Make Restaurants Profitable

TBC Studios
  • 0.0 (0)
  • MANAGEMENT
  • UPDATED WEEKLY

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

    17 HR AGO

    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.

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

    20 JAN

    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

    42 min
  3. How to Manage Quiet Periods, Promoting Staff to Supervisory Positions, and Being Fully Booked But Broke (Q&A Special)

    13 JAN

    How to Manage Quiet Periods, Promoting Staff to Supervisory Positions, and Being Fully Booked But Broke (Q&A Special)

    From dealing with staff not respecting their friend turned superviser, to having a fully packed restaurant that still isn’t making money, today we’re answering YOUR questions in this special Q&A episode of Make Restaurants Profitable.You’ll hear:00:00 - There are good problems to have, and bad problems: This is a good one02:43 - How to know when to exit vs fix06:02 - Don’t repeat history, make a plan06:43 - Maximize profit while you're busy 08:30 - Promoted best worker to supervisor, but the team won't listen to them09:03 - Being great ≠ wanting to lead09:35 - How to reframe relationships when someone gets promoted10:11 - Training plan for new leadersAnd so much more…Watch 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

    11 min
  4. From Rock Bottom to $300K Months: How You Can Turn It All Around in 6 Months, with Mack Bowers

    6 JAN

    From Rock Bottom to $300K Months: How You Can Turn It All Around in 6 Months, with Mack Bowers

    Mack went from depression, substance abuse, and losing $10K per month, to completely turning both his life and sandwich shop around in JUST 6 MONTHS. He shares how he fixed his numbers, went viral on TikTok, and now does $300K+ months while selling out daily.You’ll hear:01:41 - The Reality of Depression & Substance Abuse in Hospitality04:29 - Hemorrhaging $10K Per Month While Living a Lie to Everyone05:33 - The Couples Counseling Session That Changed Everything09:07 - "My Entire Team Had Left Because They Didn't Like Me"12:20 - The Excel Spreadsheet That Saved His Business (Getting Numbers Sorted)16:04 - How a $7 Menu Price Increase Changed His Life Forever16:59 - The $5,000 Cheese Hack That Printed Money 32:21 - One TikTok Video Hit 400K Views & Customers FLOODED In (The Presentation Change That Went Viral)33:04 - From $90K Months to $300K Months: Insane GrowthAnd so much more…Watch 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. You can find more from Mack on LinkedIn Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

    52 min
  5. 3 Things Every Business Owner Needs To Do Coming into 2026

    30/12/2025

    3 Things Every Business Owner Needs To Do Coming into 2026

    80% of people quit their New Years resolutions by January 19th. Don’t become another statistic. Let’s lay out the framework to make sure that by the end of 2026, you’re looking at the exponential growth you’ve had since TODAY. Thanks to everyone who’s come along for the 2025 Make Restaurants Profitable journey. Comment LET’S CRUSH IT if you’re ready to commit to making 2026 your best year yet!You’ll hear:00:00 - "I can't keep going like this" The feeling underneath every struggling restaurant owner03:15 - Case study: $300K extra profit, same business, different version of herself05:37 - Using the KPI calculator: Breaking down $100K profit goals into weekly actions08:01 - Don’t be afraid of your numbers09:00 - Your brain is addicted to chaos: Why you keep reverting to old patterns13:57 - 52 weeks at 60% beats 3 weeks crushing it then nothingAnd so much more…You can find the free KPI calculator here.Sign up for the Foodie Coaches 2026 Workshop here. Watch 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

    15 min
  6. Running a 93 Year Old Business: How To Honor Tradition While Looking Forward, with Barrett Black

    23/12/2025

    Running a 93 Year Old Business: How To Honor Tradition While Looking Forward, with Barrett Black

