Make Restaurants Profitable

TBC Studios
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. 2d ago

    How to scale YOUR restaurant business (and the mistake Fricken Chicken almost made)

    How to scale a restaurant business: Mo Saad, co-founder of Fricken Chicken, explains how he went from one food truck to four locations across two states. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac  Mo nearly built a central kitchen just before the move interstate. He explains why he's glad he didn't, and what moving to contract manufacturing did to his food cost, his rosters and his quality control. He also covers choosing a location, rebranding, training, managing a team across four sites, and running the back office with AI. 00:00 Intro 00:40 How to choose a restaurant location and expand interstate 06:13 Supply chain, central kitchen and food cost when you expand 11:29 Restaurant branding that fits your customer 16:49 How to train restaurant kitchen staff and keep food safe 23:03 How to build a high performing restaurant management team 29:19 How to use AI in a restaurant business 48:04 Uber Eats commission and delivery strategy 55:23 Advice before you open a restaurant ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac  Subscribe for more hospitality business coaching content.

    How to scale YOUR restaurant business (and the mistake Fricken Chicken almost made)

  2. 6d ago

    How to cut slow shifts in your restaurant using AI

    How to cut slow shifts in your restaurant using AI: Mo Saad of Fricken connects AI to his Square and timesheet data to find the shifts that aren't paying for themselves. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Which nights cost you more in wages than they bring in? Mo Saad and Tim Kummerfeld show how Fricken uses AI to spot quiet shifts, build a branded dashboard from a few prompts, and work out where ad spend actually pays off, while the owner still makes the final call. CHAPTERS 0:00 How to cut slow shifts in your restaurant using AI 0:58 How to connect AI to your restaurant POS and timesheets 1:58 How AI finds slow shifts and cuts decision fatigue 4:00 How to build a restaurant dashboard with AI 6:30 How to use AI for restaurant ad spend and Uber Eats ads 9:30 Where to start with AI in your restaurant Ready to grow your restaurant's profit before you add more shifts? ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac  Subscribe for more hospitality business coaching content.

    How to cut slow shifts in your restaurant using AI

  3. Oct 21

    How to build a high performing restaurant team that runs without you

    How to build a high performing restaurant team that runs without you: Mo Saad of Fricken shares how he trains his kitchen from the fries up, hires for attitude, and trusts his managers to make the call. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac What do you do when your best managers are making decisions without you? Mo Saad and Tim Kummerfeld break down how Fricken trains for safety and consistency in the kitchen, why front of house starts with attitude, and why Mo skips meetings to keep his team fresh. CHAPTERS 0:00 How to build a high performing restaurant team that runs without you 0:58 How to train new kitchen staff and keep your kitchen safe 4:12 How to train front of house staff and hire for attitude 6:37 How to manage restaurant managers so they make the call 7:40 How to run restaurant management meetings without burning out your team 10:06 Restaurant KPIs to track every week Ready to grow your restaurant's profit without working every shift? ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac  Subscribe for more hospitality business coaching content.

    How to build a high performing restaurant team that runs without you

  4. Oct 21

    How Tara Saved Her Business, Rebuilt Her Identity, and 5Xed Her Revenue

    At one point, Tara felt like she had completely lost control—not just of her business, but of who she was. Burnt out, drowning in debt, and facing bankruptcy, she found herself isolating, second-guessing every decision, and questioning everything. But what she did next changed everything. This episode is a raw look at what it takes to come back stronger: the brutal self-talk, the wrong advice, the fearless decisions, and the one shift that 5Xed her revenue almost overnight. Tara also shares how she rebuilt her culture, transformed her food costs, and built a team that lives and breathes the experience she dreamed of. You’ll hear: 00:00 – Feeling like a failure (and what came next) 06:00 – Why your worst-performing venue is draining more than just cash 09:30 – How Tara found the right plan (after 3 wrong ones) 14:00 – The $600K mistake and the decision that changed it all 18:30 – What 5Xed her weekly revenue instantly 22:00 – Choosing the right partner—in life and business 27:30 – How Tara dropped her food cost from 32% to 20% 30:00 – Building culture through “Meraki Impact Days” 35:00 – What real customer experience actually looks like 38:00 – The advice that could’ve saved her $100K (and 6 months of stress) 41:00 – What to do when everything’s “fine” but you’re bored 43:00 – Why your next venue is probably a bad idea 44:30 – The number one thing every new owner should do before signing a lease If you’re in deep—or just don’t know what the next move is—book a free call with the Foodie Coaches team at foodiecoaches.com. 📱 Behind the scenes + more tips: @foodie_coaches | @tim.kummerfeld

    How Tara Saved Her Business, Rebuilt Her Identity, and 5Xed Her Revenue

  5. Oct 19

    How to expand a restaurant business to a new city (and what went wrong for Fricken)

    How to expand a restaurant business to a new city: Mo Saad of Fricken shares what went wrong when they opened on the Gold Coast, from supply chain and food costs to quality control and brand. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Should you build a central kitchen before you open in a new city? Mo Saad and Tim Kummerfeld break down why Fricken nearly bought one and didn't, what outsourcing prep did to food costs and rosters, and how a brand archetype session led to a full rebrand. CHAPTERS 0:00 How to expand a restaurant to a new city: Mo Saad and Fricken 0:57 Restaurant supply chain problems in a new city 2:04 Central kitchen vs outsourcing restaurant prep: food cost and rosters 4:13 How to keep quality up when you outsource prep 5:38 How to rebrand a restaurant with a brand archetype 8:25 How to earn trust from celiac customers Ready to grow your restaurant's profit before you grow your footprint? ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac  Subscribe for more hospitality business coaching content.

    How to expand a restaurant business to a new city (and what went wrong for Fricken)

  6. Oct 12

    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

  7. Oct 9

    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

  8. Oct 7

    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
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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

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