Make Restaurants Profitable – Détails, épisodes et analyse

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 him

If 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.com

Follow along: @foodie_coaches @tim.kummerfeld

New 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 today

If 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.com

Follow along: @foodie_coaches @tim.kummerfeld

New 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 fast
08:00 – How to start using AI today (without overcomplicating it)
13:30 – Turning customer data into real revenue growth
19:00 – The hidden profit leak in most restaurants: unanswered phones
23:30 – Dynamic pricing explained (and why it’s coming)
27:00 – AI concierge systems & 24/7 guest management
32:30 – Facial recognition, guest sentiment & the future of personalisation
36:00 – Will guests reject AI? The friction test
42:00 – What hospitality will look like in 5–10 years
48:00 – AI agents vs automation: what’s the difference?
55:00 – Where operators should start if they’re feeling behind
Key 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.com
If you want to learn more about Bianca and Axify visit https://axify.ai/
Follow behind the scenes:
@foodie_coaches
@tim.kummerfeld

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 roster
01:10 – What to do when the team won't work nights or weekends
03:00 – How to set (and enforce) non-negotiable expectations
04:15 – That "skilled but toxic" staff member? Here's what to do
05:45 – The truth about staff retention vs team growth
06:30 – Why your training doesn't stick (and how to fix it fast)
08:00 – The trick to weaning your team off relying on you
09:30 – 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 exists
02:40 - What's driving inflation (and why it won't ease soon)
06:10 - RBA's outlook: no rate cuts until 2028
09:30 - Junior wages could rise 30%: here's what that means
13:00 - 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 1
26:00 - Slowdown in visa approvals (and how to speed it up)
31:00 - Al in hospo: what the government's signalling next
36:10 - The experience economy is here-are you ready for it?
40:00 - Tourism trends, CBD recovery & shifting consumer habits
46:00 - Why now is the time to optimise, not panic

Want help planning for the upcoming wage increases or compliance changes?
Book a free call with the Foodie Coaches team: www.foodiecoaches.com

Want 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 chaos
06:00 – Realizing the money was gone
10:30 – From 80-hour weeks to systems that work
15:45 – The spreadsheet that saved their sanity
19:30 – Raising prices, boosting profit instantly
23:50 – Culture shifts: how to find the right team
30:15 – Managing a business and a 5-year-old
35:00 – Building a second venue the right way
41:00 – The “hour of power” strategy that keeps them focused
48:10 – How delaying action cost them $100K

Check out Smoking Gringos on their instagram @smokinggringos

If 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 hospitality
06:00 – What real hospitality looks like behind the scenes
13:50 – How a 6-seat restaurant became a powerhouse concept
21:00 – Building an art park from graffiti walls to a movement
28:00 – Payroll, purpose, and why business is a privilege
33:00 – The $70 appetizer that no one should sell
38:00 – Why creativity must meet business reality
44:00 – The banana bread story you’ll never forget
50:00 – Staying full while leading others
57:00 – Why conscious capitalism creates real wins
1:06:00 – Giving gifts vs discounts: the profit lesson no one teaches
1:11:00 – Leading teams with humanity, not hierarchy
1:12:00 – The story that will change how you see business

You 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 failure
07:00 – The illusion of success (and the cost of keeping up the image)
11:30 – Hiding in the kitchen, avoiding leadership, losing purpose
18:45 – Selling two venues to save himself—and rebuild stronger
23:00 – The mindset shift that made profit (and life) possible again
27:30 – Justin’s new model: lean team, tighter margins, more impact
33:10 – How to lead when you’ve got nothing left in the tank
38:40 – The systems he wishes he built years earlier
42:00 – 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 today

Key takeaways:

• The people you get trained by early in your career set the ceiling for what you think is possible
• Success is when you stop doing the fundamentals that got you there in the first place
• A restaurant isn't just about the food — it's service, lighting, music, how you make someone feel
• If 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 it

If 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.com

Find out more about Luke at his website: https://www.lukemangan.com/

Follow along behind the scenes: @foodie_coaches @tim.kummerfeld

New episodes every Wednesday.