Make Restaurants Profitable
1 in 4 restaurants ran at a loss last year. This podcast shares real strategies from successful Australian restaurant owners who have overcome challenges like staffing, long hours, rising costs, and balancing family. Each episode breaks down the mindset shifts and practical moves that made the difference, helping listeners make their restaurants profitable again.
Episodes
Why Johnny Di Francesco warns against a central kitchen (if you have less than 20 venues)
In this conversation, Johnny Di Francesco and Tim Kummerfeld went deep about when to build a separate central kitchen. Based on Johnny's experience, a central kitchen takes away from your profits if you have fewer than 20 venues, and building one bigger kitchen in an existing restaurant gets you the same consistency.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Johnny also
Pizza world champion on opening a second site: “People mistake turnover and profit”
Johnny Di Francesco says it bluntly: “Turnover feeds the ego. Bottom line feeds the family.” A second site at the same turnover won't double your profit, and he says you're probably losing about 5%. In this episode he explains why, and the one question he asks owners before he'll say yes to a second restaurant.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Johnny h
How to scale YOUR restaurant business (and the mistake Fricken Chicken almost made)
How to scale a restaurant business: Mo Saad, co-founder of Fricken Chicken, explains how he went from one food truck to four locations across two states.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Mo nearly built a central kitchen just before the move interstate. He explains why he's glad he didn't, and what moving to contract manufacturing did to his food cost, his
How to cut slow shifts in your restaurant using AI
How to cut slow shifts in your restaurant using AI: Mo Saad of Fricken connects AI to his Square and timesheet data to find the shifts that aren't paying for themselves.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Which nights cost you more in wages than they bring in? Mo Saad and Tim Kummerfeld show how Fricken uses AI to spot quiet shifts, build a branded dashboard from
How to build a high performing restaurant team that runs without you
How to build a high performing restaurant team that runs without you: Mo Saad of Fricken shares how he trains his kitchen from the fries up, hires for attitude, and trusts his managers to make the call.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac What do you do when your best managers are making decisions without you? Mo Saad and Tim Kummerfeld break down how Fricken trains for
How Tara Saved Her Business, Rebuilt Her Identity, and 5Xed Her Revenue
At one point, Tara felt like she had completely lost control—not just of her business, but of who she was. Burnt out, drowning in debt, and facing bankruptcy, she found herself isolating, second-guessing every decision, and questioning everything.But what she did next changed everything.This episode is a raw look at what it takes to come back stronger: the brutal self-talk, the wrong advice, the f
How to expand a restaurant business to a new city (and what went wrong for Fricken)
How to expand a restaurant business to a new city: Mo Saad of Fricken shares what went wrong when they opened on the Gold Coast, from supply chain and food costs to quality control and brand.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Should you build a central kitchen before you open in a new city? Mo Saad and Tim Kummerfeld break down why Fricken nearly bought one and didn&a
The Accounting Mistakes That Send Restaurants Broke: With Tim Niesler from The FC Accounting Co
How to run a profitable restaurant comes down to your numbers, and most restaurant owners are being let down by the people meant to look after them. For restaurant owners, café owners, and anyone in a hospitality business, the right accounting setup is the difference between building wealth and quietly going backwards every week. Tim Niesler is the director of The FC Accounting Co, the accounting
Trading While Insolvent: The Mistake That Costs You Everything - with Timmy Niesler
Trading while insolvent isn’t just “having a bad month.” It means your hospitality business can’t pay its bills when they fall due, and if you keep trading without a plan, the consequences can get serious fast.Book a Gameplan Session → https://foodiecoaches.co/yt-bacIn this episode, Tim Kummerfeld sits down with Timmy Niesler from FC Accounting Co. to break down what insolvency actually looks like
How debt quietly raises your real breakeven (and what to do about it) - with Timmy Niesler
A hospitality business can look profitable on paper and still hit a financial wall when old debt, repayments and tax obligations start eating the cash.Book a Gameplan Session → https://foodiecoaches.co/yt-bacIn this episode, Tim sits down with Timmy from FC Accounting to break down what happens when hospitality owners are carrying debt and struggling to keep up with current obligations.They cover
How to Protect Your Personal Assets Before Your Restaurant Hits Trouble
