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. AUG 17

    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

  2. JUL 20

    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

  3. JUN 22

    The Death of the Traditional Café. With Raihaan Esat

    In this thought-provoking discussion, hospitality veterans Phil Di Bella and Raihaan Esat dive deep into the evolution—and possible extinction—of the traditional café. They trace the journey from café culture’s golden age to today’s high-cost, low-margin reality, uncovering the harsh truths behind shrinking profits, rising expectations, and the impact of automation. This is a must-listen for café owners, coffee lovers, and anyone invested in the future of hospitality.   Key Topics & Themes: The evolution of Australian café culture from the 1990s to 2025 Why prices haven’t kept up with rising costs—and what it means for café profitability The “magic triangle” of speed, quality, and price—and why you can’t have all three The rise of automation: threat or opportunity? How consumer habits are shifting from daily visits to at-home consumption The future of cafés: hyper-convenience vs. curated experiences Why community and customer engagement are more important than ever   Time-Stamped Highlights: 00:00 – Intro to the show and guest Raihaan Esat 02:00 – What cafés were like in 1993 vs. 2007 05:00 – Coffee pricing, wage growth, and the shrinking profit margin 10:00 – From grab-and-go muffins to the bistro café boom 14:00 – The café model today: espresso bars, cafés, and specialty diners 19:00 – Why automation is growing—and how it fits into the café ecosystem 25:00 – The role of baristas in an automated world 27:00 – The cost of customisation: milk alternatives and their hidden overhead 30:00 – Future predictions: home machines, hyper-convenience, and destination cafés 34:00 – Global coffee demand vs. production – and what it means for future pricing 39:00 – Final thoughts: why every café must find their “one thing”   About Our Guest: Raihaan Esat is General Manager at International Coffee Traders and a shareholder in the Coffee Commune. A Hall of Fame recipient with over 15 years in the industry, Raihaan brings a unique perspective on retail, roasting, and international sourcing. His insights into the economics of coffee are rooted in real-world experience and deep sector knowledge. Connect with Raihaan on LinkedIn Visit Coffee Commune   Takeaways: Cafés today are operating with just 5–10% profit margins, down from 30–35% in the 1990s. Automation can improve efficiency, but it must complement—not replace—customer service. Café success now hinges on offering a distinct experience or being hyper-convenient—there’s little room for in-between. The price of coffee beans is rising due to global demand outpacing supply—prices at the cup level are likely to surge. The café of the future must lean into its “one thing” to stand out—whether it’s product, service, or experience.   Links and Resources: Coffee Commune Raihaan Esat on LinkedIn Love My Café Awards – Launching October   Listen now on your favourite podcast platform.   Produced by The Podcast Boss

