Bean There, Done That!

2025 Wrap Up. Café Reality Check: Adjustment, Relentless Costs & What Comes Next, With Raihaan Esat

2025 was not a “business as usual” year for cafés. It was a year of adjustment.
 
In this final episode of Bean There, Done That for 2025, Phil Di Bella is joined by long-time collaborator and one of Australia’s top coffee minds, Raihaan Esat, General Manager of International Coffee Traders. Together, they unpack a relentless year for café owners: rising costs across the board, shifting consumer psychology, the comeback of instant coffee, and why knowing your numbers and your customers is now non-negotiable.
 
They dig into:
Why 40–50% of a menu price is wages
How automation helps (and where it ruins the café experience)
The move from “customers” to “guests”
Menu simplification, disposable income and ham & cheese croissants
Government and council support that actually moved the needle
Innovation from farm to cup and sustainable pricing for coffee farmers
 
Phil closes with a challenge: grab a pen and map out what December 2026 looks like for you, your café, your family and your community.
In this episode:
2025 in one word: “Adjustment”
Psychological load on café owners
Moving from “the game has changed” to “this IS the game now”
Looking ahead to 2026 as a year of recomposition
Relentless costs & a new normal
Every major cost going up at once for the first time in decades
Wages at 40–50% of the menu price
75% growth at Coffee Commune with flat profit: a real-world example
Why many product-based businesses have had to accept margin cuts
Automation vs humans behind the bar
Super-automatic machines, milk systems and “out-automating” each other
The shift to using tech in the background to guarantee consistency
Why trying to remove the barista turns coffee into a commodity
“We don’t need to out-automate each other, we need to out-human each other.”
Emotional engagement & the ‘guest’ mindset
Moving from “customers” to “guests” in language and behaviour
Red Bull, luxury brands and the power of emotional connection
First Name Fridays and Tasman’s guest experience in the café
Knowing your numbers & your audience
P&L, cash flow and understanding demographic + geographic reality
Disposable income at record lows and what that means for menus
Back to basics: bacon & egg rolls, ham & cheese croissants, muffins
Upcoming market segmentation project from Coffee Commune
Where people are actually drinking coffee now
Total coffee consumption up, in-café consumption per person down
At-home and office drinking on the rise
The quality and value of modern instant coffee
Government, councils & collaboration that actually helps
New state government focus on small and medium business in Queensland
Moreton Bay and Gold Coast councils funding training for café owners
18% uplift from council-backed Coffee Commune training programs
Collaboration between independent cafés to pool purchasing and cut costs
From farm to cup: sustainability & paying farmers properly
Farmers returning to coffee as prices become sustainable again
Direct relationships and paying equitably at origin
Why prices needed to rise gradually, and what happened when they didn’t
Community, awards & impact
Coffee Commune as a place of collaboration, not “another coffee brand”
1,700+ members, 1,200 cafés and 75% growth across the community
ICT coffees and roasters winning national and global awards
Phil representing hospitality around the 2032 Brisbane Games table
Final challenge for listeners
“Life is measured in moments – go and create some amazing ones.”
Sometimes you’re the pigeon, sometimes you’re the statue
Grab pen and paper and write down what December 2026 looks like:
Professionally
For your family
For your circle of friends
 
Links mentioned:
Connect with Raihaan Esat on LinkedIn:
https://www.linkedin.com/in/raihaan-esat-081147a9/
Learn more about International Coffee Traders:
https://ict.coffee/
Coffee Commune: https://www.coffeecommune.com.au/
Produced by The Podcast Boss

