After 7 years, Burger head co-founders, Joshua Deluca and Tim Rosenstrauss have decided to call it quits after a couple really tough years in the industry. They are closing 4 of their bricks and mortar store. But it's definitely not the end of Burger Head.

They and are putting all their effort to focus on their Burger trucks, events and wholesale.

I originally interviewed Josh and Tim in 2021, Ep 36, where we spoke about partnerships, pressures of business and plans for growth. Two years later a lot has happened, and I'm very grateful to the boys for being so honest and raw about their experiences.

I highly recommend listening to their first episode before listening to this one to get a better understanding of their journey.

Meet Jonny Massaad owner of the very popular Cake mail. 

When Johnny couldn’t get a job at KFC at the age of 17 he decided to take matters into his own hands and start his own business from his garage while still at High school called Sugar high. 

Sugar high focused on creating Custom cakes and although things were going great he knew he was capped with how many cakes he could make in a week. 

He decided he wanted his business to grow. 

He leased a warehouse changed his business strategy, and changed the name of his business to cake mail. 

A business that produces amazing cakes that blew up on social media. Cakes that that could be ordered and delivered the same day. 

Since opening he has seen many copy cat business but Jonny has continued to be the leader in the market and constantly evolving his brand and products. 

He has since opened Balloon mail and tidbit snacks. 

It’s crazy to think with everything Jonny has achieved he is only 24 years old. 

Listening to Jonnys story and journey I was blown away with his confidence and ability to create brands and ideas without worrying about the negatives.

Episode #56 now Live! Meet Tyron Simon and Ben Williamson, owners of some of Australia’s best restaurants.  Ben And Tyron’s journey crossed paths during their hospitality careers and when the opportunity to work together came up they jumped at the chance to combine their skills and create something that hadn’t been done in Brisbane.  They opened a unique wood fire restaurant called Agnes, with a kitchen that works solely with crackling wood fire and smoke – there’s no gas or electricity. Which is unheard of in hospitality.  They also own, Same Same, Honto and the amazing Bianca restaurant and have placed them selves among the best Restaurateurs in Australia.    In todays episode we talk about business partnerships, running great venues, dealing with cultures and how to build great cultures.

Episode #55 is now Live

Meet Anna Petridis former owner of Patissez. 

Anna and her family have been in business and Hospitlaity their whole lives 

After selling their successful school uniform business to Lowes an opportunity to open their own cafe presented itself, so they jumped at the opportunity to open a venues together. 

They renovated the existing venue and the cafe Patissez was born. 

Within a few months they had lines out the door every day from people travelling all around Australia, thanks to Annas creation  of the freak-shakes, over the top milkshakes that everyone wanted to try. 

Within 6 months they had opened their second  store in Canberra which was then followed by stores in Malaysia. Singapore, India and Qatar. 

From the outside it looked like Anna and her family were living the best life with all the success in the world, But internally things couldn’t be more different. 

Within a few years, they had lost everything, Anna’s  partner left her, they lost their family home and they went into liquidation. 

Lost everything except the support of each other and their family. 

They stuck together and when her grandmother heard they were struggling she stepped in, bought their original store back from the liquidators, which Anna and her family went back to work in which they eventually bought back off her, turned it around and ended up making it one of canberras best cafes and selling it for a great profit. 

Anna will be the first to admit she wasn’t a great business owner and operator but through all of the hardship she has learnt from

All the mistakes and come out of it to be an amazing leader and business woman. 

I’m so grateful I get to interview amazing people and business owners every week. Every story is so inspiring. But I have to admit this is  most inspiring story I have ever heard and what’s amazing is this is just the start for the Petridis family. Their next venue is amazing Mexican concept called cartel which is the first of its kind in Australia. 

We were also grateful to have Anna’s beautiful mother join us and share part of her story with us.

Meet Joshua Khoury, Co owner of The Rusty Rabbit. 

Josh was only 19 when him and his brother decided to take over a cafe in Darlinghurst. 

With limited experience in running cafes, the brothers received full support from their parents to take the risk letting them know they had their full support no matter what happened. 

Although there were plenty of struggles over the next six months the brothers persisted and created one of Sydney’s funnest and best known hospitality brands

It’s amazing to see the growth they have had over the last 6 years opening 4 successful cafes and doing it all before the age of 25.

Episode 52 is now Live!

Meet Greg McLean. 

Greg’s journey in hospitality started at the age of 18 when his parents bought a coffee franchise. 

After spending a few years managing their store he decided to move back to the Gold Coast with no intention to ever get back into hospitality. 

It didn’t take long for him to realise working for others wasn’t for him so with the support of his girlfriend they opened a small hole in the wall espresso bar in Sunshine Coast called your place. 

