Make Restaurants Profitable

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

Tom Potter started Eagle Boys back in 1987 and grew it to over 200+ stores generating over a $100 million a year in revenue before exiting. Why was it so successful? And why did they collapse? Today we talk about the key to a successful franchise business, the three things you need to focus on to grow your business and what to do when it all feels like it’s falling apart.You’ll also hear about his new venture Galactic Donuts and what he’s doing to set them up as the leading name in artisan donuts. You’ll hear:0:00 - Tom’s Story 07:22 - The 3 things you need to understand to stand a chance at success10:15 - How to move from corporate to franchise15:40 - The secret to Eagle Boys’ success20:05 - The key to fast growth in a new business28:00 - Franchising isn’t for the faint of heart… Here’s what to be aware of31:40 - How to prioritise the use of your profits and prevent going underAnd 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 Tom here - https://tompotterspeaker.com.au/ And follow Galactic Donuts over at https://www.instagram.com/galacticdonuts_aus/?hl=en  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Most restaurant, cafe & bar owners aren’t getting the most out of their social media. In fact, even if you’re posting every day your content might be the thing that is turning potential customers away.Today I’m joined by Taylor Craig, founder of Delish Digital, who has spent 17+ years helping her clients make the most of their socials, and turn followers into real paying customers, and she owns her own cafe (Catch Coffee).In this week's episode, we discuss how to get the best return on your investment on your social media and what you need to change to get more people through the door and more money in the till, without spending a cent.You’ll hear:02:37 - How to use social media to BOOST your sales 07:07 - The key to success on social media 16:01 - Should you be aiming to go viral?22:00 - How to get your team to create content for you… and what to do if it sucks 24:23 - How to get your customers to trust you29:18 - The 3 most important pieces of content for every business 37:37 - Influencer marketing has evolved, here’s why you should be using itAnd so much more…Get the links120 Days: https://show.pics.io/preview/68c8fbc3754e2b196ff3dfaa Photo Guide: https://show.pics.io/preview/68c8d82b86a47856a14b374b 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 Taylor and Delish Digital over on Instagram  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Has your dream of owning a restaurant, cafe, bar or food truck turned into a nightmare? Today I’m answering two of your questions to talk through some of the REAL struggles that restaurant owners are facing. First up is Seb from Ottawa who has been doing a steady trade pulling $15k weeks … until 3 new venues opened up around him. Now he’s unsure whether to discount, offer bundle deals or do something completely different And then we’ve got Laura from regional WA who’s nine months into running her café, she’s in the kitchen herself, can’t find staff, prices have gone up and her older regulars won’t pay more and she has no idea how to get out of it. If either of these sound like you or you’ve got another question you want answered send me a DM over at @foodie_coaches or book a call with the team here so we can help you work through your biggest problem right now. Grab the free KPI Calculator here Watch the YouTube Version of the Podcast hereCheck out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

If your restaurant, cafe, bar or food truck looks successful from the outside … but behind the scenes you’re broke, struggling and don’t know what to do next. You’re not alone.And it’s not your fault. This industry has been set up to fail … In today’s episode I share my story with you. You’ll hear 01:12 - Why you’re working harder than ever .. but still broke3:13 - What Domino’s taught me about making profit 4:18 - The moment everything changed for me 5:31 - What Penny changed to create a business that ran without her and generated $200K in profit 6:25 - What you DON’T need to grow your restaurant 6:53 - How Michael added $2-4 extra profit per customer WITHOUT raising prices 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

Andrew Baturo is one of Brisbane’s most accomplished restaurateurs. With over 30 years in the game, was part of the team that brought Wagamama to Australia, created Libertine 20 years ago, and co-founded DAP & Co; the group behind Walter’s Steakhouse, Popolo, and The Gresham. Today, he continues to shape Brisbane’s dining scene with venues like Tillerman and the reimagined Naldham House.Today, we talk about what it takes to stand out from the crowd and build restaurants that are not only profitable, but stand the test of time. You’ll hear:0:34 - How Andrew went from a glassie to running some of Brisbane’s best venues 04:38 - It was meant to be their biggest night of the year … and it wasn’t what happened 09:06 - The most important thing in business if you want to scale 15:30 - Andrew removed this ONE thing, and it changed everything about his business and life 19:45 - You trained your staff, so why don’t you trust them?29:18 - Value for money doesn’t just mean price … 41:09 - How to take control of the uncontrollable; Profiting from bad weather and public holidays56:27 - Why trying to save a dollar is losing you moreAnd so much more…Watch the YouTube Version of the Podcast hereFind the link for the Profit Levers to Pull here - https://discover.foodiecoaches.com/kpi-calcu?utm_source=podcast-website&utm_medium=resourcesIf 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 Andrew over on LinkedIn, and can find his restaurants over at Libertine, Naga Thai, Tilleman Walters Steakhouse, Popolo, The Gresham and Naldham House And check out https://www.dapandco.com.au/ Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Ever wondered what the operations look behind millions of meals every single year? Steve Sidd opened his first restaurant when he was 18 years old, now he’s behind 12 venues, 26 different dining concepts, 40 event spaces, a centralised warehouse, a software company, and a franchise network. We talk about why he centralised his operations, the things that most owners don’t pay attention to which cost them thousands and how to build a business that runs without you micromanaging every move. You’ll hear:00:53 - Why Steve centralised his operations and became a distributor for his venues 6:40 - Where most restaurant owners go wrong 11:33 - The reason Steve’s first venue lost money 16:00 - Why he closed a venue … and what happened next 18:08 - How Steve went from one club … to 12 27:05 - The team structure that let Steve Scale 33:27 - How to get the most out of your team 36:37 - What needs to change when you want to go to another level 44:49 - How to build a team that holds your standards and expectations 48:00 - Why Steve started a franchise model as well  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 Steve over on LinkedIn and www.stevesidd.comAnd check out www.hospitalitygenie.com and  www.cateringhqgroup.com