Using Holidays to Drive Sales with Emotion. With Natalie Shaw

In this episode of Bean There, Done That!, host Phil Di Bella is joined by marketing expert Natalie Shaw, co-founder of Yom Connect, to explore how hospitality businesses can use seasonal moments like Christmas to build emotional connections and drive real results. With over 25 years of marketing experience across Australia, New Zealand, and the US, Natalie shares how strategy, storytelling, and smart activations make all the difference in a crowded market.
They cover the rise of voice-based AI in hospitality, why consistency matters more than follower counts, and how perception and people are the secret sauce in modern marketing. Whether you're running a café or scaling a brand, this episode will inspire you to stop ticking boxes and start telling better stories.
 Key Topics & Themes The 6 Ps of Marketing: People, Product, Price, Place, Promotion, Perception How emotional connection builds brand loyalty Why café owners should prepare early for Christmas The role of activations, consistency, and customer experience What social media platforms actually want from your content Using AI for productivity without losing the human touch The danger of cutting marketing during tough times
Key Takeaways Start your marketing with the outcome in mind Your staff are part of your marketing—train them to connect Emotional engagement drives loyalty and revenue Use activations to stand out in noisy seasonal periods Don’t post and pray—put small spend behind your best social content AI should boost creativity, not replace it Perception, quality, and consistency are your brand’s flywheel If you’re not telling your story, someone else is
Time-Stamped Key Points 00:35 – Meet Natalie Shaw from Yom Connect 02:00 – What performance media really means 04:30 – What’s working right now: brand activations 06:00 – Why marketing must align with customer experience 09:30 – The 6 Ps of Marketing and why “Perception” is everything 13:00 – Marketing starts at the front door: train your people 15:00 – How to use AI tools without losing creativity 20:00 – Voice AI for hospitality: saving time, keeping connection 23:00 – Low-budget, high-impact Christmas marketing ideas 26:00 – Social media: consistency over perfection 30:00 – Influencer marketing myths and mistakes 33:00 – Cutting marketing costs? Think again. 35:30 – Yom Connect’s “Under the Hood” audit explained 36:45 – Favourite branding stories and lessons
About Our Guest Natalie Shaw is the co-founder of Yom Connect, a boutique performance marketing agency delivering big-agency expertise with personal service. Her past work spans iconic brands like Mazda, Harvey Norman, IPA, and the North Queensland Cowboys. Natalie specialises in strategy-led campaigns that connect emotionally, convert commercially, and build brands people believe in.
Links & Resources Mentioned Yom Connect: yomconnect.com The Coffee Commune: thecoffeecommune.com.au Voice-based AI services: enquire via Yom Connect
 
Produced by The Podcast Boss
 
#BeanThereDoneThat #HospitalityMarketing #ChristmasCampaigns #CoffeeBusiness #MarketingTips #TheCoffeeCommune

Delivering Service Excellence And How To Exceed Your Customers' Expectations. With Mark Shaw

In this high-energy and insight-packed episode of Bean There, Done That, Phil Di Bella is joined by renowned guest experience expert Mark Shaw. With decades of leadership in Australia’s top theme parks, Mark unpacks what makes a truly unforgettable guest experience and how emotional engagement is the secret sauce to sustainable business growth.
From building five-star teams to redefining recognition and reward systems, Mark shares practical frameworks, powerful stories, and a clear message: great culture is built by conscious choices, not corporate posters.
Key Topics and Themes:
Why guest experience trumps customer service
The business value of emotional engagement
How to recruit for attitude, not just skill
Recognition that actually motivates staff
Phones on shift? Handling distractions with clarity
The ACE model for building standout teams
Language, culture, and the power of calling them “guests” not “customers”
About Our Guest:
Mark Shaw is one of Australia’s leading experts in customer and guest experience, having led major brands like Westfield, Merlin Entertainments, Bounce Inc., and Adventure World. Under his leadership, Adventure World achieved the highest-rated theme park experience in Australia and doubled both its revenue and attendance.
Mark is the creator of the ACE Framework (Amazing Customer Experiences) – a people-first approach to building world-class service cultures. Today, he consults across industries to help businesses grow through emotional engagement and guest-centric thinking.
Takeaways:
Guest vs. Customer: Calling them “guests” changes your team’s mindset from transaction to hospitality
Emotional engagement is measurable – It drives repeat business, loyalty, and referrals.
Hire for attitude – Skills can be taught; intrinsic motivation can’t.
Recognition matters more than reward – A simple “thank you” or peer-driven praise is often more effective than cash bonuses.
Phone policy? Be clear, consistent, and empathetic—include it in contracts and inductions.
Culture isn’t on the wall; it’s in the language, leadership, and everyday actions.
Links and Resources:
The Coffee Commune – The home of the Bean There, Done That podcast
Mark Shaw – Guest Experience Specialist
LinkedIn Profile
Shaw Thing CX – Mark’s consultancy specialising in customer experience strategy
Time-Stamped Key Points:
00:55 – Why guest experience matters more than ever
02:00 – Mark’s success at Adventure World: Doubling revenue and attendance
03:05 – The difference between 4-star and 5-star customer ratings
05:30 – Bruce Springsteen’s pep talk and emotional connections
07:00 – How guest expectations have evolved in the last 15 years
10:00 – Recruitment insights: The power of hiring one in seven
13:00 – Recognition over reward: The real impact
16:00 – How great team culture leads to higher reviews and loyalty
18:25 – “Love My Cafe” Awards and the community over coffee
20:30 – The simple power of eye contact and a smile
24:00 – Should staff have phones on shift? The balanced view
29:30 – Culture is a byproduct, not a slogan on the wall
32:45 – The six-pillar ACE framework for guest experience
36:00 – Recognition systems that scale from theme parks to cafes
39:00 – Leadership lessons: Why team language matters
42:00 – Guest vs. customer: Changing how we think changes how we serve
This episode is a masterclass in modern guest experience and team culture. Whether you’re running a café, retail business, or global brand, these lessons will change how you think about service. Tune in now on Spotify, Apple Podcasts, or your favourite platform.
✅ Produced by The Podcast Boss

