WEBVTT
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For three days I didn't see my kids awake.
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And then you ask yourself, why the hell am I doing this?
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And you're like, for what?
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You know, it feels like you can see the light, you know, the tunnel.
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The tunnel's getting longer and longer.
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Fuck.
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Sometimes you hope it's a train coming at you.
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The amount of times I think I've had to video call my kids at work because I worked too much and I just wanted to see them awake.
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Yeah, it's it's not worth it.
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You're already in the shit.
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Taking a week off is not gonna make much difference.
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You can go broke on a beach drinking cocktails, or you can go broke in your venue working 60 hours a week.
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My name's John Rivera.
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Uh I'm a chef uh and the owner of Ascal Restaurant here in here in Melbourne, um, along with the sister bar Inurman upstairs.
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And um I also started um Caraton, which is a Filipino gelado concept.
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Yes.
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Um very busy.
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Very it keeps keeps us very busy.
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Um but you know, as we talked about, uh nothing without its own challenges and and shit that you have to fight for.
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Yeah, yeah.
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So um originally from New Zealand.
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Yeah, well, born in the Philippines.
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Okay, and then um we moved to New Zealand when I was three.
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Okay.
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Um and then moved here in 05 when um and I pretty much started high school here.
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Right.
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So I call myself an Australian chef.
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Yeah, yeah, yeah.
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But if the all blacks and wallabies are playing, mate, I'm I'm on the winning team, yeah.
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Like Yep, yep, makes sense.
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Yep.
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Uh yeah, so I'm traveled a bit in in in that sense.
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Um and I think you know, one of the biggest things of my career that I always wanted was to fly the Filipino flag in terms of cuisine and culture.
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Okay.
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Um so everything you do comes from a it comes from in here.
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Yeah.
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Yeah.
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Yeah, yeah, yeah.
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And um, you know, that can often lead you to trouble because you're you're leading with passion as opposed to to you know your mind and and all that.
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And um, it's it's a it's a big thing I had to learn of not just doing things for because you loved it.
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Because you loved it.
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I think that's what gets the industry or I don't think that what's that let me start again.
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That's what gets so many people in the industry in trouble.
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Correct that they're leading with their heart and the feeling and the passion and the oh, this is gonna be so great, and not the does this make sense from a financial point of view, from a from a time point of view, from an effort point of view?
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100%.
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Um, because it's all good to do this stuff when you're with your family and your friends and it feels good, but if you want to make a living, like you can go broke on a beach drinking cocktails rather than working 80 hours a week.
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Yeah, and I think you know, this this I I've kind of seen a lot of it in in my own career, like being in fine dining for so I was in fine dining for 10 years, and we're talking about like the menu, the bear style fine dining, where you did things because you loved it, you don't mind working 80 hours a week because you loved it.
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Yes, because it's art, right?
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It's art, but it's also like you're conditioned at a young age or from the start of your career that this is how you earn your stripes.
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So these are the badges that you're you're proud of.
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And I think that unless you find a mentor or you've you fall into a uh a business that does already have good habits, yes, it's very hard for you to learn those yourself, and you often learn retrospectively when you've already made the mistake.
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Yeah, yeah, yeah.
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Because all because all the art sides taught, like the service to feeling, you know, a lot of it, you know, cooking, it's all taught.
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Yeah, but there's no business school for hospitality that people go to before they start.
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No, no, and you know, I think even when we went to TAFE, that was just a little like one module we focused on in the one and a half years that I was there.
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Yeah.
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And you forget so much of it because you're so caught up and you're so focused on just upskilling physically, you know.
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Yeah, yeah, with your craft, hundred percent.
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And you're all I think that that mentality is often like, oh well, I want to learn how to cook first, and all that business stuff can can wait till the end, right?
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Um, and that because kind of gets you in trouble.
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Yeah.
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I also I also think the industry it's it celebrates the art form so much, you know, with the competitions and the awards, and then also, you know, the TV shows, like that the form, that form of the industry celebrated so much.
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But I think if every if every business had to have a live stream of their bank account on the wall of their business, I think there'd be a lot more people going, I need to focus on my numbers more.
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I don't think any business wants a live stream of their bank account.
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Um you're right.
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And I think that a lot of people, and I'm guilty of it, they look at those awards and competitions and the recognition and the write-ups as sometimes a bit of like a um a saving grace.
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Yeah.
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Like if you know, if we just get one hat, two hats, three hats, if we just make it into the top 100 of of whoever, whatever list is is most popular now, hopefully that'll bring people through the door and we can trade out of this mess.
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Yeah.
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Um, but it's it's a lot of wishful thinking.
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And I've actually seen how, yeah, it might be a little flash in the pan, but you still need that, uh, you still need the right things in place for longevity or to even to even do the right thing.
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Because you you could be making more money revenue-wise, yes, by the end of the week, like, where the hell did all the money go?
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So, what's some of the biggest lessons you learned in your journey from when you started to where you are now on the on the business side of things?
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That you know, if you're speaking to someone out there who, you know, they might have a great business and they're not they're not, you know, crushing it all.
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You know, they are just a chef that's just gone into business for themselves.
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Yeah, what what what advice do you have for them?
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I think firstly, you know, um kind of know your numbers.
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Yeah.
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Um, and and that's I think that's the scariest part, or that's the most intimidating part when it comes to a chef, because you often don't want to have look at your great dish and then do the numbers of it and realize that it's not checking out, or that that you need to be charging more for it, but you don't want to because it won't sell, blah, blah, blah.
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Like, I'll put uh one example was like one of our one of our signature dishes that we had at Askal when we first opened was this uh um Wagyu beef clay pot rice, and um it went viral, yeah.
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And that was like when you I think when you open a restaurant, you everyone wants to go viral now, right?
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Like I had two million views on Instagram or whatever else on TikTok.
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We had people literally coming in for that.
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Yeah, and at the start it was great because you know money was flowing in and um your rent-free period was still around.
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Uh and then eventually I just realized how much like how much it was really costing me.
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Yeah, not just in the ingredients, because I can you can figure out the ingredients and be like, all right, times that by three, that'll be fine.
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But then it's all the other things like operationally, like how many how many working hours does it actually take to do that dish?
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Yeah.
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Uh during service, like we needed two sections to put it together, to put one dish together.
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And eventually I had to cull that.
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I just had to say, look, it's our signature dish, but we're gonna run ourselves into the ground.
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Yep, you're starting more on this.
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Yeah, so I think that uh actually getting an idea, I think that's the first step.
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You don't have to be a math whiz straight away because it's a journey, yeah.
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Like just having an idea of how much things actually cost, yes, um, and making informed decisions to with your menu and and and and engineering that or using that information.
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That's kind of like the first thing that I would always say to people.
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Yeah.
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Um, the second thing is kind of make your accountant your best friend.
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Yeah.
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I mean, look, you they don't have to be your best friend because half the shit they'll say you'll hate anyway, right?
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I think accountants are probably have given some of the worst advice for hospitality.
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Like you need to drop your labor cost, go on and work in your business.
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It's fucking terrible advice.
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Sorry if you're an accountant listening.
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You can hate on me, I'm an accountant too.
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Well, too bad.
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I think there there needs to also yeah, I get what you mean because a lot of accountants say, like, well, you your your staff cost is a what 36% or 28%.
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You need to get that under 25.
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Yeah.
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But it's like, how?
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Tell me how.
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Yeah, but it's not a labor problem at that at those percentages, not a labor problem, it's a it's a revenue problem.
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Yeah, yeah, yeah.
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And but I think that you know, getting to know your accountant, having a good relationship with them, asking questions when you don't understand it, instead of just saying, Oh, yep, yeah, cool, and then trying to figure it out on Google AI is not gonna be um worthwhile, you know, and really looking at those PLs and and understanding where you're hemorrhaging or where you can improve.
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Um and yeah, I think as a chef, like obviously I started the business and and it's my food and my philosophy, but now but you gotta eventually step away and work on it and get the right people in place to be able to take your vision forward so that you can start managing all those things that maybe maybe costing you money, it might costing your business money that you don't even realize.
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Like you gotta start leading, yeah.
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You'll you you could be leaking stuff from things you don't even realize.
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Like the other like the other day, I was realizing I'm freaking paying like$120, like$90 to$120 a month on a first aid kit that gets serviced every two months, that a guy just rocks up, like, yeah, you still got band-aids, mate.
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Like, see you later, you know.
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And if you don't put enough time into being able to do that, you won't do that.
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If you're if you're out there and you're listening right now and you're like and you find your numbers are overwhelming, and so you just shy away from them.
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Because some people, some people, there's a few things.
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Number one, they don't want to look at their numbers because they're worried about how bad they're gonna be, and then they've got to face the fact that they're in the shit.
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Number two, they don't like looking at numbers because they find it overwhelming and they're they're about feelings, not about numbers, and the numbers don't matter.
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Um, or number three, they've just never done it before, so they don't know what they're looking at and they feel stupid.
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If that's you, you don't need to stop making it complicated.
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Just just turn up and just look at them once a day, even if you don't know what you're understanding, just look at them every day for a week.
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And then next time you with someone who knows, then ask the question.
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Like stop overcomplicating things.
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It's like the, you know, if you want to change your habit and you've never been in the gym before, just focus on getting out of bed and getting to the gym door.
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And just the next day get inside the door and the next day touch something, the next day do something smaller and let it stack.
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Don't overcomplicate your life.
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Yeah.
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And I think also um chefs are geared.
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Well, at least I look, at least male chefs, I think, are geared to in this sort of like competition mode.
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Yeah.
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That I I I it took me years to kind of break that mindset where someone asks you, How are you going?
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And you'd be like, Yeah, we're doing all right.
