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 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.  You can find Steve over on LinkedIn and www.stevesidd.com And 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 restaurant 02:00 - Jackie’s honest reflection on building 10+ venues (and which ones failed) 04:50 - The massive franchise gamble that completely flopped 08:30 - Why Jackie says Dame “cost everything” - including their super 16:00 - How she runs 10 businesses without working 80 hours a week 20:00 - Why working at KFC gave her an edge 26:00 - How to get your team to execute at the highest level 31:30 - Why so many venues fail within 18 months 37:00 - 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 leadership 46:00 - The secret to success in this industry  And so much more… Watch the YouTube Version of the Podcast 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.  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 1st 5:35 - 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 Australia 9:56 - 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 here You 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 going David’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 now 36:00 - The secret to getting booked out on your quietest nights 39:55 - How David stay’s connected with his community Watch the YouTube Version of the Podcast 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. You can find David over at @bittongourmet or https://bittongourmet.com.au/pages/david-bitton Check 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 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

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 success 03:08 - How to get your team to care as much as you do 05:55 - Thai’s go-to hiring questions that attract the right people 07:34 - 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 trouble 16:36 - The time Thai thought he was going to have to shut it all down 18:19 - What to say when your manager isn’t stepping up Watch the YouTube Version of the Podcast here If you need to find the right person to take over 40 hours in your week check out our free Value Contribution Training 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. You can find Thai over on Instagram here @mamasdininggroup or his website here Mama's Dining Group Check 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 name 02:35 - 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 setup Watch the YouTube Version of the Podcast 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.  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

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 supermarkets This 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 24/7 Then this is for you. Every week, we’ll break down how to make restaurants profitable again Not 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 Wednesday 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 holidays 56:27 - Why trying to save a dollar is losing you more And so much more… Watch the YouTube Version of the Podcast here Find the link for the Profit Levers to Pull here - https://discover.foodiecoaches.com/kpi-calcu?utm_source=podcast-website&utm_medium=resources 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.  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

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 here Check 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 broke 3:13 - 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 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

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 Business 04:40 - How Discipline Actually Creates More Freedom (Not Less) 08:25 - The Momentum Hack That Changes Everything 12:06 - The 12kg Box Trick That Cut Costs 15% Overnight 15:01 - Why My Business Partner Leaving Was The Best Thing That Ever Happened 18:02 - The Brutal Truth About Why You're Working 80 Hour Weeks 24:30 - You Don't Need Permission to Fail (Just Do It Faster) 29:02 - The Benefits of Discussing Business At The Dinner Table 37:05 - The Exit Plan Strategy Nobody Talks About (But Should) And so much more… Watch the YouTube Version of the Podcast 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.  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 ignores 06:19 - How community saved my cafe  17:30 - Firing two managers in one week 26:21 - The $1 hollandaise hack that could make you $5,000 monthly 28:06 - $6 average spend increase without looking expensive 33:12 - 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 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.  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 relationships 10:49 - This is what will make you a successful franchiser  16:50 - The most important things to focus on as a franchisee 24:46 - What to look for as a franchiser seeking franchisee’s  28:30 - How to get out of the vicious loop of 120 hour work weeks And so much more… Watch the YouTube Version of the Podcast 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.  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 business 05:26 - Tripling your revenue OVERNIGHT 07:13 - Sometimes you need to jump ship and shut down your business... Here’s why 10:58 - The key to outperforming your competitors 15:33 - How to implement a solid structure into your business 17:20 - We were outperforming UberEats… Here’s how we did it 21:07 - How choosing the name of your business will lay the groundwork for its success 26:55 - This one tactic you should never stop doing as a restaurant owner  And so much more… Watch the YouTube Version of the Podcast 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.  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 success 10:15 - How to move from corporate to franchise 15:40 - The secret to Eagle Boys’ success 20:05 - The key to fast growth in a new business 28:00 - Franchising isn’t for the faint of heart… Here’s what to be aware of 31:40 - How to prioritise the use of your profits and prevent going under And so much more… Watch the YouTube Version of the Podcast 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.  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 you 29:18 - The 3 most important pieces of content for every business  37:37 - Influencer marketing has evolved, here’s why you should be using it And so much more… Get the links 120 Days: https://show.pics.io/preview/68c8fbc3754e2b196ff3dfaa  Photo Guide: https://show.pics.io/preview/68c8d82b86a47856a14b374b   Watch the YouTube Version of the Podcast 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.  You can find Taylor and Delish Digital over on Instagram    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 Journey 02:40 - Working Overtime Almost Killed Me (Literally)  05:44 - Why Being a "Horrible Employee" Made Him a Better Boss 12:47 - The Kitchen Nightmares Truth Nobody Talks About 21:22 - "I Built My Own Prison" - Breaking Free From the Chef Ego 27:43 - The Daily Ritual That Changed Everything 38:21 - $700K in Salaries CUT - Here's What Happened Next 42:02 - From 36% to 24% Food Cost: The 3 Dish Fix 45:58 - Why Cutting Hours Actually Makes MORE Money 52:27 - The Server Who Got Sober and Bought a House (Employee Growth Story) And so much more… Watch the YouTube Version of the Podcast 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.  You can find more from James on Instagram Check 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 Nothing 07:21 - "Business Money Is NOT Your Money" (The Rule That Changes Everything) 09:07 - The Bank Account System Every Owner Needs 15:15 - 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 Figures 26:29 - The Secret Weapon: Why They Hired a Kitchen Manager (Not Another Chef) And so much more… Watch the YouTube Version of the Podcast 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.  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 - Intro 07:18 - From Broke to Corporate: Why His First Restaurant Failed 11:09 - Speed vs. Hospitality: Running a Stadium Burger Stand vs. Fine Dining 14:00 - The Birthday Card Hack That Creates Lifetime Customers 18:19 - From 330lbs to Success: Why Self-Care Saved His Business 20:47 - The $100 Bucket Test: How Much Money Your Team Throws Away Daily 28:13 - Stop Spending on Marketing If Your Restaurant Is Broken 32:04 - Learn to Hire Good People or Stay Broke 49:16 - Ditch the Script: Hire Ambassadors, Not Servers And so much more… Watch the YouTube Version of the Podcast 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.  You can find more about Bruce on Instagram   Check out the behind the scenes over at @foodie_coaches and @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 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

