Bean There, Done That!

The Coffee Commune
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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. JAN 18

    Looking Ahead: What’s Brewing in 2026: AI, Coffee, and the Power of Community

    In this episode of Bean There Done That, host Phil Di Bella and Rai Esat, General Manager of International Coffee Traders, look ahead to 2026 and unpack what café and hospitality owners can expect – and how to not just survive, but thrive. They explore the growing role of AI as a productivity tool, the ongoing challenges of retention, attraction and productivity of staff, and why community, emotional connection and a strong “why” will separate the winners from the strugglers. Phil and Rai discuss shifts in customer behaviour, shrinking disposable income, the real cost of sustainability, and the dangers of poorly executed government regulation. They also share practical ideas like smaller-format cafés, building-centric kiosks, memberships, and pantry items as new revenue models. The episode closes with two powerful themes for 2026: perseverance and recomposition – doing the mental work, applying the lessons of 2025, and recomposing your business around what actually works. Key Topics & Themes AI’s role in reducing workload and boosting productivity Retention, attraction and productivity as the defining staffing challenges Why emotional connection and community will be the ultimate differentiators The rise of coffee raves and non-alcohol social gatherings Hiring for attitude rather than skill The upcoming customer segmentation tool for hospitality The real economic weight of sustainability Government regulation causing unintended industry ripple effects Smaller cafés, kiosks, memberships and new emerging models The “three flawless visits” rule for customer loyalty   About Our Guest Rai Esat is the General Manager of International Coffee Traders and a key leader within The Coffee Commune. With extensive experience across coffee, operations and hospitality, Rai offers a practical, data-driven view on building smarter café models, improving customer experience and growing sustainably in challenging economic conditions. Key Takeaways AI helps reduce mental load and streamline workflows Staffing challenges persist, but hiring for attitude reduces long-term pressure Emotional engagement outperforms discounting in a tight economy Understanding customer segments prevents misaligned café concepts Sustainability is valuable but costly – and must work for all parties Government decisions can disrupt supply chains and pricing Smaller footprints and kiosks will dominate new openings After three flawless visits, a customer becomes a loyal regular Mindset work underpins perseverance and success in 2026 Links & Resources Mentioned The Coffee Commune International Coffee Traders My Mate’s Place (Coffs Harbour) Books referenced: Psycho-Cybernetics The Go-Giver Dr Joe Dispenza’s mindset concepts Growth mindset principles Time-Stamped Key Points 00:35 – Welcome to 2026 & setting your outcomes 01:57 – Introducing Rai Esat & the theme: What’s brewing next? 02:13 – AI as a game-changer in hospitality 02:42 – Retention, attraction & productivity: the big three for 2026 04:04 – The power of a strong “why”: My Mate’s Place story 04:50 – Value, connection & emotional engagement in a tough economy 06:09 – Staff engagement & hiring for attitude 07:30 – Craving connection: events and networking 08:11 – 7am coffee raves & the health-focused generation 08:53 – Serving unmet needs & solving problems 09:35 – Emotional connection & fighting for the dollar 09:46 – Customer segmentation tool: a hospitality game-changer 11:04 – Building from the outside in 12:33 – Keywords for 2026: perseverance & recomposition 14:27 – Trends: smaller cafés, shorter leases & lower staffing 15:20 – Prices, tax and disposable income 16:19 – Sustainability: ideals vs economic reality 18:34 – Government mandates & unintended consequences 22:13 – Focus back on opportunity & growth 22:25 – Loyalty, micro-interactions & the 3-visit rule 23:20 – Apartment boom & the return of the kiosk 24:44 – Membership models for cafés 25:13 – Community & the human element 26:17 – Final thoughts: experimentation, sustainability & new models    Press play on your favourite podcast platform and get ready for a practical, insightful look at the year ahead. Produced by The Podcast Boss

