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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
42 Episodes
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You asked. Tim answered. In this Q&A special, four real owners share the exact problems keeping them up at night — and Tim gets into the specifics of each one. No fluff. No theory. Just honest, practical answers to the questions most hospo owners are too afraid to say out loud. This episode covers: 00:00 – Is handmade baking even financially viable anymore or should I just switch to frozen? 07:00 – Standards are slipping. How do I fix it without becoming the boss everyone hates?...
On the 31st of March, two major blows landed on the hospitality industry. And most owners didn't see them coming. In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA and the man in Parliament having these conversations on behalf of every café and restaurant owner in Australia — to break down exactly what's changed, what's coming, and what you need to do about it right now . This isn't doom and gloom for the sake of it. It's the information you need to make the righ...
Tony Kelly had multiple restaurants across three states. Then one day, he walked into work and was handed a letter. He was out. In this episode, Tony breaks down the real story behind the comeback — the mistakes, the systems, the partnership lessons, the financial discipline, and the mindset shift that changed everything. If you’ve ever felt stretched, betrayed, burnt out, or one bad month away from disaster… This one will hit home. You’ll hear: 00:00 – The day Tony got forced out of his ...
Jenna Sanders was 21 years old, a single mum with two kids… And decided to buy a bakery. No systems. No tech. No real plan. Just grit, fresh product, and a vision to turn a small country bakery into a destination people would drive hours for. Fast forward 10 years: 4 locations. 140 staff. Thousands of donuts sold every single day. And one viral moment that changed everything. In this episode, Jenna breaks down the real story behind Kenilworth Bakery. From $500 days and handwritten notebooks…...
Welcome back to our monthly Hospitality Industry Update, where Tim sits down with Wes Lambert from ARCA to break down what’s happening behind the scenes in Canberra — and what it means for restaurant, cafe and bar owners across Australia. In this March update, we unpack the latest economic and industry developments impacting hospitality right now — including the growing number of venue closures, global supply chain disruptions, rising operating costs, and the upcoming Payday Super changes hi...
After 10 years running one of Melbourne’s most respected restaurants, Peter Gunn made a decision most owners struggle to make: He closed it. Not because the restaurant failed. Not because the food wasn’t good enough. Not because the guests stopped coming. But because deep down... he knew it was time. In this episode, Peter shares the full story behind Ides — from starting as a monthly popup, to building a decade-long restaurant brand, to the moment he realised the business he built was no ...
AI isn’t coming for hospitality. It’s already here. From missed phone calls costing you reservations… to real-time dynamic pricing… to AI agents handling guest conversations 24/7 — the gap between early adopters and everyone else is widening fast. In this episode, Tim sits down with Bianca Brady, co-founder & CEO of FY.ai and MIT-trained data scientist, to break down what’s actually happening in the industry — without the hype. This isn’t about robots replacing chefs. It’s about removing ...
Staff showing up late (or not at all), demanding flexibility but giving none back, forgetting everything you trained last week—and that one toxic "rockstar" who's quietly destroying your team? You're not alone. In this Q&A Special, Tim tackles real questions from hospitality owners struggling with modern staffing challenges—and gives you the scripts, mindset, and systems to take control without burning out. You'll hear: 00:00 – Why flexible staff are breaking the roster 01:10 – What to...
This is the first of our new monthly hospitality industry updates-where Tim sits down with Wes Lambert from ARCA to break down what's happening behind the scenes that every venue owner needs to know. In this February edition, we cover everything from upcoming 30% junior wage increases, a potential ban on debit card surcharges, RBA interest rate outlook, and how to get ahead of the 5%+ wage rise expected in 2026. If you've been too busy in the day-to-day to track it all-this is your shortcut...
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, fix...
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 unli...
Justin Newton had it all on paper—multiple venues, awards, a booming reputation—but behind the scenes, he was burned out, emotionally exhausted, and quietly unraveling. In this brutally honest episode, Justin shares what finally broke him, how he got clear on what really matters, and why walking away from two venues helped him build a leaner, stronger, more profitable business than ever before. If you've ever felt trapped by your own success, this is the episode you need. You’ll hear: 00:00 –...
Luke Mangan got asked to leave school at 15. No HSC. No plan. No backup. Just a two-week work experience at one of Australia's best restaurants — and a quiet feeling that maybe this was something he could do. What followed was a career that took him from washing dishes in Melbourne, to a cold call that landed him a stage at a 3-star Michelin kitchen in London, to opening Salt in Sydney the year of the Olympics, to restaurants in Tokyo, Singapore, Indonesia, and cruise ships across the Pacific...
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 one06:29 - Why throwing out corporate structures was a big ...
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 one02:43 - How to know when to exit vs fix06:02 - Don’t repeat history, make a plan06:43 - Maximize profit while you're busy 08:30 - Promoted best worker to supervisor,...
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 Hospitality04:29 - Hemorrhaging $10K Per Month While Living a Lie to Everyone05:33 - The Couples Counseling Session That Changed Everything09:07 - "My Entire Team Had ...
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 resta...
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 refri...
Peter Richie, the first CEO of McDonald's Australia, shares the origin story of losing $15 million over 7 years before turning profitable. From opening the first McDonald’s Australia using a generator, to taking it from the bottom 5% globally to #1 in just 5 years. He reveals why he spent 30% of corporate profits on training, the exact scripts used to build confidence in 15-year-olds, and how McDonald's now sells 1 in 4 coffees in Australia. This episode is jam packed with information fo...
Las Vegas marketing expert Eric Gladstone reveals why most restaurant owners are leaving massive money on the table and shares the important secrets behind social media, influencer marketing, and community building that actually move the needle. If you think marketing is just posting food photos and chasing viral moments, this episode will completely change how you approach growing your restaurant business.You’ll hear:00:00 - The FIRST Thing You Need To Do In Marketing06:07 - The Groundhog Da...
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