Bean There, Done That!

The Coffee Commune
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Bean There, Done That!

Welcome to ”Bean There, Done That!” your essential podcast for mastering the world of hospitality. Hosted by industry expert, Phillip Di Bella, we cut through the noise to deliver straightforward, actionable insights and strategies. Each episode explores the powerful interplay of knowledge and connections, presenting real-life case studies from Australia’s thriving hospitality scene. We feature thought leaders who share their experiences, ensuring you have the answers you need when facing a business challenge. Whether you’re a budding cafe owner or a seasoned hospitality professional, ”Bean There, Done That!” is your hub for insights, inspiration, and industry connections. We’re here to help you turn hurdles into opportunities for growth and success. Join our growing community with the hashtags #BeanThereDoneThat, #HospitalityHub, #CafeInsights, and #CoffeeCommune. With ”Bean There and Done That,” your roadmap to hospitality success is just a listen away.

  1. MAR 2

    Growing Business and the Courage to Call. with Mikella Esposito and Laurence Santini.

    In this episode of Bean There Done That, host Phil DiBella sits down with Mikella Esposito and Laurence Santini, the ambitious young duo behind Como Restaurant in West End. They share their journey from different professional backgrounds—Mikella with her creative and entrepreneurial roots, and Laurence with a law degree—to becoming passionate restaurateurs. They discuss the highs and lows of running a restaurant, including making tough business decisions, learning from failure, adapting to customer demand, and building a team culture that fosters loyalty and success. With a strong focus on community and authentic hospitality, they reveal how they transformed Como into a welcoming, thriving Italian dining experience. If you’re a young entrepreneur or someone considering starting a business, this episode is packed with valuable insights on resilience, adaptability, and the power of emotional engagement. Key Topics & Themes • The inspiration behind Como Restaurant and their transition into hospitality • Challenges of the first year in business and the adjustments they made • How they shifted their business model to align with their community’s needs • The importance of team culture and how they nurture and reward staff • Learning from failures and missteps—the story behind their Munga Munga spaghetti night • The power of emotional engagement in hospitality and why it’s the key to success • Their vision for the future and advice for aspiring business owners Time-Stamped Highlights 📍 00:00 – Introduction to Bean There Done That and today’s guests 📍 01:15 – Meet Mikella Esposito & Laurence Santini – The story behind Como 📍 02:55 – The challenges of the first year in hospitality 📍 07:50 – Adapting to customer needs and reshaping their restaurant’s identity 📍 10:55 – The importance of a solid business plan 📍 12:45 – How they involve their team in decision-making 📍 19:00 – Learning from failure: The evolution of their Munga Munga pasta night 📍 23:20 – Why meaning creates movement in business 📍 26:10 – Bringing warmth and personality into their restaurant experience 📍 30:50 – Their top advice for young entrepreneurs 📍 34:00 – Wrapping up: Supporting young business owners and looking ahead About Our Guests Mikella Esposito & Laurence Santini – Owners, Como Restaurant Mikella and Laurence are the young, dynamic duo behind Como Restaurant in West End. With a background in entrepreneurship, law, fashion,

