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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
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- Today12 min
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 flexi...
- 5 days ago8 min
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 s...
- 1 weeks ago1h 0m
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 land...
- 2 weeks ago1h 7m
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 anyt...
- 3 weeks ago1h 1m
How Cooking Classes and Micro-Influencers Built This Top 50 Texas BBQ Restaurant
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 ...
- Aug 18, 202652 min
He Makes the Australia's Best Pizza: Lucio De Falco on 17 Years of Building Lucio Pizzeria
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...
- Aug 17, 202621 min
Michelin Comes to Australia, Surcharge Ban Deadline & Rate Rise Warning: What's Coming for Hospo | August Hospo Update
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...
- Aug 11, 202647 min
80% of Restaurant Owners Have This Finance Problem: Here's What They Can Do About It
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...
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
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