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

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    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

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  2. How 1 Viral TikTok Nearly Destroyed Their Business (And What Saved It)

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    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

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

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    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

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

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    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

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  5. Toxic Staff, Weekend Roster Drama & Broken Training Systems (Q&A Special)

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    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

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  6. Wage Hikes, Surcharge Bans & Rate Rises: What's Coming for Hospo | February Hospo Update

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    Wage Hikes, Surcharge Bans & Rate Rises: What's Coming for Hospo | February Hospo Update

    This is the first of our new monthly hospitality industry updates-where Tim sits down with Wes Lambert from ARCA to break down what's happening behind the scenes that every venue owner needs to know. In this February edition, we cover everything from upcoming 30% junior wage increases, a potential ban on debit card surcharges, RBA interest rate outlook, and how to get ahead of the 5%+ wage 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

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  7. From Kicked Out of School at 15 to a 3-Star Michelin Kitchen: How Luke Mangan Built a Restaurant Empire

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    From Kicked Out of School at 15 to a 3-Star Michelin Kitchen: How Luke Mangan Built a Restaurant Empire

    Luke Mangan got asked to leave school at 15. No HSC. No plan. No backup. Just a two-week work experience at one of Australia's best restaurants — and a quiet feeling that maybe this was something he could do. What followed was a career that took him from washing dishes in Melbourne, to a cold call that landed him a stage at a 3-star Michelin kitchen in London, to opening Salt in Sydney the year 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 possibleSuccess is when you stop doing the fundamentals that got you there in the first placeA restaurant isn't just about the food — it's service, lighting, music, how you make someone feelIf 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 itIf 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.

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  8. Lessons in Ownership and Leadership: How Vanessa Walker Made Money On Her First Pub Without Operating It

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    Lessons in Ownership and Leadership: How Vanessa Walker Made Money On Her First Pub Without Operating It

    Vanessa went from corporate HR executive to pub owner. She joins us today to discuss the lessons she’s learned, and the structures she put in place to turn a failing business around in less than 24 months. We discuss how to lead staff as a team rather than just managing them, get everyone onboard with making the business as successful as possible, and when necessary, make the hard decisions.You’ll hear:00:00 - 70% staff quit in month one06:29 - Why throwing out corporate structures was a big mistake10:16 - How the break even point removed all stress14:08 - Numbers over feelings: The number one rule in business19:43 - Delaying staff decisions costs tens of thousands of dollars28:19 - The importance of sharing data with the team36:59 - Young manager's nightclub idea gets approved39:19 - Advice for new business ownersAnd so much more…You can find more from Vanessa on LinkedInWatch the YouTube Version of the Podcast hereIf 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

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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

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