A good accountant shouldn’t just help you when business is going well. They should help you plan for what happens when it doesn’t.Book a Gameplan Session → https://foodiecoaches.co/yt-bacIn this episode, Tim Kummerfeld sits down with Timmy Niesler from FC Accounting Co. to talk about what “planning for the worst” actually looks like for hospitality owners.They cover how the right business structur
Why Beautiful Restaurants Go Broke (And Ugly Ones Thrive): With Gerrick Numan from Restaurant Design Academy
How to design a restaurant that actually makes money is a question most owners never ask until it's too late. For restaurant owners, café owners, and anyone in a hospitality business, the design of your space either sets you up for profit or quietly drags you under. Gerrick Numan has been involved in 500+ venue designs through his studio Millé, owned four of his own venues, and now runs Resta
How to budget your build so the business actually makes money - with Gerrick Numan
If your restaurant build costs $1 million, Gerrick Numan believes the venue should be capable of doing around $2 million a year in turnover. Otherwise, the fitout can take too long to pay itself back.Book a Gameplan Session → https://foodiecoaches.co/yt-bacIn this episode, Gerrick breaks down how to budget a restaurant build without spending money customers will never notice.You’ll learn how to th
Layout, seating, lighting: How your venue design impacts efficiency and sales (with Gerrick Numan)
Your venue layout doesn’t just affect how the space looks. It affects how fast your team can work, how many customers you can serve, and how much revenue the room can generate.Book a Discovery Call → https://www.foodiecoaches.com/bac In this conversation with Gerrick Numan, he breaks down how venue design impacts the numbers behind the business.You’ll learn how better kitchen and bar layouts can r
Everything Wrong With Your Restaurant Design: With Gerrick Numan
Gerrick Numan has designed more than 500 hospitality venues, and his biggest lesson is simple: a beautiful fit out means nothing if the business can’t pay for it.Book a Discovery Call → https://www.foodiecoaches.com/bac In this episode, Gerrick breaks down how to design a venue that looks good, feels right, and still makes commercial sense.You’ll learn why product comes before design, how to impro
The Bookkeeping Habit That Fixes A Struggling Restaurant: With Kylie Patch
How to run a profitable restaurant starts with knowing your real numbers. For restaurant owners, café owners, and anyone in a hospitality business, weekly bookkeeping is the difference between guessing and knowing. Kylie Patch runs the bookkeeping division at FC Accounting Co, and she's built the reporting rhythm that gives hospo owners accurate numbers every single week.Most owners are makin
How They Built A Coffee Brand From A Garage To 120 Cafés: With Richard Corney and Nick Clark from Flight Coffee
How to scale a coffee business is one of the hardest questions in hospitality, and few have done it like Flight Coffee. For café owners, roasters, and anyone in a hospitality business, this is a real look at what it takes to grow a brand from a home garage to national distribution. Richard Corney and Nick Clark co-founded Flight Coffee in a garage in Napier back in 2009, and today they supply arou
How Cooking Classes and Micro-Influencers Built This Top 50 Texas BBQ Restaurant
How to use cooking classes, micro-influencers and founder-led content to build a restaurant people fly across the world to visit. The exact marketing strategy Cooper Abercrombie used to turn Bar-A-BBQ from a tent pop-up into a 2025 Texas Monthly Top 50 restaurant — with a line out the door six days a week and customers flying in from Australia and beyond.Cooper Abercrombie was a sales manager in T
He Makes the Australia's Best Pizza: Lucio De Falco on 17 Years of Building Lucio Pizzeria
How Lucio De Falco built Sydney's most iconic Neapolitan pizzeria from scratch — and the lessons every restaurant owner, café owner or pizza maker needs to hear about consistency, quality and running a hospitality business that lasts. From a 14-year-old kid washing dishes in Naples to one of the best pizza chefs in the world.Lucio De Falco started washing dishes at his aunt and uncle's p
Michelin Comes to Australia, Surcharge Ban Deadline & Rate Rise Warning: What's Coming for Hospo | August Hospo Update
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 t
80% of Restaurant Owners Have This Finance Problem: Here's What They Can Do About It
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 tal
How a Third-Generation Restaurant Owner Almost Killed His First Restaurant and Turned It All Around
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 restau
Brisbane's Biggest Hospitality Group Founder Talks the Real Cost of Scaling to 12 Restaurants: Meet Michel Tassis
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
He Sold Most of His Restaurants and Says It Was the Best Decision He Ever Made
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 venu
Cash Comes Back, Tourism Rebounds & the Acquisition Market Heats Up: What's Coming for Hospo | July Hospo Update
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
He Was Ready to Sell. Now He's at 267% Profit Growth: Brad Fitzgibbons on Saving His Own Pub
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 ho
He's Spent 41 Years in Hospitality. Here's What Simon Sandall Wishes Every Owner Knew.