    28 min

  2. 12/21/2025

    2025 Wrap Up. Café Reality Check: Adjustment, Relentless Costs & What Comes Next, With Raihaan Esat

    2025 was not a “business as usual” year for cafés. It was a year of adjustment.   In this final episode of Bean There, Done That for 2025, Phil Di Bella is joined by long-time collaborator and one of Australia’s top coffee minds, Raihaan Esat, General Manager of International Coffee Traders. Together, they unpack a relentless year for café owners: rising costs across the board, shifting consumer psychology, the comeback of instant coffee, and why knowing your numbers and your customers is now non-negotiable.   They dig into: Why 40–50% of a menu price is wages How automation helps (and where it ruins the café experience) The move from “customers” to “guests” Menu simplification, disposable income and ham & cheese croissants Government and council support that actually moved the needle Innovation from farm to cup and sustainable pricing for coffee farmers   Phil closes with a challenge: grab a pen and map out what December 2026 looks like for you, your café, your family and your community. In this episode: 2025 in one word: “Adjustment” Psychological load on café owners Moving from “the game has changed” to “this IS the game now” Looking ahead to 2026 as a year of recomposition Relentless costs & a new normal Every major cost going up at once for the first time in decades Wages at 40–50% of the menu price 75% growth at Coffee Commune with flat profit: a real-world example Why many product-based businesses have had to accept margin cuts Automation vs humans behind the bar Super-automatic machines, milk systems and “out-automating” each other The shift to using tech in the background to guarantee consistency Why trying to remove the barista turns coffee into a commodity “We don’t need to out-automate each other, we need to out-human each other.” Emotional engagement & the ‘guest’ mindset Moving from “customers” to “guests” in language and behaviour Red Bull, luxury brands and the power of emotional connection First Name Fridays and Tasman’s guest experience in the café Knowing your numbers & your audience P&L, cash flow and understanding demographic + geographic reality Disposable income at record lows and what that means for menus Back to basics: bacon & egg rolls, ham & cheese croissants, muffins Upcoming market segmentation project from Coffee Commune Where people are actually drinking coffee now Total coffee consumption up, in-café consumption per person down At-home and office drinking on the rise The quality and value of modern instant coffee Government, councils & collaboration that actually helps New state government focus on small and medium business in Queensland Moreton Bay and Gold Coast councils funding training for café owners 18% uplift from council-backed Coffee Commune training programs Collaboration between independent cafés to pool purchasing and cut costs From farm to cup: sustainability & paying farmers properly Farmers returning to coffee as prices become sustainable again Direct relationships and paying equitably at origin Why prices needed to rise gradually, and what happened when they didn’t Community, awards & impact Coffee Commune as a place of collaboration, not “another coffee brand” 1,700+ members, 1,200 cafés and 75% growth across the community ICT coffees and roasters winning national and global awards Phil representing hospitality around the 2032 Brisbane Games table Final challenge for listeners “Life is measured in moments – go and create some amazing ones.” Sometimes you’re the pigeon, sometimes you’re the statue Grab pen and paper and write down what December 2026 looks like: Professionally For your family For your circle of friends   Links mentioned: Connect with Raihaan Esat on LinkedIn: https://www.linkedin.com/in/raihaan-esat-081147a9/ Learn more about International Coffee Traders: https://ict.coffee/ Coffee Commune: https://www.coffeecommune.com.au/ Produced by The Podcast Boss

