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Make Restaurants Profitable: Daily Summaries Delivered
by Foodie Coaches
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 bus
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- Yesterday1h 8m
How to scale a restaurant business without scaling chaos: the systems behind 400 Gradi
How to scale a restaurant business: Johnny Di Francesco, 2014 World Pizza Champion and owner of 400 Gradi and The Gradi Group, shares what he learned going from one Melbourne restaurant to seven restaurants in Australia, plus licensed sites in the Middle East and the US. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Tim sits down with Johnny to talk about why opening a second restaurant too early means you scale chaos, and why he asks every owner how many hours they...
- Yesterday7 min
Why Restaurant Owners Need a Personal Brand
Johnny Di Francesco has been in business for over 30 years, and he’s learned that if you stop building your brand, people forget you. In this episode, he explains why he started sharing his story, even though he’s semi-introverted and never planned on a personal brand. Tim Kummerfeld makes the case that every venue started with someone’s passion, yet most owners stay quiet about why they opened. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac They cover w...
- 3 days ago9 min
Why Johnny Di Francesco warns against a central kitchen (if you have less than 20 venues)
In this conversation, Johnny Di Francesco and Tim Kummerfeld went deep about when to build a separate central kitchen. Based on Johnny's experience, a central kitchen takes away from your profits if you have fewer than 20 venues, and building one bigger kitchen in an existing restaurant gets you the same consistency. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Johnny also talks about what he would do differently in food manufacturing: use a small co packer, own the bra...
- 4 days ago7 min
Pizza world champion on opening a second site: “People mistake turnover and profit”
Johnny Di Francesco says it bluntly: “Turnover feeds the ego. Bottom line feeds the family.” A second site at the same turnover won't double your profit, and he says you're probably losing about 5%. In this episode he explains why, and the one question he asks owners before he'll say yes to a second restaurant. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Johnny has been in business for over 30 years, won a world title for his pizza and opened restaurants across three c...
- 1 weeks ago58 min
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, managin...
- 2 weeks ago10 min
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 fina...
- 2 weeks ago10 min
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 s...
- 2 weeks ago46 min
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...
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About Make Restaurants Profitable
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 bus
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