The Hospo Coach

The Hospo Coach Flavio Assis | The Hospo Coach

20 yrs hospo. 6 yrs café owner. Less chaos. More profit. Real freedom.

For café & restaurant owners ready to run on systems, not on themselves.

🇦🇺 Australia-wide | Based QLD

👇 5-min Café Profit Leak Audit

Menu engineering sounds fancy. It’s not.It’s just two questions per item:1. Does it sell?2. Does it make money?Plot ever...
03/06/2026

Menu engineering sounds fancy. It’s not.

It’s just two questions per item:

1. Does it sell?
2. Does it make money?

Plot every menu item on those two axes and you get four categories:

★ sell well, make money. Push these.
🐎 sell well, low margin. Re-price or re-cost.
🧩 high margin, low sales. Reposition or promote.
🐕 low sales, low margin. Cut them.

Most cafés have 3-5 dogs sitting on the menu, costing prep time, ingredient stock, and decision space for the customer.

Cut the dogs. Watch what happens.

This is Pillar 1 of the Freedom System. We’ll go deeper in coming weeks.

Pull a shot. Make the coffee. Fix the roster. Order the milk. Train the new kid. Cover the lunch shift. Reply to the bad...
19/05/2026

Pull a shot. Make the coffee. Fix the roster. Order the milk. Train the new kid. Cover the lunch shift. Reply to the bad review. Do the books on Sunday night.

Sound familiar?

You’re not running a business. You’re holding one together.

Here’s what nobody tells you: a café that depends on you 7 days a week isn’t an asset. It’s a job you can’t quit.

The freedom you wanted when you opened up? It’s still possible. But not by working harder. By building something that runs without you in it.

That’s what we’re here to fix.

Save this if it landed. Send it to the operator mate who needs to hear it.

If your café is busy but broke, this page is for you.I’m Flavio. I built De’Assis Café from zero after I lost my job in ...
18/05/2026

If your café is busy but broke, this page is for you.

I’m Flavio. I built De’Assis Café from zero after I lost my job in the pandemic. It now turns over $1.4M a year at a 26.7% net margin and I run it remotely in about 5 hours a week.

Nobody taught me this. I’m not an accountant. I learned the hard way — by reading, asking dumb questions, and making expensive mistakes so you don’t have to.

Too many café and restaurant owners are working 70 hours a week and still going home with nothing. Not because they’re bad at hospitality. Because nobody ever showed them the business side.

For the next 30 days I’m sharing what actually moved the needle in my café. No fluff. No theory. Just the stuff that worked.

Flavio
The Hospo Coach
Less chaos. More profit. Real freedom.



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Sunshine Coast, QLD

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