    30 min

  3. 11/09/2025

    Using Holidays to Drive Sales with Emotion. With Natalie Shaw

    In this episode of Bean There, Done That!, host Phil Di Bella is joined by marketing expert Natalie Shaw, co-founder of Yom Connect, to explore how hospitality businesses can use seasonal moments like Christmas to build emotional connections and drive real results. With over 25 years of marketing experience across Australia, New Zealand, and the US, Natalie shares how strategy, storytelling, and smart activations make all the difference in a crowded market. They cover the rise of voice-based AI in hospitality, why consistency matters more than follower counts, and how perception and people are the secret sauce in modern marketing. Whether you're running a café or scaling a brand, this episode will inspire you to stop ticking boxes and start telling better stories.  Key Topics & Themes The 6 Ps of Marketing: People, Product, Price, Place, Promotion, Perception How emotional connection builds brand loyalty Why café owners should prepare early for Christmas The role of activations, consistency, and customer experience What social media platforms actually want from your content Using AI for productivity without losing the human touch The danger of cutting marketing during tough times Key Takeaways Start your marketing with the outcome in mind Your staff are part of your marketing—train them to connect Emotional engagement drives loyalty and revenue Use activations to stand out in noisy seasonal periods Don’t post and pray—put small spend behind your best social content AI should boost creativity, not replace it Perception, quality, and consistency are your brand’s flywheel If you’re not telling your story, someone else is Time-Stamped Key Points 00:35 – Meet Natalie Shaw from Yom Connect 02:00 – What performance media really means 04:30 – What’s working right now: brand activations 06:00 – Why marketing must align with customer experience 09:30 – The 6 Ps of Marketing and why “Perception” is everything 13:00 – Marketing starts at the front door: train your people 15:00 – How to use AI tools without losing creativity 20:00 – Voice AI for hospitality: saving time, keeping connection 23:00 – Low-budget, high-impact Christmas marketing ideas 26:00 – Social media: consistency over perfection 30:00 – Influencer marketing myths and mistakes 33:00 – Cutting marketing costs? Think again. 35:30 – Yom Connect’s “Under the Hood” audit explained 36:45 – Favourite branding stories and lessons About Our Guest Natalie Shaw is the co-founder of Yom Connect, a boutique performance marketing agency delivering big-agency expertise with personal service. Her past work spans iconic brands like Mazda, Harvey Norman, IPA, and the North Queensland Cowboys. Natalie specialises in strategy-led campaigns that connect emotionally, convert commercially, and build brands people believe in. Links & Resources Mentioned Yom Connect: yomconnect.com The Coffee Commune: thecoffeecommune.com.au Voice-based AI services: enquire via Yom Connect   Produced by The Podcast Boss   #BeanThereDoneThat #HospitalityMarketing #ChristmasCampaigns #CoffeeBusiness #MarketingTips #TheCoffeeCommune

    40 min

  4. 10/12/2025

    Delivering Service Excellence And How To Exceed Your Customers' Expectations. With Mark Shaw

    In this high-energy and insight-packed episode of Bean There, Done That, Phil Di Bella is joined by renowned guest experience expert Mark Shaw. With decades of leadership in Australia’s top theme parks, Mark unpacks what makes a truly unforgettable guest experience and how emotional engagement is the secret sauce to sustainable business growth. From building five-star teams to redefining recognition and reward systems, Mark shares practical frameworks, powerful stories, and a clear message: great culture is built by conscious choices, not corporate posters. Key Topics and Themes: Why guest experience trumps customer service The business value of emotional engagement How to recruit for attitude, not just skill Recognition that actually motivates staff Phones on shift? Handling distractions with clarity The ACE model for building standout teams Language, culture, and the power of calling them “guests” not “customers” About Our Guest: Mark Shaw is one of Australia’s leading experts in customer and guest experience, having led major brands like Westfield, Merlin Entertainments, Bounce Inc., and Adventure World. Under his leadership, Adventure World achieved the highest-rated theme park experience in Australia and doubled both its revenue and attendance. Mark is the creator of the ACE Framework (Amazing Customer Experiences) – a people-first approach to building world-class service cultures. Today, he consults across industries to help businesses grow through emotional engagement and guest-centric thinking. Takeaways: Guest vs. Customer: Calling them “guests” changes your team’s mindset from transaction to hospitality Emotional engagement is measurable – It drives repeat business, loyalty, and referrals. Hire for attitude – Skills can be taught; intrinsic motivation can’t. Recognition matters more than reward – A simple “thank you” or peer-driven praise is often more effective than cash bonuses. Phone policy? Be clear, consistent, and empathetic—include it in contracts and inductions. Culture isn’t on the wall; it’s in the language, leadership, and everyday actions. Links and Resources: The Coffee Commune – The home of the Bean There, Done That podcast Mark Shaw – Guest Experience Specialist LinkedIn Profile Shaw Thing CX – Mark’s consultancy specialising in customer experience strategy Time-Stamped Key Points: 00:55 – Why guest experience matters more than ever 02:00 – Mark’s success at Adventure World: Doubling revenue and attendance 03:05 – The difference between 4-star and 5-star customer ratings 05:30 – Bruce Springsteen’s pep talk and emotional connections 07:00 – How guest expectations have evolved in the last 15 years 10:00 – Recruitment insights: The power of hiring one in seven 13:00 – Recognition over reward: The real impact 16:00 – How great team culture leads to higher reviews and loyalty 18:25 – “Love My Cafe” Awards and the community over coffee 20:30 – The simple power of eye contact and a smile 24:00 – Should staff have phones on shift? The balanced view 29:30 – Culture is a byproduct, not a slogan on the wall 32:45 – The six-pillar ACE framework for guest experience 36:00 – Recognition systems that scale from theme parks to cafes 39:00 – Leadership lessons: Why team language matters 42:00 – Guest vs. customer: Changing how we think changes how we serve This episode is a masterclass in modern guest experience and team culture. Whether you’re running a café, retail business, or global brand, these lessons will change how you think about service. Tune in now on Spotify, Apple Podcasts, or your favourite platform. ✅ Produced by The Podcast Boss

