Make Restaurants Profitable

TBC Studios
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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. Fired, Broke & Starting Again: How Tony Kelly Rebuilt from Scratch

    HACE 16 H

    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 disaster… This one will hit home. You’ll hear: 00:00 – The day Tony got forced out of his own business  06:30 – The financial reality: personal guarantees & starting over  10:30 – Opening Rice Boy with $600 in the bank  18:00 – Why tracking numbers weekly is non-negotiable  22:00 – “Why are you forecasting to fail?”  25:30 – The real key to successful partnerships  30:00 – No reservations, controlled capacity & protecting kitchen flow  36:00 – Designing venues for profit (and experience)  42:00 – Expensive failures & $1.7M lessons  46:30 – Why personal guarantees can destroy you  59:00 – Training problem or recruitment problem?  1:03:00 – The brutal truth about “passive” restaurant investments If you’re serious about building a profitable, sustainable restaurant — without risking your house — book a call with the Foodie Coaches team at foodiecoaches.com Follow along behind the scenes:  @foodie_coaches  @tim.kummerfeld New episodes every Wednesday.

    1 h 6 min
  2. From Single Mum to 140 Staff: How Jenna Sanders Built Kenilworth Bakery

    HACE 16 H

    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 breaks down the real story behind Kenilworth Bakery. From $500 days and handwritten notebooks… to going viral with a kilo donut… to building a scalable, profitable business without losing the “magic” that made it special. This is a masterclass in branding, social media, team culture, and knowing your numbers. You’ll hear: 00:00 – From single mum to buying a bakery at 24  05:00 – The early days: $500 revenue and starting from scratch  08:00 – The kilo donut that went viral (3.5M views overnight)  12:30 – Handling explosive demand with no systems in place  16:00 – Using social media as free marketing (before it was normal)  20:00 – Why going viral means nothing without a great product  24:00 – Bringing in structure: the role of Jenna’s brother  27:30 – The simple data shift that made the business profitable  32:00 – Expanding to multiple locations (and the challenges)  38:00 – Hiring for personality over experience  42:00 – Creating “magic” in-store that keeps customers coming back  46:00 – Building culture, team morale & making work fun  50:00 – Why most businesses are underutilising social media  54:00 – Jenna’s advice for anyone starting from scratch Key Takeaways Going viral is powerful — but only if your product makes people come backYou don’t need fancy systems to start, but you do need them to scaleHire for personality — skills can be taught, energy can’tData and numbers are what turn growth into profitSocial media is still one of the most underused tools in hospitalityCreating a memorable customer experience is what builds long-term success If you’re ready to turn your venue into a profitable, scalable business, book a call with the Foodie Coaches team at: www.foodiecoaches.com Follow along behind the scenes:  Instagram: ⁠@foodie_coaches - https://www.instagram.com/foodie_coaches/ ⁠ Instagram: ⁠@tim.kummerfeld⁠ - https://www.instagram.com/tim.kummerfeld/ New episodes every Wednesday.

    56 min
  3. He Closed His Restaurant After 10 Years: How to Know It’s Time with Peter Gunn

    HACE 16 H

    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 a decade-long restaurant brand, to the moment he realised the business he built was no longer the one he wanted to run. We talk about the realities of fine dining, the pressure of constant evolution, how popups helped build momentum before opening a permanent venue, and the honest conversations owners need to have when a business reaches its natural end. This is one of the most honest conversations we’ve had on the show about ownership, ego, and knowing when to walk away. You’ll hear: 00:00 – Introducing Peter Gunn and the story behind Ides 04:30 – Moving from New Zealand to Melbourne’s restaurant scene 07:00 – Why starting with popups is the smartest way to test a concept 13:30 – Building a loyal audience before opening a restaurant 20:00 – Marketing a restaurant before social media took off 26:00 – The danger of building a business that traps you 33:00 – Why some restaurants overspend on fit-outs 39:00 – How to build long-term staff loyalty in hospitality 48:00 – The moment Peter realised the restaurant had become too complicated 53:00 – Simplifying the menu and evolving the concept 56:00 – The honest process of deciding to close after 10 years 59:00 – What Peter is planning next Key Takeaways ● Starting with popups can help build demand before opening a venue ● Simplicity in menus often leads to better operations and happier guests ● Long-term staff loyalty comes from respect and relationships ● Just because a restaurant is working doesn’t mean it should run forever ● Sometimes the smartest business decision is knowing when to walk away If you’re serious about building a profitable, sustainable restaurant business, book a free call with the Foodie Coaches team at: foodiecoaches.com Follow behind the scenes: Instagram: @foodie_coaches Instagram: @tim.kummerfeld New episodes every Wednesday.

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

    HACE 16 H

    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

    HACE 17 H

    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

    1 h 12 min
  6. How 1 Viral TikTok Nearly Destroyed Their Business (And What Saved It)

    HACE 17 H

    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 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

    40 min
  7. How AI Is Reshaping Hospitality (And What You Need to Change) with Bianca Brady

    HACE 17 H

    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 h
  8. How Justin Newton Came Back From Burnout to Build His Most Profitable Venue Yet

    HACE 17 H

    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

    1 h 7 min
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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

Información

  • Canal
    TBC Studios
  • Creador
    Foodie Coaches
  • Años de actividad
    2025 - 2026
  • Episodios
    40
  • Clasificación
    Explícito
  • Copyright
    © 2026 Make Restaurants Profitable
  • Mostrar sitio web
    Make Restaurants Profitable

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