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 w
Inside One of the World's Best Bars: How Stefano Catino Builds World-Class Hospitality
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 o
Burnout, Modernising the Family Business & Scared to Raise Prices (Q&A Special)
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&
Wage Hike Confirmed, Payday Super Looms & Trust Tax Changes: What's Coming for Hospo | June Hospo Update
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 th
"I Wouldn't Open a Burger Shop Today": James Hurlston on 11 Years Running Melbourne's Most Iconic Burger Joint
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,
He Has 8 Locations & 1000+ Staff: How Rob Comiskey Runs Australia's Most Iconic Pub Empire
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 a
He Runs His Café From 1,700km Away: Cam Henderson on Building The Winey Cow
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 n
Food Truck Trouble, Empty Sports Bars & Teams That Don't Care (Q&A Special)
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
Federal Budget, Surcharge Ban Update & Wage Rises Ahead: What's Coming for Hospo | May Hospo Update
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&a
You Don't Own Your Business. The Community Does: Rabih Yanni on 33 Years in Hospitality
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
Fried Chicken, Champagne and Wu-Tang: How Julian Cincotta Built Sydney's Most Unique Restaurant
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
From Food Truck to Full Restaurant: The Kings of the Wings Share 13 Years of Hard Lessons
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
The Man Behind Brisbane's Best Bars on What It Actually Takes to Build Them with Martin Lange
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 tho
How John Rivera Built His Dream Restaurant Without Sacrificing Time With His Kids
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 e
Pricing Problems, Lazy Staff & Delivery Apps Killing Profit (Q&A Special)
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
Surcharges Banned, Junior Rates Scrapped & Wages Rising Again: What's Coming for Hospo | April Hospo Update
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
Fired, Broke & Starting Again: How Tony Kelly Rebuilt from Scratch
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 d
From Single Mum to 140 Staff: How Jenna Sanders Built Kenilworth Bakery
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 break
Restaurants Closing, Supply Chain Disruptions & Rising Costs: What's Coming for Hospo | March Update
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, gl
He Closed His Restaurant After 10 Years: How to Know It’s Time with Peter Gunn
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
How AI Is Reshaping Hospitality (And What You Need to Change) with Bianca Brady
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
Toxic Staff, Weekend Roster Drama & Broken Training Systems (Q&A Special)
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 t
Wage Hikes, Surcharge Bans & Rate Rises: What's Coming for Hospo | February Hospo Update
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 ris
How 1 Viral TikTok Nearly Destroyed Their Business (And What Saved It)
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 mont
From Broke Bouncer to Michelin-Recognized Restaurateur: How CK Chin Built a Hospitality Empire
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—w
How Justin Newton Came Back From Burnout to Build His Most Profitable Venue Yet
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 y
From Kicked Out of School at 15 to a 3-Star Michelin Kitchen: How Luke Mangan Built a Restaurant Empire
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
Lessons in Ownership and Leadership: How Vanessa Walker Made Money On Her First Pub Without Operating It
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
How to Manage Quiet Periods, Promoting Staff to Supervisory Positions, and Being Fully Booked But Broke (Q&A Special)
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
From Rock Bottom to $300K Months: How You Can Turn It All Around in 6 Months, with Mack Bowers
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 E
3 Things Every Business Owner Needs To Do Coming into 2026
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’
Running a 93 Year Old Business: How To Honor Tradition While Looking Forward, with Barrett Black
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 m
How McDonald's Went From Bottom 5% To #1 In The World In Just 5 Years (The Training Secret)
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
The Fastest Way To Double (Or Triple) Your Revenue, with Eric Gladstone
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
How To End and Prevent Burnout in Hospitality, with Vesna Hrsto
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
How to Make a Million Dollar Empire Without Screwing Over Your Customers, with Nick Palmeri
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 Mi
“I Got Fired for Yelling at Gordon Ramsay" (Then Built a $20M Restaurant Empire), with James Trees
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
Dayna Cooper Saved Her Husband's Restaurant With ONE Simple Rule
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 R
The Little Changes That Could Save You MILLIONS Annually, with Bruce Kalman
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,
Why Working 80 Hour Weeks Means You’ve Already Failed, with Adam Bortz
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
How One Recipe Change Can Boost Revenue by $50k/yr, with Phil Dawson
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
15 Restaurants, Zero Arguments: A Franchisers Guide to Working With Partners, with Jeff Leipnik
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 b
He Worked LESS Hours But Made MORE Money, with Romal Shrestha
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
Tom Potter on Growing Eagle Boys to $100 Million+ Per Year & What Led To It’s Downfall
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
Your Social Media is Causing You to LOSE Customers, but Here's How to Fix It
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 own
Q&A -What to Do When Demand’s Down. Costs Are Up & Staff Are Hard to Find.
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 someth
Why Most Restaurant Owners Are Broke
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 ma
How To Turn Problems Into Profit and Own The Uncontrollable with Andrew Baturo
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,
Building a Multi-Million Dollar Hospitality Group, Centralising The Kitchen & When to Close Your Doors with Steve Sidd
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 co
How Jackie Middleton from Dame, Earl Canteen & Golden Built 10+ Venues (and What It’s Cost Her)
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
How to Make Profit EVEN After The 2025 Wage Increases with Wes Lambert From ARCA
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:
How David Bitton Got Stocked In Woolworths & Sold 50K Books in One Day
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 d
How To Build Year-Round Stability in a Seasonal Restaurant with Nick Mahlook from Soda Fish
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 t
Can’t Find Good Staff? Here’s how Thai Ho went from 80 Hour Weeks to 300 Staff & 6 Venues
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 conversatio