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Yeah, we're freaking, you know, we pushed 100 covers or 200 covers, you know, we're freaking flying.
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Instead of kind of just talking about how shit things are sometimes, you know?
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And asking and asking each other, like, hey, you know, bookings are low this week.
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Like, what are you guys?
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Like, how are you guys doing?
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Not not in not to make yourself feel better because you might have 10 more bookings than the next person.
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Yeah, but being like, hey, well, what are you guys doing to that you're getting that many people on a Wednesday?
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What are you guys doing to get more people at 8 p.m.?
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Because the more you're kind of able to talk about it and broach that subject, you might get a little like light bulb moment in your head that you can use for your business, and vice versa.
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Because I I I genuinely think now that the hospitality industry has to climb up together.
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Like there's no point, there's no point your competitor closing down because it could be you the next month.
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Yeah.
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Yeah.
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There's there's I think there's a there's a turning point coming where the industry needs to realize that we're not competing competing against each other.
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We're we're not at the end of the day.
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Like if they don't go to Euros, then they're gonna go to someone else's.
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Like people are gonna eat out whether or not you like it or not.
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It's almost a competition against just the industry in itself and just to get profitable and stay sustainable.
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Yeah, yeah.
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That's the and that's the hardest battle.
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That's the hardest competition you'll fight.
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Yeah, you'll you'll get the into.
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Yeah.
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Um, so through your journey of of coming in, being a chef, being a business owner, you know, going viral, figuring stuff out, what's what are you looking at?
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What are you how's your day structured?
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You know, what what's an average day for you?
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You know, I I I still work quite a bit in the business.
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Yeah.
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Um in or on?
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In in kitchen or on just that's a blurred line of in and on.
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Yeah, yeah.
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And um second person said that to me.
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You know, and you know, every time I see a video on Instagram saying, if you're still working in your business, you're killing yourself.
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And I'm like, that's me.
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Yeah, but I think you know, it's it's you know this motherfucker.
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Now he wants to talk to me.
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Yeah, yeah, yeah, yeah.
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You're right.
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Um, but I think it's because that you know, my business is only really two years old, and yeah, uh, well, Askal anyway.
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Um, we we've had a turbulence two years, and you know, without disclosing too much, and you know, we kind of went on we we really went into the project really gun-ho.
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Yep.
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Um, you know, with this Avengers lineup of Filipino hospitality talent that uh we thought we were gonna take the market by storm and once again flash in the pan.
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But then also a lot of things happened with the economy and all that stuff where people just started not going out to eat.
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But but more so I think that this these past two years of of the business has there was a lot of growing pains.
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Yeah, okay.
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And it's only I feel really now that actually only really now that I can step away more and work on the business.
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But yeah, my day usually um I wake up and I uh I hope there's money in the account.
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No.
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Um I'll wake up, I'll check the bookings, and um I don't really get into the restaurant until maybe midday.
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Yep.
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Um I think that one of the big one of the biggest mistakes I made at the start was like working way too hard in it and not focusing on other parts of my life that give me joy to.
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So dude, that's a big one.
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It it it kills you, yeah, it absolutely kills you.
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And I like I I can tell you this like over December we were a bit short-staffed and we got busy all of a sudden, right?
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So never like November 2025 was a non-event, like for everybody.
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Like we're just like, we're gonna start an OnlyFans soon.
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For my feet, yeah.
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Funnily enough, my wife's a podiatrist, so there you go.
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Um, but then December came along, I was like, okay, where the hell did everybody come from?
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But we're also kind of understaffed, but it's too late to hire.
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So like I was I think I was working almost every day um actually on the tools.
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And did you enjoy that?
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No, yeah, okay.
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No, no, no, no, not at all.
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Because there were days where I I think I was saying to my wife the other day, like, there was a point in December where for three days I didn't see my kids awake.
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And then you asked yourself, why the hell am I doing this?
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Yeah, you know, for like I should have just I should have just been a freaking accountant.
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Yeah, yeah, yeah, yeah.
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Um and so now I kind of I make I I purposely make time and I I set those boundaries.
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Because I spoke to another kind of friend of mine who who is who is a business owner and he's an accountant as well.
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And he said, look, you can work all you want in the business, but if you're miserable and you're already in the shit, you're not gonna be making good decisions.
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100%.
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So you may as well have some time for yourself and use that time to recharge, to to unwind and clear your head.
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Yeah because sometimes we, you know, when you're heat of the battle, you just go, go, go, go, go when you should have just stepped back.
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So I know I I I spend usually the morning, I'll I'll check my emails, I'll check the um the bookings, and then my kids will wake up or get them ready for either kind of or or whatever, get them, get them breakfast, and then I'll head off to work.
00:16:50.799 --> 00:16:55.840
And um I'll usually do two services a week until the end.
00:16:56.159 --> 00:17:00.240
Um I think that's just me wanting to still feel like a chef.
00:17:00.399 --> 00:17:00.720
Yeah.
00:17:01.039 --> 00:17:18.400
But also I think with as I said, with how turbulent the past two years have been with our with with the business and and and you know some of my partners have moved on, I really want to be there for my staff to show them that I care and it makes a big difference that I'm there with them.
00:17:18.880 --> 00:17:19.599
Still inspiring them.
00:17:20.000 --> 00:17:29.119
That's it, because I think one thing that I'd I'd never wanted to be was you know, people come work for me and with me, and they never see me around.
00:17:29.359 --> 00:17:34.319
And they never uh they never get that opportunity for me to transfer some skills that I've learned to them.
00:17:34.720 --> 00:17:40.720
And I'm also quite candid with with everything, not just not just with the cooking side, but you know, with the whole business side.
00:17:40.799 --> 00:17:46.079
Like I talk to my to my chefs about you know why we're doing this menu, why we do it this way.
00:17:46.480 --> 00:17:50.240
Um like for example, like we outsource a lot of our desserts now.
00:17:51.039 --> 00:17:53.359
Um we can definitely make them, yeah.
00:17:53.839 --> 00:17:58.720
But I said I'm like, I if you want me to teach you how to make a flyan, I can teach you how to make a flyan.
00:17:58.880 --> 00:18:10.240
But um, in terms of getting the ingredients in, the time it makes, the the wastage it it it entails, it's not doing well for my bottom line.
00:18:10.319 --> 00:18:10.960
Yeah.
00:18:11.200 --> 00:18:19.680
And it's really hard to have those conversations with chefs, especially young ones who want to learn and be inspired, because I feel like sometimes that could be a real downer.
00:18:19.839 --> 00:18:20.160
Yeah.
00:18:20.319 --> 00:18:25.599
Um, but then I also explain to them like there's more to just cooking in this business.
00:18:25.759 --> 00:18:33.200
And yeah, you can keep cooking and cooking and cooking, but if you and a lot of them are are really um, you know, they they want to start their own business eventually.
00:18:33.279 --> 00:18:35.359
They they want to go out and and take that leap.
00:18:35.440 --> 00:18:40.160
And I say to them, you know, you gotta like- This is your opportunity to learn business, yeah, yeah, 100%.
00:18:40.640 --> 00:18:45.839
Um, and by no means am I doing it perfectly, but I'll be honest with you in terms of my mistakes as well.
00:18:46.000 --> 00:18:46.480
Yep.
00:18:46.880 --> 00:18:55.039
Um and yeah, I I'd like to get home by the time before my kids go to bed so I can be yeah, be there.
00:18:55.680 --> 00:18:58.000
Either put them to sleep or they put me to sleep sometimes.
00:18:58.160 --> 00:18:58.880
Yeah, yeah, yeah.
00:18:59.119 --> 00:19:10.240
Um, and then at the end of the night, I'll typically go through the next day or answer the questions that the the chefs have who I left at the restaurant to finish up.
00:19:10.400 --> 00:19:13.359
And yeah, I'm pretty I'm a pretty boring guy.
00:19:13.440 --> 00:19:16.799
Like, I wish I could say that like, yeah, I cycle to work and then no no no no.
00:19:17.359 --> 00:19:24.799
The reason why I ask, and I think it's important um for everyone to hear, is like no one's life is is different.
00:19:24.880 --> 00:19:29.839
Like we're we're all living the same life, we're all getting out of bed, we're all like you know, going through the day-to-day.
00:19:30.000 --> 00:19:36.640
There's one thing there that you touched on, which I think if you're in the audience, you should sit back and think about this.
00:19:36.880 --> 00:19:42.880
Was you spoke about like losing the joy, like stopping doing the things that you love.
00:19:43.039 --> 00:19:49.759
You know, you talked about in December, pretty much not seeing your kids for a period of time, like over those, over that period of time as well.
00:19:50.160 --> 00:20:09.519
And I think so many owners, you know, they start off going, okay, cool, we're opening, yeah, we've got to put in the hours, and they put in the hours to open, and then they keep doing the hours, and then they keep doing the hours, and then all of a sudden they're six months, 12 months down the track, and you know, they've they haven't been out in the garden, and then their biggest love is gardening.
00:20:09.599 --> 00:20:17.519
And I I see it happens so often, and one of the things that we do when new members come into us is like, what's something that you love that you haven't done for six months?
00:20:17.680 --> 00:20:18.880
Go and find that joy.
00:20:19.119 --> 00:20:25.680
Because when you're when you're in the depths, you don't make great decisions.
00:20:25.759 --> 00:20:35.440
You just you end up on a you end up on this cycle of making a poor decision after a poor decision after a poor decision after and your fucking life doesn't get any better until you stop it.
00:20:35.599 --> 00:20:43.119
No, no, and and I I was through that cycle, like waking up in December, I'm like, fuck, all right, gotta do this all over again.
