Make Restaurants Profitable

Episodet

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  Everything Wrong With Your Restaurant Design: With Gerrick Numan 16.09.2026 8min

  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 s...
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  The Bookkeeping Habit That Fixes A Struggling Restaurant: With Kylie Patch 09.09.2026 1h

  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 land...
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  How They Built A Coffee Brand From A Garage To 120 Cafés: With Richard Corney and Nick Clark from Flight Coffee 02.09.2026 1h 7min

  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 anyt...
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  How Cooking Classes and Micro-Influencers Built This Top 50 Texas BBQ Restaurant 26.08.2026 1h 1min

  How to use cooking classes, micro-influencers and founder-led content to build a restaurant people fly across the world to visit. The exact marketing strategy Cooper Abercrombie used to turn Bar-A-BBQ from a tent pop-up into a 2025 Texas Monthly Top 50 restaurant — with a line out the door six days a week and customers flying in from Australia and beyond. Cooper Abercrombie was a sales manager in Texas. Seven years ago he bought a smoker, made "awful, awful, awful" brisket, and refused to be ...
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  He Makes the Australia's Best Pizza: Lucio De Falco on 17 Years of Building Lucio Pizzeria 19.08.2026 52min

  How Lucio De Falco built Sydney's most iconic Neapolitan pizzeria from scratch — and the lessons every restaurant owner, café owner or pizza maker needs to hear about consistency, quality and running a hospitality business that lasts. From a 14-year-old kid washing dishes in Naples to one of the best pizza chefs in the world. Lucio De Falco started washing dishes at his aunt and uncle's pizzeria in Naples when he was 14. By the time he was 21, he was in Sydney — recruited to help launch the f...
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  Michelin Comes to Australia, Surcharge Ban Deadline & Rate Rise Warning: What's Coming for Hospo | August Hospo Update 17.08.2026 21min

  Michelin is coming to Australia, the surcharge ban deadline is 30 September, and another rate rise is likely before Christmas. Here's what every Australian restaurant owner, café owner or bar owner needs to know this month — and what to do about it before the next round of change hits. The industry has been handed some broken eggs. But as Wes puts it — we're much better at making omelets than letting our eggs go bad. In this month's industry update, Tim sits down with Wes Lambert — CEO of ARC...
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  80% of Restaurant Owners Have This Finance Problem: Here's What They Can Do About It 12.08.2026 47min

  How to handle restaurant debt, ATO debt, and small business tax problems the legal way — and why every hospitality operator, restaurant owner, café owner or bar owner in Australia needs to hear this conversation. The Small Business Restructure (SBR) framework, explained. In this episode, Tim sits down with Jono Patch — head of Restaurant Revive (Foodie Coaches' debt restructuring arm) — to talk about the elephant in every hospitality boardroom. Why owners end up in tax debt. Why the shame kee...
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  How a Third-Generation Restaurant Owner Almost Killed His First Restaurant and Turned It All Around 05.08.2026 1h 3min

  How a third-generation Italian restaurant owner nearly killed his first restaurant — and the mistake every new restaurant owner, café owner or bar owner makes when they try to copy a concept that worked elsewhere. The lesson Matteo Galletto learned the hard way after 75 years of family hospitality. Matteo Galletto grew up around restaurants on two continents. His grandparents started a family restaurant in Liguria, Italy in the 1950s — the business that pulled the family out of post-war pover...
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  Brisbane's Biggest Hospitality Group  Founder Talks the Real Cost of Scaling to 12 Restaurants: Meet Michel Tassis 29.07.2026 48min

  How to scale a hospitality business from one restaurant to twelve, how to build systems that let you run 750 staff across every cuisine imaginable, and the mindset shifts every restaurant owner, café owner or bar owner has to make to break through the multi-venue ceiling. Michael Tassis of the Tassis Group on 16 years of building Brisbane's biggest independent hospitality group. Michael Tassis started with one seafood restaurant in Brisbane in 2010. 16 years later, the Tassis Group runs 12 re...
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  He Sold Most of His Restaurants and Says It Was the Best Decision He Ever Made 22.07.2026 55min

  How to scale down a hospitality business without losing what you built, why doing less can make you more profitable, and the lessons every restaurant owner, bar owner and café owner needs to hear about growth. For anyone running a venue (or thinking about opening one) who thinks bigger is always better. Scott Imlach moved from Queenstown, New Zealand to London in 1994 — and ended up running 48 venues across the UK as Operations Manager of the Outback Inn Group. He's been on the Gold Coast for...
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  Cash Comes Back, Tourism Rebounds & the Acquisition Market Heats Up: What's Coming for Hospo | July Hospo Update 20.07.2026 25min

  Cash is back, tourism is rebounding and the hospitality acquisition market is heating up. Here's what's coming for hospo this month — for restaurant owners, café owners and bar owners across Australia trying to stay ahead of the changes. Three big things landed on hospitality this month — and for once, most of them are good news. In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament advocating for every café and restaurant in Australia — to ...
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  He Was Ready to Sell. Now He's at 267% Profit Growth: Brad Fitzgibbons on Saving His Own Pub 15.07.2026 41min

