Table for Two Phillip Hallani

After 7 years, Burger head co-founders, Joshua Deluca and Tim Rosenstrauss have decided to call it quits after a couple really tough years in the industry. They are closing 4 of their bricks and mortar store. But it's definitely not the end of Burger Head.

They and are putting all their effort to focus on their Burger trucks, events and wholesale.

I originally interviewed Josh and Tim in 2021, Ep 36, where we spoke about partnerships, pressures of business and plans for growth. Two years later a lot has happened, and I'm very grateful to the boys for being so honest and raw about their experiences.

I highly recommend listening to their first episode before listening to this one to get a better understanding of their journey.

Meet Jonny Massaad owner of the very popular Cake mail. 



When Johnny couldn’t get a job at KFC at the age of 17 he decided to take matters into his own hands and start his own business from his garage while still at High school called Sugar high. 



Sugar high focused on creating Custom cakes and although things were going great he knew he was capped with how many cakes he could make in a week. 



He decided he wanted his business to grow. 



He leased a warehouse changed his business strategy, and changed the name of his business to cake mail. 

A business that produces amazing cakes that blew up on social media. Cakes that that could be ordered and delivered the same day. 



Since opening he has seen many copy cat business but Jonny has continued to be the leader in the market and constantly evolving his brand and products. 



He has since opened Balloon mail and tidbit snacks. 



It’s crazy to think with everything Jonny has achieved he is only 24 years old. 



Listening to Jonnys story and journey I was blown away with his confidence and ability to create brands and ideas without worrying about the negatives.

Episode #56 now Live!

Meet Tyron Simon and Ben Williamson, owners of some of Australia’s best restaurants. 

Ben And Tyron’s journey crossed paths during their hospitality careers and when the opportunity to work together came up they jumped at the chance to combine their skills and create something that hadn’t been done in Brisbane. 

They opened a unique wood fire restaurant called Agnes, with a kitchen that works solely with crackling wood fire and smoke – there’s no gas or electricity. Which is unheard of in hospitality. 

They also own, Same Same, Honto and the amazing Bianca restaurant and have placed them selves among the best Restaurateurs in Australia.   

In todays episode we talk about business partnerships, running great venues, dealing with cultures and how to build great cultures.

Episode #55 is now Live



Meet Anna Petridis former owner of Patissez. 



Anna and her family have been in business and Hospitlaity their whole lives 



After selling their successful school uniform business to Lowes an opportunity to open their own cafe presented itself, so they jumped at the opportunity to open a venues together. 



They renovated the existing venue and the cafe Patissez was born. 



Within a few months they had lines out the door every day from people travelling all around Australia, thanks to Annas creation  of the freak-shakes, over the top milkshakes that everyone wanted to try. 



Within 6 months they had opened their second  store in Canberra which was then followed by stores in Malaysia. Singapore, India and Qatar. 



From the outside it looked like Anna and her family were living the best life with all the success in the world, But internally things couldn’t be more different. 



Within a few years, they had lost everything, Anna’s  partner left her, they lost their family home and they went into liquidation. 



Lost everything except the support of each other and their family. 



They stuck together and when her grandmother heard they were struggling she stepped in, bought their original store back from the liquidators, which Anna and her family went back to work in which they eventually bought back off her, turned it around and ended up making it one of canberras best cafes and selling it for a great profit. 



Anna will be the first to admit she wasn’t a great business owner and operator but through all of the hardship she has learnt from

All the mistakes and come out of it to be an amazing leader and business woman. 



I’m so grateful I get to interview amazing people and business owners every week. Every story is so inspiring. But I have to admit this is  most inspiring story I have ever heard and what’s amazing is this is just the start for the Petridis family. Their next venue is amazing Mexican concept called cartel which is the first of its kind in Australia. 





We were also grateful to have Anna’s beautiful mother join us and share part of her story with us.

Meet Joshua Khoury, Co owner of The Rusty Rabbit. 



Josh was only 19 when him and his brother decided to take over a cafe in Darlinghurst. 



With limited experience in running cafes, the brothers received full support from their parents to take the risk letting them know they had their full support no matter what happened. 



Although there were plenty of struggles over the next six months the brothers persisted and created one of Sydney’s funnest and best known hospitality brands



It’s amazing to see the growth they have had over the last 6 years opening 4 successful cafes and doing it all before the age of 25.

Episode 52 is now Live!

Meet Greg McLean. 

Greg’s journey in hospitality started at the age of 18 when his parents bought a coffee franchise. 



After spending a few years managing their store he decided to move back to the Gold Coast with no intention to ever get back into hospitality. 



It didn’t take long for him to realise working for others wasn’t for him so with the support of his girlfriend they opened a small hole in the wall espresso bar in Sunshine Coast called your place. 



Since then Greg and his partner have gone on to open 10 venues all around Queensland. 



Greg now owns The Bungalow in Yeppoon, which is going from strength to strength and is also about to launch his third food and music festival called socal 



Although Greg was faced with many obstacles along the way he has successfully been able to sell all venues he has opened and has built and amazing reputation. 



I was blown away by Greg’s drive, attitude and his ability to make things happen and can’t wait for you to all hear his story.