00:20:43.200 --> 00:20:44.480
Yeah, and you're like, for what?
00:20:44.640 --> 00:20:49.920
Yeah, and you know, or to pay rent, you know, and to get through this, yeah.
00:20:50.079 --> 00:20:54.880
And it just doesn't feel like you know, it feels like you can see the light at the end of the tunnel.
00:20:55.119 --> 00:20:56.400
The tunnel's getting longer and longer.
00:20:56.720 --> 00:20:57.200
Fuck sometimes.
00:20:57.279 --> 00:20:58.799
You hope it's a train coming at you.
00:21:00.880 --> 00:21:01.279
Yeah.
00:21:01.519 --> 00:21:23.200
Uh no, but you're right, like, and it's it's ironic because kind of when I made the transition from being uh, I guess like a sous chef or chef of the party to head chef and eventually owning my own business, I always said I wanted to have better work-life balance because all throughout my twenties, I think that you would have worked.
00:21:23.440 --> 00:21:26.319
Oh man, I had to like make I maybe took like three Saturdays off.
00:21:26.400 --> 00:21:26.640
Yeah.
00:21:27.200 --> 00:21:31.839
Um and I missed that on so many birthdays and so many weddings.
00:21:32.079 --> 00:21:32.240
Yep.
00:21:32.960 --> 00:21:35.039
Or just like or just like hanging out with the boys.
00:21:35.119 --> 00:21:35.519
Yeah.
00:21:35.680 --> 00:21:39.200
Um, you know, people take that for granted and you always put your work first.
00:21:39.839 --> 00:21:50.799
But there's more to life than just work, but I think they they interact with each other in terms of yeah, your own mental state and your own joy in it, you know.
00:21:51.200 --> 00:21:55.920
Like I think and all and it's even harder being a dad, right?
00:21:56.079 --> 00:22:03.519
And because you're already sacrificing enough of your life to To be there with your kids, that you got to do it with work too.
00:22:03.599 --> 00:22:06.000
And then you ask yourself, what's left in it for me?
00:22:06.160 --> 00:22:07.599
Like, what's left for me?
00:22:07.839 --> 00:22:20.079
And I think that, you know, as a business owner, you need to set your boundaries and be like, look, if I'm take I'm taking weekends off, and that's not because I'm a slouch, that's because I have worked my ass off Monday to Friday.
00:22:20.160 --> 00:22:20.640
Yeah.
00:22:20.880 --> 00:22:24.799
That you know, by the time the weekend comes, you guys should be all set.
00:22:24.880 --> 00:22:26.079
Everything should be all set.
00:22:26.160 --> 00:22:26.480
Yep.
00:22:26.640 --> 00:22:30.720
Um, and sometimes those are the only 48 hours that you have to yourself.
00:22:30.960 --> 00:22:36.000
Because I I say this to my dad all the time, because he he he's like, Why'd you get into business?
00:22:36.160 --> 00:22:45.599
And I said, Look, I could be working for anyone, some hotel, and probably get and probably get double the what I'm making, what I'm paying myself now.
00:22:46.079 --> 00:22:52.799
But the beauty about being a business owner and your own boss is you control your time.
00:22:52.960 --> 00:22:53.279
Yep.
00:22:53.440 --> 00:22:56.079
You know, like I can't opportunity to control your whole destiny.
00:22:56.319 --> 00:22:56.640
That's it.
00:22:56.799 --> 00:23:00.160
And I think being a young dad, that's the most important part for me.
00:23:00.319 --> 00:23:00.720
Yep.
00:23:01.440 --> 00:23:07.279
I can if if there's an emergency at home, I can say, guys, you got this, I gotta be at home.
00:23:07.599 --> 00:23:13.599
Or if you say I wanna I wanna stay home with the kids today and do my work at home, I can do that.
00:23:14.240 --> 00:23:17.440
And that for me is is priceless, that freedom.
00:23:17.599 --> 00:23:18.079
Yep.
00:23:18.480 --> 00:23:25.200
And now it's really just trying to find that balance of having making the business work and having that lifestyle work.
00:23:25.440 --> 00:23:26.079
Yeah.
00:23:26.319 --> 00:23:26.960
Yeah.
00:23:27.200 --> 00:23:31.839
Um, foodie coaches would do there's like the five things, it's top five things every day.
00:23:31.920 --> 00:23:34.799
You know, one, it's work out, do something for yourself.
00:23:35.119 --> 00:23:39.200
I think a lot of owners miss miss looking after their bodies and and even their mind.
00:23:39.440 --> 00:23:42.160
Um, two, it's like just work on your business for an hour.
00:23:42.319 --> 00:23:56.559
If you just spend one hour a day working on your business, like looking at numbers, you know, just pushing one project forward, doing something, hour a day doing that, um, looking at your numbers, and then the final two is like connection.
00:23:56.720 --> 00:24:02.319
You know, when was the last time you phoned a mate, phoned a friend, phone, phoned one of your one of your loved ones?
00:24:02.799 --> 00:24:07.920
Um, and then the fifth one, fuck, I just had all five on my hand, and then I've just put them out of order.
00:24:08.240 --> 00:24:15.119
Work out, work out, numbers, error power, learn something new every day.
00:24:15.359 --> 00:24:16.000
Read.
00:24:16.400 --> 00:24:18.720
You know, read, learn something, listen to a podcast.
00:24:18.799 --> 00:24:23.200
How what can you learn and teach your employees or some other people around you?
00:24:23.519 --> 00:24:23.839
Yeah.
00:24:24.079 --> 00:24:31.599
Um, and I think I think owners don't take enough time to have that balance, spend some time, put their foot down and go, I can be flexible.
00:24:31.680 --> 00:24:37.440
You know, yeah, no, and I think um you hire people in certain positions, and I think you should just let them do their job.
00:24:37.599 --> 00:24:37.920
Yeah.
00:24:38.079 --> 00:24:44.720
I think a lot of a lot of owners are micromanagers, and I'm I'm I was I was guilty of this for the longest time.
00:24:45.119 --> 00:24:45.519
You know what?
00:24:45.599 --> 00:24:50.160
I think all of us when we come into business, we're guilty of it because we're fucking we're learning how to be leaders, right?
00:24:50.240 --> 00:24:56.319
Yeah, and I think there's there's nothing more empowering than kind of letting someone else spread their wings.
00:24:56.480 --> 00:24:56.880
Yeah.
00:24:57.119 --> 00:24:59.680
And you know, if they fuck up, they fuck up.
00:24:59.759 --> 00:25:00.960
We've all fucked up, you know.
00:25:01.440 --> 00:25:06.640
And just guiding them through, like, all right, we can do this better next time, but at least we know.
00:25:06.720 --> 00:25:06.880
Yes.
00:25:07.119 --> 00:25:12.000
And that's one thing I say to the to to my staff and especially my leaders.
00:25:12.240 --> 00:25:31.200
I think I'm a bit, you know, I'm a bit unhinged when it comes to how we should market or how we should position the restaurant, because I think that the market is already saturated as it is, um, with great options, but I think that in terms of especially in terms of marketing, they already do the same, right?
00:25:31.920 --> 00:25:33.440
I said, look, let's just try it.
00:25:33.519 --> 00:25:33.759
Yeah.
00:25:33.920 --> 00:25:34.799
If it works, it works.
00:25:34.880 --> 00:25:37.440
If it doesn't, well, at least we know, but we at least we gave it a shot.
00:25:37.599 --> 00:25:40.160
Like we've stripped that veil down, we know what's on the other side.
00:25:40.240 --> 00:25:40.559
Yeah.
00:25:40.720 --> 00:25:48.000
It could be it could be success, or we're just in the same spot we were before.
00:25:48.400 --> 00:25:52.799
See a lot of people who are afraid of trying new things, just in case it don't work.
00:25:53.279 --> 00:25:53.920
Yeah, 100%.
00:25:54.240 --> 00:26:06.640
I think that and I think look, especially if you're an employee, yeah, where you need to make certain targets or you just want things to go right, you're only gonna stick to what you know.
00:26:07.440 --> 00:26:22.000
I think as a business owner, you need to be the one to empower your staff to take risks, yeah, and to explore other avenues where they may have thought was not viable before.
00:26:22.160 --> 00:26:22.640
Yeah.
00:26:22.799 --> 00:26:30.880
Um it might not might not work, and a lot of my ideas have probably fallen short, but at least we know now.
00:26:30.960 --> 00:26:31.279
Yeah.
00:26:31.519 --> 00:26:35.920
And having that experience guides you for the next time you have to do something.
00:26:36.319 --> 00:26:36.720
Yeah.
00:26:36.960 --> 00:26:40.640
And there's no anyone's out there with a fear of looking silly.
00:26:40.720 --> 00:26:43.599
What you need to understand is you only learn by making mistakes.
00:26:43.839 --> 00:26:44.240
Oh, 100%.
00:26:44.480 --> 00:26:45.759
And you only learn by failure.
00:26:45.839 --> 00:26:47.279
So just fucking fail faster.
00:26:47.440 --> 00:26:47.920
Oh, yeah.
00:26:48.079 --> 00:26:48.880
Fail better.
00:26:49.119 --> 00:26:49.519
Yeah.
00:26:49.680 --> 00:26:50.000
Yeah.
00:26:50.079 --> 00:26:50.960
And don't do it again.
00:26:51.039 --> 00:26:54.480
Like if you're that's a big don't just don't do it again.
00:26:55.200 --> 00:26:56.079
Don't do it again.
00:26:56.559 --> 00:27:00.640
If it didn't work the first time, I can probably guarantee it's not gonna work the second time.
00:27:00.960 --> 00:27:04.960
And if then if you do it every day for 10 years of your life, it's gonna be the same.