Since then Greg and his partner have gone on to open 10 venues all around Queensland. 

Greg now owns The Bungalow in Yeppoon, which is going from strength to strength and is also about to launch his third food and music festival called socal 

Although Greg was faced with many obstacles along the way he has successfully been able to sell all venues he has opened and has built and amazing reputation. 

I was blown away by Greg’s drive, attitude and his ability to make things happen and can’t wait for you to all hear his story.

Episode #52 is now Live! Meet John lazarou,  John is one of the founders of the coffee club, which now has over 400 locations world wide.  Johns journey in hospitality started a little different to most successful hospitality operators.  At the age of 15 he left school to take on a hairdressing apprenticeship,  2 years later he quit his job and bought a existing salon, taking two of the seniors at his previous work place while still doing his apprenticeship.  He continued hairdressing for over 10 years, and had a very successful career but one of his biggest mistakes was that he was the face of the salon which put pressure on him to be at the store 7 days a week where he felt trapped.  In 1989 by two of his friends, both named  Emmanuel, were opening a coffee shop called The Coffee Club, and approched him to help out. So he split his time between the salon and The Coffee Club.  It didn’t take long for him to sell his salon and become a partner.  After opening 7 company stores in 5 years, they decided to start franchising with massive success.  They opened over 180 stores before selling 50% of their company to Minor International, one of Thailand's largest resort companies in 2007, they then sold another 20% seven years later, Setting up the original founders for life.  The coffee club started the cafe scene and is one of Australia biggest success stories. I’m very grateful to John for taking the time to chat to me about his journey. One of Johns greatest assets is his ability to make people feel welcome and comfortable and is a massive reason for the success of the coffee club.

Episode #51 Meet Simon Gloftis Simon’s journey in Hospitality started in the early days as a teenager selling corn on the cob at the markets, what started as a little side job turned into a very successful business, selling over one thousand corn on the cobs in one day, earning more than some adults would earn in a week. That market stall helped him understand business, people and working with suppliers. At the age of 21, Simon bought a run down cafe in Nobbys beach, and created one of the first genuine espresso bars in The Gold Coast, he went on to open two more successful cafes Little bean and Piccolo. 10 years later Simon opened Hellenika also in nobbys beach. Hellenika is often referred to as one of the first to move the Gold Coast dining scene into an exciting new direction, Introducing share menus, set menus for bigger groups and food Gold Coast never seen before. Hellenika helped put Simon’s name on the hospitality map, he would later open the Fish house and Nineteen at the star. Later Selling all venues to focus on Hellenika Brisbane in The Calile hotel. Hellenika Brisbane has been an unbelieveable success. People travelling all around Australia to stay at The Calile and to eat at Hellenika. Simon also owns SK steak and oyster within the same precinct and is about to open Sushi room and Sunshine which is a project he says is the most important project of his life. I was blown away by Simon’s amazing work ethic, love for Hospitlaity, people and culture, strong focus on high quality produce and creating the best guest experience.

Episode #50 is now LIVE!

Meet Charlie El Hachem, owner of Piccolo Me and Go Dark. 

Charlie has seen the highs and lows of the hospitality industry, at the start of the pandemic he genuinely thought he would lose the business. He and his family worked so hard to build. 

But after some dark times, Charlie changed his mindset, has turned his worst time in to his best, and when lockdown was announced this year they were ready. Not only did they survive, they thrived. 

In today’s episode we chat about the impact his Dad has had on his career and life, the challenges he has faced in hospitality and their ability to adapt during covid. His new start up Go Dark is a unique concept that will change the way we operate from our hospitality venues. 

It’s been amazing to see Charlie’s growth from store owner to CEO over the last few years and the vision and direction he has for his business is very inspiring. 

I also interviewed Charlie’s brother, Roy the creative genius behind Piccolo Me back in September last year, so if you want to know more about the Piccolo Me story I recommend you listen to that episode also. That was episode number 12. 

Thank you again to the Piccolo Me family. Harry, Charlie & Roy for always being there and continuing to be there for me as friends and mentors.

Episode #49 is now Live!

Meet Sean and Mark.  

Sean had a background in HR and mark spent 20 years making gelato at bar Italia which was one of the first artisan gelato shops in Sydney. 

After Sean was made redundant, they decided it was time to open their own business. 

After 12 months of searching and looking at multiple venues, they decided on a small space in Redfern. 

And Ciccone and Sons was born. 

Although the start of their journey was slow with gelato being a very seasonal product, Sean and Mark knew by creating their unique gelato and focusing on guest experiencing as their point of difference they would be able to build loyalty through their customers. 