    39 min

  4. MAY 25

    The Post Election HR/IR Landscape. With Tim Dive

    In this timely episode of Bean There, Done That, host Phillip Di Bella sits down with Tim Dive, founder of the HR Cartel and host of the HR Cartel Podcast, to unpack the complex and fast-changing world of industrial relations (IR) and human resources (HR) in Australia. With wage theft now a criminal offence and IR reforms disproportionately impacting small and micro businesses, this no-fluff conversation is a must-listen for hospitality owners and operators.   From contract must-haves and performance management strategies to the insidious creep of compliance risks, Tim brings 20+ years of experience and delivers straight-talking advice you can act on immediately. Key Topics and Themes: Why recent IR reforms hit small businesses the hardest What “wage theft” really means—and how to avoid it The rise in union access and what it means for your business Contracts, handbooks, and casual worker compliance Performance management: from dead weight to top talent Why good intentions won’t protect you legally Strategies to protect your profit margins without cutting corners Time-Stamped Key Points: 00:05 – Intro to Bean There, Done That and Coffee Commune 00:40 – Phil Di Bella introduces Tim Dive and why HR matters now more than ever 01:30 – The election aftermath and impact on IR reform 03:00 – 27 legislative changes in just three years 04:50 – Why reforms target big business but hurt small ones most 07:00 – “Right to disconnect” and other grey-area policies 08:15 – Unions can now enter workplaces without members 10:55 – Wage cost explosion: from 30% to 45% of turnover 13:40 – How to legally absorb wage increases and stay compliant 16:00 – Why every employee needs a contract—no exceptions 18:00 – Casual employee pitfalls and how to avoid them 20:25 – Why handbooks and induction programs are your legal shield 22:00 – Improve or remove: how to handle poor performers 25:00 – The “traffic light” model for monthly staff reviews 27:00 – The myth of the lovable underperformer 29:00 – Retaining top talent through development, not dollars 30:15 – Why fringe benefits tax punishes good employers 33:30 – Wage theft explained: what qualifies and how it’s enforced 39:30 – Real-world examples of wage theft from common mistakes 41:15 – Why “better off overall” is meaningless without the right contract 43:10 – Flexibility agreements and why you need them documented 45:00 – Why ignorance is no longer a defence About Our Guest:   Tim Dive is the founder and director of HR Cartel, an agency delivering HR and IR solutions for small and medium businesses. With over 20 years of experience across mining, oil and gas, construction, and hospitality, Tim’s known for his straight-shooting style, industry insight, and fierce advocacy for practical compliance. He also hosts the HR Cartel Podcast, a no-nonsense show focused on workplace law, strategy, and culture. Key Takeaways: Compliance is no longer optional – With wage theft now criminalised, contracts, handbooks, and induction programs are essential. Big business rules are crushing small operators – Reforms designed for giants like Qantas and BHP are catching cafés and micro-businesses in the crossfire. Productivity is the new battleground – Without it, you can’t afford rising wage costs. Culture killers exist at both ends – Toxic top performers and low-effort sweethearts both undermine your business. Documentation is your best defence – If it’s not written, it didn’t happen. Links and Resources: HR Cartel Website HR Cartel Podcast Coffee Commune Tim Dive on LinkedIn Fair Work Ombudsman Whether you’re running a bustling café or managing a small team, you can’t afford to miss this episode. Protect your business and your people—tune in to Bean There, Done That now on Spotify, Apple Podcasts, or wherever you get your shows.   👉 Produced by The Podcast Boss   #HRCartel #BeanThereDoneThat #HospitalityBiz #SmallBusinessCompliance #WageTheft #IRReform #CoffeeCommune #ThePodcastBoss #FairWork #HRAdvice #BusinessLeadership#thepodcastboss

    1h 10m

  5. APR 27

    Green Beans Global Trends and Forecasts: What Roasters Need to Know Now - With Raihaan Esat and Shari Wilding