    58 min

  5. 09/29/2025

    Surcharges, Swipe Fees & Strategy: Preparing for the RBA Ban, with Larry Prosser

    In this episode of Bean There Done That, host Phil Di Bella sits down with Larry Prosser, Executive Director of Beyond Payments, to unpack the Reserve Bank of Australia’s proposed ban on card surcharges. They break down what this policy really means for consumers, merchants, and banks—and why the supposed “savings” for customers might actually backfire. Larry explains how surcharges evolved, why compliance matters, and the hidden costs bundled into merchant fees. Phil pushes the conversation into real-world territory: shrinking café margins, the politics behind RBA decisions, and the practical steps small businesses must take now. It’s an eye-opening look into the payments industry, packed with insights every business owner and everyday consumer needs to hear. Key Topics and Themes The history of surcharging and RBA policy shifts Why banning surcharges may increase prices instead of lowering them The impact of shrinking café and hospitality profit margins How banks and POS providers bundle hidden fees into merchant services The ethical approach Beyond Payments takes with transparency and compliance The bigger picture: industry bodies, political motives, and small business survival About Our Guest Larry Prosser is the Executive Director of Beyond Payments, Australia’s first fully compliant “fee-less” EFTPOS provider. Since 2013, Beyond Payments has helped thousands of merchants recover 100% of their merchant service fees through transparent and compliant surcharge mechanisms. Larry is a passionate advocate for small business, pushing for fairness, compliance, and practical solutions in the payments space. More at: beyondpayments.com.au Key Takeaways The RBA’s proposed ban on surcharges may sound good for consumers but will likely push prices up across cafés and restaurants. Merchant fees are not “free”—bundled POS solutions often hide costs in other ways. Debit card fees remain one of the most unfair charges facing consumers today. Transparency, compliance, and constant vigilance are essential for small businesses when choosing merchant service providers. Small business survival depends on understanding merchant fees and demanding fairness from banks and fintechs. Links and Resources Beyond Payments – beyondpayments.com.au The Coffee Commune – coffeecommune.com.au Time-Stamped Highlights: 00:31 – Introduction to guest Larry Prosser and Beyond Payments 02:19 – The rise of surcharges since 2013 and consumer adoption 06:15 – How shrinking profit margins make merchant fees critical 09:20 – The RBA’s proposed surcharge ban explained in plain terms 12:10 – Why the ban will likely push prices higher, not lower 14:28 – Interchange fees, card schemes, and hidden costs 20:05 – The double-dipping problem with debit card fees 26:00 – What business owners should do right now to protect themselves 31:00 – Horror stories: POS providers forcing payment gateways 33:45 – What the ideal system for merchants, banks, and consumers should look like 36:40 – The risk of more café closures and the pressure on small business Tune in now to understand the truth behind card surcharges, the RBA’s proposed changes, and what it all means for your local café or business. Bean There Done That is available on all major podcast platforms. Produced by The Podcast Boss #Coffee #Hospitality #SmallBusiness #Payments #Australia #Fintech #Podcast

    40 min

  6. 09/14/2025

    Exit Ready: How to Sell Your Hospitality Business for Maximum Value. With Vince Konig and Jodie Castle