    37 min

  2. 11/17/2024

    Matt Jefferis on Systems, Success, and Savoury Insights: Creating a Café Legacy

    In this episode of Bean There Done That, host Phil Di Bella chats with Matt Jefferis, co-owner of Savour Café and Franc in Brisbane, to explore his extensive journey in the hospitality industry. Starting as a dishwasher alongside his twin brother, Dan, Matt shares the evolution of their careers, the key lessons they've learned, and how they built successful businesses by implementing strategic systems and staying focused on customer experience. Key topics include the importance of understanding business financials, embracing technology to enhance efficiency, and the significance of planning for the future. The episode also highlights the evolution of the café scene in Brisbane and how Matt and his brother have adapted to changes in the industry, including navigating challenges like COVID-19. About Our GuestMatt Jefferis is a seasoned hospitality professional with over two decades of experience in the café industry. Along with his twin brother, Dan, Matt co-owns Savour Café and Franc in Brisbane. His expertise spans across all levels of café management, from dishwashing to owning multiple businesses. Matt and Dan are known for their customer-centric approach, strategic use of technology, and their dedication to building sustainable business models in hospitality. Takeaways Foundation is Key: Matt and Dan’s early experience working in every aspect of the business—from dishwashing to management—provided a solid foundation for their success.Systemisation Leads to Success: Inspired by The E Myth, the brothers focused on creating systems that could be replicated and scaled.Adaptability: The shift during COVID-19 to a takeaway model and the use of automated technology shows the importance of adapting to changes in the market.Business Financials Matter: Knowing your numbers and constantly reassessing your business model can mean the difference between thriving and just surviving.Long-Term Partnerships: Mutual benefit and clear roles were key factors in the success of Matt and Dan’s partnership with Phil Di Bella and others. Links and Resources The Coffee CommuneThe E Myth by Michael Gerber (Book mentioned as influential to Matt’s business approach)Savour Café and Franc CaféTime-Stamped Key Points 00:00:00 - Introduction to Bean There Done That and the show’s focus on coffee industry success stories.00:01:00 - Matt Jefferis joins the conversation, reflecting on his long-standing friendship and business history with Phil Di Bella.00:02:00 - Matt recounts his start in the hospitality industry as a dishwasher in 2002 with his twin brother, Dan.00:03:30 - Discussing the passion for coffee and customer service that drove their careers.00:06:30 - Matt talks about the foundations they set early in their careers, from learning every aspect of café operations to reading em

    43 min

  3. 11/10/2024

    Creating Iconic Dining Experiences: The Art of Hospitality with Simon Gloftis

    In this episode of Bean There Done That, host Phil Di Bella sits down with Simon Gloftis, a leading figure in Australia's hospitality industry. Simon shares his remarkable journey, from his early days in flea markets to creating iconic dining destinations like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine. They delve into the intricacies of restaurant management, the significance of staying true to one's vision, and the evolving landscape of hospitality. Simon also opens up about the challenges he’s faced, his philosophy on business, and the critical importance of cultivating trust and consistency in the dining experience. Key Topics and Themes Early Beginnings (02:00): Simon's start in hospitality, from working at his father's flea markets to setting up stalls selling corn and lemonade at a young age.Creating Hellenika (03:15): The inspiration behind Hellenika, the challenges of opening a Greek restaurant on the Gold Coast, and the passion that drove its success.Attention to Detail (05:45): How Simon’s uncompromising approach to menu creation and interior design helped build trust with his customers.Growth and Expansion (10:05): Simon discusses the decision to expand to Brisbane and the partnerships that shaped the success of his ventures.Adapting Business Models (17:00): The evolution of Sunshine Mediterranean, initially a vegetarian concept, and the necessity to adapt to customer demand by adding meat options.Maintaining Standards (29:00): The importance of consistency in Simon’s venues, including his philosophy of not allowing menu changes without his approval to ensure quality.Future of Hospitality (26:00 & 30:00): Simon and Phil discuss the inflationary challenges facing hospitality businesses and the need for adaptation and innovation in the industry. About Our Guest: Simon Gloftis Simon Gloftis is a restaurateur known for his innovation and commitment to quality. With iconic venues like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine under his belt, Simon has established himself as a key figure in Australia’s hospitality scene. His journey reflects a deep passion for authentic, high-quality dining experiences, marked by a refusal to compromise on his values and standards. Takeaways Consistency is Key: Simon highlights the importance of delivering a consistent product and maintaining trust with your customers.Adapt to Survive: The episode underscores the necessity of evolving business models to meet customer demand and market conditions, as seen in Simon’s adaptation of Sunshine Mediterranean.Passion and Hard Work: Simon’s story illustrates that passion, combined with relentless work and attention to detail, are crucial for success in hospitality. Links and Resources Simon Gloftis’ LinkedInHellenikaSK Steak and Oystera href="https://www.st-albans.c