Everyone wants to open a venue.But no one talks about what it really takes to keep the doors open.In this episode, I sit down with Jackie Middleton, the operator behind Earl Canteen, Dame, and Golden, to pull back the curtain on what it actually takes to build (and survive) in this industry.She’s been in the game 15+ years.Opened 15 venues. Shut some down.Lost money. Made money.Put her everything she had on the line - twice.We talk about the real behind the scenes … the pressure, the numbers, the chaos, and why most people walking into hospitality have no idea what they’re signing up for.If you’ve ever felt like you’re stuck in the grind, this episode is for you. It might just be the conversation you need to hear to change everything. You’ll hear:00:00 - Why no one talks about the real day-to-day of running a restaurant02:00 - Jackie’s honest reflection on building 10+ venues (and which ones failed)04:50 - The massive franchise gamble that completely flopped08:30 - Why Jackie says Dame “cost everything” - including their super16:00 - How she runs 10 businesses without working 80 hours a week20:00 - Why working at KFC gave her an edge26:00 - How to get your team to execute at the highest level31:30 - Why so many venues fail within 18 months37:00 - How Jackie sees the future of hospitality (and why it's about to get even harder)43:00 - Creating culture: why it always comes back to leadership46:00 - The secret to success in this industry 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. Find Jackie over at @eatingwithjack and follow her restaurants @dame @earl_canteen golden.coffee.toastie  Get in touch on LinkedIn here Or check out her venues:   Earl Canteen Golden Dame    Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

1 in 10 Restaurants are closing their doors Today I’m joined by Wes Lambert, the CEO of the Australian Restaurant and Cafe Association (ARCA) who represents over 56,000 restaurants and cafes across Australia. We talk about what’s actually going on behind the scenes of venue closures, wage hikes and consumer habits … and what it’s actually going to take to survive (and thrive) in 2025. You’ll hear:2:12 - The wage rises that came into effect on July 1st5:35 - How can you stay profitable 6:40 - The one thing you HAVE to know to be successful in 2025 7:40 - What the government is currently debating that will have a HUGE impact on every owner in Australia9:56 - 1 in 10 Restaurants are closing their doors, but what does this actually mean? 17:02 - What consumers are looking for right now 18:57 - How can you navigate all of the price rises and increases? 21:26 - What every successful operator focuses on 26:05 - What would Wes do if he started a hospitality business today 30:30 - How to negotiate your next rent increase 31:35 - The marketing tactics that are actually working 35:05 - How to use AI to grow your business 42:43 - If you’re feeling overwhelmed with the current state of the industry, start here And so much more…Watch the YouTube Version of the Podcast hereYou can find ARCA over at https://arca.org.au/ or @arca.org.au Follow Wes over on LinkedIn and check out his latest books here 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

David Bitton has products stocked in Woolworths, has done a collaboration with Maggie Beer, Charmaine Solomon & Tetsuya’s and sold over 50,000 recipe books after ONE conversation. But he started where so many of you are right now. From the outside his story looks like one every owner would aspire to have. Today we’re talking about what it's actually taken to get there … What most people don’t see.He’s been through recessions, the GFC, covid and sold his house just to keep goingDavid’s success comes from the things you don’t see, but that people feel … and you can put them in your restaurant, bar or cafe too. We Cover:2:28 - How David went from cleaning garbage bins to the highest paid chef in Australia 7:33 - Why he only turned over $800 in his first week of trade 10:14 - What made David close 2 of his venues 14:00 - The best way to set up a restaurant if you’re working with your partner 15:07 - How to get your customers to fall in love with your products 17:18 - The deal that sold $50,000 of cookbooks to ONE person 21:00 - How to get your restaurant noticed 24:15 - Where to start if you want to start selling your own products 25:26 - What went wrong… 27:16 - Getting work and family balance right 31:46 - What to focus on if you’re struggling right now36:00 - The secret to getting booked out on your quietest nights 39:55 - How David stay’s connected with his communityWatch 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 David over at @bittongourmet or https://bittongourmet.com.au/pages/david-bittonCheck out the behind the scenes over at @foodie_coaches and @tim.kummerfeld 