    In this episode of Bean There, Done That, host Phil Di Bella sits down with Vince Konig  and Jodie Castle from Link Business Brokers to unpack the realities of selling a hospitality business. From legal pitfalls to boosting your business’s value, they share candid insights, real-life stories, and a step-by-step approach to becoming exit ready. Listeners will learn why selling a business is not just about finding a buyer, but about preparation, timing, and strategy — often months or years in advance. Whether you’re a first-time café owner or a seasoned hospitality entrepreneur, this episode is packed with practical advice to help you get top dollar when you decide to sell. Key Topics & Themes What “exit ready” really means in the hospitality industry Common blind spots that reduce business value Legal, financial, and operational must-haves before selling The power of documented systems and processes Creative deal structures beyond a simple sale How emotions can derail negotiations — and how to manage them Current trends in café and restaurant valuations Why proactive planning beats reactive selling every time About the Guests Vince Konig – Co-director at Link Business Brokers Brisbane, specialising in hospitality sales with firsthand experience as a bar and restaurant owner. Jodie Castle– Business broker at Link with over 20 years in food service, manufacturing, and events. Passionate about empowering clients with the right strategy and preparation to achieve successful exits. Key Takeaways Start early – The best time to prepare for a sale is well before you want to sell Get your legals right – Secure a strong lease, register your IP, and choose the right business structure Know your numbers – Accurate financials are non-negotiable Systemise – A business that runs without you is worth more Be open to creative deals – Earnouts and vendor finance can unlock higher valuations Compliance counts – Contracts, insurance, and staff superannuation must be in order Proactivity wins – Engage a broker before you think you’re ready Links & Resources Link Business Brokers – www.linkbusiness.com.au Link Business Brokers LinkedIn – https://www.linkedin.com/company/link-business-brokers-au/ Coffee Commune – www.coffeecommune.com.au Time-Stamped Highlights 00:00 – Introduction to Bean There, Done That and the Coffee Commune 00:36 – Meet Vince & Jodie from Link Business Brokers 02:10 – Why being “exit ready” starts from day one 04:48 – Legal must-haves: leases, licensing, and business structures 07:40 – Financial readiness: why up-to-date and accurate numbers matter 09:10 – How early appraisals can boost your sale price 12:50 – Blind spots: over-reliance on the owner & missing systems 14:40 – Key levers to maximise your business valuation 16:30 – Deal structures: earnouts, vendor finance, and partnerships 19:20 – The importance of staff contracts and compliance 22:12 – Managing the emotions of selling and buying 28:40 – Current café market trends and profitability realities 36:00 – Vince & Jodie’s top advice for business owners considering a sale 38:30 – Closing thoughts: activity in the market & why now is a good time to prepare Produced by The Podcast Boss #HospitalityBusiness #CoffeeIndustry #BusinessBroker #CafeOwner #ExitReady #SmallBusinessSale #HospitalityTips

    41 min

  7. 08/17/2025

    Financial Insights for Small Business. With Barry Wilkinson

    In this episode of Bean There Done That, host Phil Di Bella sits down with Barry Wilkinson of SW Brokerage for an eye-opening discussion about finance, business strategy, and the evolving landscape of hospitality. Together, they dig into the current financial climate, the practicalities of buying and selling hospitality businesses, and the real challenges faced by café owners today. Barry shares war stories from decades in the industry, demystifies common misconceptions, and gives actionable advice to help listeners navigate uncertain times.   Key Topics & Themes The realities of finance in hospitality today How business valuations are changing post-pandemic The process (and pitfalls) of selling and buying hospitality businesses The importance of understanding your financials – and what most owners get wrong Real-life stories from the brokerage trenches Advice for both new and established hospitality entrepreneurs   About Our Guest Barry Wilkinson is the founder and principal of SW Brokerage, a firm specialising in the sale and acquisition of hospitality businesses across Australia. With decades of hands-on experience, Barry has helped hundreds of café and restaurant owners navigate the complex process of buying and selling, offering unmatched industry insight and a reputation for straight-talking, practical advice. His passion for hospitality and deep financial knowledge make him a trusted voice for anyone looking to succeed in the café world.   Top Takeaways Know Your Numbers: Many business owners don’t truly understand their financial position. Accurate, up-to-date records are essential for both survival and sale. Valuation Has Changed: What made a business valuable pre-pandemic isn’t always true now. Buyer expectations, risk tolerance, and market realities have shifted. Be Ready to Sell: Whether or not you plan to sell, running your business ‘sale-ready’ (with clear processes and financials) is the safest bet. It’s Never “Just About the Coffee”: Success in hospitality is about much more than great products—it’s about leadership, adaptability, and resilience. Expert Guidance Matters: The right broker can save time, money, and heartache. DIY approaches often miss hidden pitfalls.   Time-Stamped Key Points 00:00 – Introduction to the episode and Barry Wilkinson’s background 03:15 – Why finance is the “hot topic” in hospitality right now 07:30 – What most café owners get wrong about business valuations 11:50 – Common mistakes made when selling (and buying) a business 15:20 – Barry’s most surprising “war story” from the field 19:05 – The shift in buyer behaviour and what it means for sellers 23:40 – Key advice for new hospitality entrepreneurs 28:10 – How SW Brokerage works and what makes a good broker 31:45 – Final thoughts: why adaptability is the biggest asset in 2025   Links & Resources Mentioned Coffee Commune SW Brokerage DOSH   Like what you heard? Don’t miss this deep dive into the financial realities of hospitality—listen to the full episode now on your favourite podcast platform (Spotify, Apple Podcasts, Google Podcasts, and more).   Produced by The Podcast Boss   coffee, hospitality, business, finance, SW Brokerage, Phil Di Bella, Barry Wilkinson, podcast, café owners, business sale, business advice, Coffee Commune, Australia, #BeanThereDoneThat #CoffeePodcast #HospitalityBusiness #BusinessAdvice #SWBrokerage