    38 min

  4. 11/03/2024

    Todd Biggs’ Journey in Hospitality Success: From Fast Food to Fine Coffee

    In this episode of Bean There Done That, host Phillip Di Bella sits down with Todd Biggs, owner of L’Espresso cafes, to discuss his remarkable journey in the hospitality industry. Todd, with over 20 years of experience, has managed to grow his business by 33% during the height of the COVID-19 pandemic. From his early days at McDonald's to roles in luxury hotels and now managing multiple café locations, Todd shares valuable insights on leadership, strategic planning, and the importance of energy and enthusiasm in business. Tune in to discover the secrets behind his success and his latest venture aimed at supporting hospitality entrepreneurs. Key Topics and Themes: Todd's hospitality beginnings, starting at McDonald's and progressing through luxury hotels.Challenges and strategies in buying and managing three cafes during the COVID-19 pandemic.The importance of leadership, consistency, and strategic planning in growing a business.Todd’s new platform, Knowa, designed to support café and hospitality owners with business solutions.About Our Guest: Todd Biggs is a seasoned hospitality professional with over two decades of experience across various segments of the industry, including fast food giants like McDonald's and luxury hotel brands such as Ritz Carlton. Todd is the owner of L’Espresso cafes, operating within Myer department stores in Queensland. His strategic acumen has enabled him to scale his business successfully despite industry challenges. Todd is also the founder of Knowa, a platform dedicated to supporting hospitality entrepreneurs in managing and growing their businesses. Key Takeaways: Leadership Training: The value of Todd's early management experiences at McDonald's and how it prepared him for high-stakes roles later in life.Consistency is Key: Todd emphasises the importance of maintaining consistency in customer service and product quality, especially in challenging times.Strategic Growth: Todd’s advice on scaling businesses effectively, such as the benefits of using technology for remote management and the importance of timing in business expansion.Passion for Hospitality: Despite the difficulties in the industry, Todd remains optimistic, advocating for a hands-on and data-driven approach to success.Links and Resources: KnowaTodd’s InstagramTodd’s LinkedInThe Coffee CommuneTime-Stamped Key Points: 00:00: Introduction by Phillip Di Bella, overview of the episode focus.01:15: Todd’s extensive background and early beginnings in hospitality.02:52: Insights from Todd’s time at McDonald's and the critical training programs that shaped his leadership style.06:15: Todd’s experience working in luxury hotels, including the Ritz Carlton and the Carlisl

    29 min

  5. 10/27/2024

    The Yiros Revolution: How Nicholas Mitrossilis Transformed Brisbane’s Food Scene

    In this episode of Bean There Done That, host Phillip Di Bella sits down with Nicholas Mitrossilis, the founder and managing director of The Yiros Shop, a beloved fast-food chain in Brisbane. Nick shares his entrepreneurial journey, from his early days growing up in a family-owned fish and chip shop to building a thriving business with over 16 stores. They discuss the lessons learned from working in hospitality and construction, the challenges of rapid expansion, and the importance of knowing your numbers in business. Nick's story is a powerful reminder that success is not an overnight journey. He opens up about the inspiration behind The Yiros Shop, its rapid growth, and the plans to expand to 150 stores across Australia, with a focus on drive-thru service. Nick also highlights the significance of creating pathways for his team members, with many progressing from entry-level roles to store owners. Whether you're an aspiring entrepreneur or simply curious about what it takes to build a fast-food empire, this episode is packed with valuable insights on growth, resilience, and the power of food to connect people. Key Topics and Themes: Nicholas' upbringing in hospitality and its influence on his careerFounding The Yiros Shop in Brisbane and expanding to over 16 storesThe difference between a Yiros and a kebabLearning the importance of systems and knowing your numbersOvercoming challenges like COVID-19 and the chip shortagePlans for The Yiros Shop's expansion, with a focus on drive-thru modelsThe value of investing in people and creating career pathways within the businessAbout Our Guest: Nicholas Mitrossilis is the founder and managing director of The Yiros Shop, a fast-food chain specialising in Greek cuisine with over 16 locations in Brisbane. Under his leadership, The Yiros Shop has rapidly grown from a single store to a multi-store business, with plans to expand to 150 locations across Australia. In 2022, Nicholas was honoured with the Young Entrepreneur Hospitality and Tourism Award, recognising his contributions to the food industry. Passionate about quality ingredients and excellent service, Nicholas is committed to creating career opportunities for his employees while bringing a taste of Greece to Australia. Key Takeaways: Know your numbers: Nicholas stresses the importance of understanding your profit margins, especially in a competitive industry like fast food.Invest in people: Building a strong team is crucial to long-term success. Nicholas has focused on creating pathways for his employees to grow within the company.Adaptability is key: From dealing with a chip shortage to navigating COVID-19, Nicholas highlights the importance of adapting to changing circumstances.Drive-thru expansion: With a focus on convenience, The Yiros Shop is set to grow with more drive-thru locations, offering customers a quicker, more efficient experience.Links and Resources: The Yiros ShopNicholas Mitrossilis on LinkedInThe Coffee CommuneTime-Stamped Key Points: [00:01:00] – Introduction to

