Make Restaurants Profitable

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 supermarkets This 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 24/7 Then this is for you. Every week, we’ll break down how to make restaurants profitable again Not 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 Wednesday Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

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

    قبل يومين

    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 cash09:30 – How Tara found the right plan (after 3 wrong ones)14:00 – The $600K mistake and the decision that changed it all18:30 – What 5Xed her weekly revenue instantly22:00 – Choosing the right partner—in life and business27:30 – 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 like38:00 – 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 bored43:00 – Why your next venue is probably a bad idea44:30 – 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

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  2. How 1 Viral TikTok Nearly Destroyed Their Business (And What Saved It)

    ٣ فبراير

    How 1 Viral TikTok Nearly Destroyed Their Business (And What Saved It)

    Watch the full CHEFS HAT CALCULATOR TRAINING here: https://discover.foodiecoaches.com/chefs-hat-calculator-v1 Richard and Jade’s food truck went viral overnight. Massive lines, booming sales, non-stop growth. But behind the scenes?They were three months behind on rent, losing money, and working 80-hour weeks just to stay afloat. The pressure nearly broke them—and their relationship. In just six months, they turned it all around. In this episode, they share how they took ownership, fixed their numbers, rebuilt their culture, and created a business (and life) they actually wanted—with a second venue now on the way. You’ll hear:00:00 – Viral success, hidden chaos06:00 – Realizing the money was gone10:30 – From 80-hour weeks to systems that work15:45 – The spreadsheet that saved their sanity19:30 – Raising prices, boosting profit instantly23:50 – Culture shifts: how to find the right team30:15 – Managing a business and a 5-year-old35:00 – Building a second venue the right way41:00 – The “hour of power” strategy that keeps them focused48:10 – How delaying action cost them $100K Check out Smoking Gringos on their instagram @smokinggringos If you're grinding hard but getting nowhere—book a call with the Foodie Coaches team at foodiecoaches.com. We'll help you fix the root problem, fast. 📱 Follow behind the scenes:@foodie_coaches | @tim.kummerfeld

    ٤٠ من الدقائق
  3. From Broke Bouncer to Michelin-Recognized Restaurateur: How CK Chin Built a Hospitality Empire

    ٢٧ يناير

    From Broke Bouncer to Michelin-Recognized Restaurateur: How CK Chin Built a Hospitality Empire

    CK Chin didn’t plan on becoming a hospitality powerhouse. He just needed a night job. But what started as bouncing at a nightclub became the beginning of a remarkable journey—one that now includes Michelin recognition, multi-million dollar businesses, a 6-seat restaurant with a waitlist, a community art park, and a dance studio built with his wife. This episode dives into how CK makes it all work—with heart, with humility, and with a relentless focus on people. You’ll hear:00:00 – CK’s unlikely start in hospitality06:00 – What real hospitality looks like behind the scenes13:50 – How a 6-seat restaurant became a powerhouse concept21:00 – Building an art park from graffiti walls to a movement28:00 – Payroll, purpose, and why business is a privilege33:00 – The $70 appetizer that no one should sell38:00 – Why creativity must meet business reality44:00 – The banana bread story you’ll never forget50:00 – Staying full while leading others57:00 – Why conscious capitalism creates real wins1:06:00 – Giving gifts vs discounts: the profit lesson no one teaches1:11:00 – Leading teams with humanity, not hierarchy1:12:00 – The story that will change how you see business You can find see CK here: https://www.instagram.com/seekaychin/ To use our Profit Levers Calculator click this link: https://discover.foodiecoaches.com/kpi-calc-lp  Need help building a business that doesn’t just serve food—but truly serves your people?👉 Book a free call with the Foodie Coaches team to talk through your biggest challenge right now. Follow behind the scenes on Instagram:📸 @foodie_coaches | @tim.kummerfeld

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  4. Lessons in Ownership and Leadership: How Vanessa Walker Made Money On Her First Pub Without Operating It

    ٢٠ يناير

    Lessons in Ownership and Leadership: How Vanessa Walker Made Money On Her First Pub Without Operating It

    Vanessa went from corporate HR executive to pub owner. She joins us today to discuss the lessons she’s learned, and the structures she put in place to turn a failing business around in less than 24 months. We discuss how to lead staff as a team rather than just managing them, get everyone onboard with making the business as successful as possible, and when necessary, make the hard decisions. You’ll hear: 00:00 - 70% staff quit in month one 06:29 - Why throwing out corporate structures was a big mistake 10:16 - How the break even point removed all stress 14:08 - Numbers over feelings: The number one rule in business 19:43 - Delaying staff decisions costs tens of thousands of dollars 28:19 - The importance of sharing data with the team 36:59 - Young manager's nightclub idea gets approved 39:19 - Advice for new business owners And so much more… You can find more from Vanessa on LinkedIn Watch the YouTube Version of the Podcast here If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.    Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

    ٤٢ من الدقائق
  5. How to Manage Quiet Periods, Promoting Staff to Supervisory Positions, and Being Fully Booked But Broke (Q&A Special)

