Bean There, Done That!

Insurance Key Considerations for Small Business. With Karla Vosloo

In this essential episode of Bean There, Done That, host Phillip Di Bella sits down with Karla Vosloo, Account Manager at Stellar Insurance Brokers, to demystify the world of insurance for small business owners—especially those in hospitality. Karla shares invaluable insights on how insurance has changed since COVID, the hidden pitfalls of underinsurance, and why every café or restaurant owner needs to rethink their risk exposure in a world of rising premiums and unpredictable weather events. It's a must-listen for any operator who thinks insurance is just paperwork—until disaster strikes.
KEY TOPICS & THEMES
How COVID transformed consumer and business behaviour around insurance
Why insurance premiums are skyrocketing—and what you can do about it
Cyclone Alfred and real-world lessons on flood cover and business interruption
The risks of underinsurance, non-disclosure, and not reading the fine print
The importance of tailored insurance solutions for cafés and small businesses
Cybersecurity and why every business, no matter the size, needs protection
Employment liability in hospitality: growing risks and legal reforms
TIME-STAMPED KEY POINTS
00:00 – Intro to the show and the value of learning from those who've "bean there"
00:50 – Karla Vosloo from Stellar Insurance joins the show
02:20 – Insurance pre-COVID vs. post-COVID: a major industry shift
04:00 – Insurance premium increases vs. utility cost increases
05:10 – The Cyclone Alfred example: Why disasters impact everyone’s premiums
07:00 – What 'insurance pooling' really means for you
08:00 – The rise of self-insurance and its serious risks
09:00 – Business interruption: a surprisingly affordable yet critical policy
12:22 – The danger of non-disclosure and underreporting claims
14:50 – The types of cover every café should consider
17:30 – Management liability and employment disputes post-COVID
20:12 – When to review your insurance policy (hint: more than once a year)
26:12 – Common reasons claims are rejected—and how to avoid them
28:30 – Tips for ensuring a smooth claims process
29:30 – How tech and AI are shaping insurance risk assessment
30:20 – Cyber insurance: rising threats and how to protect yourself
33:30 – Final thoughts: proactive over reactive insurance thinking
ABOUT OUR GUEST
Karla Vosloo is an experienced insurance broker and trusted account manager at Stellar Insurance Brokers. With a passion for small business and a talent for simplifying complex insurance concepts, Karla helps clients navigate risk, tailor policies to their real needs, and avoid common industry pitfalls. Her background in both Australia and New Zealand gives her a broad and practical perspective—especially relevant in today’s climate-impacted economy.
Connect with Karla: 🔗 LinkedIn 🏢 stellarinsurance.com.au
 
TAKEAWAYS
Insurance has changed—you must reassess your policies annually.
Business interruption insurance is often overlooked but can be a lifesaver.
Full disclosure is essential—even minor claims or activities can impact future coverage.
Cyber attacks are rising, and insurance can now help offset these increasingly common threats.
Public liability, fit-out, contents, and management liability are non-negotiable for cafés and hospitality businesses.
Documentation is everything—keep inventories, receipts, and visual proof to avoid claim delays.
Brokers provide peace of mind, extended credit terms, and better policy clarity vs. online insurers.
LINKS & RESOURCES
Stellar Insurance Brokers
The Coffee Commune
Tim Die (HR Cartel) – previous episode on industrial relations
Australian Fair Work Act Updates – March 2025
Recommended: CCTV, cloud backups, and cyber audits for small businesses
Produced by The Podcast Boss

The Death of the Traditional Café. With Raihaan Esat

In this thought-provoking discussion, hospitality veterans Phil Di Bella and Raihaan Esat dive deep into the evolution—and possible extinction—of the traditional café. They trace the journey from café culture’s golden age to today’s high-cost, low-margin reality, uncovering the harsh truths behind shrinking profits, rising expectations, and the impact of automation. This is a must-listen for café owners, coffee lovers, and anyone invested in the future of hospitality.
 
