Make Restaurants Profitable

After 10 years running one of Melbourne’s most respected restaurants, Peter Gunn made a

decision most owners struggle to make:

He closed it.

Not because the restaurant failed.

Not because the food wasn’t good enough.

Not because the guests stopped coming.

But because deep down... he knew it was time.

In this episode, Peter shares the full story behind Ides — from starting as a monthly popup,

to building a decade-long restaurant brand, to the moment he realised the business he

built was no longer the one he wanted to run.

We talk about the realities of fine dining, the pressure of constant evolution, how popups

helped build momentum before opening a permanent venue, and the honest

conversations owners need to have when a business reaches its natural end.

This is one of the most honest conversations we’ve had on the show about ownership, ego,

and knowing when to walk away.

You’ll hear:

00:00 – Introducing Peter Gunn and the story behind Ides

04:30 – Moving from New Zealand to Melbourne’s restaurant scene

07:00 – Why starting with popups is the smartest way to test a concept

13:30 – Building a loyal audience before opening a restaurant

20:00 – Marketing a restaurant before social media took off

26:00 – The danger of building a business that traps you

33:00 – Why some restaurants overspend on fit-outs

39:00 – How to build long-term staff loyalty in hospitality

48:00 – The moment Peter realised the restaurant had become too complicated

53:00 – Simplifying the menu and evolving the concept

56:00 – The honest process of deciding to close after 10 years

59:00 – What Peter is planning next

Key Takeaways

● Starting with popups can help build demand before opening a venue

● Simplicity in menus often leads to better operations and happier guests

● Long-term staff loyalty comes from respect and relationships

● Just because a restaurant is working doesn’t mean it should run forever

● Sometimes the smartest business decision is knowing when to walk away

If you’re serious about building a profitable, sustainable restaurant business, book a free

call with the Foodie Coaches team at:

foodiecoaches.com

Follow behind the scenes:

Instagram: @foodie_coaches

Instagram: @tim.kummerfeld

New episodes every Wednesday.

AI isn’t coming for hospitality.

It’s already here.

From missed phone calls costing you reservations… to real-time dynamic pricing… to AI agents handling guest conversations 24/7 — the gap between early adopters and everyone else is widening fast.

In this episode, Tim sits down with Bianca Brady, co-founder & CEO of FY.ai and MIT-trained data scientist, to break down what’s actually happening in the industry — without the hype.

This isn’t about robots replacing chefs.

It’s about removing admin noise, answering every call, understanding your data, and giving owners their time back so they can focus on what actually matters: the guest experience.

If AI feels overwhelming, this episode will simplify it.

If you’re already experimenting, this will show you what’s next.

00:00 – What “agentic AI systems” actually mean (in plain English)04:30 – Why hospitality is behind in tech — and why that’s changing fast08:00 – How to start using AI today (without overcomplicating it)13:30 – Turning customer data into real revenue growth19:00 – The hidden profit leak in most restaurants: unanswered phones23:30 – Dynamic pricing explained (and why it’s coming)27:00 – AI concierge systems & 24/7 guest management32:30 – Facial recognition, guest sentiment & the future of personalisation36:00 – Will guests reject AI? The friction test42:00 – What hospitality will look like in 5–10 years48:00 – AI agents vs automation: what’s the difference?55:00 – Where operators should start if they’re feeling behind


AI won’t replace hospitality — it will amplify it.


If you’re not using AI, someone in your market is.


The goal isn’t automation for automation’s sake — it’s freeing your team to deliver better service.


Start simple. Ask better questions. Use the tools already in your pocket.

If you’re ready to fix the fundamentals before layering in tech, book a free call with the Foodie Coaches team at foodiecoaches.com

If you want to learn more about Bianca and Axify visit https://axify.ai/

Follow behind the scenes:@[email protected]

You’ll hear:Key Takeaways:

Justin Newton had it all on paper—multiple venues, awards, a booming reputation—but behind the scenes, he was burned out, emotionally exhausted, and quietly unraveling.

In this brutally honest episode, Justin shares what finally broke him, how he got clear on what really matters, and why walking away from two venues helped him build a leaner, stronger, more profitable business than ever before.

If you've ever felt trapped by your own success, this is the episode you need.

You’ll hear:

00:00 – Burnout, identity loss, and feeling like a failure

07:00 – The illusion of success (and the cost of keeping up the image)

11:30 – Hiding in the kitchen, avoiding leadership, losing purpose

18:45 – Selling two venues to save himself—and rebuild stronger

23:00 – The mindset shift that made profit (and life) possible again

27:30 – Justin’s new model: lean team, tighter margins, more impact

33:10 – How to lead when you’ve got nothing left in the tank

38:40 – The systems he wishes he built years earlier

42:00 – Redefining success: what matters now

💡 If you’re tired of pretending everything’s fine and ready to make real change—Book a free call with the Foodie Coaches team:⁠ foodiecoaches.com⁠

📱 Follow the journey:⁠@foodie_coaches⁠ | ⁠@tim.kummerfeld⁠

Justin Newton had it all on paper—multiple venues, awards, a booming reputation—but behind the scenes, he was burned out, emotionally exhausted, and quietly unraveling.

In this brutally honest episode, Justin shares what finally broke him, how he got clear on what really matters, and why walking away from two venues helped him build a leaner, stronger, more profitable business than ever before.

If you've ever felt trapped by your own success, this is the episode you need.

You’ll hear:

00:00 – Burnout, identity loss, and feeling like a failure

07:00 – The illusion of success (and the cost of keeping up the image)

11:30 – Hiding in the kitchen, avoiding leadership, losing purpose

18:45 – Selling two venues to save himself—and rebuild stronger

23:00 – The mindset shift that made profit (and life) possible again

27:30 – Justin’s new model: lean team, tighter margins, more impact

33:10 – How to lead when you’ve got nothing left in the tank

38:40 – The systems he wishes he built years earlier

42:00 – Redefining success: what matters now

💡 If you’re tired of pretending everything’s fine and ready to make real change—Book a free call with the Foodie Coaches team:foodiecoaches.com

📱 Follow the journey:@foodie_coaches | @tim.kummerfeld

Justin Newton had it all on paper—multiple venues, awards, a booming reputation—but behind the scenes, he was burned out, emotionally exhausted, and quietly unraveling.

In this brutally honest episode, Justin shares what finally broke him, how he got clear on what really matters, and why walking away from two venues helped him build a leaner, stronger, more profitable business than ever before.

If you've ever felt trapped by your own success, this is the episode you need.

You’ll hear:

00:00 – Burnout, identity loss, and feeling like a failure

07:00 – The illusion of success (and the cost of keeping up the image)

11:30 – Hiding in the kitchen, avoiding leadership, losing purpose

18:45 – Selling two venues to save himself—and rebuild stronger

23:00 – The mindset shift that made profit (and life) possible again

27:30 – Justin’s new model: lean team, tighter margins, more impact

33:10 – How to lead when you’ve got nothing left in the tank

38:40 – The systems he wishes he built years earlier

42:00 – Redefining success: what matters now

💡 If you’re tired of pretending everything’s fine and ready to make real change—Book a free call with the Foodie Coaches team: foodiecoaches.com

📱 Follow the journey:@foodie_coaches | @tim.kummerfeld