  Brad Fitzgibbons is the fourth generation of Fitzgibbons in the family pub trade. His parents handed him and his sister Anita the keys to Fitzy's Toowoomba — a 25-year-old iconic Queensland venue with restaurants, bars, gaming and retail across one massive site. By late 2021 he was running the whole thing into the ground. Trading was a mess. He was pouring drinks behind the bar to save $30 an hour. He'd hidden the numbers from his own team for so long that when his hotel manager finally fou...
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  He's Spent 41 Years in Hospitality. Here's What Simon Sandall Wishes Every Owner Knew. 08.07.2026 54min

  How to last 41 years in hospitality, build a career across the world's most iconic restaurants, and learn the lessons every restaurant owner wishes they'd been told earlier. Simon Sandall on consistency, ownership, hospitality and the standards that built one of Australia's most respected culinary careers. Simon Sandall came to Australia from Rugby, UK, 31 years ago for a six-month working holiday. He never went home. For 41 years he's been in hospitality. 17 of those as Matt Moran's Group Ex...
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  Inside One of the World's Best Bars: How Stefano Catino Builds World-Class Hospitality 01.07.2026 56min

  How to build world-class hospitality, train a restaurant or bar team that wins awards, and run a hospitality business that gets onto The World's 50 Best Bars list. If you're a restaurant owner, café owner or bar owner who wants to understand what separates the best in the world from everyone else — this is the episode. Maybe Sammy isn't just one of the best bars in Sydney. It's one of the best bars on the planet. Seven years running on The World's 50 Best Bars list. Five-time winner of Best B...
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  Burnout, Modernising the Family Business & Scared to Raise Prices (Q&A Special) 24.06.2026 22min

  How to handle restaurant owner burnout, modernise a family restaurant business without losing what made it special, and raise your prices when you're scared people won't pay them. Four real restaurant owners. Four totally different problems. Honest answers, fast. You asked. Tim answered. In this Q&A special, four owners from around the world wrote in with the kind of problems that don't show up on the P&L — but quietly eat away at the business and the operator behind it. If you've ...
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  Wage Hike Confirmed, Payday Super Looms & Trust Tax Changes: What's Coming for Hospo | June Hospo Update 15.06.2026 21min

  What's coming for hospo in June: the 4.75% award wage hike confirmed, payday super landing on 1 July, and the looming trust tax changes that could double-tax small business owners. If you're a restaurant owner, café owner or bar owner in Australia, here's exactly what's coming and what to do about it. Three things landed on hospitality this month, and all three need action. In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament advocating for e...
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  "I Wouldn't Open a Burger Shop Today": James Hurlston on 11 Years Running Melbourne's Most Iconic Burger Joint 10.06.2026 55min

  James "Jimmy" Hurlston was studying intellectual property law when he decided he'd had enough. So he quit, ate over 800 burgers in a year, wrote The Burger Book, and three years later opened Easey's — the now-iconic Collingwood burger joint with a train carriage on the roof, graffiti walls, and a rotating cast of Melbourne's hospitality and street art scene. Eleven years on, Easey's is still standing. But James says he wouldn't open a burger shop today. In this episode, he sits down with Tim ...
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  He Has 8 Locations & 1000+ Staff: How Rob Comiskey Runs Australia's Most Iconic Pub Empire 03.06.2026 50min

  Rob Comiskey runs one of the biggest hospitality groups in Australia. 8 venues. 1,000+ staff. And another 6-7 venues under construction, including a $250 million expansion at Sandstone Point that will bring the area's first 5-star resort. The Comiskey Group's portfolio reads like a who's who of iconic Queensland venues — Eatons Hill Hotel (where Prince, Ice Cube and Post Malone have all played), Sandstone Point Hotel, the BIG4 holiday resort that's the highest selling in Australia, plus the D...
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  He Runs His Café From 1,700km Away: Cam Henderson on Building The Winey Cow 27.05.2026 52min

  Cam Henderson and his wife Jill opened The Winey Cow in Mornington, Victoria in 2014. For nearly a decade it became one of the Mornington Peninsula's most loved cafés — Cafe of the Year, Best Breakfast Restaurant Victoria, the lot. Then COVID happened. Three years of opening, closing, opening, closing. By the end of it, Cam was mentally beat up. So he turned to Jill and said: "I think we need to move." Two weeks of quarantine in Cairns later, they landed on the Gold Coast — into a house the...
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  Food Truck Trouble, Empty Sports Bars & Teams That Don't Care (Q&A Special) 20.05.2026 14min

  You asked. Tim answered. Four real owners. Four totally different problems. And the kind of straight-up answers that come from someone who's worked with over 2,000 venues across the world. In this Q&A special, Tim breaks down what's actually broken — and exactly what to do about it. This episode covers: 00:00 – How do you build consistent revenue when your fixed location is unpredictable? 05:00 – How do you manage labour cost during quiet periods without gutting service? 09:00 – What do y...