Make Restaurants Profitable

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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 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. 12h ago

    The Accounting Mistakes That Send Restaurants Broke: With Tim Niesler from The FC Accounting Co

    How to run a profitable restaurant comes down to your numbers, and most restaurant owners are being let down by the people meant to look after them. For restaurant owners, café owners, and anyone in a hospitality business, the right accounting setup is the difference between building wealth and quietly going backwards every week. Tim Niesler is the director of The FC Accounting Co, the accounting firm built specifically to service hospo owners, and he's seen exactly where the industry gets failed. For years, accountants told hospitality owners not to bother with tax planning because they probably wouldn't be around next year. Tim built something different. An accounting firm that sets owners up for the future, not just the next tax return. In this one, the two Tims go deep on the stuff most owners were never taught. Why your business structure matters more than you think. How putting GST, PAYG and super aside weekly gives you an early warning system. Why, in hospitality, you almost never have a cash flow problem, you have a profit problem. And the Division 7A trap that quietly snowballs into a tax bill you can't pay. If you've ever told yourself "I've just got a cash flow issue," this episode is for you. You'll hear: → What a hospo-specialist accountant does differently from a traditional firm  → Why the right business structure protects your personal assets  → The weekly habit that flags trouble in your first three weeks, not five months later  → Cash flow vs profit, and why hospitality owners confuse the two  → How to handle ATO debt without going further backwards Key takeaways: Put your GST, PAYG and super aside weekly from day one. It becomes your red flag.In hospitality you get paid every day, so a cash flow problem is usually a profit problem.Your real break-even includes loan repayments and ATO debt, not just your P&L.Pay yourself a wage and your super. Your business sale is not your retirement plan.Ready to build a restaurant that makes money and runs without you? Book a Profit Finding Session: https://discover.foodiecoaches.com/bac Follow Foodie Coaches:  @foodie_coaches  @tim.kummerfeld New episodes every Wednesday.

    The Accounting Mistakes That Send Restaurants Broke: With Tim Niesler from The FC Accounting Co

  2. 3d ago

    Trading While Insolvent: The Mistake That Costs You Everything - with Timmy Niesler

    Trading while insolvent isn’t just “having a bad month.” It means your hospitality business can’t pay its bills when they fall due, and if you keep trading without a plan, the consequences can get serious fast. Book a Gameplan Session → https://foodiecoaches.co/yt-bac In this episode, Tim Kummerfeld sits down with Timmy Niesler from FC Accounting Co. to break down what insolvency actually looks like in hospitality and why so many owners leave it too late before making a decision. They cover how to recognise when your business is becoming insolvent, the risks of continuing to trade while losses and debt keep building, and what options you may have to regain solvency before the situation gets worse. They also explain why tax planning still matters when you’re losing money. Sometimes seeing the real numbers is the wake-up call you need to finally change direction. The message is simple: know where you stand, understand your options, and act before the problem becomes impossible to ignore. Book a Gameplan Session → https://foodiecoaches.co/yt-bac 00:00 What Insolvency Actually Means 02:20 The Risk of Trading While Insolvent 03:30 How to Regain Solvency 04:00 Why Tax Planning Still Matters 05:20 Accounting and Structure Mistakes 08:00 Getting the Right Advice Early 11:00 Planning for the Bigger Picture Follow along: Foodie Coaches https://www.instagram.com/foodie_coaches/ Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/ New episodes every Wednesday. #restaurantaccounting #insolvency #restaurantdebt #restaurantowner #hospitalitybusiness #smallbusinessaccounting

    Trading While Insolvent: The Mistake That Costs You Everything - with Timmy Niesler

  3. 5d ago

    How debt quietly raises your real breakeven (and what to do about it) - with Timmy Niesler