    33 min

  6. 10/20/2024

    Flipping Cafes, Crafting Success: How Giorgina Venzin Shapes the Hospitality Scene

    In this inspiring episode of Bean There Done That, Phillip Di Bella sits down with Giorgina Venzin, a dynamic hospitality entrepreneur, to discuss her journey from washing dishes at age 13 to owning multiple successful cafes by her early 30s. Giorgina shares valuable insights into the hard work, sacrifices, and creative vision that fuel her success. From her first venture, Pawpaw Café, to her innovative approach of flipping cafes like houses, Giorgina’s story reveals how passion, family support, and perseverance create the foundation for a thriving career in hospitality. Whether you're an aspiring business owner or simply love a good success story, this episode offers essential lessons in resilience, adaptability, and the importance of starting with strong foundations. Key Topics and Themes: Early Foundations: Giorgina’s first job washing dishes at her father’s restaurant and how it shaped her work ethic.Entrepreneurial Journey: The launch of Pawpaw Café and how Giorgina adapted her father’s struggling venue into a profitable business.Learning on the Job: Insights into running lean operations, dealing with early challenges like customer reviews, and leveraging social media for growth.Creative Business Strategies: The innovative "cafe flipping" approach and how Giorgina expanded her business.Personal Growth: Giorgina’s evolving definition of success, focusing on holistic work-life balance and personal fulfilment.Mentorship and Leadership: The importance of building a supportive team, mentoring the next generation, and staying true to her values. About Our Guest: Giorgina Venzin is a Brisbane-based hospitality entrepreneur and the owner of multiple successful cafes, including the well-known Pawpaw Café. Starting her career at age 13 washing dishes at her father’s restaurant, Giorgina quickly developed a love for hospitality. Her innovative approach to business—flipping cafes like houses—has made her a respected figure in the industry. Giorgina is passionate about mentoring the next generation of leaders, fostering team culture, and maintaining a work-life balance that includes time for creativity and personal fulfilment. Key Takeaways: Start Early, Learn Everything: Giorgina’s story underscores the importance of starting with humble beginnings and learning the ropes from the ground up.Adapt and Innovate: From flipping cafes to using social media to grow her brand, Giorgina demonstrates the value of being adaptable and creative in business.Mentorship Matters: Giorgina attributes much of her success to the mentorship and support of her father, and she now seeks to mentor her own staff.Stay Relevant: Giorgina stresses the need for continuous innovation, whether through menu changes or unique marketing strategies, to keep her businesses thriving.Work-Life Balance: A more holistic approach to success includes personal growth, health, and making time for family and friends.Links and Resources: Pawpaw CaféDarvella PatisserieThe Coffee Commune&l

    34 min

  7. 10/13/2024

    From Dishwashing to a Burger Empire: The Success Story of Matthew Rollo

    In this episode, Phillip Di Bella sits down with Matthew Rollo, the founder of Hashtag Burgers and Waffles, to explore his inspiring journey in the hospitality industry. Starting as a dishwasher at 14, Matthew’s career grew from washing dishes to managing his own multi-location burger business. The conversation covers the highs and lows of entrepreneurship, his strategic approach to growing the business, and his insights on leadership, work ethic, and creating a customer-driven brand. Key Topics and Themes: The Long Road to Success: Matthew shares his start in hospitality, beginning with dishwashing at 14 and working through various roles before launching Hashtag Burgers and Waffles.Strategic Growth: Matthew explains the importance of learning the business inside-out before expanding, and how he carefully scaled from one store to four, with a focus on systems and technology.Resilience in the Face of Challenges: The discussion highlights the challenges of opening his first store just before the COVID-19 pandemic and how he turned this obstacle into an opportunity.Customer and Employee Engagement: Matthew talks about building a menu that sparks memories for customers and fostering a positive, involved work culture.The Power of Planning: Emphasising the importance of planning, Matthew offers advice for young entrepreneurs on the necessity of patience, strategy, and resilience in building a successful business. About Our Guest:Matthew Rollo is the founder of Hashtag Burgers and Waffles, a Brisbane-based burger chain known for its creative menu and strong connection with customers. Starting his career as a dishwasher at 14, Matthew worked his way through the hospitality industry, gaining a wealth of experience before launching his own business. Today, Hashtag Burgers and Waffles operates four locations, with plans for further expansion through franchising. Key Takeaways: Success is built over time: Matthew stresses that success doesn’t happen overnight. His story is a testament to patience, learning, and persistence.Focus on systems: Developing strong systems and embracing technology has been crucial to scaling his business.Embrace failure: Matthew encourages entrepreneurs to learn from their mistakes and use them to grow.Customer connection: Building a menu with nostalgic touches and actively engaging with customers can create strong emotional ties to a brand.Support and mentorship: Having the right mentors and seeking guidance can significantly aid business growth. Links and Resources: Hashtag Burgers and WafflesThe Coffee CommuneRestokeTime-Stamped Key Points: [00:00:00] – Introduction to the episode and the new "Success Stories" series.[00:01:00] – Phillip introduces Matthew and shares t