Surcharges, Swipe Fees & Strategy: Preparing for the RBA Ban, with Larry Prosser

In this episode of Bean There Done That, host Phil Di Bella sits down with Larry Prosser, Executive Director of Beyond Payments, to unpack the Reserve Bank of Australia’s proposed ban on card surcharges. They break down what this policy really means for consumers, merchants, and banks—and why the supposed “savings” for customers might actually backfire.
Larry explains how surcharges evolved, why compliance matters, and the hidden costs bundled into merchant fees. Phil pushes the conversation into real-world territory: shrinking café margins, the politics behind RBA decisions, and the practical steps small businesses must take now.
It’s an eye-opening look into the payments industry, packed with insights every business owner and everyday consumer needs to hear.
Key Topics and Themes
The history of surcharging and RBA policy shifts
Why banning surcharges may increase prices instead of lowering them
The impact of shrinking café and hospitality profit margins
How banks and POS providers bundle hidden fees into merchant services
The ethical approach Beyond Payments takes with transparency and compliance
The bigger picture: industry bodies, political motives, and small business survival
About Our Guest
Larry Prosser is the Executive Director of Beyond Payments, Australia’s first fully compliant “fee-less” EFTPOS provider. Since 2013, Beyond Payments has helped thousands of merchants recover 100% of their merchant service fees through transparent and compliant surcharge mechanisms. Larry is a passionate advocate for small business, pushing for fairness, compliance, and practical solutions in the payments space.
More at: beyondpayments.com.au
Key Takeaways
The RBA’s proposed ban on surcharges may sound good for consumers but will likely push prices up across cafés and restaurants.
Merchant fees are not “free”—bundled POS solutions often hide costs in other ways.
Debit card fees remain one of the most unfair charges facing consumers today.
Transparency, compliance, and constant vigilance are essential for small businesses when choosing merchant service providers.
Small business survival depends on understanding merchant fees and demanding fairness from banks and fintechs.
Links and Resources
Beyond Payments – beyondpayments.com.au
The Coffee Commune – coffeecommune.com.au
Time-Stamped Highlights:
00:31 – Introduction to guest Larry Prosser and Beyond Payments
02:19 – The rise of surcharges since 2013 and consumer adoption
06:15 – How shrinking profit margins make merchant fees critical
09:20 – The RBA’s proposed surcharge ban explained in plain terms
12:10 – Why the ban will likely push prices higher, not lower
14:28 – Interchange fees, card schemes, and hidden costs
20:05 – The double-dipping problem with debit card fees
26:00 – What business owners should do right now to protect themselves
31:00 – Horror stories: POS providers forcing payment gateways
33:45 – What the ideal system for merchants, banks, and consumers should look like
36:40 – The risk of more café closures and the pressure on small business
Tune in now to understand the truth behind card surcharges, the RBA’s proposed changes, and what it all means for your local café or business. Bean There Done That is available on all major podcast platforms.
Produced by The Podcast Boss
#Coffee #Hospitality #SmallBusiness #Payments #Australia #Fintech #Podcast

Exit Ready: How to Sell Your Hospitality Business for Maximum Value. With Vince Konig and Jodie Castle