00:27:05.200 --> 00:27:13.759
Um so with this last with his last business, obviously you're going through a bit of two two years of having to, you know, fix some stuff, undo some stuff.
00:27:13.839 --> 00:27:17.599
What's what's been one of your biggest lessons there that you feel comfortable sharing with the world?
00:27:17.839 --> 00:27:27.680
I think the biggest lesson, especially when you when it comes down to to business partners, yeah, is establishing who does what roles and responsibilities from the get-go.
00:27:28.079 --> 00:27:29.039
So fucking important.
00:27:29.680 --> 00:27:30.319
Yeah, yeah, man.
00:27:30.559 --> 00:27:35.599
People glaze over that, like, yeah, we'll get to it, we'll get to it, we'll get to it.
00:27:35.759 --> 00:27:39.279
And then eventually the frustration arises because you're like, hey, you're meant to do that.
00:27:39.440 --> 00:27:40.400
It's like, was I?
00:27:40.640 --> 00:27:41.759
It's like, yeah.
00:27:42.000 --> 00:27:43.920
Well, we never talked about this.
00:27:44.160 --> 00:27:44.640
Yeah.
00:27:44.880 --> 00:27:57.440
Um now just because you I think just because you're business partners doesn't mean that uh like you or as business partners, you should hold each other accountable the most.
00:27:57.599 --> 00:27:57.920
Yeah.
00:27:58.319 --> 00:28:00.880
Because it's your shit relying on it, right?
00:28:01.039 --> 00:28:01.839
Yep, yep.
00:28:02.400 --> 00:28:08.960
Um and I I think when you do hold each other accountable, this it's never personal.
00:28:09.119 --> 00:28:09.279
No.
00:28:09.599 --> 00:28:16.880
And I think that's where you know that people need to once again leave leave that at the door where they think that everything's a personal attack.
00:28:17.119 --> 00:28:17.519
Yeah.
00:28:17.759 --> 00:28:21.359
It's no dude, we're just trying to like make this work for everybody.
00:28:21.440 --> 00:28:25.039
But I need you to come into it 100%.
00:28:25.440 --> 00:28:27.599
And if I'm not coming at it 100%, you tell me.
00:28:27.759 --> 00:28:28.960
You need to hold me accountable for it.
00:28:29.119 --> 00:28:29.359
Yeah.
00:28:29.599 --> 00:28:37.200
Because I can't be holding your hand through all of this, but we need to be like running with it together.
00:28:37.359 --> 00:28:40.799
And if if if I need a push, then you push me.
00:28:40.960 --> 00:28:42.799
If you need a push, I'll push you.
00:28:42.960 --> 00:28:45.039
But yeah, I think it's very important from the start.
00:28:45.200 --> 00:28:48.640
Like, I mean, we messed up, like we there was five of us that started this project.
00:28:49.279 --> 00:28:49.440
Right.
00:28:49.519 --> 00:28:51.519
So it's a lot of partners who are fucking Ospo.
00:28:51.920 --> 00:28:52.960
Don't make that mistake again.
00:28:53.119 --> 00:28:54.400
Yeah, five partners.
00:28:54.480 --> 00:28:57.839
You you need some solid turnover to make sure that yeah, five partners.
00:28:58.240 --> 00:28:58.640
Yeah, yeah, yeah.
00:28:58.720 --> 00:29:00.319
And that was exactly that's that's right.
00:29:00.480 --> 00:29:03.039
And um, you know, everybody was taking a cut.
00:29:03.200 --> 00:29:03.599
Yep.
00:29:03.759 --> 00:29:05.519
Um were they all working?
00:29:05.680 --> 00:29:07.039
Were you all working partners?
00:29:07.279 --> 00:29:08.240
Well, at the start, yes.
00:29:08.400 --> 00:29:08.640
Yeah.
00:29:08.880 --> 00:29:18.720
And um once again, like without that roles and responsibilities, those the the roles that we were meant to do just started to like blur out.
00:29:18.880 --> 00:29:19.519
Yeah.
00:29:20.000 --> 00:29:22.400
And yeah, it becomes frustrating.
00:29:22.559 --> 00:29:24.799
Uh, and it makes everyone's job harder.
00:29:25.839 --> 00:29:31.279
It finally slowed you down as well because the decision making had like, oh, five people, everyone needs to have a conversation about something.
00:29:31.440 --> 00:29:32.000
Yeah, yeah, yeah.
00:29:32.480 --> 00:29:33.599
You need respectfully.
00:29:33.839 --> 00:29:51.200
Yeah, you need like you know, you need five yeses to get something across the board, and some personalities are uh stronger than others, and some a bit more passive, but yeah, uh, you know, it's uh but it also comes down to five different ideas of where this business should go.
00:29:51.519 --> 00:29:56.480
Oh not having one one solid vision that everyone agrees upon and loves.
00:29:56.960 --> 00:30:02.319
Well, you know, everyone has that, I guess, that one one common thing that everyone agrees on.
00:30:02.480 --> 00:30:07.920
Yeah, but you find that there's more subplots within it.
00:30:08.079 --> 00:30:08.400
Yep.
00:30:08.559 --> 00:30:14.000
And I think with with five, you know, you get that temptation of like there's more places to hide.
00:30:14.240 --> 00:30:14.880
Yep.
00:30:15.359 --> 00:30:17.599
Um, there's more people floating around.
00:30:17.839 --> 00:30:18.160
That's it.
00:30:19.440 --> 00:30:20.160
That's it, you know.
00:30:20.319 --> 00:30:30.480
And um, you know, by the time we get to to figuring out uh what the issues were um and who was responsible for it, chances are this it's far too late.
00:30:30.640 --> 00:30:31.119
Yeah, yeah, yeah.
00:30:31.599 --> 00:30:33.920
How'd the staff go having five owners?
00:30:34.000 --> 00:30:35.759
Was it like it was also very confusing?
00:30:35.920 --> 00:30:36.400
Yeah, okay.
00:30:36.799 --> 00:30:44.640
Because um, yeah, once again, like there it seemed to be there was those five kind of uh pillars of focal points.
00:30:44.799 --> 00:30:45.119
Yep.
00:30:45.359 --> 00:30:48.799
And like, okay, well, who gets the final say here?
00:30:48.960 --> 00:30:49.519
Yeah, right.
00:30:49.599 --> 00:30:55.279
This this one, you know, John said something else to to supposed to this one, and you know, who do we listen to?
00:30:55.359 --> 00:30:55.759
Yeah, yeah, yeah.
00:30:56.000 --> 00:30:58.240
And that was there was so much of that at the start.
00:30:58.319 --> 00:30:59.359
I'm like, this is what I want.
00:30:59.519 --> 00:31:05.039
It's like, but this one said this way, and then and and then you all got to be respectful to each other.
00:31:05.119 --> 00:31:06.160
Oh, okay, well, I'll be able to do that.
00:31:06.400 --> 00:31:07.759
PTSD is coming back to me now.
00:31:07.920 --> 00:31:08.480
Yeah, yeah, yeah.
00:31:08.559 --> 00:31:09.279
No, I can see it.
00:31:09.440 --> 00:31:26.880
But if you're out there listening, um, and you and I also think that this is relevant for home, but in business, both you and your business partner, it doesn't matter if you've got one business partner or five, um you all need really, really defined roles and responsibilities and expectations on what you're gonna do.
00:31:26.960 --> 00:31:30.079
Yeah, and I think that happens at home as well with your partner at home.
00:31:30.160 --> 00:31:33.920
Like, this is what I do, this is what you do, and like we don't cross over.
00:31:34.000 --> 00:31:43.119
And any sort of problems you see in businesses and also in home life, usually it's a breakdown of people not being clear on their roles and responsibility because expectations change, yeah.
00:31:43.279 --> 00:31:47.359
Yeah, and then like I I think that it's all comes down to relationships, right?
00:31:47.519 --> 00:31:49.200
And yeah, um, you're right.
00:31:49.359 --> 00:31:59.039
It's if if you guys don't if I if I didn't have clear responsibilities at home with my wife, yeah, then uh the thing would probably go tits up.
00:31:59.119 --> 00:32:01.680
Yeah, and it's the same with with business.
00:32:02.000 --> 00:32:12.000
If you guys don't all agree and know what each other's handling and responsible for and report back and communicate about it, then it's it's gonna be a messy household.
00:32:12.160 --> 00:32:12.319
Yeah.
00:32:12.480 --> 00:32:14.240
Um, were you all mates before you went in?
00:32:14.480 --> 00:32:14.799
Yes.
00:32:14.960 --> 00:32:18.400
Yeah, well, you know, some of us closer than others.
00:32:18.559 --> 00:32:19.440
Yeah, yeah, yeah, yeah.
00:32:19.680 --> 00:32:24.079
Um yeah, so that's also one of the another hard part.
00:32:24.319 --> 00:32:29.279
But, you know, they say that, you know, don't get everyone says don't get into business with your mates, don't get into business with your family.
00:32:29.440 --> 00:32:30.640
And yeah, sure.
00:32:30.960 --> 00:32:45.039
I see where the concern would be, but I think that if you keep an open and mature dialogue and you hold on to those responsibilities, there shouldn't be an issue because everything breaks down with commu communication.
00:32:45.359 --> 00:32:46.079
Communication, yeah.
00:32:46.160 --> 00:33:01.279
One of my business partners is also a mate of mine, and it got to a point where we're grinding each other at work because it happens, and um so we both and like then we wouldn't take each other's calls personally because I'll fucking talk to him today, he'd be something, he'd be something.
00:33:01.440 --> 00:33:02.960
So we both went out and got work phones.
