Bean There, Done That!

De: The Coffee Commune
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  • Resumen

  • 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
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Episodios
  • Green Beans Global Trends and Forecasts: What Roasters Need to Know Now - With Raihaan Esat and Shari Wilding

    Green Beans Global Trends and Forecasts: What Roasters Need to Know Now - With Raihaan Esat and Shari Wilding
    Apr 27 2025
    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
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    38 m
  • The Role of Community in Cafes. With Justin Swayn from BrewBox Collective

    The Role of Community in Cafes. With Justin Swayn from BrewBox Collective
    Mar 30 2025

    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:

    • Overcoming personal struggles and finding purpose in hospitality
    • Why Brew Box Collective is more than just a café—it’s a community hub
    • Lessons from sport: how teamwork shaped Justin’s leadership approach
    • The realities of running a café in today’s economic climate
    • The impact of community-driven business models on success
    • The importance of balancing generosity and commercial sustainability
    • The future of the hospitality industry and what needs to change

    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:

    • Instagram
    • Facebook

    ☕ 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
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    28 m
  • Growing Business and the Courage to Call. with Mikella Esposito and Laurence Santini.

    Growing Business and the Courage to Call. with Mikella Esposito and Laurence Santini.
    Mar 2 2025

    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.

    Key Topics & Themes

    • 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

    Time-Stamped Highlights

    📍 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

    About Our Guests Mikella Esposito & Laurence Santini – Owners, Como Restaurant

    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.

    Links & Resources

    🔗 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
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    37 m
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