    A hospitality business can look profitable on paper and still hit a financial wall when old debt, repayments and tax obligations start eating the cash. Book a Gameplan Session → https://foodiecoaches.co/yt-bac In this episode, Tim sits down with Timmy from FC Accounting to break down what happens when hospitality owners are carrying debt and struggling to keep up with current obligations. They cover how ATO debt affects cash flow, why your real breakeven may be much higher than you think, and the difference between having a cash flow problem and having a profit problem. They also explain Division 7A loans and how taking money out of your business the wrong way can create a much bigger tax problem later. The goal: understand the debt, know where your cash is really going, and make changes before the business hits the wall. Book a Gameplan Session → https://foodiecoaches.co/yt-bac 00:00 Managing Debt and Cash Flow 00:56 ATO Debt and Business Models 03:23 Profit Versus Cash Flow 07:14 Understanding Division 7A Loans Follow along: Foodie Coaches https://www.instagram.com/foodie_coaches/ Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/ New episodes every Wednesday. #restaurantaccounting #restaurantdebt #cashflow #restaurantowner #hospitalitybusiness #smallbusinessaccounting

    How debt quietly raises your real breakeven (and what to do about it) - with Timmy Niesler

  4. Oct 5

    How to Protect Your Personal Assets Before Your Restaurant Hits Trouble

    A good accountant shouldn’t just help you when business is going well. They should help you plan for what happens when it doesn’t. Book a Gameplan Session → https://foodiecoaches.co/yt-bac In this episode, Tim Kummerfeld sits down with Timmy Niesler from FC Accounting Co. to talk about what “planning for the worst” actually looks like for hospitality owners. They cover how the right business structure can protect your personal assets, why trusts need to be understood properly, and why owners should be planning for GST, PAYG and super before those bills arrive.  They also break down why paying yourself properly and putting tax aside weekly can expose problems early, before a cash flow issue turns into a much bigger one.  The point is simple: build the business so you’re protected if things go wrong, not just comfortable while things are going right.  Book a Gameplan Session → https://foodiecoaches.co/yt-bac 00:00 Intro 00:44 The Role of Accountants in Hospitality 03:09 Business Structures and Asset Protection 04:15 Common Accounting Issues and Education Gaps 05:37 Trusts, Wages, and Superannuation Planning Follow along:  Foodie Coaches https://www.instagram.com/foodie_coaches/  Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/  New episodes every Wednesday. #restaurantaccounting #restaurantowner #hospitalitybusiness #smallbusinessaccounting #restaurantprofitability #FoodieCoaches

    How to Protect Your Personal Assets Before Your Restaurant Hits Trouble

  5. Sep 28

    Why Beautiful Restaurants Go Broke (And Ugly Ones Thrive): With Gerrick Numan from Restaurant Design Academy

    How to design a restaurant that actually makes money is a question most owners never ask until it's too late. For restaurant owners, café owners, and anyone in a hospitality business, the design of your space either sets you up for profit or quietly drags you under. Gerrick Numan has been involved in 500+ venue designs through his studio Millé, owned four of his own venues, and now runs Restaurant Design Academy, teaching hospo owners to take control of the process themselves. He's seen it both ways. The stunning fit-out sitting empty while a dingy bar next door is packed and pumping. The two-million-dollar build doing twenty grand a week in sales. A beautiful space that takes fifteen years to pay off and needs renovating in six. Gerrick's point is simple and uncomfortable. Winning a design award means nothing. What matters is whether the space is comfortable to be in, whether it grabs attention from the street, and whether it's laid out to make money instead of forcing an extra two staff on every shift. This one will have you auditing your own venue by the end. Because most of the fixes cost a few hundred dollars, not a few hundred thousand. Key takeaways: Get clear on who you are and who you're for before you touch a single material.Great street presence can pull in 5 to 15 more people a day without a full renovation.Product and experience come first. A phenomenal fit-out won't save bad food.Design is a financial decision, not a decorating one.Ready to build a restaurant that makes money and runs without you? Book a Profit Finding Session: https://discover.foodiecoaches.com/bac Check our Restaurant Design Academy: https://www.restaurantdesignacademy.com/ Follow Gerrick: @restaurantdesignacademy Follow Foodie Coaches: @foodie_coaches @tim.kummerfeld New episodes every Wednesday.

