Make Restaurants Profitable

How to scale a restaurant business: Mo Saad, co-founder of Fricken Chicken, explains how he went from one food truck to four locations across two states.

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac 

Mo nearly built a central kitchen just before the move interstate. He explains why he's glad he didn't, and what moving to contract manufacturing did to his food cost, his rosters and his quality control. He also covers choosing a location, rebranding, training, managing a team across four sites, and running the back office with AI.

00:00 Intro
00:40 How to choose a restaurant location and expand interstate
06:13 Supply chain, central kitchen and food cost when you expand
11:29 Restaurant branding that fits your customer
16:49 How to train restaurant kitchen staff and keep food safe
23:03 How to build a high performing restaurant management team
29:19 How to use AI in a restaurant business
48:04 Uber Eats commission and delivery strategy
55:23 Advice before you open a restaurant

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac 

Subscribe for more hospitality business coaching content.

How to cut slow shifts in your restaurant using AI: Mo Saad of Fricken connects AI to his Square and timesheet data to find the shifts that aren't paying for themselves.

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac

Which nights cost you more in wages than they bring in? Mo Saad and Tim Kummerfeld show how Fricken uses AI to spot quiet shifts, build a branded dashboard from a few prompts, and work out where ad spend actually pays off, while the owner still makes the final call.

CHAPTERS
0:00 How to cut slow shifts in your restaurant using AI
0:58 How to connect AI to your restaurant POS and timesheets
1:58 How AI finds slow shifts and cuts decision fatigue
4:00 How to build a restaurant dashboard with AI
6:30 How to use AI for restaurant ad spend and Uber Eats ads
9:30 Where to start with AI in your restaurant

Ready to grow your restaurant's profit before you add more shifts?

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac 

Subscribe for more hospitality business coaching content.

How to build a high performing restaurant team that runs without you: Mo Saad of Fricken shares how he trains his kitchen from the fries up, hires for attitude, and trusts his managers to make the call.

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac

What do you do when your best managers are making decisions without you? Mo Saad and Tim Kummerfeld break down how Fricken trains for safety and consistency in the kitchen, why front of house starts with attitude, and why Mo skips meetings to keep his team fresh.

CHAPTERS
0:00 How to build a high performing restaurant team that runs without you
0:58 How to train new kitchen staff and keep your kitchen safe
4:12 How to train front of house staff and hire for attitude
6:37 How to manage restaurant managers so they make the call
7:40 How to run restaurant management meetings without burning out your team
10:06 Restaurant KPIs to track every week

Ready to grow your restaurant's profit without working every shift?

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac 

Subscribe for more hospitality business coaching content.

At one point, Tara felt like she had completely lost control—not just of her business, but of who she was. Burnt out, drowning in debt, and facing bankruptcy, she found herself isolating, second-guessing every decision, and questioning everything.

But what she did next changed everything.

This episode is a raw look at what it takes to come back stronger: the brutal self-talk, the wrong advice, the fearless decisions, and the one shift that 5Xed her revenue almost overnight. Tara also shares how she rebuilt her culture, transformed her food costs, and built a team that lives and breathes the experience she dreamed of.

You’ll hear:
00:00 – Feeling like a failure (and what came next)
06:00 – Why your worst-performing venue is draining more than just cash
09:30 – How Tara found the right plan (after 3 wrong ones)
14:00 – The $600K mistake and the decision that changed it all
18:30 – What 5Xed her weekly revenue instantly
22:00 – Choosing the right partner—in life and business
27:30 – How Tara dropped her food cost from 32% to 20%
30:00 – Building culture through “Meraki Impact Days”
35:00 – What real customer experience actually looks like
38:00 – The advice that could’ve saved her $100K (and 6 months of stress)
41:00 – What to do when everything’s “fine” but you’re bored
43:00 – Why your next venue is probably a bad idea
44:30 – The number one thing every new owner should do before signing a lease

If you’re in deep—or just don’t know what the next move is—book a free call with the Foodie Coaches team at foodiecoaches.com.
📱 Behind the scenes + more tips:
@foodie_coaches | @tim.kummerfeld

How to expand a restaurant business to a new city: Mo Saad of Fricken shares what went wrong when they opened on the Gold Coast, from supply chain and food costs to quality control and brand.