In this episode of Bean There, Done That, host Phil Di Bella sits down with Vince Konig
 and Jodie Castle from Link Business Brokers to unpack the realities of selling a hospitality business. From legal pitfalls to boosting your business’s value, they share candid insights, real-life stories, and a step-by-step approach to becoming exit ready. Listeners will learn why selling a business is not just about finding a buyer, but about preparation, timing, and strategy — often months or years in advance. Whether you’re a first-time café owner or a seasoned hospitality entrepreneur, this episode is packed with practical advice to help you get top dollar when you decide to sell.
Key Topics & Themes
What “exit ready” really means in the hospitality industry
Common blind spots that reduce business value
Legal, financial, and operational must-haves before selling
The power of documented systems and processes
Creative deal structures beyond a simple sale
How emotions can derail negotiations — and how to manage them
Current trends in café and restaurant valuations
Why proactive planning beats reactive selling every time
About the Guests
Vince Konig – Co-director at Link Business Brokers Brisbane, specialising in hospitality sales with firsthand experience as a bar and restaurant owner.Jodie Castle– Business broker at Link with over 20 years in food service, manufacturing, and events. Passionate about empowering clients with the right strategy and preparation to achieve successful exits.
Key Takeaways
Start early – The best time to prepare for a sale is well before you want to sell
Get your legals right – Secure a strong lease, register your IP, and choose the right business structure
Know your numbers – Accurate financials are non-negotiable
Systemise – A business that runs without you is worth more
Be open to creative deals – Earnouts and vendor finance can unlock higher valuations
Compliance counts – Contracts, insurance, and staff superannuation must be in order
Proactivity wins – Engage a broker before you think you’re ready
Links & Resources
Link Business Brokers – www.linkbusiness.com.au
Link Business Brokers LinkedIn – https://www.linkedin.com/company/link-business-brokers-au/
Coffee Commune – www.coffeecommune.com.au
Time-Stamped Highlights
00:00 – Introduction to Bean There, Done That and the Coffee Commune
00:36 – Meet Vince & Jodie from Link Business Brokers
02:10 – Why being “exit ready” starts from day one
04:48 – Legal must-haves: leases, licensing, and business structures
07:40 – Financial readiness: why up-to-date and accurate numbers matter
09:10 – How early appraisals can boost your sale price
12:50 – Blind spots: over-reliance on the owner & missing systems
14:40 – Key levers to maximise your business valuation
16:30 – Deal structures: earnouts, vendor finance, and partnerships
19:20 – The importance of staff contracts and compliance
22:12 – Managing the emotions of selling and buying
28:40 – Current café market trends and profitability realities
36:00 – Vince & Jodie’s top advice for business owners considering a sale
38:30 – Closing thoughts: activity in the market & why now is a good time to prepare
Produced by The Podcast Boss#HospitalityBusiness #CoffeeIndustry #BusinessBroker #CafeOwner #ExitReady #SmallBusinessSale #HospitalityTips

Financial Insights for Small Business. With Barry Wilkinson

In this episode of Bean There Done That, host Phil Di Bella sits down with Barry Wilkinson of SW Brokerage for an eye-opening discussion about finance, business strategy, and the evolving landscape of hospitality. Together, they dig into the current financial climate, the practicalities of buying and selling hospitality businesses, and the real challenges faced by café owners today. Barry shares war stories from decades in the industry, demystifies common misconceptions, and gives actionable advice to help listeners navigate uncertain times.
 
Key Topics & Themes
The realities of finance in hospitality today
How business valuations are changing post-pandemic
The process (and pitfalls) of selling and buying hospitality businesses
The importance of understanding your financials – and what most owners get wrong
Real-life stories from the brokerage trenches
Advice for both new and established hospitality entrepreneurs
 
About Our Guest
Barry Wilkinson is the founder and principal of SW Brokerage, a firm specialising in the sale and acquisition of hospitality businesses across Australia. With decades of hands-on experience, Barry has helped hundreds of café and restaurant owners navigate the complex process of buying and selling, offering unmatched industry insight and a reputation for straight-talking, practical advice. His passion for hospitality and deep financial knowledge make him a trusted voice for anyone looking to succeed in the café world.
 
Top Takeaways
Know Your Numbers: Many business owners don’t truly understand their financial position. Accurate, up-to-date records are essential for both survival and sale.
Valuation Has Changed: What made a business valuable pre-pandemic isn’t always true now. Buyer expectations, risk tolerance, and market realities have shifted.
Be Ready to Sell: Whether or not you plan to sell, running your business ‘sale-ready’ (with clear processes and financials) is the safest bet.
It’s Never “Just About the Coffee”: Success in hospitality is about much more than great products—it’s about leadership, adaptability, and resilience.
Expert Guidance Matters: The right broker can save time, money, and heartache. DIY approaches often miss hidden pitfalls.
 
Time-Stamped Key Points
00:00 – Introduction to the episode and Barry Wilkinson’s background
03:15 – Why finance is the “hot topic” in hospitality right now
07:30 – What most café owners get wrong about business valuations
11:50 – Common mistakes made when selling (and buying) a business
15:20 – Barry’s most surprising “war story” from the field
19:05 – The shift in buyer behaviour and what it means for sellers
23:40 – Key advice for new hospitality entrepreneurs
28:10 – How SW Brokerage works and what makes a good broker
31:45 – Final thoughts: why adaptability is the biggest asset in 2025
 
Links & Resources Mentioned
Coffee Commune
SW Brokerage
DOSH
 
Like what you heard? Don’t miss this deep dive into the financial realities of hospitality—listen to the full episode now on your favourite podcast platform (Spotify, Apple Podcasts, Google Podcasts, and more).
 
Produced by The Podcast Boss
 
coffee, hospitality, business, finance, SW Brokerage, Phil Di Bella, Barry Wilkinson, podcast, café owners, business sale, business advice, Coffee Commune, Australia, #BeanThereDoneThat #CoffeePodcast #HospitalityBusiness #BusinessAdvice #SWBrokerage

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