00:33:03.200 --> 00:33:09.680
So if we want to talk to each other personally, we call each other on personal phones, and if we want to talk about each other at work, I just fucking ignore his call.
00:33:09.759 --> 00:33:10.240
It's brilliant.
00:33:10.400 --> 00:33:15.440
Yeah, so friends-wise, we're great, and business-wise, we're we we just we work, yeah.
00:33:15.599 --> 00:33:18.160
Um because we've got you've got to have that framework set up.
00:33:18.400 --> 00:33:18.880
Oh, 100%.
00:33:19.200 --> 00:33:26.799
Yeah, and I think that with that open dialogue comes with knowing what that other person needs to, yeah.
00:33:26.960 --> 00:33:34.480
Uh, you know, like with Ralph, who has remained as one of my business partners, like we grew up together in New Zealand, like we've known each other since we were eight.
00:33:34.640 --> 00:33:35.279
We were eight.
00:33:35.519 --> 00:33:38.640
I consequently grew up with his wife here when I moved here.
00:33:38.799 --> 00:33:48.240
So, you know, we're really interconnected, and um we're just like he's just like, no, bro, I need this weekend off or I need this day off because I'm just burnt out, I just need a rest, you know.
00:33:48.400 --> 00:33:50.400
Um, and like last week, I just took last week off.
00:33:50.480 --> 00:33:56.000
I said, bro, I just need to take, I just need not, I just need to not come to work for a week just to chill out.
00:33:56.079 --> 00:33:57.359
And he's like, Yeah, I got you.
00:33:57.680 --> 00:34:20.320
And um understanding that when one of your business partners kind of raises the flag and says, I I need something or I like I need rest, yeah, it's not that they're slacking or that they need that they they're weak, it's that they need to recharge to be able to give you as much as they can give you again.
00:34:20.480 --> 00:34:21.199
Yeah, yeah.
00:34:21.360 --> 00:34:22.480
And that's so important.
00:34:23.119 --> 00:34:23.840
So important.
00:34:24.000 --> 00:34:24.320
Yeah.
00:34:24.559 --> 00:34:27.840
And as a business partner, you gotta want to do that for your team as well.
00:34:28.159 --> 00:34:28.480
100%.
00:34:28.880 --> 00:34:33.440
You know, like you gotta want to make sure that everyone is is a hundred percent.
00:34:33.920 --> 00:34:34.559
Yeah, yeah.
00:34:34.800 --> 00:34:36.000
And yeah, that's right.
00:34:36.159 --> 00:34:42.800
Even with staff, like I got like one of my senior chefs, he's I pretty much know this by now every every quarter he'll take a week off.
00:34:43.119 --> 00:34:43.519
Yeah.
00:34:43.679 --> 00:34:45.760
And that's good for the business too.
00:34:45.840 --> 00:34:46.079
Yeah.
00:34:46.239 --> 00:34:50.719
You know, that that's not just good for him, it's good for the business because he makes better decisions when he turns up.
00:34:50.960 --> 00:34:52.000
Yeah, yeah, exactly.
00:34:52.159 --> 00:34:58.320
Yeah, and you know, he comes back refreshed, he comes back, you know, asks him what'd you do for a week.
00:34:58.400 --> 00:35:00.639
He said, Nothing, I just didn't want to come to work.
00:35:01.119 --> 00:35:10.559
And I think a lot of chefs, especially young chefs, are scared to say that because they look, they they might look like you know they're they're lazy to their boss.
00:35:10.639 --> 00:35:14.480
Yeah, but sometimes you just don't want to come to work for a week and you've got those entitlements, so use them.
00:35:14.719 --> 00:35:18.960
Here's here's one of your team saying, you know, he takes every a week off every 12 weeks.
00:35:19.119 --> 00:35:25.280
You're an owner out there and you haven't had a holiday, because you know, it was a it's it's some bit some of these guys wear it on their sleeve.
00:35:25.360 --> 00:35:26.800
I haven't had a holiday for five years.
00:35:26.960 --> 00:35:29.039
It's like motherfucker, you need to take a holiday.
00:35:29.119 --> 00:35:32.320
Yeah, that's not like cool, like just a problem.
00:35:32.719 --> 00:35:33.360
Go take a holiday.
00:35:34.960 --> 00:35:39.119
And if you haven't had a if you haven't had a holiday for six months, like you know what, go take a break.
00:35:39.280 --> 00:35:39.920
Yeah, yeah.
00:35:40.079 --> 00:35:43.280
And I don't think it's even like you don't have to go to freaking Fiji, right?
00:35:43.519 --> 00:35:46.079
Just other place in more to go.
00:35:46.239 --> 00:35:46.880
Yeah.
00:35:47.280 --> 00:35:48.639
Just just take a day.
00:35:48.960 --> 00:35:49.360
You know what?
00:35:49.519 --> 00:35:50.480
Spend it around the house.
00:35:50.639 --> 00:35:51.360
Do gardening.
00:35:51.440 --> 00:35:58.000
If you if you haven't had a bath and you like baths with basalts and a bottle of wine, like just drink in the bath all day.
00:35:58.079 --> 00:35:58.559
That's fine.
00:35:58.639 --> 00:36:01.440
Just don't don't die, but you don't do what you want.
00:36:02.079 --> 00:36:04.239
My uh my staff asked me, what'd you do last week?
00:36:04.320 --> 00:36:07.679
I said, Oh, last Tuesday spent it all on the pillow fort with my son and my daughter.
00:36:07.840 --> 00:36:09.599
Oh in our undies.
00:36:09.760 --> 00:36:10.639
How good's that?
00:36:10.800 --> 00:36:11.360
Fantastic.
00:36:11.519 --> 00:36:13.119
Yeah, like not a care in the world.
00:36:13.280 --> 00:36:13.679
Yep.
00:36:13.840 --> 00:36:18.639
And but it just means that your mind isn't at work.
00:36:18.880 --> 00:36:21.519
Yep, and what a memory you've got for your what your kids are gonna have.
00:36:21.760 --> 00:36:23.039
That's the picture just so they can.
00:36:23.119 --> 00:36:24.880
I can I'm gonna bring it up on the 18th birthday.
00:36:25.039 --> 00:36:25.840
Yep, perfect.
00:36:26.159 --> 00:36:26.800
That looks like that.
00:36:27.119 --> 00:36:28.800
That but like at least you did it.
00:36:29.440 --> 00:36:30.000
Exactly.
00:36:30.239 --> 00:36:31.280
Exactly, exactly.
00:36:31.440 --> 00:36:35.039
Yeah, they're not gonna what's the other picture is if you didn't do that, what are you gonna do?
00:36:35.199 --> 00:36:36.079
Picture a dad at work.
00:36:36.159 --> 00:36:38.639
Woo! Yeah, call memories, yeah.
00:36:39.039 --> 00:36:45.039
The amount of times I think I've had to video call my kids at work because I work too much and I just wanted to see them awake, yeah.
00:36:45.119 --> 00:36:46.159
It's it's not worth it.
00:36:46.239 --> 00:36:48.639
It's just just take the week off, man.
00:36:48.880 --> 00:36:49.280
Yeah.
00:36:50.000 --> 00:36:58.480
The business will be if you're already in the shit like before, taking a week off, you know, it's not gonna do much difference for you, you know what I mean?
00:36:58.880 --> 00:37:00.719
But you'll make better decisions afterwards.
00:37:01.039 --> 00:37:01.920
Thank you so much.
00:37:02.079 --> 00:37:06.480
If you're already in the shit, taking a week off is not gonna make much difference.
00:37:06.559 --> 00:37:07.280
It's so true.
00:37:07.599 --> 00:37:15.280
I've got a saying, is like you can go broke on a beach drinking cocktails, yeah, or you can go broke in your venue working 60 hours a week.
00:37:15.360 --> 00:37:19.599
You're actually gonna lose less money on a beach drinking cocktails half the time if you don't have a business.
00:37:19.840 --> 00:37:22.719
And that much be more fun riding into the sun, right?
00:37:22.960 --> 00:37:25.440
100% it would be 100%.
00:37:26.079 --> 00:37:30.480
I just I wonder, um So what's next?
00:37:30.559 --> 00:37:37.360
So obviously, um you got the gelato as well, which uh I stalked last night and it was a bit far away.
00:37:37.440 --> 00:37:46.800
Otherwise, I was gonna go there because every single thing on Instagram I've seen is like there was lineups out the door and there's people everywhere, and it's pretty popular.
00:37:46.880 --> 00:37:47.519
Where did that come from?
00:37:47.599 --> 00:37:48.559
Where did that concept come from?
00:37:48.960 --> 00:37:51.679
I think I so that started in COVID.
00:37:51.920 --> 00:38:06.400
Um I just come back from my wedding and in the Philippines, and uh in the Philippines there's always these street vendors, like with the cuts, which is what that's what caraton means is the cart, uh, with with ice cream.
00:38:06.639 --> 00:38:21.119
And um, you know, when when the lockdowns happened, me and a mate just kind of tapped each other in the shoulder because we were sitting on our asses for two weeks, and being kind of the creative chefs that we are, like that was starting to kill us.
00:38:21.280 --> 00:38:21.519
Yeah, yeah.
00:38:21.760 --> 00:38:28.000
So why don't we just make some gelato and you know sell it on Instagram like what everyone was doing?
00:38:28.480 --> 00:38:32.239
Um so we started that doing home delivery.
00:38:32.320 --> 00:38:35.920
We thought we were gonna do like a hundred tubs a week for fun.
00:38:36.159 --> 00:38:42.719
We didn't realize that there was a market to be tapped that that was kind of being unlike uncertain unservices.
00:38:43.199 --> 00:38:43.599
Unservice?
00:38:43.840 --> 00:38:44.880
Yeah, unserviced.