    Why Beautiful Restaurants Go Broke (And Ugly Ones Thrive): With Gerrick Numan from Restaurant Design Academy

  6. Sep 23

    How to budget your build so the business actually makes money - with Gerrick Numan

    If your restaurant build costs $1 million, Gerrick Numan believes the venue should be capable of doing around $2 million a year in turnover. Otherwise, the fitout can take too long to pay itself back. Book a Gameplan Session → https://foodiecoaches.co/yt-bac In this episode, Gerrick breaks down how to budget a restaurant build without spending money customers will never notice. You’ll learn how to think about fitout spend versus expected revenue, where hidden build costs usually appear, and why taking over an existing hospitality site can dramatically reduce setup costs. You’ll also learn how to get most of the visual result for a fraction of the cost through smarter materials, simpler finishes and better design decisions. And Gerrick explains how working with the right contractor early can help keep the build on budget and avoid expensive variations halfway through the project. If you’re opening a new venue or planning a refit, this is how to make sure the build works financially before you start spending. Book a Gameplan Session → https://foodiecoaches.co/yt-bac 00:00 Intro 00:23 ROI and Build Costs 01:11 Hidden Expenses and Site Selection 04:18 Smart Design and Cost-Saving Tips 08:45 Working with Contractors and Tendering 12:04 Startup Chaos and Mental Toll #restaurantdesign #restaurantfitout #restaurantowner #hospitalitybusiness #restaurantprofitability #GerrickNuman #TimKummerfeld

    How to budget your build so the business actually makes money - with Gerrick Numan

  7. Sep 21

    Layout, seating, lighting: How your venue design impacts efficiency and sales (with Gerrick Numan)

    Your venue layout doesn’t just affect how the space looks. It affects how fast your team can work, how many customers you can serve, and how much revenue the room can generate. Book a Discovery Call → https://www.foodiecoaches.com/bac  In this conversation with Gerrick Numan, he breaks down how venue design impacts the numbers behind the business. You’ll learn how better kitchen and bar layouts can reduce unnecessary labour and speed up service. You’ll learn how seating mix and flexibility can help you fit more customers in without wasting valuable seats. And you’ll learn how lighting, music, acoustics and temperature shape the experience customers have without them consciously realising it. If your venue is busy but still feels inefficient, the problem might be built into the space itself. Book a Discovery Call → https://www.foodiecoaches.com/bac  00:00 Intro 00:23 Designing Kitchens With 3D Software 02:29 Optimizing Seating And Layout 04:31 Operational Flow And Internal Space 07:08 Flexible Seating And Group Sizes 11:18 Atmosphere, Lighting, Music And Acoustics Check out Restaurant Design Academy: https://www.restaurantdesignacademy.com/  Follow Foodie Coaches https://www.instagram.com/foodie_coaches/   Follow Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/  New episodes every Wednesday. #restaurant #hospitality #restaurantdesign #restaurantowner #venuedesign

    Layout, seating, lighting: How your venue design impacts efficiency and sales (with Gerrick Numan)

  8. Sep 16

    Everything Wrong With Your Restaurant Design: With Gerrick Numan

    Gerrick Numan has designed more than 500 hospitality venues, and his biggest lesson is simple: a beautiful fit out means nothing if the business can’t pay for it. Book a Discovery Call → https://www.foodiecoaches.com/bac  In this episode, Gerrick breaks down how to design a venue that looks good, feels right, and still makes commercial sense. You’ll learn why product comes before design, how to improve street presence, and how your layout affects the guest experience from the moment someone walks in. If you’re opening, renovating, or rethinking your venue, this is how to avoid spending big on a space that doesn’t perform. Book a Discovery Call → https://www.foodiecoaches.com/bac  00:00 Why beautiful venues can still fail 00:42 Gerrick’s journey into hospitality design 01:23 Lessons from 500+ venue designs 02:26 Turning your brand into a physical space 03:25 Street presence vs destination venues 04:09 Why product comes before design 05:29 Lighting, branding and visibility 06:24 Designing the first guest interaction 07:53 Fixing confusing customer flow 08:47 Your next step Check out Restaurant Design Academy: https://www.restaurantdesignacademy.com/  Follow Foodie Coaches https://www.instagram.com/foodie_coaches/    Follow Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/  New episodes every Wednesday. #restaurant #hospitality #restaurantdesign #restaurantowner #cafeowner

    Everything Wrong With Your Restaurant Design: With Gerrick Numan
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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

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