Key Topics & Themes:
The evolution of Australian café culture from the 1990s to 2025
Why prices haven’t kept up with rising costs—and what it means for café profitability
The “magic triangle” of speed, quality, and price—and why you can’t have all three
The rise of automation: threat or opportunity?
How consumer habits are shifting from daily visits to at-home consumption
The future of cafés: hyper-convenience vs. curated experiences
Why community and customer engagement are more important than ever
 
Time-Stamped Highlights:
00:00 – Intro to the show and guest Raihaan Esat
02:00 – What cafés were like in 1993 vs. 2007
05:00 – Coffee pricing, wage growth, and the shrinking profit margin
10:00 – From grab-and-go muffins to the bistro café boom
14:00 – The café model today: espresso bars, cafés, and specialty diners
19:00 – Why automation is growing—and how it fits into the café ecosystem
25:00 – The role of baristas in an automated world
27:00 – The cost of customisation: milk alternatives and their hidden overhead
30:00 – Future predictions: home machines, hyper-convenience, and destination cafés
34:00 – Global coffee demand vs. production – and what it means for future pricing
39:00 – Final thoughts: why every café must find their “one thing”
 
About Our Guest:
Raihaan Esat is General Manager at International Coffee Traders and a shareholder in the Coffee Commune. A Hall of Fame recipient with over 15 years in the industry, Raihaan brings a unique perspective on retail, roasting, and international sourcing. His insights into the economics of coffee are rooted in real-world experience and deep sector knowledge.
Connect with Raihaan on LinkedIn
Visit Coffee Commune
 
Takeaways:
Cafés today are operating with just 5–10% profit margins, down from 30–35% in the 1990s.
Automation can improve efficiency, but it must complement—not replace—customer service.
Café success now hinges on offering a distinct experience or being hyper-convenient—there’s little room for in-between.
The price of coffee beans is rising due to global demand outpacing supply—prices at the cup level are likely to surge.
The café of the future must lean into its “one thing” to stand out—whether it’s product, service, or experience.
 
Links and Resources:
Coffee Commune
Raihaan Esat on LinkedIn
Love My Café Awards – Launching October
 
Listen now on your favourite podcast platform.
 
Produced by The Podcast Boss

The Post Election HR/IR Landscape. With Tim Dive

In this timely episode of Bean There, Done That, host Phillip Di Bella sits down with Tim Dive, founder of the HR Cartel and host of the HR Cartel Podcast, to unpack the complex and fast-changing world of industrial relations (IR) and human resources (HR) in Australia. With wage theft now a criminal offence and IR reforms disproportionately impacting small and micro businesses, this no-fluff conversation is a must-listen for hospitality owners and operators.
 
From contract must-haves and performance management strategies to the insidious creep of compliance risks, Tim brings 20+ years of experience and delivers straight-talking advice you can act on immediately.
Key Topics and Themes:
Why recent IR reforms hit small businesses the hardest
What “wage theft” really means—and how to avoid it
The rise in union access and what it means for your business
Contracts, handbooks, and casual worker compliance
Performance management: from dead weight to top talent
Why good intentions won’t protect you legally
Strategies to protect your profit margins without cutting corners
Time-Stamped Key Points:
00:05 – Intro to Bean There, Done That and Coffee Commune
00:40 – Phil Di Bella introduces Tim Dive and why HR matters now more than ever
01:30 – The election aftermath and impact on IR reform
03:00 – 27 legislative changes in just three years
04:50 – Why reforms target big business but hurt small ones most
07:00 – “Right to disconnect” and other grey-area policies
08:15 – Unions can now enter workplaces without members
10:55 – Wage cost explosion: from 30% to 45% of turnover
13:40 – How to legally absorb wage increases and stay compliant
16:00 – Why every employee needs a contract—no exceptions
18:00 – Casual employee pitfalls and how to avoid them
20:25 – Why handbooks and induction programs are your legal shield
22:00 – Improve or remove: how to handle poor performers
25:00 – The “traffic light” model for monthly staff reviews
27:00 – The myth of the lovable underperformer
29:00 – Retaining top talent through development, not dollars
30:15 – Why fringe benefits tax punishes good employers
33:30 – Wage theft explained: what qualifies and how it’s enforced
39:30 – Real-world examples of wage theft from common mistakes
41:15 – Why “better off overall” is meaningless without the right contract
43:10 – Flexibility agreements and why you need them documented
45:00 – Why ignorance is no longer a defence
About Our Guest:
 
Tim Dive is the founder and director of HR Cartel, an agency delivering HR and IR solutions for small and medium businesses. With over 20 years of experience across mining, oil and gas, construction, and hospitality, Tim’s known for his straight-shooting style, industry insight, and fierce advocacy for practical compliance. He also hosts the HR Cartel Podcast, a no-nonsense show focused on workplace law, strategy, and culture.
Key Takeaways:
Compliance is no longer optional – With wage theft now criminalised, contracts, handbooks, and induction programs are essential.
Big business rules are crushing small operators – Reforms designed for giants like Qantas and BHP are catching cafés and micro-businesses in the crossfire.
Productivity is the new battleground – Without it, you can’t afford rising wage costs.
Culture killers exist at both ends – Toxic top performers and low-effort sweethearts both undermine your business.
Documentation is your best defence – If it’s not written, it didn’t happen.
Links and Resources:
HR Cartel Website
HR Cartel Podcast
Coffee Commune
Tim Dive on LinkedIn
Fair Work Ombudsman
Whether you’re running a bustling café or managing a small team, you can’t afford to miss this episode. Protect your business and your people—tune in to Bean There, Done That now on Spotify, Apple Podcasts, or wherever you get your shows.
 
👉 Produced by The Podcast Boss
 
#HRCartel #BeanThereDoneThat #HospitalityBiz #SmallBusinessCompliance #WageTheft #IRReform #CoffeeCommune #ThePodcastBoss #FairWork #HRAdvice #BusinessLeadership#thepodcastboss

Green Beans Global Trends and Forecasts: What Roasters Need to Know Now - With Raihaan Esat and Shari Wilding

In this episode of Bean There, Done That, guest host Shari Wilding sits down with Raihaan Esat, coffee trader at International Coffee Traders (ICT), to explore the current state of the global coffee market. They discuss the rising cost of green beans, the impact of climate change and logistics disruptions, and the emerging coffee markets that could shape the future of the industry. Raihaan shares insights on how roasters can navigate supply chain challenges, secure long-term partnerships with farmers, and innovate in a shifting market—including some surprising experiments with alternative roasted ingredients like chickpeas and dandelion root!
 
Whether you’re a coffee roaster, café owner, or simply passionate about the industry, this episode is packed with expert advice on how to adapt, innovate, and stay ahead in the ever-evolving world of coffee.
Key Topics and Themes
•Understanding Green Coffee Supply & Demand: Why global production isn’t keeping up with consumption.
•Climate Change & Coffee Farming: How shifting weather patterns, pests, and diseases are affecting supply.
•Logistics & Geopolitical Risks: The challenges of shipping coffee across the world.
• Emerging Coffee Markets: The rise of China, Thailand, the Philippines, and new African producers.
• The Role of Certifications: Are Fair Trade, Organic, and Rainforest Alliance still relevant?
• Consumer Trends & Innovation: The demand for decaf, functional coffee blends, and alternative ingredients.
• The Power of AI & Tech: How roasters can use AI for procurement forecasting and quality control.
• Future-Proofing Your Business: How roasters can secure pricing, manage costs, and stay competitive.
Time-Stamped Key Points
 
00:00 – Introduction to Bean There, Done That with guest host Shari Wilding.
00:50 – Meet Raihaan Esat and his passion for all things coffee.
01:35 – The state of the global coffee market and why prices are rising.
03:00 – The coffee supply-demand gap and what it means for roasters.
04:20 – How climate change is impacting coffee farmers.
05:45 – Shipping & logistics challenges affecting global supply chains.
08:00 – The risk of theft and security issues in coffee-producing countries.
09:00 – The labour shortage and urbanisation challenges in coffee farming.
10:25 – New coffee origins emerging in China, Thailand, and Africa.
13:00 – Can Australia grow enough coffee for its own demand?
14:50 – How roasters can work more directly with farmers and traders.
16:00 – Are Fair Trade and Organic certifications still important to consumers?
19:05 – The rise of decaf and functional coffee blends.
20:10 – How AI can help roasters optimise their purchasing decisions.
21:30 – What roasters need to do NOW to secure their supply and pricing.
24:30 – Experimenting with chickpeas, dandelion root, and other coffee alternatives.
27:10 – The importance of storytelling in connecting consumers to coffee origins.
30:55 – Key advice for roasters: mindset shift, supply chain partnerships, and long-term vision.
35:10 – Managing rising business costs beyond green beans.
36:50 – Final words of encouragement: Rediscover your passion for coffee!
About Our Guest: Raihaan Esat
 
Raihaan Esat is a seasoned coffee trader and industry expert at International Coffee Traders (ICT). With a deep passion for coffee sourcing, production, and roasting, he works closely with roasters to help them secure the right coffee for their businesses. His knowledge spans global coffee trends, supply chain logistics, and market innovations.
 
📌 Connect with Raihaan:
•LinkedIn
•Instagram
•ICT Coffee
Key Takeaways for Roasters
 
✅ Think long-term: Plan 12–24 months ahead for green coffee purchases.
✅ Collaborate, don’t compete: Build strong relationships across the supply chain.
✅ Stay innovative: Explore new markets, trends, and alternative roasting ingredients.
✅ Use AI & tech: Leverage forecasting tools for smarter procurement.
✅ Understand costs: Get a clear handle on business expenses beyond just coffee prices.
✅ Tell the right story: Know when and how to engage consumers about coffee origins.
✅ Adapt or get left behind: The industry is changing—don’t wait for it to return to “normal.”
Links & Resources Mentioned
•International Coffee Traders
•The Coffee Commune
•Connect with Shari Wilding on LinkedIn
🎧 Listen Now: Find Bean There, Done That on your favourite podcast platform.
 #CoffeeIndustry #CoffeeRoasting #CoffeeTrends #GreenCoffee #CoffeeSupplyChain #FairTrade #CoffeeMarket #CoffeeInnovation
🔗 Produced by The Podcast Boss

The Role of Community in Cafes. With Justin Swayn from BrewBox Collective

In this episode of Bean There, Done That, host Phillip Di Bella sits down with Justin Swayn, founder of Brew Box Collective, an award-winning café in Baringa, Sunshine Coast. Justin shares his deeply personal journey—from overcoming life’s toughest challenges to building a café that’s more than just a place to grab a coffee. His story is a testament to the power of community, resilience, and purpose-driven business.
From a past filled with hardship to finding his passion for hospitality, Justin has built Brew Box Collective as a hub for connection, support, and local collaboration. He talks about what it takes to run a café with real soul, the importance of surrounding yourself with the right people, and why focusing on relationships over transactions is key to success.
This episode is a must-listen for anyone in hospitality, small business owners, or anyone looking for inspiration on how to turn personal challenges into purpose-driven success.
Key Topics & Themes:
Overcoming personal struggles and finding purpose in hospitality
Why Brew Box Collective is more than just a café—it’s a community hub
Lessons from sport: how teamwork shaped Justin’s leadership approach
 The realities of running a café in today’s economic climate
The impact of community-driven business models on success
The importance of balancing generosity and commercial sustainability
The future of the hospitality industry and what needs to change
Time-Stamped Highlights:
⏱ 00:01:10 – Introduction to Justin Swayn and Brew Box Collective
⏱ 00:02:00 – The inspiration behind launching a café in a master-planned community
⏱ 00:02:45 – Justin’s personal journey: from life struggles to rebuilding himself
⏱ 00:03:35 – Learning the power of community through a small café and football club
⏱ 00:05:25 – Why cafes should be about people, not just transactions
⏱ 00:07:15 – The challenges of running a hospitality business and what people don’t see
⏱ 00:09:30 – The vision behind Brew Box Collective: creating a space for real connections
⏱ 00:11:10 – How winning the Coffee Commune’s Best Café Award changed everything
⏱ 00:14:10 – The fine balance between generosity, community, and business survival
⏱ 00:19:20 – Justin’s three biggest lessons from running a café
⏱ 00:23:10 – The future of the hospitality industry—what’s at stake?
⏱ 00:25:25 – The most inspiring recent moment at Brew Box Collective
About Justin Swayn & Brew Box Collective
Justin Swayn is the owner of Brew Box Collective, a community-focused café in Baringa, Sunshine Coast, that was crowned Best Café in the Sunshine Coast (2024) by The Coffee Commune. His café isn’t just about coffee—it’s about fostering human connections, supporting local businesses, and creating a safe space where people feel seen and valued.
🏡 Visit Brew Box Collective: Instagram | Facebook
☕ Learn More About The Coffee Commune: coffeecommune.com.au
Key Takeaways:
💡 Community is everything. The success of a café isn’t just about great coffee—it’s about creating a place where people feel connected.
💡 Business must have purpose. If you’re not solving a problem or adding value, your café will struggle.
💡 Support your local. Small businesses thrive when the community gets behind them—just like Brew Box Collective’s loyal customers did.
💡 Mindset is key. No matter what life throws at you, surrounding yourself with the right people and finding purpose can change everything.
Links & Resources:
📍 Follow Brew Box Collective:
Instagram
Facebook
☕ More about The Coffee Commune: coffeecommune.com.au
🎧 Listen & Subscribe to Bean There, Done That on: Spotify | Apple Podcasts | Google Podcasts
Produced by The Podcast Boss

Growing Business and the Courage to Call. with Mikella Esposito and Laurence Santini.

In this episode of Bean There Done That, host Phil DiBella sits down with Mikella Esposito and Laurence Santini, the ambitious young duo behind Como Restaurant in West End. They share their journey from different professional backgrounds—Mikella with her creative and entrepreneurial roots, and Laurence with a law degree—to becoming passionate restaurateurs.They discuss the highs and lows of running a restaurant, including making tough business decisions, learning from failure, adapting to customer demand, and building a team culture that fosters loyalty and success. With a strong focus on community and authentic hospitality, they reveal how they transformed Como into a welcoming, thriving Italian dining experience.If you’re a young entrepreneur or someone considering starting a business, this episode is packed with valuable insights on resilience, adaptability, and the power of emotional engagement.Key Topics & Themes• The inspiration behind Como Restaurant and their transition into hospitality• Challenges of the first year in business and the adjustments they made• How they shifted their business model to align with their community’s needs• The importance of team culture and how they nurture and reward staff• Learning from failures and missteps—the story behind their Munga Munga spaghetti night• The power of emotional engagement in hospitality and why it’s the key to success• Their vision for the future and advice for aspiring business ownersTime-Stamped Highlights📍 00:00 – Introduction to Bean There Done That and today’s guests📍 01:15 – Meet Mikella Esposito & Laurence Santini – The story behind Como📍 02:55 – The challenges of the first year in hospitality📍 07:50 – Adapting to customer needs and reshaping their restaurant’s identity📍 10:55 – The importance of a solid business plan📍 12:45 – How they involve their team in decision-making📍 19:00 – Learning from failure: The evolution of their Munga Munga pasta night📍 23:20 – Why meaning creates movement in business📍 26:10 – Bringing warmth and personality into their restaurant experience📍 30:50 – Their top advice for young entrepreneurs📍 34:00 – Wrapping up: Supporting young business owners and looking aheadAbout Our Guests Mikella Esposito & Laurence Santini – Owners, Como RestaurantMikella and Laurence are the young, dynamic duo behind Como Restaurant in West End. With a background in entrepreneurship, law, fashion, and hospitality, they bring a unique perspective to running a restaurant. Their passion for community, good food, and warm hospitality is evident in everything they do.Key Takeaways✅ Be adaptable – The market dictates what works; don’t be afraid to change.✅ Your team is everything – Invest in the right people and treat them well.✅ Failure is a learning curve – Test, learn, adjust, and grow.✅ Emotional engagement drives success – Customers return for the experience, not just the food.✅ Always look forward – Keep innovating, stay fresh, and challenge the norm.Links & Resources🔗 Como Restaurant🔗 The Coffee Commune💬 Enjoyed this episode? Leave a review and share with your network!🎙 Produced by The Podcast Boss#Entrepreneurship #Hospitality #BusinessSuccess #ItalianFood #YoungEntrepreneurs #RestaurantLife #CustomerExperience #TeamCulture #Leadership #PhilDiBella #ComoRestaurant #WestEndDining

Matt Jefferis on Systems, Success, and Savoury Insights: Creating a Café Legacy

In this episode of Bean There Done That, host Phil Di Bella chats with Matt Jefferis, co-owner of Savour Café and Franc in Brisbane, to explore his extensive journey in the hospitality industry. Starting as a dishwasher alongside his twin brother, Dan, Matt shares the evolution of their careers, the key lessons they've learned, and how they built successful businesses by implementing strategic systems and staying focused on customer experience.Key topics include the importance of understanding business financials, embracing technology to enhance efficiency, and the significance of planning for the future. The episode also highlights the evolution of the café scene in Brisbane and how Matt and his brother have adapted to changes in the industry, including navigating challenges like COVID-19.About Our GuestMatt Jefferis is a seasoned hospitality professional with over two decades of experience in the café industry. Along with his twin brother, Dan, Matt co-owns Savour Café and Franc in Brisbane. His expertise spans across all levels of café management, from dishwashing to owning multiple businesses. Matt and Dan are known for their customer-centric approach, strategic use of technology, and their dedication to building sustainable business models in hospitality.TakeawaysFoundation is Key: Matt and Dan’s early experience working in every aspect of the business—from dishwashing to management—provided a solid foundation for their success.Systemisation Leads to Success: Inspired by The E Myth, the brothers focused on creating systems that could be replicated and scaled.Adaptability: The shift during COVID-19 to a takeaway model and the use of automated technology shows the importance of adapting to changes in the market.Business Financials Matter: Knowing your numbers and constantly reassessing your business model can mean the difference between thriving and just surviving.Long-Term Partnerships: Mutual benefit and clear roles were key factors in the success of Matt and Dan’s partnership with Phil Di Bella and others.Links and ResourcesThe Coffee CommuneThe E Myth by Michael Gerber (Book mentioned as influential to Matt’s business approach)Savour Café and Franc CaféTime-Stamped Key Points00:00:00 - Introduction to Bean There Done That and the show’s focus on coffee industry success stories.00:01:00 - Matt Jefferis joins the conversation, reflecting on his long-standing friendship and business history with Phil Di Bella.00:02:00 - Matt recounts his start in the hospitality industry as a dishwasher in 2002 with his twin brother, Dan.00:03:30 - Discussing the passion for coffee and customer service that drove their careers.00:06:30 - Matt talks about the foundations they set early in their careers, from learning every aspect of café operations to reading The E Myth by Michael Gerber.00:08:30 - The opportunity to partner in the View Lounge café, marking their first step into ownership.00:11:45 - Matt emphasises the importance of patience, leadership, and empowering staff to run the business efficiently.00:17:00 - Reflecting on the evolution from partners to sole owners and the value of mutual benefit in partnerships.00:21:00 - Lessons from the closure of their patisserie business, Savour Chermside, and how these lessons informed their current operations.00:23:30 - Navigating the challenges of COVID-19, including the shift to takeaway and adjustments to operations.00:27:00 - Implementing technology like automated coffee machines and AI apps to streamline costs and improve efficiency.00:30:00 - The creation of Franc, a complementary café concept to Savour, focusing on grab-and-go offerings.00:32:00 - Matt discusses the current flexibility in his work-life balance, enabling travel and personal growth.00:38:00 - Key advice for young entrepreneurs: constant learning, understanding business fundamentals, and staying customer-focused.Tune in to hear Matt’s inspiring journey in the café business and learn how foundational skills, the right partnerships, and strategic planning can lead to long-term success. Listen now on your favourite podcast platform.Produced by The Podcast Boss

Creating Iconic Dining Experiences: The Art of Hospitality with Simon Gloftis

In this episode of Bean There Done That, host Phil Di Bella sits down with Simon Gloftis, a leading figure in Australia's hospitality industry. Simon shares his remarkable journey, from his early days in flea markets to creating iconic dining destinations like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine. They delve into the intricacies of restaurant management, the significance of staying true to one's vision, and the evolving landscape of hospitality. Simon also opens up about the challenges he’s faced, his philosophy on business, and the critical importance of cultivating trust and consistency in the dining experience.Key Topics and ThemesEarly Beginnings (02:00): Simon's start in hospitality, from working at his father's flea markets to setting up stalls selling corn and lemonade at a young age.Creating Hellenika (03:15): The inspiration behind Hellenika, the challenges of opening a Greek restaurant on the Gold Coast, and the passion that drove its success.Attention to Detail (05:45): How Simon’s uncompromising approach to menu creation and interior design helped build trust with his customers.Growth and Expansion (10:05): Simon discusses the decision to expand to Brisbane and the partnerships that shaped the success of his ventures.Adapting Business Models (17:00): The evolution of Sunshine Mediterranean, initially a vegetarian concept, and the necessity to adapt to customer demand by adding meat options.Maintaining Standards (29:00): The importance of consistency in Simon’s venues, including his philosophy of not allowing menu changes without his approval to ensure quality.Future of Hospitality (26:00 & 30:00): Simon and Phil discuss the inflationary challenges facing hospitality businesses and the need for adaptation and innovation in the industry.About Our Guest: Simon GloftisSimon Gloftis is a restaurateur known for his innovation and commitment to quality. With iconic venues like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine under his belt, Simon has established himself as a key figure in Australia’s hospitality scene. His journey reflects a deep passion for authentic, high-quality dining experiences, marked by a refusal to compromise on his values and standards.TakeawaysConsistency is Key: Simon highlights the importance of delivering a consistent product and maintaining trust with your customers.Adapt to Survive: The episode underscores the necessity of evolving business models to meet customer demand and market conditions, as seen in Simon’s adaptation of Sunshine Mediterranean.Passion and Hard Work: Simon’s story illustrates that passion, combined with relentless work and attention to detail, are crucial for success in hospitality.Links and ResourcesSimon Gloftis’ LinkedInHellenikaSK Steak and OysterSushi RoomSunshine MediterraneanTime-Stamped Key Points00:00: Introduction and background on Simon Gloftis01:15: The importance of foundations and values in building a successful business03:15: Hellenika’s creation and its role as Simon’s “baby”06:05: The meticulous details behind Hellenika’s interior and menu design12:39: Why Simon chose to open in Brisbane and his relationship with the developers17:00: The development and adjustments made to Sunshine Mediterranean24:30: Simon’s advice for new restaurateurs and the importance of bringing originality to the market30:30: Simon’s take on the current economic pressures in hospitality36:00: Phil’s advice and discussion on the next generation in the hospitality industryDon’t miss this engaging conversation on building a successful hospitality empire. Tune in to Bean There Done That for insights on what it takes to create iconic dining experiences. Listen now on your favourite podcast platform.Produced by The Podcast Boss. #BeanThereDoneThat #Hospitality #SimonGloftis #Hellenika #BrisbaneDining #GoldCoastRestaurants #Entrepreneurship #RestaurantLife #Podcast

Todd Biggs’ Journey in Hospitality Success: From Fast Food to Fine Coffee

In this episode of Bean There Done That, host Phillip Di Bella sits down with Todd Biggs, owner of L’Espresso cafes, to discuss his remarkable journey in the hospitality industry. Todd, with over 20 years of experience, has managed to grow his business by 33% during the height of the COVID-19 pandemic. From his early days at McDonald's to roles in luxury hotels and now managing multiple café locations, Todd shares valuable insights on leadership, strategic planning, and the importance of energy and enthusiasm in business. Tune in to discover the secrets behind his success and his latest venture aimed at supporting hospitality entrepreneurs.Key Topics and Themes:Todd's hospitality beginnings, starting at McDonald's and progressing through luxury hotels.Challenges and strategies in buying and managing three cafes during the COVID-19 pandemic.The importance of leadership, consistency, and strategic planning in growing a business.Todd’s new platform, Knowa, designed to support café and hospitality owners with business solutions.About Our Guest:Todd Biggs is a seasoned hospitality professional with over two decades of experience across various segments of the industry, including fast food giants like McDonald's and luxury hotel brands such as Ritz Carlton. Todd is the owner of L’Espresso cafes, operating within Myer department stores in Queensland. His strategic acumen has enabled him to scale his business successfully despite industry challenges. Todd is also the founder of Knowa, a platform dedicated to supporting hospitality entrepreneurs in managing and growing their businesses.Key Takeaways:Leadership Training: The value of Todd's early management experiences at McDonald's and how it prepared him for high-stakes roles later in life.Consistency is Key: Todd emphasises the importance of maintaining consistency in customer service and product quality, especially in challenging times.Strategic Growth: Todd’s advice on scaling businesses effectively, such as the benefits of using technology for remote management and the importance of timing in business expansion.Passion for Hospitality: Despite the difficulties in the industry, Todd remains optimistic, advocating for a hands-on and data-driven approach to success.Links and Resources:KnowaTodd’s InstagramTodd’s LinkedInThe Coffee CommuneTime-Stamped Key Points:00:00: Introduction by Phillip Di Bella, overview of the episode focus.01:15: Todd’s extensive background and early beginnings in hospitality.02:52: Insights from Todd’s time at McDonald's and the critical training programs that shaped his leadership style.06:15: Todd’s experience working in luxury hotels, including the Ritz Carlton and the Carlisle.07:00: Decision to purchase three cafes simultaneously during the pandemic and the challenges faced.10:15: Discussion on the importance of energy and enthusiasm in leading a successful team.11:45: How Todd grew the L’Espresso business by 33% despite the challenges of the COVID-19 pandemic.13:00: Introduction to L’Espresso: operations within Myer department stores and the unique business model.18:30: Todd’s take on the future of hospitality and the critical role of consistency, planning, and technology.20:00: How Todd uses customer data to optimise menu offerings and anticipate trends.24:58: Introduction to Knowa, Todd’s new project aimed at helping hospitality business owners with key resources.27:00: Final thoughts on the importance of persistence and hands-on management in achieving success.Don’t miss this engaging episode filled with insights from one of hospitality's rising stars. Learn how to navigate the industry’s toughest challenges and accelerate your own business success. Listen now on your favourite podcast platform!Produced by The Podcast Boss.

The Yiros Revolution: How Nicholas Mitrossilis Transformed Brisbane’s Food Scene

In this episode of Bean There Done That, host Phillip Di Bella sits down with Nicholas Mitrossilis, the founder and managing director of The Yiros Shop, a beloved fast-food chain in Brisbane. Nick shares his entrepreneurial journey, from his early days growing up in a family-owned fish and chip shop to building a thriving business with over 16 stores. They discuss the lessons learned from working in hospitality and construction, the challenges of rapid expansion, and the importance of knowing your numbers in business.Nick's story is a powerful reminder that success is not an overnight journey. He opens up about the inspiration behind The Yiros Shop, its rapid growth, and the plans to expand to 150 stores across Australia, with a focus on drive-thru service. Nick also highlights the significance of creating pathways for his team members, with many progressing from entry-level roles to store owners.Whether you're an aspiring entrepreneur or simply curious about what it takes to build a fast-food empire, this episode is packed with valuable insights on growth, resilience, and the power of food to connect people.Key Topics and Themes:Nicholas' upbringing in hospitality and its influence on his careerFounding The Yiros Shop in Brisbane and expanding to over 16 storesThe difference between a Yiros and a kebabLearning the importance of systems and knowing your numbersOvercoming challenges like COVID-19 and the chip shortagePlans for The Yiros Shop's expansion, with a focus on drive-thru modelsThe value of investing in people and creating career pathways within the businessAbout Our Guest:Nicholas Mitrossilis is the founder and managing director of The Yiros Shop, a fast-food chain specialising in Greek cuisine with over 16 locations in Brisbane. Under his leadership, The Yiros Shop has rapidly grown from a single store to a multi-store business, with plans to expand to 150 locations across Australia. In 2022, Nicholas was honoured with the Young Entrepreneur Hospitality and Tourism Award, recognising his contributions to the food industry. Passionate about quality ingredients and excellent service, Nicholas is committed to creating career opportunities for his employees while bringing a taste of Greece to Australia.Key Takeaways:Know your numbers: Nicholas stresses the importance of understanding your profit margins, especially in a competitive industry like fast food.Invest in people: Building a strong team is crucial to long-term success. Nicholas has focused on creating pathways for his employees to grow within the company.Adaptability is key: From dealing with a chip shortage to navigating COVID-19, Nicholas highlights the importance of adapting to changing circumstances.Drive-thru expansion: With a focus on convenience, The Yiros Shop is set to grow with more drive-thru locations, offering customers a quicker, more efficient experience.Links and Resources:The Yiros ShopNicholas Mitrossilis on LinkedInThe Coffee CommuneTime-Stamped Key Points:[00:01:00] – Introduction to Nicholas Mitrossilis and The Yiros Shop[00:03:00] – Growing up in a family-owned fish and chip shop[00:04:00] – Opening the first Yiros Shop in Brisbane, 2015[00:09:00] – What makes a Yiros different from a kebab[00:10:20] – The importance of knowing your numbers in business[00:14:00] – Expanding to five stores and learning to maintain consistency[00:15:40] – Surviving COVID-19 by adapting the business model[00:19:00] – Nick’s vision for 150 Yiros Shop locations and the focus on drive-thru service[00:24:00] – How the chip shortage led to introducing new menu items[00:27:00] – Learning from industry giants like McDonald’s[00:29:00] – Nick’s advice to aspiring entrepreneursDon’t miss out on this inspiring episode where Nicholas Mitrossilis reveals the secrets behind his success and the rapid growth of The Yiros Shop. Listen now on your favourite podcast platform, and visit The Yiros Shop for a taste of authentic Greek street food.Produced by The Podcast Boss.