    In this episode of Bean There, Done That, guest host Shari Wilding sits down with Raihaan Esat, coffee trader at International Coffee Traders (ICT), to explore the current state of the global coffee market. They discuss the rising cost of green beans, the impact of climate change and logistics disruptions, and the emerging coffee markets that could shape the future of the industry. Raihaan shares insights on how roasters can navigate supply chain challenges, secure long-term partnerships with farmers, and innovate in a shifting market—including some surprising experiments with alternative roasted ingredients like chickpeas and dandelion root!   Whether you’re a coffee roaster, café owner, or simply passionate about the industry, this episode is packed with expert advice on how to adapt, innovate, and stay ahead in the ever-evolving world of coffee. Key Topics and Themes •Understanding Green Coffee Supply & Demand: Why global production isn’t keeping up with consumption. •Climate Change & Coffee Farming: How shifting weather patterns, pests, and diseases are affecting supply. •Logistics & Geopolitical Risks: The challenges of shipping coffee across the world. • Emerging Coffee Markets: The rise of China, Thailand, the Philippines, and new African producers. • The Role of Certifications: Are Fair Trade, Organic, and Rainforest Alliance still relevant? • Consumer Trends & Innovation: The demand for decaf, functional coffee blends, and alternative ingredients. • The Power of AI & Tech: How roasters can use AI for procurement forecasting and quality control. • Future-Proofing Your Business: How roasters can secure pricing, manage costs, and stay competitive. Time-Stamped Key Points   00:00 – Introduction to Bean There, Done That with guest host Shari Wilding. 00:50 – Meet Raihaan Esat and his passion for all things coffee. 01:35 – The state of the global coffee market and why prices are rising. 03:00 – The coffee supply-demand gap and what it means for roasters. 04:20 – How climate change is impacting coffee farmers. 05:45 – Shipping & logistics challenges affecting global supply chains. 08:00 – The risk of theft and security issues in coffee-producing countries. 09:00 – The labour shortage and urbanisation challenges in coffee farming. 10:25 – New coffee origins emerging in China, Thailand, and Africa. 13:00 – Can Australia grow enough coffee for its own demand? 14:50 – How roasters can work more directly with farmers and traders. 16:00 – Are Fair Trade and Organic certifications still important to consumers? 19:05 – The rise of decaf and functional coffee blends. 20:10 – How AI can help roasters optimise their purchasing decisions. 21:30 – What roasters need to do NOW to secure their supply and pricing. 24:30 – Experimenting with chickpeas, dandelion root, and other coffee alternatives. 27:10 – The importance of storytelling in connecting consumers to coffee origins. 30:55 – Key advice for roasters: mindset shift, supply chain partnerships, and long-term vision. 35:10 – Managing rising business costs beyond green beans. 36:50 – Final words of encouragement: Rediscover your passion for coffee! About Our Guest: Raihaan Esat   Raihaan Esat is a seasoned coffee trader and industry expert at International Coffee Traders (ICT). With a deep passion for coffee sourcing, production, and roasting, he works closely with roasters to help them secure the right coffee for their businesses. His knowledge spans global coffee trends, supply chain logistics, and market innovations.   📌 Connect with Raihaan: •LinkedIn •Instagram •ICT Coffee Key Takeaways for Roasters   ✅ Think long-term: Plan 12–24 months ahead for green coffee purchases. ✅ Collaborate, don’t compete: Build strong relationships across the supply chain. ✅ Stay innovative: Explore new markets, trends, and alternative roasting ingredients. ✅ Use AI & tech: Leverage forecasting tools for smarter procurement. ✅ Understand costs: Get a clear handle on business expenses beyond just coffee prices. ✅ Tell the right story: Know when and how to engage consumers about coffee origins. ✅ Adapt or get left behind: The industry is changing—don’t wait for it to return to “normal.” Links & Resources Mentioned •International Coffee Traders •The Coffee Commune •Connect with Shari Wilding on LinkedIn 🎧 Listen Now: Find Bean There, Done That on your favourite podcast platform.  #CoffeeIndustry #CoffeeRoasting #CoffeeTrends #GreenCoffee #CoffeeSupplyChain #FairTrade #CoffeeMarket #CoffeeInnovation 🔗 Produced by The Podcast Boss

