self-Care Saved His Business20:47 - The $100 Bucket Test: How Much Money Your Team Throws Away Daily28:13 - Stop Spending on Marketing If Your Restaurant Is Broken32:04 - Learn to Hire Good People or Stay Broke49:16 - Ditch the Script: Hire Ambassadors, Not ServersAnd so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more about Bruce on Instagram Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

On today’s episode, Adam Bortz, owner of Little Italy Coffee Roasters, breaks down the non-negotiables, systems, and mindset shifts that took him from roasting for 10 customers to building a business that actually runs without him.He reveals why working crazy hours is actually a sign you're failing, and how his business partner leaving actually unlocked massive growth.You’ll hear:01:47 - Why Passion Alone Will Bankrupt Your Business04:40 - How Discipline Actually Creates More Freedom (Not Less)08:25 - The Momentum Hack That Changes Everything12:06 - The 12kg Box Trick That Cut Costs 15% Overnight15:01 - Why My Business Partner Leaving Was The Best Thing That Ever Happened18:02 - The Brutal Truth About Why You're Working 80 Hour Weeks24:30 - You Don't Need Permission to Fail (Just Do It Faster)29:02 - The Benefits of Discussing Business At The Dinner Table37:05 - The Exit Plan Strategy Nobody Talks About (But Should)And so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more about Adam on Linkedin Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Phil was burned out, hating his cafe, and ready to quit, but instead, he reconnected with his vision, made tough team decisions, and applied simple menu tweaks that changed everything for him. Now he works less, sees his kids more, and people are lining up to work for him.You’ll hear:02:18 - The marriage red flag every restaurant owner ignores06:19 - How community saved my cafe 17:30 - Firing two managers in one week26:21 - The $1 hollandaise hack that could make you $5,000 monthly28:06 - $6 average spend increase without looking expensive33:12 - The biggest lie in hospitality 37:39 - What you'll miss if nothing changes (the 5-year question)And so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more about Phil on Linkedin Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

From knifeless kitchens to powerful mindset shifts, Jeff Leipnik joins us today to share his journey scaling to 15 restaurants and the lessons he's learned along the way.He opens up about maintaining a successful 30-year business partnership with his wife and the simple system that has prevented them from having a single fight.Whether you're looking to overcome burnout, strengthen your business relationships, or scale your business, Jeff's insights offer practical wisdom for restaurant owners at any stage.You’ll hear:05:00 - Why you need COMPLETE transparency in the workplace 09:30 - The business partnership hack that will save your relationships10:49 - This is what will make you a successful franchiser 16:50 - The most important things to focus on as a franchisee24:46 - What to look for as a franchiser seeking franchisee’s 28:30 - How to get out of the vicious loop of 120 hour work weeksAnd so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more about Jeff’s business Squire’s Loft here. Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Today we head out to Darwin Australia to chat with Romal Shrestha, owner of Darwin Catering Company. We discuss how stepping away from day to day operations and knowing when to quit, all led to receiving 40-50 enquiries per day, and employing over 200 people.You’ll also hear about how he created a food delivery app in just three days AND outperformed Uber Eats during covid.You’ll hear:02:18 - You can’t RUN the business if you’re IN the business05:26 - Tripling your revenue OVERNIGHT07:13 - Sometimes you need to jump ship and shut down your business... Here’s why10:58 - The key to outperforming your competitors15:33 - How to implement a solid structure into your business17:20 - We were outperforming UberEats… Here’s how we did it21:07 - How choosing the name of your business will lay the groundwork for its success26:55 - This one tactic you should never stop doing as a restaurant owner And so much more…Watch the YouTube Version of the Podcast hereIf you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now. You can find more about Romal and Darwin Catering Company here - https://www.darwincateringcompany.com.au/  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld