Bean There, Done That!

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.

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

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

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.

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

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.

Vince Konig – Co-director at Link Business Brokers Brisbane, specialising in hospitality sales with firsthand experience as a bar and restaurant owner.

Produced by The Podcast Boss

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.

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

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.

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.

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

Coffee Commune

SW Brokerage

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

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.

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:

Produced by The Podcast Boss

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.

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

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”

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

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.

Coffee Commune

Raihaan Esat on LinkedIn

Love My Café Awards – Launching October

Listen now on your favourite podcast platform.

Produced by The Podcast Boss

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.

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

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

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.

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.

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

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

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:

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:

☕ 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

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.

• 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 owners

📍 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 ahead

Mikella 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.

🔗 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

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 Guest

Takeaways

• Foundation 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.

Links and Resources

• The Coffee Commune

Time-Stamped Key Points

• 00:00:00 - Introduction to Bean There Done That and the show’s focus on coffee industry success stories.

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.