    ١٣ يناير

    How to Manage Quiet Periods, Promoting Staff to Supervisory Positions, and Being Fully Booked But Broke (Q&A Special)

    From dealing with staff not respecting their friend turned superviser, to having a fully packed restaurant that still isn’t making money, today we’re answering YOUR questions in this special Q&A episode of Make Restaurants Profitable. You’ll hear: 00:00 - There are good problems to have, and bad problems: This is a good one 02:43 - How to know when to exit vs fix 06:02 - Don’t repeat history, make a plan 06:43 - Maximize profit while you're busy  08:30 - Promoted best worker to supervisor, but the team won't listen to them 09:03 - Being great ≠ wanting to lead 09:35 - How to reframe relationships when someone gets promoted 10:11 - Training plan for new leaders And so much more… Watch the YouTube Version of the Podcast here If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.    Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

    ١١ من الدقائق
  6. From Rock Bottom to $300K Months: How You Can Turn It All Around in 6 Months, with Mack Bowers

    ٦ يناير

    From Rock Bottom to $300K Months: How You Can Turn It All Around in 6 Months, with Mack Bowers

    Mack went from depression, substance abuse, and losing $10K per month, to completely turning both his life and sandwich shop around in JUST 6 MONTHS. He shares how he fixed his numbers, went viral on TikTok, and now does $300K+ months while selling out daily. You’ll hear: 01:41 - The Reality of Depression & Substance Abuse in Hospitality 04:29 - Hemorrhaging $10K Per Month While Living a Lie to Everyone 05:33 - The Couples Counseling Session That Changed Everything 09:07 - "My Entire Team Had Left Because They Didn't Like Me" 12:20 - The Excel Spreadsheet That Saved His Business (Getting Numbers Sorted) 16:04 - How a $7 Menu Price Increase Changed His Life Forever 16:59 - The $5,000 Cheese Hack That Printed Money  32:21 - One TikTok Video Hit 400K Views & Customers FLOODED In (The Presentation Change That Went Viral) 33:04 - From $90K Months to $300K Months: Insane Growth And so much more… Watch the YouTube Version of the Podcast here If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.  You can find more from Mack on LinkedIn   Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

    ٥٢ من الدقائق
  7. 3 Things Every Business Owner Needs To Do Coming into 2026

    ٣٠‏/١٢‏/٢٠٢٥

    3 Things Every Business Owner Needs To Do Coming into 2026

    80% of people quit their New Years resolutions by January 19th. Don’t become another statistic. Let’s lay out the framework to make sure that by the end of 2026, you’re looking at the exponential growth you’ve had since TODAY.  Thanks to everyone who’s come along for the 2025 Make Restaurants Profitable journey. Comment LET’S CRUSH IT if you’re ready to commit to making 2026 your best year yet! You’ll hear: 00:00 - "I can't keep going like this" The feeling underneath every struggling restaurant owner 03:15 - Case study: $300K extra profit, same business, different version of herself 05:37 - Using the KPI calculator: Breaking down $100K profit goals into weekly actions 08:01 - Don’t be afraid of your numbers 09:00 - Your brain is addicted to chaos: Why you keep reverting to old patterns 13:57 - 52 weeks at 60% beats 3 weeks crushing it then nothing And so much more… You can find the free KPI calculator here. Sign up for the Foodie Coaches 2026 Workshop here.  Watch the YouTube Version of the Podcast here If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.    Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

    ١٥ من الدقائق
  8. Running a 93 Year Old Business: How To Honor Tradition While Looking Forward, with Barrett Black

    ٢٣‏/١٢‏/٢٠٢٥

    Running a 93 Year Old Business: How To Honor Tradition While Looking Forward, with Barrett Black

    Barrett Black, fourth generation pitmaster at Black's Barbecue (est. 1932), joins us to discuss managing a family business across 4 locations with his dad and brother, how a $30 beef rib they thought would fail became a bestseller, how they predict price increases on meat products, and the challenges of honoring 93 years of tradition while staying relevant in an increasingly competitive BBQ market. You’ll hear: 00:00 - 1932 Great Depression origins: How it started as a meat market with no refrigeration 12:46 - "You must make a profit - it's your responsibility, not a nice-to-have" 13:10 - From 1 to 3 restaurants in a month: "I had to learn to run a company, not just a restaurant" 15:17 - Hiring process: Why they take 3-4 weeks minimum (even when it's painful) 19:07 - Family business dynamics - “Are you asking as my father or as my boss?” 34:03 - Trading beef futures: Why they watch what fast food chains do with brisket 38:49 - The struggle to define your ideal customer  44:17 - The $30 beef rib gamble: "We thought we'd sell a few a day - it became our biggest seller" And so much more… Watch the YouTube Version of the Podcast here If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.    Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

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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 supermarkets This 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 24/7 Then this is for you. Every week, we’ll break down how to make restaurants profitable again Not 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 Wednesday Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

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    © Make Restaurants Profitable 2025
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