In this thought-provoking discussion, hospitality veterans Phil Di Bella and Raihaan Esat dive deep into the evolution—and possible extinction—of the traditional café. They trace the journey from café culture’s golden age to today’s high-cost, low-margin reality, uncovering the harsh truths behind shrinking profits, rising expectations, and the impact of automation. This is a must-listen for café owners, coffee lovers, and anyone invested in the future of hospitality.

• The evolution of Australian café culture from the 1990s to 2025

• Why prices haven’t kept up with rising costs—and what it means for café profitability

• The “magic triangle” of speed, quality, and price—and why you can’t have all three

• The rise of automation: threat or opportunity?

• How consumer habits are shifting from daily visits to at-home consumption

• The future of cafés: hyper-convenience vs. curated experiences

• Why community and customer engagement are more important than ever

• 00:00 – Intro to the show and guest Raihaan Esat

• 02:00 – What cafés were like in 1993 vs. 2007

• 05:00 – Coffee pricing, wage growth, and the shrinking profit margin

• 10:00 – From grab-and-go muffins to the bistro café boom

• 14:00 – The café model today: espresso bars, cafés, and specialty diners

• 19:00 – Why automation is growing—and how it fits into the café ecosystem

• 25:00 – The role of baristas in an automated world

• 27:00 – The cost of customisation: milk alternatives and their hidden overhead

• 30:00 – Future predictions: home machines, hyper-convenience, and destination cafés

• 34:00 – Global coffee demand vs. production – and what it means for future pricing

• 39:00 – Final thoughts: why every café must find their “one thing”

Raihaan Esat is General Manager at International Coffee Traders and a shareholder in the Coffee Commune. A Hall of Fame recipient with over 15 years in the industry, Raihaan brings a unique perspective on retail, roasting, and international sourcing. His insights into the economics of coffee are rooted in real-world experience and deep sector knowledge.

Connect with Raihaan on LinkedIn

Visit Coffee Commune

• Cafés today are operating with just 5–10% profit margins, down from 30–35% in the 1990s.

• Automation can improve efficiency, but it must complement—not replace—customer service.

• Café success now hinges on offering a distinct experience or being hyper-convenient—there’s little room for in-between.

• The price of coffee beans is rising due to global demand outpacing supply—prices at the cup level are likely to surge.

• The café of the future must lean into its “one thing” to stand out—whether it’s product, service, or experience.

• Coffee Commune

• Raihaan Esat on LinkedIn

• Love My Café Awards – Launching October

Listen now on your favourite podcast platform.

Produced by The Podcast Boss

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

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

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 Guest Matt 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.

Takeaways

• Foundation 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 Resources

• The Coffee Commune
• The E Myth by Michael Gerber (Book mentioned as influential to Matt’s business approach)
• Savour Café and Franc Café

Time-Stamped Key Points

• 00:00:00 - 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

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 Themes

• Early 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 Gloftis

Simon 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.

Takeaways

• Consistency 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 Resources

• Simon Gloftis’ LinkedIn
• Hellenika
• SK Steak and Oyster
• Sushi Room
• Sunshine Mediterranean

Time-Stamped Key Points

• 00:00: Introduction and background on Simon Gloftis
• 01:15: The importance of foundations and values in building a successful business
• 03:15: Hellenika’s creation and its role as Simon’s “baby”
• 06:05: The meticulous details behind Hellenika’s interior and menu design
• 12:39: Why Simon chose to open in Brisbane and his relationship with the developers
• 17:00: The development and adjustments made to Sunshine Mediterranean
• 24:30: Simon’s advice for new restaurateurs and the importance of bringing originality to the market
• 30:30: Simon’s take on the current economic pressures in hospitality
• 36:00: Phil’s advice and discussion on the next generation in the hospitality industry

Don’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

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.