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac

Should you build a central kitchen before you open in a new city? Mo Saad and Tim Kummerfeld break down why Fricken nearly bought one and didn't, what outsourcing prep did to food costs and rosters, and how a brand archetype session led to a full rebrand.

CHAPTERS
0:00 How to expand a restaurant to a new city: Mo Saad and Fricken
0:57 Restaurant supply chain problems in a new city
2:04 Central kitchen vs outsourcing restaurant prep: food cost and rosters
4:13 How to keep quality up when you outsource prep
5:38 How to rebrand a restaurant with a brand archetype
8:25 How to earn trust from celiac customers

Ready to grow your restaurant's profit before you grow your footprint?

▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac 

Subscribe for more hospitality business coaching content.

How to run a profitable restaurant comes down to your numbers, and most restaurant owners are being let down by the people meant to look after them. For restaurant owners, café owners, and anyone in a hospitality business, the right accounting setup is the difference between building wealth and quietly going backwards every week. Tim Niesler is the director of The FC Accounting Co, the accounting firm built specifically to service hospo owners, and he's seen exactly where the industry gets failed.

For years, accountants told hospitality owners not to bother with tax planning because they probably wouldn't be around next year. Tim built something different. An accounting firm that sets owners up for the future, not just the next tax return.

In this one, the two Tims go deep on the stuff most owners were never taught. Why your business structure matters more than you think. How putting GST, PAYG and super aside weekly gives you an early warning system. Why, in hospitality, you almost never have a cash flow problem, you have a profit problem. And the Division 7A trap that quietly snowballs into a tax bill you can't pay.

If you've ever told yourself "I've just got a cash flow issue," this episode is for you.

You'll hear:

→ What a hospo-specialist accountant does differently from a traditional firm
 → Why the right business structure protects your personal assets
 → The weekly habit that flags trouble in your first three weeks, not five months later
 → Cash flow vs profit, and why hospitality owners confuse the two
 → How to handle ATO debt without going further backwards

Key takeaways:

• Put your GST, PAYG and super aside weekly from day one. It becomes your red flag.
• In hospitality you get paid every day, so a cash flow problem is usually a profit problem.
• Your real break-even includes loan repayments and ATO debt, not just your P&L.
• Pay yourself a wage and your super. Your business sale is not your retirement plan.

Ready to build a restaurant that makes money and runs without you? Book a Profit Finding Session: https://discover.foodiecoaches.com/bac

Follow Foodie Coaches:
 @foodie_coaches
 @tim.kummerfeld

New episodes every Wednesday.

Trading while insolvent isn’t just “having a bad month.” It means your hospitality business can’t pay its bills when they fall due, and if you keep trading without a plan, the consequences can get serious fast.

Book a Gameplan Session → https://foodiecoaches.co/yt-bac

In this episode, Tim Kummerfeld sits down with Timmy Niesler from FC Accounting Co. to break down what insolvency actually looks like in hospitality and why so many owners leave it too late before making a decision.

They cover how to recognise when your business is becoming insolvent, the risks of continuing to trade while losses and debt keep building, and what options you may have to regain solvency before the situation gets worse.

They also explain why tax planning still matters when you’re losing money. Sometimes seeing the real numbers is the wake-up call you need to finally change direction.

The message is simple: know where you stand, understand your options, and act before the problem becomes impossible to ignore.

Book a Gameplan Session → https://foodiecoaches.co/yt-bac

00:00 What Insolvency Actually Means
02:20 The Risk of Trading While Insolvent
03:30 How to Regain Solvency
04:00 Why Tax Planning Still Matters
05:20 Accounting and Structure Mistakes
08:00 Getting the Right Advice Early
11:00 Planning for the Bigger Picture

Follow along:
Foodie Coaches https://www.instagram.com/foodie_coaches/
Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/

New episodes every Wednesday.