Since opening 6 years ago they have collaborated with some of the best hospitality venues in sydney including nour and continental deli while also featuring in every possible hospitlaity publication as having the best gelato in Sydney. 

Over the next 3 months they will open 2 more locations one in Glebe and also including our partnership at Gellfrenda, something we are very grateful to be part of. 

  

Episode: 48 is now Live!  Lisa and Argi met while working at Rashays.  Several years later they decided to take a risk on a shop in Liverpool Westfields that no one would go near and was considered a dead spot in the shopping centre.  With strong marketing, great food and service, It didn’t take long for their cafe to take off and build the reputation as one of the best cafes in Liverpool, with a social media following on instagram of over 35,000 followers.  What’s amazing about their cafe is they have no traditional commercial kitchen but have found a way to create and execute a full cafe menu with all bench top cooking equipment, Something that is very had to do in a 70 seater venue.  They have since bought and sold another two successful cafes and are constantly looking out for new opportunities.  Lisa and argi are highly respected in the industry and it was a pleasure to hear their story.

Episode #47 Meet Johnathon Israfil, owner of Kerbside Creamery.  Jonathons journey in hospitality only came about when he was fired from his civil engineering job during the start of the pandemic.  He had an idea to create Sydney’s first cheesecake on a stick with your option for your favourite flavours, what started as a small set up on his front yard under a small marquee, has now turned into a very successful busienss with two food trucks, a online business and delivering all around Sydney.  With nearly 40,000 followers on Instagram kerbside creamery has developed a cult following.  Jonathons story is so inspiring and a great  listen for anyone wanting to leave their job to start their own business. 

Episode 46 Meet Chloe Watts  Chloe was born and raised on the Gold Coast but spent several years in Sydney before heading to London for two years to work with London’s best chefs and hospitality groups.  She decided to head back to the Gold Coast, where she bought Paddock Bakery with her parents, from her brother. She has since turned it into one of Australia’s most iconic venues.  After receiving an offer she couldn’t refuse for Paddock Bakery she decided to sell, take a break and start working on her new concept.  That new concept is called Tarte Bakery, which is now considered one of the Gold Coasts best cafes.   It’s no coincidence that anything Chloe does turns to gold.  Her work ethic, attention to detail and love for people and hospitality has made her one of Australia’s best restraunteurs. 

Episode #45 is now live! 

Meet Tony Pantano, partner and chief operating officer of @onlyhospitality.

Tony’s journey in hospitlaity started at the age of 13 working in an Italian restaurant in Lygon St, Melbourne. 

After finishing high school he managed several venues while also competing his university degree. 

He joined a hospitality software company called My Guest List which took him to New York, where he would later join Bluestone Lane, an Australian inspired coffee shop as general manager of their flagship store, that has now grown to 17 stores across America.

He was than offered a unique position as the chief steward aboard a 50m super yacht which took him to 30 countries including some of the most remote locations in the world. 

After getting home sick he decided to move back to Melbourne with the goal of working with Julian and the only hospitality group as general manager which has now grown to over 15 locations, which includes, cafes, a roastery, a pub and restaurants. 

Tony is now chief operating officer of  Only Hospitality which is Melbourne’s largest non-franchised cafe group.

Episode #44 is now live! Meet Hadi Chami  Owner of Notorious espresso, Werribee.  Like most kids growing up in a Lebanese family business, as long as you were tall enough to see over the counter you were old enough to work in the shop.  Being the eldest, Hadi would always be there helping his family in every business they had, that included a cafe they bought in Collins St, Melbourne.  It opened his eyes to the cafe and coffee world, although it was long hours and hard work hadi loved the cafe scene.  Things were going great and the business had grown since they had taken over.  He than overhead the Leasing agents talking talking about not wanting to renew their lease.  When he approached them he was told bad luck and he should have done their due diligence when buying the business.  This left a negative impact on Hadi,  and after they sold their cafe at half the price they had bought it for he told himself he would never get back into the hospitality industry.  He than completed his degree in engeering while also working odd jobs. He had lost his passion for business and hospitality, but It wasn’t until he ran into one of his old customers that told him he was wasting his time and should get back into what he knew best.  He than found a shop in Werribee, Melbourne’s west that was for sale.  Although everyone told him it was no good and he was crazy, he seen the potential, took a risk and bought the business, he has since doubled sales. The business grew so much that he recently renovated the shop to triple the size of his cafe.  Hadi took a chance, and has really transformed the cafe scene in Werribee.

Episode #43 is now Live!

Meet Jon Ford

Jon Ford is owner and operator of teddy picker restaurant in Werribee 

Jon was born in Liverpool, England, his hospitality  journey started at the age of 14 when he got his first job in a kitchen, he was instantly obsessed and knew he wanted to make a career in hospitality. 

He left school at 16 and has since worked in some amazing kitchens. 

After coming to Australia he met his now fiancé Kristy and knew he wanted to continue his career in Australia. He worked in several venues before being approached to open his own restaurant. 

Despite the fear of covid he signed the lease for the space that is now teddy picker, knowing it was  a special venue. 

Since opening in February his 300 seater venue is booked out every weekend.

I met Jon the day before this podcast and knew I had to get him on to share his story, his passion for the kitchen, cooking and hospitality is something I wanted to share with everyone.

Episode #42 is now Live! Meet Lucia Di Luca  Lucia’s home turned weekend restaurant, offers guests traditional Italian food on the back verandah of her Orchard Hills home.  In 2012 Lucia opened Cucina Casareccia. The humble restaurant serves a four-course seasonal menu, which changes every month, designed to be savoured with family and friends, and enjoyed in the traditional style of an Italian celebration. It operates only 2 days a week. Saturday dinners and Sunday lunch. With only one sitting each day, Lucia could easily increase revenue by offering a second sitting for each service but she stresses that guests who visit shouldn’t be in a hurry to eat. Food at Cuccina should be eaten slowly while guests appreciate the open space and views on the 5 acre property. I recently had the chance to dine at Cucina Casareccia and was blown away. One of the best dining experiences I’ve ever had. The authenticity and warm Italian hospitality was something I have never experienced before.

Episode #41 is now Live!

Meet Matt Woods 

Matt Woods passion for creativity and drawing started at a young age. With a passion for art and design he later went on to study industrial design at university.

 

His first job was at Sunbeam but hated it immediately. He then joined a joinery company which allowed him to focus more on design. 

After a few different jobs and starting to get bored, a new opportunity presented itself when his then girlfriend knew a cafe owner that was renovating and mentioned that Matt was a designer. 

What started out as giving them some advice, then turned into a full time job. He helped create Bloodwood in Newtown which created a lot of buzz and helped put Matt’s name on the map. 

Since then, Matt Has gone on to design some of the best commercial and residential properties in Sydney.

In 2011 he won the DESIGNER OF THE YEAR, in 2015 he won the EAT DRINK DESIGN AWARDS for BEST RESTAURANT DESIGN and in 2019 won THE DESIGN FILES AWARDS.

Matts passion for sustainability in his design is evident in all his work. 

He genuinely cares about the clients best interested. Personally, what Matt has done for our business has been life changing and something I’m forever grateful for. 

A great episode for people that want to get into design or have a venue they want to get design.

Meet Christine Elbakht 

Christine spent 20 years in corporate working for some of the world's top luxury brands in Australia and Dubai. 

After spending 3 years in Dubai she decided it was time to come home. Knowing her time was up in the corporate world and decided to chase her dreams of opening her own business. 

She had worked in hospitality as a teenager and wanted to combine her love for brands business and hospitality. 

Being a lover of all things peanut butter she opened the world first dedicated peanut butter bar. 

Her initial concept was to create a dessert bar that focused on offering peanut butter desserts free from refined sugars and preservatives as well as gluten free and vegan options, that didn’t make you feel guilty after eating desserts. 

Although she received attention from nearly every major media outlet around the world including a video that was viewed over 30 million times, the sales started to drop, as things got worse people told her that she gave it a shot but it was time to give up and go back to her corporate career 

Christine knew she had something special and refused to give up, she engaged a consultant to help her re brand the business, changed the concept and in 2019 Peanut butter bar 2.0 was born. 

I was blown away by Christine’s story. 

Her Resilience, drive and passion for hospitality and building a brand she hopes to take world wide one day is so inspiring.

Episode #39 Meet Kenneth Rodrigueza. Kenneth’s journey isn’t the typical hospitality journey but a passion for baking set him up for what would end up becoming one of the best donuts in Australian.  After finishing a uni degree after 7 years, he decided to take a gap year he started working in different jobs while also doing cake tutorials on YouTube.  While working in retail he started making donuts for his work colleagues, after seeing everyone go crazy for his donuts he started wholesaling for other cafes and also decided to start selling them at markets.  At the time were sharing a Commercial kitchen with other business but realised they needed their own space when demand grew, so they decided to open a wholesale kitchen in Redfern which ended up being the retail store and shop front of Donut Papi.  Donut Papi is now considered one of the best donuts in Australia and the demand for his donuts shows every week with them selling out our every week.  Kenneth has since expanded and also has another shop front called donut papito. And also have a vegan range called Pudgy Vegan Donuts and plans to open a Philippine cafe called Tita Donut Papi is truly a family business with his sister Karen and other siblings all part of the journey.