Make Restaurants Profitable
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About This Podcast
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
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Recent Episodes
"I Wouldn't Open a Burger Shop Today": James Hurlston on 11 Years Running Melbourne's Most Iconic Burger Joint
James "Jimmy" Hurlston was studying intellectual property law when he decided he'd had enough.So he quit, ate over 800 burgers in a year, wrote The Burger Book, and three years later opened Easey's —…
He Has 8 Locations & 1000+ Staff: How Rob Comiskey Runs Australia's Most Iconic Pub Empire
Rob Comiskey runs one of the biggest hospitality groups in Australia.8 venues. 1,000+ staff. And another 6-7 venues under construction, including a $250 million expansion at Sandstone Point that will…
He Runs His Café From 1,700km Away: Cam Henderson on Building The Winey Cow
Cam Henderson and his wife Jill opened The Winey Cow in Mornington, Victoria in 2014.For nearly a decade it became one of the Mornington Peninsula's most loved cafés — Cafe of the Year, Best…
Food Truck Trouble, Empty Sports Bars & Teams That Don't Care (Q&A Special)
You asked. Tim answered.Four real owners. Four totally different problems. And the kind of straight-up answers that come from someone who's worked with over 2,000 venues across the world.In this…
Federal Budget, Surcharge Ban Update & Wage Rises Ahead: What's Coming for Hospo | May Hospo Update
The federal budget just dropped. The surcharge ban is creeping closer. And the next round of wage rises is about to land.In this month's industry update, Tim sits down with Wes Lambert — CEO of ARCA…
You Don't Own Your Business. The Community Does: Rabih Yanni on 33 Years in Hospitality
Rabih Yanni has spent 33 years in hospitality.Nine venues across nine different postcodes. Currently runs Botanical Hotel in South Yarra — the iconic Melbourne pub he's brought back to life since…
Fried Chicken, Champagne and Wu-Tang: How Julian Cincotta Built Sydney's Most Unique Restaurant
Julian Cincotta grew up cooking at his family's café in Western Sydney.He went on to train under Neil Perry at Rockpool, won Young Chef of the Year, staged at some of the best restaurants in the…
From Food Truck to Full Restaurant: The Kings of the Wings Share 13 Years of Hard Lessons
Dylan and Katrina started King of the Wings from a little food trailer in 2013.They were among the first food trucks doing wings in Australia. No blueprint. No safety net. Just a gap in the market…
S1E46 The Man Behind Brisbane's Best Bars on What It Actually Takes to Build Them with Martin Lange
Martin Lange has opened eight bars in Brisbane since 2006.He currently runs four. Takes three and a half months off a year. And has trained bartenders now working in some of the best bars in Paris…
How John Rivera Built His Dream Restaurant Without Sacrificing Time With His Kids
John Rivera spent his twenties in fine dining kitchens.Working every Saturday. Missing birthdays. Missing weddings.Then he opened his own restaurant — and found himself video-calling his kids from…
Pricing Problems, Lazy Staff & Delivery Apps Killing Profit (Q&A Special)
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,…
Surcharges Banned, Junior Rates Scrapped & Wages Rising Again: What's Coming for Hospo | April Hospo Update
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…
Restaurants Closing, Supply Chain Disruptions & Rising Costs: What's Coming for Hospo | March Update
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…
Fired, Broke & Starting Again: How Tony Kelly Rebuilt from Scratch
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…
From Single Mum to 140 Staff: How Jenna Sanders Built Kenilworth Bakery
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…
He Closed His Restaurant After 10 Years: How to Know It’s Time with Peter Gunn
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…
Toxic Staff, Weekend Roster Drama & Broken Training Systems (Q&A Special)
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…
How Justin Newton Came Back From Burnout to Build His Most Profitable Venue Yet
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…
Wage Hikes, Surcharge Bans & Rate Rises: What's Coming for Hospo | February Hospo Update
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…
How AI Is Reshaping Hospitality (And What You Need to Change) with Bianca Brady
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…
Frequently Asked Questions
Make Restaurants Profitable has published 52 episodes since July 2025, covering topics in Business, Education.
Make Restaurants Profitable is currently highly active with new episodes weekly. Average episode length is 43m.
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