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 one 06:29 - Why throwing out corporate structures was a big mistake 10:16 - How the break even point removed all stress 14:08 - Numbers over feelings: The number one rule in business 19:43 - Delaying staff decisions costs tens of thousands of dollars 28:19 - The importance of sharing data with the team 36:59 - Young manager's nightclub idea gets approved 39:19 - Advice for new business owners And so much more… You can find more from Vanessa on LinkedIn Watch the YouTube Version of the Podcast 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

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 one 02:43 - How to know when to exit vs fix 06:02 - Don’t repeat history, make a plan 06:43 - Maximize profit while you're busy  08:30 - Promoted best worker to supervisor, but the team won't listen to them 09:03 - Being great ≠ wanting to lead 09:35 - How to reframe relationships when someone gets promoted 10:11 - Training plan for new leaders And so much more… Watch the YouTube Version of the Podcast 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

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 Hospitality 04:29 - Hemorrhaging $10K Per Month While Living a Lie to Everyone 05:33 - The Couples Counseling Session That Changed Everything 09:07 - "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 Forever 16:59 - 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 Growth And so much more… Watch the YouTube Version of the Podcast 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.  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 owner 03:15 - Case study: $300K extra profit, same business, different version of herself 05:37 - Using the KPI calculator: Breaking down $100K profit goals into weekly actions 08:01 - Don’t be afraid of your numbers 09:00 - Your brain is addicted to chaos: Why you keep reverting to old patterns 13:57 - 52 weeks at 60% beats 3 weeks crushing it then nothing And 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 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

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 refrigeration 12:46 - "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 brisket 38:49 - 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 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

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 cash 09:06 - It took 6 years to avoid bankruptcy  09:54 - We had to open the store with NO ELECTRICITY 16:57 - The 30% gamble: How Peter convinced HQ to spend 30% of bottom line on training 18:08 - From bottom 5% to #1 globally in 5 years: The productivity metric that changed everything 20:03 - The confidence breakthrough: Why 15-year-olds became amazing decision makers with proper training 28:03 - Creating 19-year-olds who can run $10M businesses: The detailed training system explained 36:40 - McDonald's coffee dominance: Sells 1 in 4 coffees in Australia (20 hours to train each barista) 41:25 - The Magic of McDonald’s And so much more… Watch the YouTube Version of the Podcast here To 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 Marketing 06:07 - The Groundhog Day Effect: Why People Have NEVER Heard of Your RestaurantRetry 08:43 - 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 Line 32:03 - The One Question That Reveals If Your Marketing Agency Is Scamming You 37:03 - Stop Doing This on Your Menu: It's Killing Your Check Average 42:18 - The Community Secret That's Making Vegas Restaurants MILLIONS 50:00 - Why That Million-Follower Influencer Won't Fill Your Tables And so much more… Watch the YouTube Version of the Podcast 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.  To find more from Eric Gladstone, check out Feast of Friends on Instagram, or email info@thefeastoffriends.com   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 Selves 07:14 - 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 THINK 27:03 - 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 Out 38:43 - "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 here You can find more from Vesna at https://vesnahrsto.com/ Link to Vesna’s Energy Reboot Kit 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

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 Cuisines 05:11 - The Military-Style Hospitality Training That Built a 43-Year Empire 08:02 - "I'll Buy It From You": The Covid Decision That Changed Everything 14:24 - 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 Days 17:08 - “I Can Spot a Bad Employee in 2 Hours” (Here's How) 20:19 - The $6 Upcharge That Proves Your Restaurant is Screwing Customers 28:03 - Why We Haven't Deleted a Single Email Since 2016 35:12 - The Korean Hot Dog Joint That Failed in 7 Months (Here's Why) 42:12 - Why I Kicked an Influencer Out of My Restaurant And so much more… Watch the YouTube Version of the Podcast 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.  You can find more from Nick Palmeri on LinkedIn   Check out the behind the scenes over at @foodie_coaches and @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.net.au

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 fearless decisions, and the one shift that 5Xed her revenue almost overnight. Tara also shares how she rebuilt her culture, transformed her food costs, and built a team that lives and breathes the experience she dreamed of. You’ll hear:00:00 – Feeling like a failure (and what came next)06:00 – Why your worst-performing venue is draining more than just cash09:30 – How Tara found the right plan (after 3 wrong ones)14:00 – The $600K mistake and the decision that changed it all18:30 – What 5Xed her weekly revenue instantly22:00 – Choosing the right partner—in life and business27:30 – How Tara dropped her food cost from 32% to 20%30:00 – Building culture through “Meraki Impact Days”35:00 – What real customer experience actually looks like38:00 – The advice that could’ve saved her $100K (and 6 months of stress)41:00 – What to do when everything’s “fine” but you’re bored43:00 – Why your next venue is probably a bad idea44:30 – The number one thing every new owner should do before signing a lease If you’re in deep—or just don’t know what the next move is—book a free call with the Foodie Coaches team at foodiecoaches.com. 📱 Behind the scenes + more tips:@foodie_coaches | @tim.kummerfeld

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 $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