00:38:45.039 --> 00:38:54.480
Uh, you know, Asians love sweets, but they're they never really have kind of desserts that were tailored for their flavor their flavors.
00:38:54.800 --> 00:38:55.119
Yes, yes.
00:38:55.679 --> 00:38:57.199
So we went gangbusters.
00:38:57.280 --> 00:39:00.559
Um we're doing like 700, 800 tubs a week.
00:39:00.880 --> 00:39:08.239
We were all of a sudden we were like employing our mates who had lost their jobs in hospitality too, to deliver all over the city.
00:39:08.559 --> 00:39:18.000
That was fantastic because there was no one on the road and we're just flooring it from sunshine to like Frankston, um, and copping a whole bunch of speeding fines in the process.
00:39:18.079 --> 00:39:18.719
Yeah, yeah, yeah.
00:39:18.960 --> 00:39:26.800
But it was so liberating because we didn't have to be at home, we had those permits and we can be out and we're bringing joy to people's lives, and so cool.
00:39:27.039 --> 00:39:35.280
Um, you know, I think with that, that was kind of the icebreaker for Filipino flavors to make it to the mainstream.
00:39:35.440 --> 00:39:35.840
Yeah.
00:39:36.000 --> 00:39:39.360
Uh it's such a safe medium, gelato or ice cream.
00:39:39.440 --> 00:39:41.760
Like if you hate ice cream, you there's something wrong with you.
00:39:41.920 --> 00:39:45.840
And so all of a sudden everyone was eating this like bright purple ice cream, yeah.
00:39:46.000 --> 00:39:50.480
Um, which everyone knows now is Uber, like Uber's having the Uber's the next the next matcha.
00:39:50.639 --> 00:39:51.360
Yeah, okay.
00:39:51.920 --> 00:40:06.880
Um but before was such a niche, and yeah, that was the icebreaker, and and uh that gave kind of gave us the confidence to actually open up you know a Filipino restaurant um in the middle of the of the CBD.
00:40:07.039 --> 00:40:07.360
Yeah.
00:40:07.519 --> 00:40:13.119
But we also thought that it was gonna last only for like two weeks, as Dan Andrews said, but turns out we were doing it for six months.
00:40:13.679 --> 00:40:14.960
But that's another podcast.
00:40:15.199 --> 00:40:15.840
Yep, yeah.
00:40:15.920 --> 00:40:17.760
Well, we can have a chat about that.
00:40:18.000 --> 00:40:21.760
Um, what's your advice on if someone thinks that they could do that now?
00:40:21.920 --> 00:40:25.599
Like you know, looking back, I think there's a right time for things and a wrong time for things.
00:40:25.840 --> 00:40:26.400
Oh, 100%.
00:40:26.800 --> 00:40:35.280
Uh timing is everything, yeah, especially in a world now where it's led by trends, especially in like the in the mainstream retail sector.
00:40:35.519 --> 00:40:36.480
Yep, yeah.
00:40:36.719 --> 00:40:44.079
Um, I think you have to understand who your competition is, and especially in Melbourne where the market is quite saturated with everything.
00:40:44.159 --> 00:40:52.800
I think since we opened Caraton, 15, 20 more other really cool gelaterias and ice creameries popped up.
00:40:52.960 --> 00:40:53.280
Yeah.
00:40:53.840 --> 00:41:04.639
Um so I mean, unless I think I think now if what's really doing the best are neighborhood places.
00:41:04.960 --> 00:41:14.880
So if you if you want to open a business, maybe think about a little community or or or a suburb that you can service and they stay loyal to you.
00:41:15.360 --> 00:41:16.800
And you can make an impact in their community.
00:41:17.039 --> 00:41:18.239
100% because that's what you want.
00:41:18.320 --> 00:41:28.159
You want return customers, you want return guests, you want uh a community behind the brand and the business that you're building to get you through those tough times.
00:41:28.320 --> 00:41:37.840
And like with Caraton, uh Foot Scra is still our strongest one because the people in the surrounds have made that their thing, like that's their own.
00:41:37.920 --> 00:41:38.400
It's part of the colour.
00:41:38.639 --> 00:41:42.079
How to go after dinner and that's exactly where they meet up there, yeah.
00:41:42.159 --> 00:41:45.840
Whereas in the city it's harder because everyone there's quite transient.
00:41:46.639 --> 00:41:56.159
Um, and especially now with a lot of these work from home um privileges, uh, people you see a lot less people in the city.
00:41:56.320 --> 00:41:56.639
Yeah.
00:41:56.800 --> 00:41:59.920
Whereas before, you know, the city was the was the mecca.
00:42:00.000 --> 00:42:07.199
Yeah, you wanted in to be in there because you know, you could do upwards of hundreds of covers a day.
00:42:07.280 --> 00:42:07.440
Yeah.
00:42:07.840 --> 00:42:08.960
It's not really the case anymore.
00:42:09.039 --> 00:42:09.840
People are staying home.
00:42:09.920 --> 00:42:10.159
Yep.
00:42:10.400 --> 00:42:23.440
And I think if you if if you're looking at that kind of retail model um mainstream business, like you can't shy away from the delivery platforms because that's another form of revenue.
00:42:23.519 --> 00:42:23.599
Yeah.
00:42:23.760 --> 00:42:28.079
I mean, before when we started, well, we don't want to go on Uber Eats or DoorDash, they're taking 30% of our cut.
00:42:28.239 --> 00:42:31.920
But why don't you just fix up your pricing and your menu?
00:42:32.000 --> 00:42:39.360
And you're getting so much more revenue from these delivery platforms by just handing your stuff to a delivery driver and getting it to a customer.
00:42:39.920 --> 00:42:50.239
There's so much more impact that comes to it, not just financially, but it's brand awareness, brand positioning, uh the opportunity for return guests.
00:42:50.400 --> 00:42:59.920
And you know, they might be too lazy to come off their couch that one night, but when they're trying to make a decision on Saturday night when they're already out where they're gonna go, yeah, I remember this place.
00:43:00.000 --> 00:43:02.159
I got a great feed from them last time.
00:43:02.559 --> 00:43:06.719
So I think that like, yeah, that those are my tips of doing it.
00:43:06.960 --> 00:43:18.880
Um, my overall tip is really give it a good fucking hard think if you want to kind of jump into this business, into hospitality, because it's not all rainbows and sunshines.
00:43:19.119 --> 00:43:26.239
Like you really, really need to love it to want to slog it out and be in the weeds half the time.
00:43:26.480 --> 00:43:26.960
Yeah.
00:43:27.280 --> 00:43:37.280
And I think if you're out there and you're thinking about hospitality or you're in it, you need to understand that you've got three out of ten businesses who are losing money.
00:43:37.519 --> 00:43:39.119
You know, that's that's across the board.
00:43:39.199 --> 00:43:41.679
And that's not just now, that was before COVID.
00:43:42.159 --> 00:43:43.360
It's been like this for 10 years.
00:43:43.440 --> 00:43:46.320
You've got three out of 10 businesses in hospitality losing cash.
00:43:47.039 --> 00:43:50.400
So if you look down the street and there's 10 businesses, three of them are losing money.
00:43:50.480 --> 00:43:52.320
Then you've got two more who are breaking even.
00:43:52.559 --> 00:43:57.039
And out of them, you've only got like 2% of people who are making above 20% profit.
00:43:57.119 --> 00:43:57.519
Yeah.
00:43:57.840 --> 00:43:59.760
It's like it's a tough game to get into.
00:44:00.159 --> 00:44:00.400
To.
00:44:00.480 --> 00:44:00.559
Yeah.
00:44:00.719 --> 00:44:02.480
And they're the people who know what they're doing.
00:44:02.559 --> 00:44:03.199
Yeah.
00:44:03.599 --> 00:44:04.159
Yeah.
00:44:04.320 --> 00:44:09.039
Um, I think that's what gets me out of bed is that I love this industry.
00:44:09.199 --> 00:44:09.840
Yeah.
00:44:10.159 --> 00:44:16.639
There is a reward that you get out of it that I guess money can't measure.
00:44:16.880 --> 00:44:17.360
Yes.
00:44:17.599 --> 00:44:38.480
Um, I always talk to you, we always talk to talk about it amongst us professionals, like the kind of happiness that you experience when you know you've made someone's night through a good meal or you know, through that uh experience of hospitality that you've you've given them, you can't quantify that.
00:44:38.639 --> 00:44:39.360
No, you can't.
00:44:39.519 --> 00:44:44.239
And a lot of us professionals who've been in hospitality for ages kind of live off that high.
00:44:44.719 --> 00:44:52.480
Um, but that's what gets me out of the bed in the morning to make me say, all right, I'm gonna try even harder today to just make sure that this works.
00:44:52.719 --> 00:44:56.559
Yeah, I I think there's a phenomenal amount of pride in that.
00:44:56.800 --> 00:44:57.119
Yeah.
00:44:57.440 --> 00:45:09.119
And you know, I I think you can still I what people need to realize is you can still do that, but you still deserve to make you still deserve to be financial rewarded doing that as well.
00:45:10.000 --> 00:45:17.760
You know, um, you make people happy all day, but you know shit, like you've still got you know wife and kids and family to support as well.
00:45:18.000 --> 00:45:20.960
Yeah, you can't you can't pay you can't pay the bills with a smile, right?
00:45:21.119 --> 00:45:22.320
Well, you can't that's right.
00:45:22.480 --> 00:45:24.639
Feelings do not pay the bills.
00:45:24.960 --> 00:45:26.480
Feelings do not pay the bills.
00:45:26.559 --> 00:45:28.159
I'm looking at my wife when I say this.
