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 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

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

    -1 H

    Restaurants Closing, Supply Chain Disruptions & Rising Costs: What's Coming for Hospo | March Hospo 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 in Canberra? 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

  2. -6 DIAS

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

    3/03

    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. 00:00 – What “agentic AI systems” actually mean (in plain English)04:30 – Why hospitality is behind in tech — and why that’s changing fast08:00 – How to start using AI today (without overcomplicating it)13:30 – Turning customer data into real revenue growth19:00 – The hidden profit leak in most restaurants: unanswered phones23:30 – Dynamic pricing explained (and why it’s coming)27:00 – AI concierge systems & 24/7 guest management32:30 – Facial recognition, guest sentiment & the future of personalisation36:00 – Will guests reject AI? The friction test42:00 – What hospitality will look like in 5–10 years48:00 – AI agents vs automation: what’s the difference?55:00 – Where operators should start if they’re feeling behind 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 You’ll hear:Key Takeaways:

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

    25/02

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

    17/02

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

    16/02

    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.net.au

    30 min
  7. How Tara Saved Her Business, Rebuilt Her Identity, and 5Xed Her Revenue

    10/02

    How Tara Saved Her Business, Rebuilt Her Identity, and 5Xed Her Revenue

    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

    46 min
  8. How 1 Viral TikTok Nearly Destroyed Their Business (And What Saved It)

    3/02

    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 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

    40 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 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

Informação

  • Canal
    TBC Studios
  • Autoria
    Foodie Coaches
  • Anos em atividade
    2025 - 2026
  • Episódios
    38
  • Classificação
    Explícito
  • Copyright
    © Make Restaurants Profitable 2025
  • Site do programa
    Make Restaurants Profitable

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