Building a Multi-Million Dollar Hospitality Group, Centralising The Kitchen & When to Close Your Doors with Steve Sidd
Ever wondered what the operations look behind millions of meals every single year?
Steve Sidd opened his first restaurant when he was 18 years old, now he’s behind 12 venues, 26 different dining concepts, 40 event spaces, a centralised warehouse, a software company, and a franchise network.
We talk about why he centralised his operations, the things that most owners don’t pay attention to which cost them thousands and how to build a business that runs without you micromanaging every move.
You’ll hear:
00:53 - Why Steve centralised his operations and became a distributor for his venues
6:40 - Where most restaurant owners go wrong
11:33 - The reason Steve’s first venue lost money
16:00 - Why he closed a venue … and what happened next
18:08 - How Steve went from one club … to 12
27:05 - The team structure that let Steve Scale
33:27 - How to get the most out of your team
36:37 - What needs to change when you want to go to another level
44:49 - How to build a team that holds your standards and expectations
48:00 - Why Steve started a franchise model as well
And so much more…
Watch the YouTube Version of the Podcast here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
You can find Steve over on LinkedIn and www.stevesidd.com
And check out www.hospitalitygenie.com and www.cateringhqgroup.com
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How Jackie Middleton from Dame, Earl Canteen & Golden Built 10+ Venues (and What It’s Cost Her)
Everyone wants to open a venue.
But no one talks about what it really takes to keep the doors open.
In this episode, I sit down with Jackie Middleton, the operator behind Earl Canteen, Dame, and Golden, to pull back the curtain on what it actually takes to build (and survive) in this industry.
She’s been in the game 15+ years.
Opened 15 venues. Shut some down.
Lost money. Made money.
Put her everything she had on the line - twice.
We talk about the real behind the scenes … the pressure, the numbers, the chaos, and why most people walking into hospitality have no idea what they’re signing up for.
If you’ve ever felt like you’re stuck in the grind, this episode is for you. It might just be the conversation you need to hear to change everything.
You’ll hear:
00:00 - Why no one talks about the real day-to-day of running a restaurant
02:00 - Jackie’s honest reflection on building 10+ venues (and which ones failed)
04:50 - The massive franchise gamble that completely flopped
08:30 - Why Jackie says Dame “cost everything” - including their super
16:00 - How she runs 10 businesses without working 80 hours a week
20:00 - Why working at KFC gave her an edge
26:00 - How to get your team to execute at the highest level
31:30 - Why so many venues fail within 18 months
37:00 - How Jackie sees the future of hospitality (and why it's about to get even harder)
43:00 - Creating culture: why it always comes back to leadership
46:00 - The secret to success in this industry
And so much more…
Watch the YouTube Version of the Podcast here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
Find Jackie over at @eatingwithjack and follow her restaurants @dame @earl_canteen golden.coffee.toastie
Get in touch on LinkedIn here
Or check out her venues:
Earl Canteen
Golden
Dame
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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How to Make Profit EVEN After The 2025 Wage Increases with Wes Lambert From ARCA
1 in 10 Restaurants are closing their doors
Today I’m joined by Wes Lambert, the CEO of the Australian Restaurant and Cafe Association (ARCA) who represents over 56,000 restaurants and cafes across Australia.
We talk about what’s actually going on behind the scenes of venue closures, wage hikes and consumer habits … and what it’s actually going to take to survive (and thrive) in 2025.
You’ll hear:
2:12 - The wage rises that came into effect on July 1st
5:35 - How can you stay profitable
6:40 - The one thing you HAVE to know to be successful in 2025
7:40 - What the government is currently debating that will have a HUGE impact on every owner in Australia
9:56 - 1 in 10 Restaurants are closing their doors, but what does this actually mean?
17:02 - What consumers are looking for right now
18:57 - How can you navigate all of the price rises and increases?
21:26 - What every successful operator focuses on
26:05 - What would Wes do if he started a hospitality business today
30:30 - How to negotiate your next rent increase
31:35 - The marketing tactics that are actually working
35:05 - How to use AI to grow your business
42:43 - If you’re feeling overwhelmed with the current state of the industry, start here
And so much more…
Watch the YouTube Version of the Podcast here
You can find ARCA over at https://arca.org.au/ or @arca.org.au
Follow Wes over on LinkedIn and check out his latest books here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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How David Bitton Got Stocked In Woolworths & Sold 50K Books in One Day
David Bitton has products stocked in Woolworths, has done a collaboration with Maggie Beer, Charmaine Solomon & Tetsuya’s and sold over 50,000 recipe books after ONE conversation.
But he started where so many of you are right now.
From the outside his story looks like one every owner would aspire to have. Today we’re talking about what it's actually taken to get there … What most people don’t see.
He’s been through recessions, the GFC, covid and sold his house just to keep going
David’s success comes from the things you don’t see, but that people feel … and you can put them in your restaurant, bar or cafe too.
We Cover:
2:28 - How David went from cleaning garbage bins to the highest paid chef in Australia
7:33 - Why he only turned over $800 in his first week of trade
10:14 - What made David close 2 of his venues
14:00 - The best way to set up a restaurant if you’re working with your partner
15:07 - How to get your customers to fall in love with your products
17:18 - The deal that sold $50,000 of cookbooks to ONE person
21:00 - How to get your restaurant noticed
24:15 - Where to start if you want to start selling your own products
25:26 - What went wrong…
27:16 - Getting work and family balance right
31:46 - What to focus on if you’re struggling right now
36:00 - The secret to getting booked out on your quietest nights
39:55 - How David stay’s connected with his community
Watch the YouTube Version of the Podcast here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
You can find David over at @bittongourmet or https://bittongourmet.com.au/pages/david-bitton
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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Team Not Working As Hard As You Do? Dead Weeknights? It’s NOT the Economy - Q&A Episode
“Every time I’m not on the floor the standards slip” … Sound familiar?
This week we’re answering two questions from restaurant owners that are actually going through it right now.
Sam from Sydney has taken over their family’s Vietnamese restaurant.
They’re clocking 80+ hours a week, completely burnt out, and feeling like the only way to keep standards high is to be there 24/7.
Now they’re asking the question so many of you are wondering … How do I step back without the place falling apart?
Then we’ve got John from Wellington, who’s watched interest rates rise, cost of living sky rocket and his weeknight trade tank. We break down what’s actually going on and how to take back control … using facts, not feelings.
Check out our Breakeven Calculator Here
Watch the YouTube Version of the Podcast here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
1 in 4 restaurants ran at a loss last year.
And if you’re honest?
You’ve probably felt just one bad month away from being part of that stat.
I’ve recorded a few episodes for this podcast now and after speaking with some of the best restaurant owners in Australia … nearly every single one of them has been through the same stuff that you’re facing right now.
Whether it's finding staff, 80 hour weeks, rising supplier costs, struggling to balance family, no money left to pay yourself, fires, floods … you name it - the guests I’ve spoken to have seen it all.
Some of them are now industry leaders and experts, with successful restaurants, franchises, turning over millions in revenue, and even stocking their products in supermarkets
This podcast is about what really made the difference.
The stuff no one talks about.
The mindset shifts, the messy moments, and the moves that actually worked.
So if you’re:
Sick of grinding with nothing to show for it
Ready to finally pay yourself properly
Wanting a business that runs without you there 24/7
Then this is for you.
Every week, we’ll break down how to make restaurants profitable again
Not just with theory, but real strategies that are working right now.
If you need help right now head over to foodiecoaches.com and book a call with our team otherwise hit follow or subscribe wherever you’re tuning in and I’ll see you every Wednesday
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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