    35 min

  8. 09/30/2024

    Selling Sustainability in Cafes. With Michael McFarlane

    In this episode of Bean There Done That, host Phil Di Bella is joined by Michael McFarlane, Head of Sales and Marketing at Huskee, to discuss sustainability in the cafe industry. They explore the role of reusable cups, misconceptions about sustainability, and how cafes can implement environmentally friendly practices. Michael shares insights from his 14 years in hospitality, offering practical tips on everything from menu creation to waste reduction and the importance of choosing sustainable suppliers. Key Topics and Themes: Sustainability challenges and solutions in cafesThe role of reusable cups in reducing single-use wasteThe importance of material choice and consumer preferencesMisconceptions around sustainability in the coffee industryExploring reusable cup programs like HuskeeSwapPractical tips for cafes to promote sustainabilityThe future of single-use plastic bans and their impact on cafesAbout Our Guest: Michael McFarlane is the Head of Sales and Marketing at Huskee, a company leading the way in sustainable coffee solutions. With over 14 years of experience in hospitality and retail, Michael is passionate about coffee culture, innovation, and reducing waste in cafes through reusable systems like HuskeeSwap. He has helped scale an Australian startup to global prominence, promoting sustainability in the cafe industry. Takeaways: Reusable Cups Matter: Whether plastic or stainless steel, reusable cups are a great first step towards sustainability.Start Small: Promote reusables, engage with customers about their preferences, and experiment with different sustainable practices.Sustainability Can Be Profitable: Reducing waste and choosing the right suppliers can lower costs and attract environmentally conscious customers.Links and Resources: Huskee – Learn more about Huskee’s reusable cup systems and sustainability initiatives.The Coffee Commune – Join the coffee community and explore their sustainability strategies.Time-Stamped Key Points: [00:01:05] – Introduction to sustainability in cafes and Michael’s background in coffee culture and innovation.[00:02:16] – Michael explains the first steps cafes can take towards sustainability, starting with BYO and reusable cups.[00:03:16] – Discussion on material choice and how different reusable cups cater to personal preferences and enhance customer experiences.[00:06:57] – Phil and Michael break down the importance of cup size, from 6oz to 16oz, and how it affects pricing and consumer choice.[00:10:15] – Should cafes charge less for customers bringing reusable cups? Michael offers his take on this contentious topic.[00:12:45] – Introduction to HuskeeSwap, a reusable cup system designed to streamline cafe operations and reduce waste.[00:14:22] – I

    23 min
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About

Welcome to ”Bean There, Done That!” your essential podcast for mastering the world of hospitality. Hosted by industry expert, Phillip Di Bella, we cut through the noise to deliver straightforward, actionable insights and strategies. Each episode explores the powerful interplay of knowledge and connections, presenting real-life case studies from Australia’s thriving hospitality scene. We feature thought leaders who share their experiences, ensuring you have the answers you need when facing a business challenge. Whether you’re a budding cafe owner or a seasoned hospitality professional, ”Bean There, Done That!” is your hub for insights, inspiration, and industry connections. We’re here to help you turn hurdles into opportunities for growth and success. Join our growing community with the hashtags #BeanThereDoneThat, #HospitalityHub, #CafeInsights, and #CoffeeCommune. With ”Bean There and Done That,” your roadmap to hospitality success is just a listen away.

Information

  • Creator
    The Coffee Commune
  • Years Active
    2023 - 2025
  • Episodes
    20
  • Rating
    Clean
  • Copyright
    © The Coffee Commune
  • Show Website
    Bean There, Done That!

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