Make Restaurants Profitable
Make Restaurants Profitable
Podcast Description
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
Podcast Insights
Content Themes
Explores topics such as operational challenges in restaurants, mindset shifts necessary for success, and real-life experiences from industry leaders. Examples of episodes include discussions on staff retention, financial struggles, and practical advice for navigating rising costs and consumer habits.
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
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 wasn’t good enough.
Not because the guests stopped coming.
But because deep down… he knew it was time.
In this episode, Peter shares the full story behind Ides — from starting as a monthly popup,
to building a decade-long restaurant brand, to the moment he realised the business he
built was no longer the one he wanted to run.
We talk about the realities of fine dining, the pressure of constant evolution, how popups
helped build momentum before opening a permanent venue, and the honest
conversations owners need to have when a business reaches its natural end.
This is one of the most honest conversations we’ve had on the show about ownership, ego,
and knowing when to walk away.
You’ll hear:
00:00 – Introducing Peter Gunn and the story behind Ides
04:30 – Moving from New Zealand to Melbourne’s restaurant scene
07:00 – Why starting with popups is the smartest way to test a concept
13:30 – Building a loyal audience before opening a restaurant
20:00 – Marketing a restaurant before social media took off
26:00 – The danger of building a business that traps you
33:00 – Why some restaurants overspend on fit-outs
39:00 – How to build long-term staff loyalty in hospitality
48:00 – The moment Peter realised the restaurant had become too complicated
53:00 – Simplifying the menu and evolving the concept
56:00 – The honest process of deciding to close after 10 years
59:00 – What Peter is planning next
Key Takeaways
● Starting with popups can help build demand before opening a venue
● Simplicity in menus often leads to better operations and happier guests
● Long-term staff loyalty comes from respect and relationships
● Just because a restaurant is working doesn’t mean it should run forever
● Sometimes the smartest business decision is knowing when to walk away
If you’re serious about building a profitable, sustainable restaurant business, book a free
call with the Foodie Coaches team at:
foodiecoaches.com
Follow behind the scenes:
Instagram: @foodie_coaches
Instagram: @tim.kummerfeld
New episodes every Wednesday.
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