#restaurantaccounting #insolvency #restaurantdebt #restaurantowner #hospitalitybusiness #smallbusinessaccounting

A hospitality business can look profitable on paper and still hit a financial wall when old debt, repayments and tax obligations start eating the cash.

Book a Gameplan Session → https://foodiecoaches.co/yt-bac

In this episode, Tim sits down with Timmy from FC Accounting to break down what happens when hospitality owners are carrying debt and struggling to keep up with current obligations.

They cover how ATO debt affects cash flow, why your real breakeven may be much higher than you think, and the difference between having a cash flow problem and having a profit problem.

They also explain Division 7A loans and how taking money out of your business the wrong way can create a much bigger tax problem later.

The goal: understand the debt, know where your cash is really going, and make changes before the business hits the wall.

Book a Gameplan Session → https://foodiecoaches.co/yt-bac

00:00 Managing Debt and Cash Flow
00:56 ATO Debt and Business Models
03:23 Profit Versus Cash Flow
07:14 Understanding Division 7A Loans

Follow along:
Foodie Coaches https://www.instagram.com/foodie_coaches/
Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/

New episodes every Wednesday.

#restaurantaccounting #restaurantdebt #cashflow #restaurantowner #hospitalitybusiness #smallbusinessaccounting

A good accountant shouldn’t just help you when business is going well. They should help you plan for what happens when it doesn’t.

Book a Gameplan Session → https://foodiecoaches.co/yt-bac

In this episode, Tim Kummerfeld sits down with Timmy Niesler from FC Accounting Co. to talk about what “planning for the worst” actually looks like for hospitality owners.

They cover how the right business structure can protect your personal assets, why trusts need to be understood properly, and why owners should be planning for GST, PAYG and super before those bills arrive. 

They also break down why paying yourself properly and putting tax aside weekly can expose problems early, before a cash flow issue turns into a much bigger one. 

The point is simple: build the business so you’re protected if things go wrong, not just comfortable while things are going right. 

Book a Gameplan Session → https://foodiecoaches.co/yt-bac

00:00 Intro
00:44 The Role of Accountants in Hospitality
03:09 Business Structures and Asset Protection
04:15 Common Accounting Issues and Education Gaps
05:37 Trusts, Wages, and Superannuation Planning

Follow along: 
Foodie Coaches https://www.instagram.com/foodie_coaches/ 
Tim Kummerfeld: https://www.instagram.com/tim.kummerfeld/ 

New episodes every Wednesday.

#restaurantaccounting #restaurantowner #hospitalitybusiness #smallbusinessaccounting #restaurantprofitability #FoodieCoaches

How to design a restaurant that actually makes money is a question most owners never ask until it's too late. For restaurant owners, café owners, and anyone in a hospitality business, the design of your space either sets you up for profit or quietly drags you under. Gerrick Numan has been involved in 500+ venue designs through his studio Millé, owned four of his own venues, and now runs Restaurant Design Academy, teaching hospo owners to take control of the process themselves.

He's seen it both ways. The stunning fit-out sitting empty while a dingy bar next door is packed and pumping. The two-million-dollar build doing twenty grand a week in sales. A beautiful space that takes fifteen years to pay off and needs renovating in six.

Gerrick's point is simple and uncomfortable. Winning a design award means nothing. What matters is whether the space is comfortable to be in, whether it grabs attention from the street, and whether it's laid out to make money instead of forcing an extra two staff on every shift.

This one will have you auditing your own venue by the end. Because most of the fixes cost a few hundred dollars, not a few hundred thousand.

Key takeaways:

• Get clear on who you are and who you're for before you touch a single material.
• Great street presence can pull in 5 to 15 more people a day without a full renovation.
• Product and experience come first. A phenomenal fit-out won't save bad food.
• Design is a financial decision, not a decorating one.

Ready to build a restaurant that makes money and runs without you? Book a Profit Finding Session: https://discover.foodiecoaches.com/bac

Check our Restaurant Design Academy: https://www.restaurantdesignacademy.com/

Follow Gerrick: @restaurantdesignacademy

Follow Foodie Coaches: @foodie_coaches @tim.kummerfeld

New episodes every Wednesday.