Make Restaurants Profitable

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

  1. Food Truck Trouble, Empty Sports Bars & Teams That Don't Care (Q&A Special)

    19 MAY

    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? 05:00 – How do you manage labour cost during quiet periods without gutting service? 09:00 – What do you do when your team doesn't care anymore? 12:00 – How do you measure true profitability when multiple brands share one kitchen? If you've got a question you want Tim to answer on the show, send it through — details in the comments. If you're stuck, plateaued, or on a growth trajectory and you need someone in your corner, book a free call with the Foodie Coaches team at https://discover.foodiecoaches.com/bac Follow along: @foodie_coaches @tim.kummerfeld New episodes every Wednesday.

    15 min
  2. Federal Budget, Surcharge Ban Update & Wage Rises Ahead: What's Coming for Hospo | May Hospo Update

    17 MAY

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

    21 min
  3. Surcharges Banned, Junior Rates Scrapped & Wages Rising Again: What's Coming for Hospo | April Hospo Update

    7 APR

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

    24 min
  4. Restaurants Closing, Supply Chain Disruptions & Rising Costs: What's Coming for Hospo | March Update

    2 APR

    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, global supply chain disruptions, rising operating costs, and the upcoming Payday Super changes hitting in July. We also talk about what operators should be doing now to prepare for the months ahead, why experience-driven venues will continue to outperform, and where the industry may find opportunities despite the challenges. If you’ve been too busy running your venue to keep up with everything happening in government and the economy — this is your quick industry briefing. You’ll hear: 00:00 – Welcome to the March Hospitality Industry Update  02:00 – Recap of the major policy issues affecting hospitality  04:00 – Payday Super changes and what they mean for cash flow  06:30 – Interest rates, mortgages and shrinking disposable income  08:30 – Why experience-driven venues will still win  10:00 – 1 in 9 restaurants closing: the reality of industry pressure  12:00 – Global conflict and supply chain disruptions  14:00 – Rising fuel, energy and supplier costs  15:30 – Migration pathways and staffing updates  17:30 – Government discussions around AI in hospitality  19:30 – What operators should be doing now to prepare Want to have a stronger voice for hospitality? Join ARCA: arca.org.au Concerned about how rising costs might impact your venue? Book a call with the Foodie Coaches team: foodiecoaches.com

    18 min
  5. From Broke Bouncer to Michelin-Recognized Restaurateur: How CK Chin Built a Hospitality Empire

    2 APR

    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—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

    1hr 12min
  6. How AI Is Reshaping Hospitality (And What You Need to Change) with Bianca Brady

    2 APR

    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 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

    1 hr
  7. How Justin Newton Came Back From Burnout to Build His Most Profitable Venue Yet

    2 APR

    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 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

    1hr 7min
  8. Toxic Staff, Weekend Roster Drama & Broken Training Systems (Q&A Special)

    2 APR

    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 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

    7 min
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About

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

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