    Barrett Black, fourth generation pitmaster at Black's Barbecue (est. 1932), joins us to discuss managing a family business across 4 locations with his dad and brother, how a $30 beef rib they thought would fail became a bestseller, how they predict price increases on meat products, and the challenges of honoring 93 years of tradition while staying relevant in an increasingly competitive BBQ market.You’ll hear:00:00 - 1932 Great Depression origins: How it started as a meat market with no refrigeration12:46 - "You must make a profit - it's your responsibility, not a nice-to-have"13:10 - From 1 to 3 restaurants in a month: "I had to learn to run a company, not just a restaurant"15:17 - Hiring process: Why they take 3-4 weeks minimum (even when it's painful)19:07 - Family business dynamics - “Are you asking as my father or as my boss?”34:03 - Trading beef futures: Why they watch what fast food chains do with brisket38:49 - The struggle to define your ideal customer 44:17 - The $30 beef rib gamble: "We thought we'd sell a few a day - it became our biggest seller"And so much more…Watch 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

    41 min
  7. How McDonald's Went From Bottom 5% To #1 In The World In Just 5 Years (The Training Secret)

    16/12/2025

    How McDonald's Went From Bottom 5% To #1 In The World In Just 5 Years (The Training Secret)

    Peter Richie, the first CEO of McDonald's Australia, shares the origin story of losing $15 million over 7 years before turning profitable. From opening the first McDonald’s Australia using a generator, to taking it from the bottom 5% globally to #1 in just 5 years. He reveals why he spent 30% of corporate profits on training, the exact scripts used to build confidence in 15-year-olds, and how McDonald's now sells 1 in 4 coffees in Australia. This episode is jam packed with information for anyone from a 15-year-old starting out in hospitality to veteran managers, franchisees and franchisers. You’ll hear:00:00 - Opening the first McDonald's: "Projections were double what we actually did”04:21 - The $15 million lesson: Why Peter refused to franchise for 7-8 years 08:12 - Dealing with self-doubt while burning HQ cash09:06 - It took 6 years to avoid bankruptcy 09:54 - We had to open the store with NO ELECTRICITY16:57 - The 30% gamble: How Peter convinced HQ to spend 30% of bottom line on training18:08 - From bottom 5% to #1 globally in 5 years: The productivity metric that changed everything20:03 - The confidence breakthrough: Why 15-year-olds became amazing decision makers with proper training28:03 - Creating 19-year-olds who can run $10M businesses: The detailed training system explained36:40 - McDonald's coffee dominance: Sells 1 in 4 coffees in Australia (20 hours to train each barista)41:25 - The Magic of McDonald’sAnd so much more…Watch the YouTube Version of the Podcast hereTo claim your free copy of The Magic of McDonald's, head here. Limited to the first 50 people only.OR if you missed out, you can buy your copy online at The Book Advisor while stocks last.If 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

    43 min
  8. The Fastest Way To Double (Or Triple) Your Revenue, with Eric Gladstone

    09/12/2025

    The Fastest Way To Double (Or Triple) Your Revenue, with Eric Gladstone

    Las Vegas marketing expert Eric Gladstone reveals why most restaurant owners are leaving massive money on the table and shares the important secrets behind social media, influencer marketing, and community building that actually move the needle. If you think marketing is just posting food photos and chasing viral moments, this episode will completely change how you approach growing your restaurant business.You’ll hear:00:00 - The FIRST Thing You Need To Do In Marketing06:07 - The Groundhog Day Effect: Why People Have NEVER Heard of Your RestaurantRetry08:43 - Why Your Social Media Strategy Is Completely Wrong (And What to Do Instead)18:38 - The Vanity Metrics Trap: Why Big Numbers Mean Nothing for Your Bottom Line32:03 - The One Question That Reveals If Your Marketing Agency Is Scamming You37:03 - Stop Doing This on Your Menu: It's Killing Your Check Average42:18 - The Community Secret That's Making Vegas Restaurants MILLIONS50:00 - Why That Million-Follower Influencer Won't Fill Your TablesAnd so much more…Watch 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. To find more from Eric Gladstone, check out Feast of Friends on Instagram, or email info@thefeastoffriends.com Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

    55 min
See All (30)

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

Information

More From TBC Studios

You Might Also Like