    40 min

  8. 07/20/2025

    Insurance Key Considerations for Small Business. With Karla Vosloo

    In this essential episode of Bean There, Done That, host Phillip Di Bella sits down with Karla Vosloo, Account Manager at Stellar Insurance Brokers, to demystify the world of insurance for small business owners—especially those in hospitality. Karla shares invaluable insights on how insurance has changed since COVID, the hidden pitfalls of underinsurance, and why every café or restaurant owner needs to rethink their risk exposure in a world of rising premiums and unpredictable weather events. It's a must-listen for any operator who thinks insurance is just paperwork—until disaster strikes. KEY TOPICS & THEMES How COVID transformed consumer and business behaviour around insurance Why insurance premiums are skyrocketing—and what you can do about it Cyclone Alfred and real-world lessons on flood cover and business interruption The risks of underinsurance, non-disclosure, and not reading the fine print The importance of tailored insurance solutions for cafés and small businesses Cybersecurity and why every business, no matter the size, needs protection Employment liability in hospitality: growing risks and legal reforms TIME-STAMPED KEY POINTS 00:00 – Intro to the show and the value of learning from those who've "bean there" 00:50 – Karla Vosloo from Stellar Insurance joins the show 02:20 – Insurance pre-COVID vs. post-COVID: a major industry shift 04:00 – Insurance premium increases vs. utility cost increases 05:10 – The Cyclone Alfred example: Why disasters impact everyone’s premiums 07:00 – What 'insurance pooling' really means for you 08:00 – The rise of self-insurance and its serious risks 09:00 – Business interruption: a surprisingly affordable yet critical policy 12:22 – The danger of non-disclosure and underreporting claims 14:50 – The types of cover every café should consider 17:30 – Management liability and employment disputes post-COVID 20:12 – When to review your insurance policy (hint: more than once a year) 26:12 – Common reasons claims are rejected—and how to avoid them 28:30 – Tips for ensuring a smooth claims process 29:30 – How tech and AI are shaping insurance risk assessment 30:20 – Cyber insurance: rising threats and how to protect yourself 33:30 – Final thoughts: proactive over reactive insurance thinking ABOUT OUR GUEST Karla Vosloo is an experienced insurance broker and trusted account manager at Stellar Insurance Brokers. With a passion for small business and a talent for simplifying complex insurance concepts, Karla helps clients navigate risk, tailor policies to their real needs, and avoid common industry pitfalls. Her background in both Australia and New Zealand gives her a broad and practical perspective—especially relevant in today’s climate-impacted economy. Connect with Karla: 🔗 LinkedIn 🏢 stellarinsurance.com.au   TAKEAWAYS Insurance has changed—you must reassess your policies annually. Business interruption insurance is often overlooked but can be a lifesaver. Full disclosure is essential—even minor claims or activities can impact future coverage. Cyber attacks are rising, and insurance can now help offset these increasingly common threats. Public liability, fit-out, contents, and management liability are non-negotiable for cafés and hospitality businesses. Documentation is everything—keep inventories, receipts, and visual proof to avoid claim delays. Brokers provide peace of mind, extended credit terms, and better policy clarity vs. online insurers. LINKS & RESOURCES Stellar Insurance Brokers The Coffee Commune Tim Die (HR Cartel) – previous episode on industrial relations Australian Fair Work Act Updates – March 2025 Recommended: CCTV, cloud backups, and cyber audits for small businesses Produced by The Podcast Boss

    37 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 - 2026
  • Episodes
    20
  • Rating
    Explicit
  • Copyright
    © The Coffee Commune
  • Show Website
    Bean There, Done That!