Layout, seating, lighting: How your venue design impacts efficiency and sales (with Gerrick Numan)

How to cut slow shifts in your restaurant using AI: Mo Saad of Fricken connects AI to his Square and timesheet data to find the shifts that aren't paying for themselves. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Which nights cost you more in wages than they bring in? Mo Saad and Tim Kummerfeld show how Fricken uses AI to spot quiet shifts, build a branded dashboard from a few prompts, and work out where ad spend actually pays off, while the owner still makes the fina...

How to build a high performing restaurant team that runs without you: Mo Saad of Fricken shares how he trains his kitchen from the fries up, hires for attitude, and trusts his managers to make the call. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac What do you do when your best managers are making decisions without you? Mo Saad and Tim Kummerfeld break down how Fricken trains for safety and consistency in the kitchen, why front of house starts with attitude, and why Mo s...

At one point, Tara felt like she had completely lost control—not just of her business, but of who she was. Burnt out, drowning in debt, and facing bankruptcy, she found herself isolating, second-guessing every decision, and questioning everything. But what she did next changed everything. This episode is a raw look at what it takes to come back stronger: the brutal self-talk, the wrong advice, the fearless decisions, and the one shift that 5Xed her revenue almost overnight. Tara also shares...

How to expand a restaurant business to a new city: Mo Saad of Fricken shares what went wrong when they opened on the Gold Coast, from supply chain and food costs to quality control and brand. ▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Should you build a central kitchen before you open in a new city? Mo Saad and Tim Kummerfeld break down why Fricken nearly bought one and didn't, what outsourcing prep did to food costs and rosters, and how a brand archetype session led ...

How to run a profitable restaurant comes down to your numbers, and most restaurant owners are being let down by the people meant to look after them. For restaurant owners, café owners, and anyone in a hospitality business, the right accounting setup is the difference between building wealth and quietly going backwards every week. Tim Niesler is the director of The FC Accounting Co, the accounting firm built specifically to service hospo owners, and he's seen exactly where the industry gets fa...