Make Restaurants Profitable

TBC Studios
TBC Studios
  • 5.0 (2)
  • Management
  • Updated Weekly

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. 1d 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

  2. 3d ago

    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

  3. 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

  4. 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

  5. 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)

  6. 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

  7. Sep 8

    The Bookkeeping Habit That Fixes A Struggling Restaurant: With Kylie Patch

    How to run a profitable restaurant starts with knowing your real numbers. For restaurant owners, café owners, and anyone in a hospitality business, weekly bookkeeping is the difference between guessing and knowing. Kylie Patch runs the bookkeeping division at FC Accounting Co, and she's built the reporting rhythm that gives hospo owners accurate numbers every single week. Most owners are making decisions from numbers that are flat-out wrong. Bank accounts that aren't reconciled. Expenses landing in the wrong week. A P&L pulled on the wrong basis that tells a story that isn't true. Kylie has seen it hundreds of times across the 75 businesses her team services. And she's watched what happens when an owner finally sees their real position for the first time. One client cried happy tears when the report went up on screen, because she could finally see where she actually stood. This one is about confidence. The kind that comes from trusting your numbers enough to act on them. You'll hear: → Why your numbers are almost certainly wrong (and the reconciliation habit that fixes it)  → Cash vs accrual explained in plain English, and why it changes everything you see  → The weekly reporting rhythm that makes accurate numbers possible  → Kylie's honest take on POS systems and what actually integrates well  → The real return on outsourcing your bookkeeping, in time and in decisions Key takeaways: If you don't like numbers, don't do your own books. Stick to your genius.Numbers with your feelings beats feelings alone, every time.A reconciled bank account is the difference between real numbers and fiction.Accurate weekly reporting buys back roughly a day a week for owners already doing the work.Ready to get clear on your numbers and build a restaurant that 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 Bookkeeping Habit That Fixes A Struggling Restaurant: With Kylie Patch

  8. Sep 1

    How They Built A Coffee Brand From A Garage To 120 Cafés: With Richard Corney and Nick Clark from Flight Coffee

    How to scale a coffee business is one of the hardest questions in hospitality, and few have done it like Flight Coffee. For café owners, roasters, and anyone in a hospitality business, this is a real look at what it takes to grow a brand from a home garage to national distribution. Richard Corney and Nick Clark co-founded Flight Coffee in a garage in Napier back in 2009, and today they supply around 120 cafés across New Zealand plus a growing retail and ready-to-drink range. The story is anything but smooth. A roaster crammed into the middle of a café because there was nowhere else to put it. Six months building out an old car park on the smell of an oily rag. Outgrowing the space before they'd even finished it. Taking on investment in 2018 so the business could grow without their houses on the line. Along the way they learned what actually drives growth. Nick winning the 2013 NZ Barista Championship. Roastery tours that turned into brand goodwill with international guests. Deliberate decisions to diversify products and channels as a new generation of coffee drinkers arrived. If you make coffee, sell coffee, or dream of building a brand that scales beyond your four walls, this one is for you. You'll hear: → How Flight went from a garage roaster to supplying 120 cafés  → Why putting a roaster inside your café looks great but doesn't scale  → How competition wins and roastery tours built the brand  → Why they took on investment, and what it freed up  → Diversifying products and channels for the next generation of coffee drinker Key takeaways: Growth is hard and growth is expensive. Plan the facilities to grow with production.A great story and brand goodwill can do more than any ad spend.Taking on the right investment can grow the business without risking your home.The coffee drinker is changing. Meet them with new products and channels.Ready to build a hospitality business that makes money and runs without you? Book a Profit Finding Session: https://foodiecoaches.co/fc-bac-yt Follow Flight Coffee:  @flightcoffee Follow Foodie Coaches:  @foodie_coaches  @tim.kummerfeld New episodes every Wednesday.

    How They Built A Coffee Brand From A Garage To 120 Cafés: With Richard Corney and Nick Clark from Flight Coffee
See All (73)

Ratings & Reviews

5
out of 5
2 Ratings

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

Information

More From TBC Studios

You Might Also Like