Running a seasonal restaurant sounds dreamy - Until you’re trying to make 12 months of income in 4 months of trade.In this episode, we sit down with Nick Mahlook from Soda Fish, a floating restaurant in East Gippsland, to unpack what it actually takes to run a hospitality business that relies on peaks, holidays, and unpredictable foot traffic.Nick’s not just navigating seasonality in produce and tourism - he’s also had to work through family dynamics in business, team challenges, and the constant pressure to stay afloat when the town goes quiet.Whether you’re coastal, regional, or just dealing with inconsistent trade - this one’s for you.You’ll hear:00:33 - How Soda Fish got it’s name02:35 - Advice for anyone thinking about going into business with their family or giving their chef equity 05:04 - How to get your employees passionate about their work (even the Gen Z’s) 08:51 - What makes a good culture 13:36 - Nick’s take on managing seasonality and rising costs of goods 16:41 - How Nick structures his week so he gets time with family AND can still manage the restaurant 19:06 - Front-of-house strategies to generate more revenue (without burning people out)21:34 - How he's using tech and team structure to make things more efficient, even in a seasonal setupWatch 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. See Nick & Soda Fish over on instagram @sodafish_ or @nickmahlook and check out their website here  Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Thai Ho was working 80-hour weeks and seriously thinking about pulling the pin.Now?He has hundreds of applicants for every job, a team that are passionate about creating unique experiences for every single customer and his team runs the entire operation. We talk about what it’s taken to build Mama’s Dining Group to the company it is now - the 80 hour weeks, the huge changes and the one conversation that stopped him working on the floor. If you want to open another venue, you’re struggling to find good staff or you just need a reminder of what’s possible? Stick around for this one… We Cover:01:56 - The must-haves Thai installs in every business to set it up for success03:08 - How to get your team to care as much as you do05:55 - Thai’s go-to hiring questions that attract the right people07:34 - How Thai has grown each venue so quickly 10:30 - Thai’s advice for anyone starting or opening a new venue 13:04 - What to do first if you’re in financial trouble16:36 - The time Thai thought he was going to have to shut it all down18:19 - What to say when your manager isn’t stepping upWatch the YouTube Version of the Podcast hereIf you need to find the right person to take over 40 hours in your week check out our free Value Contribution Training 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 Thai over on Instagram here @mamasdininggroup or his website here Mama's Dining GroupCheck out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

“Every time I’m not on the floor the standards slip” … Sound familiar?This week we’re answering two questions from restaurant owners that are actually going through it right now. Sam from Sydney has taken over their family’s Vietnamese restaurant.They’re clocking 80+ hours a week, completely burnt out, and feeling like the only way to keep standards high is to be there 24/7.Now they’re asking the question so many of you are wondering … How do I step back without the place falling apart?Then we’ve got John from Wellington, who’s watched interest rates rise, cost of living sky rocket and his weeknight trade tank. We break down what’s actually going on and how to take back control … using facts, not feelings. Check out our Breakeven Calculator 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

1 in 4 restaurants ran at a loss last year.And if you’re honest?You’ve probably felt just one bad month away from being part of that stat.I’ve recorded a few episodes for this podcast now and after speaking with some of the best restaurant owners in Australia … nearly every single one of them has been through the same stuff that you’re facing right now.Whether it's finding staff, 80 hour weeks, rising supplier costs, struggling to balance family, no money left to pay yourself, fires, floods … you name it - the guests I’ve spoken to have seen it all.Some of them are now industry leaders and experts, with successful restaurants, franchises, turning over millions in revenue, and even stocking their products in supermarketsThis podcast is about what really made the difference.The stuff no one talks about.The mindset shifts, the messy moments, and the moves that actually worked.So if you’re: Sick of grinding with nothing to show for it Ready to finally pay yourself properly Wanting a business that runs without you there 24/7Then this is for you.Every week, we’ll break down how to make restaurants profitable againNot just with theory, but real strategies that are working right now.If you need help right now head over to foodiecoaches.com and book a call with our team otherwise hit follow or subscribe wherever you’re tuning in and I’ll see you every WednesdayCheck out the behind the scenes over at @foodie_coaches and @tim.kummerfeld