Bean There, Done That!

By: The Coffee Commune
Listen for free

  • Summary

  • Welcome to "Bean There, Done That!" your essential podcast for mastering the world of hospitality. Hosted by industry expert, Phillip Di Bella, we cut through the noise to deliver straightforward, actionable insights and strategies. Each episode explores the powerful interplay of knowledge and connections, presenting real-life case studies from Australia's thriving hospitality scene. We feature thought leaders who share their experiences, ensuring you have the answers you need when facing a business challenge. Whether you're a budding cafe owner or a seasoned hospitality professional, "Bean There, Done That!" is your hub for insights, inspiration, and industry connections. We're here to help you turn hurdles into opportunities for growth and success. Join our growing community with the hashtags #BeanThereDoneThat, #HospitalityHub, #CafeInsights, and #CoffeeCommune. With "Bean There and Done That," your roadmap to hospitality success is just a listen away.
    The Coffee Commune
    Show more Show less
Career Success Economics Leadership Management & Leadership
Show more Show less
Episodes
  • Matt Jefferis on Systems, Success, and Savoury Insights: Creating a Café Legacy

    Matt Jefferis on Systems, Success, and Savoury Insights: Creating a Café Legacy
    Nov 17 2024
    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
    Show more Show less
    43 mins
  • Creating Iconic Dining Experiences: The Art of Hospitality with Simon Gloftis

    Creating Iconic Dining Experiences: The Art of Hospitality with Simon Gloftis
    Nov 10 2024
    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
    Show more Show less
    38 mins
  • Todd Biggs’ Journey in Hospitality Success: From Fast Food to Fine Coffee

    Todd Biggs’ Journey in Hospitality Success: From Fast Food to Fine Coffee
    Nov 3 2024

    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:

    • Knowa
    • Todd’s Instagram
    • Todd’s LinkedIn
    • The Coffee Commune

    Time-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.
    Show more Show less
    29 mins

What listeners say about Bean There, Done That!

Average customer ratings

Reviews - Please select the tabs below to change the source of reviews.

Audible.com reviews

Amazon reviews
No Reviews are Available