    38 min

  6. MAR 30

    The Role of Community in Cafes. With Justin Swayn from BrewBox Collective

    In this episode of Bean There, Done That, host Phillip Di Bella sits down with Justin Swayn, founder of Brew Box Collective, an award-winning café in Baringa, Sunshine Coast. Justin shares his deeply personal journey—from overcoming life’s toughest challenges to building a café that’s more than just a place to grab a coffee. His story is a testament to the power of community, resilience, and purpose-driven business. From a past filled with hardship to finding his passion for hospitality, Justin has built Brew Box Collective as a hub for connection, support, and local collaboration. He talks about what it takes to run a café with real soul, the importance of surrounding yourself with the right people, and why focusing on relationships over transactions is key to success. This episode is a must-listen for anyone in hospitality, small business owners, or anyone looking for inspiration on how to turn personal challenges into purpose-driven success. Key Topics & Themes: Overcoming personal struggles and finding purpose in hospitality Why Brew Box Collective is more than just a café—it’s a community hub Lessons from sport: how teamwork shaped Justin’s leadership approach  The realities of running a café in today’s economic climate The impact of community-driven business models on success The importance of balancing generosity and commercial sustainability The future of the hospitality industry and what needs to change Time-Stamped Highlights: ⏱ 00:01:10 – Introduction to Justin Swayn and Brew Box Collective ⏱ 00:02:00 – The inspiration behind launching a café in a master-planned community ⏱ 00:02:45 – Justin’s personal journey: from life struggles to rebuilding himself ⏱ 00:03:35 – Learning the power of community through a small café and football club ⏱ 00:05:25 – Why cafes should be about people, not just transactions ⏱ 00:07:15 – The challenges of running a hospitality business and what people don’t see ⏱ 00:09:30 – The vision behind Brew Box Collective: creating a space for real connections ⏱ 00:11:10 – How winning the Coffee Commune’s Best Café Award changed everything ⏱ 00:14:10 – The fine balance between generosity, community, and business survival ⏱ 00:19:20 – Justin’s three biggest lessons from running a café ⏱ 00:23:10 – The future of the hospitality industry—what’s at stake? ⏱ 00:25:25 – The most inspiring recent moment at Brew Box Collective About Justin Swayn & Brew Box Collective Justin Swayn is the owner of Brew Box Collective, a community-focused café in Baringa, Sunshine Coast, that was crowned Best Café in the Sunshine Coast (2024) by The Coffee Commune. His café isn’t just about coffee—it’s about fostering human connections, supporting local businesses, and creating a safe space where people feel seen and valued. 🏡 Visit Brew Box Collective: Instagram | Facebook ☕ Learn More About The Coffee Commune: coffeecommune.com.au Key Takeaways: 💡 Community is everything. The success of a café isn’t just about great coffee—it’s about creating a place where people feel connected. 💡 Business must have purpose. If you’re not solving a problem or adding value, your café will struggle. 💡 Support your local. Small businesses thrive when the community gets behind them—just like Brew Box Collective’s loyal customers did. 💡 Mindset is key. No matter what life throws at you, surrounding yourself with the right people and finding purpose can change everything. Links & Resources: 📍 Follow Brew Box Collective: Instagram Facebook ☕ More about The Coffee Commune: coffeecommune.com.au 🎧 Listen & Subscribe to Bean There, Done That on: Spotify | Apple Podcasts | Google Podcasts Produced by The Podcast Boss

    28 min

  7. 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, and hospitality, they bring a unique perspective to running a restaurant. Their passion for community, good food, and warm hospitality is evident in everything they do. Key Takeaways ✅ Be adaptable – The market dictates what works; don’t be afraid to change. ✅ Your team is everything – Invest in the right people and treat them well. ✅ Failure is a learning curve – Test, learn, adjust, and grow. ✅ Emotional engagement drives success – Customers return for the experience, not just the food. ✅ Always look forward – Keep innovating, stay fresh, and challenge the norm. Links & Resources 🔗 Como Restaurant 🔗 The Coffee Commune 💬 Enjoyed this episode? Leave a review and share with your network! 🎙 Produced by The Podcast Boss #Entrepreneurship #Hospitality #BusinessSuccess #ItalianFood #YoungEntrepreneurs #RestaurantLife #CustomerExperience #TeamCulture #Leadership #PhilDiBella #ComoRestaurant #WestEndDining

    37 min

  8. 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 Guest Matt 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 Commune The E Myth by Michael Gerber (Book mentioned as influential to Matt’s business approach) Savour Café and Franc Café Time-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 The E Myth by Michael Gerber. 00:08:30 - The opportunity to partner in the View Lounge café, marking their first step into ownership. 00:11:45 - Matt emphasises the importance of patience, leadership, and empowering staff to run the business efficiently. 00:17:00 - Reflecting on the evolution from partners to sole owners and the value of mutual benefit in partnerships. 00:21:00 - Lessons from the closure of their patisserie business, Savour Chermside, and how these lessons informed their current operations. 00:23:30 - Navigating the challenges of COVID-19, including the shift to takeaway and adjustments to operations. 00:27:00 - Implementing technology like automated coffee machines and AI apps to streamline costs and improve efficiency. 00:30:00 - The creation of Franc, a complementary café concept to Savour, focusing on grab-and-go offerings. 00:32:00 - Matt discusses the current flexibility in his work-life balance, enabling travel and personal growth. 00:38:00 - Key advice for young entrepreneurs: constant learning, understanding business fundamentals, and staying customer-focused. Tune in to hear Matt’s inspiring journey in the café business and learn how foundational skills, the right partnerships, and strategic planning can lead to long-term success. Listen now on your favourite podcast platform. Produced by The Podcast Boss

    43 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
    Explicit
  • Copyright
    © The Coffee Commune
  • Show Website
    Bean There, Done That!

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