Foodie Coaches

Foodie Coaches Taking the guess work out of hospitality for business owners. Join our group of like-minded hospo owners.

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https://foodiecoaches.co/3UQy4jS The Profitable Hospitality Owners Group can be found here: https://www.facebook.com/groups/hospitalityownersgroup/

04/09/2026

Your motivation problem isn't a motivation problem.

It's a people problem.

Effort is contagious. So is complacency. So is mediocrity.

You're not struggling because you lack discipline. You're struggling because you're in a room full of people who've accepted "fine."

Choose your room carefully.

Everything changes when you do.

03/09/2026

A coffee roaster who supplies 120+ cafés just said this is the worst time ever to start. Here's why he's right. Your retail price didn't. Comment "COFFEE" for the full episode.

03/09/2026

A coffee roaster (Richard Corney) who supplies 120+ cafés just said this is the worst time ever to start. Here's why he's right. Your retail price didn't. Comment "COFFEE" for the full episode.

Richard Corney charged $3.50 for a flat white in 2006. From September, he'll charge $7.Here's why. His rent is up 130%. ...
02/09/2026

Richard Corney charged $3.50 for a flat white in 2006. From September, he'll charge $7.

Here's why. His rent is up 130%. Wages are going to $29.90 an hour. Beans cost two to three times what they did in 2019. And the price of a coffee hasn't come close to keeping up.

Putting prices up is the scariest move on the menu. Richard's take is simpler. Your price is a proxy for how much you value yourself. Stop working for free just because it used to be that way.

On this week's Make Restaurants Profitable, Richard Corney and Nick Clark, co-founders of Flight Coffee, get into it:

→ Why café owners undercharge for coffee
→ How to think about your prices when costs keep climbing
→ Why your price reflects how much you value your own work
→ Growing from a garage roaster to 120 cafés
→ Taking investment without risking your home

Listen now.
https://open.spotify.com/episode/72Cx1iNnM0YNxmjPD2i7D6?si=5_q_C56eReKD_VRFqulSfw

Richard and Nick from Flight Coffee (18 years in the industry) on why blaming the market is what failed owners do.
02/09/2026

Richard and Nick from Flight Coffee (18 years in the industry) on why blaming the market is what failed owners do.

01/09/2026

Here is a check you can run this week.

For five days, straight after every chat with a manager, leader or key staff member, mark it with a plus or a minus.

Plus means you walked away with more energy.

Minus means you walked away with less.

At the end of the week, look at the pattern.

The people sitting on minus are not a personality clash to keep managing around.

They are a decision you have been putting off.

Then do one of two things.

Have the direct conversation that fixes it, or start the plan to move them on.

The people costing you the most rarely show up in the numbers.

Now you know how to find them.

Follow for more content for hospitality (restaurant, cafe, bar) business owners.

🔴 Two of our coaches are presenting live at Fine Food Australia in Melbourne on September 2nd, covering the four things ...
01/09/2026

🔴 Two of our coaches are presenting live at Fine Food Australia in Melbourne on September 2nd, covering the four things that decide whether a hospitality business makes money.

Comment "FOOD" and we'll get you registered.

You can do $30k a week and take home nothing. Kate and Rebecca prove you can change that. Comment "SCALE" and we'll hand...
30/08/2026

You can do $30k a week and take home nothing. Kate and Rebecca prove you can change that. Comment "SCALE" and we'll hand you the right resources.

30/08/2026

Think about that for a second...

Most restaurant owners are hemorrhaging money on Facebook ads, Instagram influencers, and sponsorships trying to get people talking about them.

Cooper flipped the equation.

He created an experience so good that customers lined up to pay him for the privilege of becoming his ambassadors.

One masterclass. One person shares it with 30 of their friends. Those 30 people show up at the restaurant.

Not because of an ad. Because their friend did something so cool they couldn't keep it to themselves.

The restaurants winning right now aren't the ones spending the most on ads.

They're the ones who turned their customers into storytellers.

Comment "BBQ" and we'll DM you the full episode with Cooper, owner of Bar A BBQ in Texas.

29/08/2026

So here's what Cooper does differently... He doesn't just sell barbecue.

He sells the experience of learning barbecue.

He runs paid masterclasses teaching his craft. And yeah, the classes make money.

But that's not even the main win.

Nobody leaves his class quiet.

They post it. They tag the restaurant.

One person shares the experience with 30 of their friends and family.

That person becomes his biggest ambassador.

Not because of an ad. Because they had an experience so good they couldn't keep it to themselves.

When those 30 people visit Texas, they know exactly where to go.

And when they show up, they're not just customers.

They're believers. And believers come back.

This is how a pop-up tent becomes a line out the door six days a week.

This is what separates the restaurants that survive from the ones that actually thrive.

Comment "BBQ" and we'll DM you the full episode with Cooper.

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