00:45:28.320 --> 00:45:30.159
Feelings do not pay the bills.
00:45:30.480 --> 00:45:33.039
The bills don't care how you feel today.
00:45:33.519 --> 00:45:35.519
Nor does anyone else, actually.
00:45:35.679 --> 00:45:38.159
Um man, it's been such an inspiring chat.
00:45:38.400 --> 00:45:39.840
Man, it's just it's been so good.
00:45:39.920 --> 00:45:42.480
I wish I actually wish we could sit here and talk a little bit longer.
00:45:42.719 --> 00:45:46.159
Um moving forward, what's the next thing for you?
00:45:46.400 --> 00:45:57.760
I think it's just well, with with everything that's coming up, I think with um like with all the changes with regulation stuff, like for us in terms of business, it's it's really getting prepared for that.
00:45:57.920 --> 00:45:58.400
Yeah.
00:45:58.719 --> 00:46:11.599
And I guess streamlining all of our processes and really getting to know all the nooks and crannies that we have maybe missed before because things are gonna get tougher and things are gonna get tighter.
00:46:11.679 --> 00:46:17.840
And can you elaborate a little bit more on why you think things are gonna get tougher and tighter for someone who's out there listening to you?
00:46:18.000 --> 00:46:18.400
Yeah, for sure.
00:46:18.480 --> 00:46:21.840
I mean, like, you know, what uh next financial year it's gonna be payday super.
00:46:22.159 --> 00:46:22.400
Yep.
00:46:22.480 --> 00:46:22.559
Right?
00:46:22.639 --> 00:46:23.920
And I'd be not gonna have the gap.
00:46:24.079 --> 00:46:28.880
We're not gonna be able, yeah, you're not gonna have the the liberties of of waiting until the end of the quarter anymore.
00:46:28.960 --> 00:46:29.199
Yep.
00:46:29.280 --> 00:46:31.840
And that's gonna have a massive strain on on your cash flow.
00:46:32.000 --> 00:46:36.480
Like you you need to cough up another 10, 12, 11%.
00:46:36.880 --> 00:46:38.559
What is it now, 12% of your wages?
00:46:40.239 --> 00:46:42.480
Yeah, I'm not the person to ask anymore.
00:46:42.719 --> 00:46:50.639
It doesn't it doesn't sound like a lot, yeah, but it it it will be like when you it will be from week to week, especially when cash is tight.
00:46:50.880 --> 00:46:51.199
100%.
00:46:51.440 --> 00:46:51.679
Yep.
00:46:51.760 --> 00:46:54.239
Uh so like what are you doing with your costs?
00:46:54.480 --> 00:46:55.440
What are you doing?
00:46:55.679 --> 00:47:06.400
I think you know, reducing costs is one thing, but if you're not looking at ways to increase your revenue, then you're just chasing your own tail into the ground.
00:47:07.199 --> 00:47:15.679
So, you know, that um but also taking a holiday, yeah, taking some time out, yeah.
00:47:15.840 --> 00:47:23.679
Um, especially when when things start to slow down, I think a lot of uh people s settle in and clam down.
00:47:23.760 --> 00:47:30.239
Uh and like I gotta work on the business because you know I don't want to be spending another$500 on a staff member this week.
00:47:30.400 --> 00:47:35.679
Instead, maybe that's the right time to go and take a week off, take two weeks off.
00:47:35.840 --> 00:47:36.079
Yeah.
00:47:36.239 --> 00:47:37.840
Because once again, you're in the shit anyway.
00:47:37.920 --> 00:47:38.159
Yep.
00:47:38.400 --> 00:47:40.239
You may as well be on a beach on the Gold Coast.
00:47:40.400 --> 00:47:41.440
Yep, and think about it.
00:47:41.679 --> 00:47:42.400
And just think.
00:47:42.719 --> 00:47:43.519
Yeah, yeah.
00:47:44.159 --> 00:47:52.239
And um yeah, but apart from that, I'd like hopefully to um smooth it out, spend more time with the kids.
00:47:52.400 --> 00:47:52.719
Yep.
00:47:53.280 --> 00:47:56.400
Spend more time doing what I love because that's what I got into business for.
00:47:56.960 --> 00:48:04.559
Um and then yeah, but apart from that, I'd like hopefully to um smooth it out, spend more time with the kids.
00:48:04.800 --> 00:48:05.039
Yep.
00:48:05.599 --> 00:48:08.800
Spend more time doing what I love because that's what I got into business for.
00:48:09.280 --> 00:48:15.039
Um and then yeah, hopefully in next time we chat, we're in a we're in a beach over in Gold Coast.
00:48:16.239 --> 00:48:18.320
Love it, I love it, I love it, I love it.
00:48:18.480 --> 00:48:19.280
Thank you, my man.
00:48:19.360 --> 00:48:20.000
Thank you for being here.
00:48:20.400 --> 00:48:20.880
My pleasure.
00:00:00.160 --> 00:00:01.760
For three days I didn't see my kids awake.
00:00:01.919 --> 00:00:03.759
And then you ask yourself, why the hell am I doing this?
00:00:03.919 --> 00:00:04.799
And you're like, for what?
00:00:04.959 --> 00:00:07.759
You know, it feels like you can see the light, you know, the tunnel.
00:00:08.000 --> 00:00:09.199
The tunnel's getting longer and longer.
00:00:09.519 --> 00:00:09.679
Fuck.
00:00:09.759 --> 00:00:11.439
Sometimes you hope it's a train coming at you.
00:00:12.400 --> 00:00:17.600
The amount of times I think I've had to video call my kids at work because I worked too much and I just wanted to see them awake.
00:00:17.760 --> 00:00:19.199
Yeah, it's it's not worth it.
00:00:19.440 --> 00:00:20.800
You're already in the shit.
00:00:20.960 --> 00:00:23.120
Taking a week off is not gonna make much difference.
00:00:23.359 --> 00:00:29.839
You can go broke on a beach drinking cocktails, or you can go broke in your venue working 60 hours a week.
00:00:38.240 --> 00:00:39.520
My name's John Rivera.
00:00:39.840 --> 00:00:47.840
Uh I'm a chef uh and the owner of Ascal Restaurant here in here in Melbourne, um, along with the sister bar Inurman upstairs.
00:00:48.000 --> 00:00:53.520
And um I also started um Caraton, which is a Filipino gelado concept.
00:00:53.679 --> 00:00:53.840
Yes.
00:00:54.079 --> 00:00:55.200
Um very busy.
00:00:55.520 --> 00:00:57.759
Very it keeps keeps us very busy.
00:00:58.240 --> 00:01:06.000
Um but you know, as we talked about, uh nothing without its own challenges and and shit that you have to fight for.
00:01:06.400 --> 00:01:07.040
Yeah, yeah.
00:01:07.120 --> 00:01:09.280
So um originally from New Zealand.
00:01:09.519 --> 00:01:10.959
Yeah, well, born in the Philippines.
00:01:11.120 --> 00:01:13.519
Okay, and then um we moved to New Zealand when I was three.
00:01:13.680 --> 00:01:14.000
Okay.
00:01:14.239 --> 00:01:19.439
Um and then moved here in 05 when um and I pretty much started high school here.
00:01:19.599 --> 00:01:19.760
Right.
00:01:20.159 --> 00:01:22.719
So I call myself an Australian chef.
00:01:22.799 --> 00:01:23.280
Yeah, yeah, yeah.
00:01:23.359 --> 00:01:26.799
But if the all blacks and wallabies are playing, mate, I'm I'm on the winning team, yeah.
00:01:27.040 --> 00:01:30.000
Like Yep, yep, makes sense.
00:01:30.079 --> 00:01:30.319
Yep.
00:01:30.560 --> 00:01:34.879
Uh yeah, so I'm traveled a bit in in in that sense.
00:01:35.200 --> 00:01:42.640
Um and I think you know, one of the biggest things of my career that I always wanted was to fly the Filipino flag in terms of cuisine and culture.
00:01:42.799 --> 00:01:43.120
Okay.
00:01:43.439 --> 00:01:48.879
Um so everything you do comes from a it comes from in here.
00:01:49.359 --> 00:01:49.680
Yeah.
00:01:49.840 --> 00:01:50.079
Yeah.
00:01:50.239 --> 00:01:51.040
Yeah, yeah, yeah.
00:01:51.120 --> 00:01:59.439
And um, you know, that can often lead you to trouble because you're you're leading with passion as opposed to to you know your mind and and all that.
00:01:59.519 --> 00:02:04.480
And um, it's it's a it's a big thing I had to learn of not just doing things for because you loved it.
00:02:04.640 --> 00:02:05.200
Because you loved it.
00:02:05.439 --> 00:02:10.240
I think that's what gets the industry or I don't think that what's that let me start again.
00:02:10.479 --> 00:02:13.280
That's what gets so many people in the industry in trouble.
00:02:13.360 --> 00:02:26.639
Correct that they're leading with their heart and the feeling and the passion and the oh, this is gonna be so great, and not the does this make sense from a financial point of view, from a from a time point of view, from an effort point of view?
00:02:26.879 --> 00:02:27.360
100%.
00:02:27.919 --> 00:02:39.120
Um, because it's all good to do this stuff when you're with your family and your friends and it feels good, but if you want to make a living, like you can go broke on a beach drinking cocktails rather than working 80 hours a week.
00:02:39.360 --> 00:02:58.879
Yeah, and I think you know, this this I I've kind of seen a lot of it in in my own career, like being in fine dining for so I was in fine dining for 10 years, and we're talking about like the menu, the bear style fine dining, where you did things because you loved it, you don't mind working 80 hours a week because you loved it.
00:02:59.120 --> 00:03:00.319
Yes, because it's art, right?
