Everyone wants to open a venue. But no one talks about what it really takes to keep the doors open. In this episode, I sit down with Jackie Middleton, the operator behind Earl Canteen, Dame, and Golden, to pull back the curtain on what it actually takes to build (and survive) in this industry. She’s been in the game 15+ years. Opened 15 venues. Shut some down. Lost money. Made money. Put her everything she had on the line - twice. We talk about the real behind the scenes … the pressure, the numbers, the chaos, and why most people walking into hospitality have no idea what they’re signing up for. If you’ve ever felt like you’re stuck in the grind, this episode is for you. It might just be the conversation you need to hear to change everything.  You’ll hear: 00:00 - Why no one talks about the real day-to-day of running a restaurant 02:00 - Jackie’s honest reflection on building 10+ venues (and which ones failed) 04:50 - The massive franchise gamble that completely flopped 08:30 - Why Jackie says Dame “cost everything” - including their super 16:00 - How she runs 10 businesses without working 80 hours a week 20:00 - Why working at KFC gave her an edge 26:00 - How to get your team to execute at the highest level 31:30 - Why so many venues fail within 18 months 37:00 - How Jackie sees the future of hospitality (and why it's about to get even harder) 43:00 - Creating culture: why it always comes back to leadership 46:00 - The secret to success in this industry  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.  Find Jackie over at @eatingwithjack and follow her restaurants @dame @earl_canteen golden.coffee.toastie   Get in touch on LinkedIn here  Or check out her venues:   Earl Canteen Golden Dame      Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

1 in 10 Restaurants are closing their doors  Today I’m joined by Wes Lambert, the CEO of the Australian Restaurant and Cafe Association (ARCA) who represents over 56,000 restaurants and cafes across Australia.  We talk about what’s actually going on behind the scenes of venue closures, wage hikes and consumer habits … and what it’s actually going to take to survive (and thrive) in 2025.  You’ll hear: 1:17 - The wage rises that came into effect on July 1st  4:30 - How can you stay profitable  5:45 - The one thing you HAVE to know to be successful in 2025  6:44 - What the government is currently debating that will have a HUGE impact on every owner in Australia 9:01 - 1 in 10 Restaurants are closing their doors, but what does this actually mean?  16:07 - What consumers are looking for right now  18:00 - How can you navigate all of the price rises and increases?  20:34 - What every successful operator focuses on  25:05 - What would Wes do if he started a hospitality business today  29:24 - How to negotiate your next rent increase  30:35 - The marketing tactics that are actually working  34:45 - How to use AI to grow your business  41:51 - If you’re feeling overwhelmed with the current state of the industry, start here  And so much more… Watch the YouTube Version of the Podcast here You can find ARCA over at https://arca.org.au/ or @arca.org.au  Follow Wes over on LinkedIn and check out his latest books 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

David Bitton has products stocked in Woolworths, has done a collaboration with Maggie Beer, Charmaine Solomon & Tetsuya’s and sold over 50,000 recipe books after ONE conversation.  But he started where so many of you are right now.  From the outside his story looks like one every owner would aspire to have. Today we’re talking about what it's actually taken to get there … What most people don’t see. He’s been through recessions, the GFC, covid and sold his house just to keep going David’s success comes from the things you don’t see, but that people feel … and you can put them in your restaurant, bar or cafe too.  We Cover: 1:37 - How David went from cleaning garbage bins to the highest paid chef in Australia  6:31 - Why he only turned over $800 in his first week of trade  9:14 - What made David close 2 of his venues  12:54 - The best way to set up a restaurant if you’re working with your partner  13:57 - How to get your customers to fall in love with your products  16:18 - The deal that sold $50,000 of cookbooks to ONE person  19:58 - How to get your restaurant noticed  23:10 - Where to start if you want to start selling your own products  25:14 - What went wrong…  26:14 - Getting work and family balance right  30:44 - What to focus on if you’re struggling right now 34:59 - The secret to getting booked out on your quietest nights  38:09 - How David stay’s connected with his community 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 David over at @bittongourmet or https://bittongourmet.com.au/pages/david-bitton Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld 

“Every time I’m not on the floor the standards slip” … Sound familiar? This week we’re answering two questions from restaurant owners that are actually going through it right now.  Sam from Sydney has taken over their family’s Vietnamese restaurant. They’re clocking 80+ hours a week, completely burnt out, and feeling like the only way to keep standards high is to be there 24/7. Now they’re asking the question so many of you are wondering … How do I step back without the place falling apart? Then we’ve got John from Wellington, who’s watched interest rates rise, cost of living sky rocket and his weeknight trade tank. We break down what’s actually going on and how to take back control … using facts, not feelings.  Check out our Breakeven Calculator 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

Thai Ho was working 80-hour weeks and seriously thinking about pulling the pin. Now? He has hundreds of applicants for every job, a team that are passionate about creating unique experiences for every single customer and his team runs the entire operation. We talk about what it’s taken to build Mama’s Dining Group to the company it is now - the 80 hour weeks, the huge changes and the one conversation that stopped him working on the floor.  If you want to open another venue, you’re struggling to find good staff or you just need a reminder of what’s possible? Stick around for this one…  We Cover: 00:56 - The must-haves Thai installs in every business to set it up for success 02:08 - How to get your team to care as much as you do 04:51 - Thai’s go-to hiring questions that attract the right people 06:36 - How Thai has grown each venue so quickly  09:33 - Thai’s advice for anyone starting or opening a new venue  12:06 - What to do first if you’re in financial trouble 15:30 - The time Thai thought he was going to have to shut it all down 17:14 - What to say when your manager isn’t stepping up Watch the YouTube Version of the Podcast here If you need to find the right person to take over 40 hours in your week check out our free Value Contribution Training 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 Thai over on Instagram here @mamasdininggroup or his website here Mama's Dining Group Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

Running a seasonal restaurant sounds dreamy - Until you’re trying to make 12 months of income in 4 months of trade. In this episode, we sit down with Nick Mahlook from Soda Fish, a floating restaurant in East Gippsland, to unpack what it actually takes to run a hospitality business that relies on peaks, holidays, and unpredictable foot traffic. Nick’s not just navigating seasonality in produce and tourism - he’s also had to work through family dynamics in business, team challenges, and the constant pressure to stay afloat when the town goes quiet. Whether you’re coastal, regional, or just dealing with inconsistent trade - this one’s for you. You’ll hear: 00:00 - How Soda Fish got it’s name  02:01 - Advice for anyone thinking about going into business with their family or giving their chef equity  04:38 - How to get your employees passionate about their work (even the Gen Z’s)  08:17 - What makes a good culture  12:56 - Nick’s take on managing seasonality and rising costs of goods  16:08 - How Nick structures his week so he gets time with family AND can still manage the restaurant  18:30 - Front-of-house strategies to generate more revenue (without burning people out) 21:00 - How he's using tech and team structure to make things more efficient, even in a seasonal setup 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.  See Nick & Soda Fish over on instagram @sodafish_ or @nickmahlook and check out their website here    Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld

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