00:03:00.560 --> 00:03:08.719
It's art, but it's also like you're conditioned at a young age or from the start of your career that this is how you earn your stripes.
00:03:08.800 --> 00:03:10.719
So these are the badges that you're you're proud of.
00:03:11.439 --> 00:03:29.759
And I think that unless you find a mentor or you've you fall into a uh a business that does already have good habits, yes, it's very hard for you to learn those yourself, and you often learn retrospectively when you've already made the mistake.
00:03:29.919 --> 00:03:31.039
Yeah, yeah, yeah.
00:03:31.199 --> 00:03:37.680
Because all because all the art sides taught, like the service to feeling, you know, a lot of it, you know, cooking, it's all taught.
00:03:37.759 --> 00:03:41.919
Yeah, but there's no business school for hospitality that people go to before they start.
00:03:42.159 --> 00:03:51.599
No, no, and you know, I think even when we went to TAFE, that was just a little like one module we focused on in the one and a half years that I was there.
00:03:51.680 --> 00:03:52.000
Yeah.
00:03:52.400 --> 00:04:00.719
And you forget so much of it because you're so caught up and you're so focused on just upskilling physically, you know.
00:04:00.800 --> 00:04:02.879
Yeah, yeah, with your craft, hundred percent.
00:04:03.199 --> 00:04:14.080
And you're all I think that that mentality is often like, oh well, I want to learn how to cook first, and all that business stuff can can wait till the end, right?
00:04:14.319 --> 00:04:16.879
Um, and that because kind of gets you in trouble.
00:04:17.120 --> 00:04:17.680
Yeah.
00:04:18.800 --> 00:04:34.160
I also I also think the industry it's it celebrates the art form so much, you know, with the competitions and the awards, and then also, you know, the TV shows, like that the form, that form of the industry celebrated so much.
00:04:34.560 --> 00:04:46.160
But I think if every if every business had to have a live stream of their bank account on the wall of their business, I think there'd be a lot more people going, I need to focus on my numbers more.
00:04:46.639 --> 00:04:50.079
I don't think any business wants a live stream of their bank account.
00:04:50.160 --> 00:04:51.600
Um you're right.
00:04:51.759 --> 00:05:06.160
And I think that a lot of people, and I'm guilty of it, they look at those awards and competitions and the recognition and the write-ups as sometimes a bit of like a um a saving grace.
00:05:06.240 --> 00:05:06.399
Yeah.
00:05:06.560 --> 00:05:22.800
Like if you know, if we just get one hat, two hats, three hats, if we just make it into the top 100 of of whoever, whatever list is is most popular now, hopefully that'll bring people through the door and we can trade out of this mess.
00:05:22.959 --> 00:05:23.279
Yeah.
00:05:23.519 --> 00:05:26.160
Um, but it's it's a lot of wishful thinking.
00:05:26.319 --> 00:05:38.319
And I've actually seen how, yeah, it might be a little flash in the pan, but you still need that, uh, you still need the right things in place for longevity or to even to even do the right thing.
00:05:38.399 --> 00:05:44.639
Because you you could be making more money revenue-wise, yes, by the end of the week, like, where the hell did all the money go?
00:05:44.959 --> 00:05:51.040
So, what's some of the biggest lessons you learned in your journey from when you started to where you are now on the on the business side of things?
00:05:51.199 --> 00:05:57.600
That you know, if you're speaking to someone out there who, you know, they might have a great business and they're not they're not, you know, crushing it all.
00:05:57.759 --> 00:06:01.600
You know, they are just a chef that's just gone into business for themselves.
00:06:01.759 --> 00:06:03.759
Yeah, what what what advice do you have for them?
00:06:04.079 --> 00:06:07.759
I think firstly, you know, um kind of know your numbers.
00:06:07.839 --> 00:06:08.160
Yeah.
00:06:08.319 --> 00:06:27.759
Um, and and that's I think that's the scariest part, or that's the most intimidating part when it comes to a chef, because you often don't want to have look at your great dish and then do the numbers of it and realize that it's not checking out, or that that you need to be charging more for it, but you don't want to because it won't sell, blah, blah, blah.
00:06:27.839 --> 00:06:39.279
Like, I'll put uh one example was like one of our one of our signature dishes that we had at Askal when we first opened was this uh um Wagyu beef clay pot rice, and um it went viral, yeah.
00:06:39.439 --> 00:06:43.600
And that was like when you I think when you open a restaurant, you everyone wants to go viral now, right?
00:06:43.680 --> 00:06:46.240
Like I had two million views on Instagram or whatever else on TikTok.
00:06:46.319 --> 00:06:47.839
We had people literally coming in for that.
00:06:47.920 --> 00:06:54.879
Yeah, and at the start it was great because you know money was flowing in and um your rent-free period was still around.
00:06:55.839 --> 00:07:00.560
Uh and then eventually I just realized how much like how much it was really costing me.
00:07:00.720 --> 00:07:06.879
Yeah, not just in the ingredients, because I can you can figure out the ingredients and be like, all right, times that by three, that'll be fine.
00:07:07.439 --> 00:07:14.560
But then it's all the other things like operationally, like how many how many working hours does it actually take to do that dish?
00:07:14.639 --> 00:07:14.879
Yeah.
00:07:15.040 --> 00:07:20.480
Uh during service, like we needed two sections to put it together, to put one dish together.
00:07:20.800 --> 00:07:23.600
And eventually I had to cull that.
00:07:23.759 --> 00:07:27.759
I just had to say, look, it's our signature dish, but we're gonna run ourselves into the ground.
00:07:28.000 --> 00:07:29.199
Yep, you're starting more on this.
00:07:29.519 --> 00:07:35.199
Yeah, so I think that uh actually getting an idea, I think that's the first step.
00:07:35.360 --> 00:07:38.720
You don't have to be a math whiz straight away because it's a journey, yeah.
00:07:38.959 --> 00:07:54.720
Like just having an idea of how much things actually cost, yes, um, and making informed decisions to with your menu and and and and engineering that or using that information.
00:07:54.879 --> 00:07:57.920
That's kind of like the first thing that I would always say to people.
00:07:58.079 --> 00:07:58.560
Yeah.
00:07:58.720 --> 00:08:02.000
Um, the second thing is kind of make your accountant your best friend.
00:08:02.160 --> 00:08:02.399
Yeah.
00:08:02.800 --> 00:08:07.279
I mean, look, you they don't have to be your best friend because half the shit they'll say you'll hate anyway, right?
00:08:08.639 --> 00:08:12.240
I think accountants are probably have given some of the worst advice for hospitality.
00:08:12.319 --> 00:08:14.720
Like you need to drop your labor cost, go on and work in your business.
00:08:14.800 --> 00:08:16.160
It's fucking terrible advice.
00:08:16.319 --> 00:08:17.680
Sorry if you're an accountant listening.
00:08:17.839 --> 00:08:19.759
You can hate on me, I'm an accountant too.
00:08:20.000 --> 00:08:20.959
Well, too bad.
00:08:21.279 --> 00:08:30.319
I think there there needs to also yeah, I get what you mean because a lot of accountants say, like, well, you your your staff cost is a what 36% or 28%.
00:08:30.639 --> 00:08:32.000
You need to get that under 25.
00:08:32.159 --> 00:08:32.480
Yeah.
00:08:32.639 --> 00:08:33.840
But it's like, how?
00:08:34.240 --> 00:08:34.879
Tell me how.
00:08:35.120 --> 00:08:39.759
Yeah, but it's not a labor problem at that at those percentages, not a labor problem, it's a it's a revenue problem.
00:08:40.000 --> 00:08:40.720
Yeah, yeah, yeah.
00:08:40.960 --> 00:09:05.919
And but I think that you know, getting to know your accountant, having a good relationship with them, asking questions when you don't understand it, instead of just saying, Oh, yep, yeah, cool, and then trying to figure it out on Google AI is not gonna be um worthwhile, you know, and really looking at those PLs and and understanding where you're hemorrhaging or where you can improve.
00:09:06.399 --> 00:09:35.039
Um and yeah, I think as a chef, like obviously I started the business and and it's my food and my philosophy, but now but you gotta eventually step away and work on it and get the right people in place to be able to take your vision forward so that you can start managing all those things that maybe maybe costing you money, it might costing your business money that you don't even realize.
00:09:35.120 --> 00:09:36.879
Like you gotta start leading, yeah.
00:09:37.519 --> 00:09:41.279
You'll you you could be leaking stuff from things you don't even realize.
00:09:41.519 --> 00:09:56.080
Like the other like the other day, I was realizing I'm freaking paying like$120, like$90 to$120 a month on a first aid kit that gets serviced every two months, that a guy just rocks up, like, yeah, you still got band-aids, mate.
00:09:56.240 --> 00:09:57.759
Like, see you later, you know.
00:09:58.559 --> 00:10:03.440
And if you don't put enough time into being able to do that, you won't do that.
00:10:04.960 --> 00:10:12.720
If you're if you're out there and you're listening right now and you're like and you find your numbers are overwhelming, and so you just shy away from them.
00:10:12.799 --> 00:10:14.799
Because some people, some people, there's a few things.
00:10:14.960 --> 00:10:20.080
Number one, they don't want to look at their numbers because they're worried about how bad they're gonna be, and then they've got to face the fact that they're in the shit.
00:10:20.320 --> 00:10:26.559
Number two, they don't like looking at numbers because they find it overwhelming and they're they're about feelings, not about numbers, and the numbers don't matter.
00:10:26.799 --> 00:10:31.519
Um, or number three, they've just never done it before, so they don't know what they're looking at and they feel stupid.
00:10:31.679 --> 00:10:35.519
If that's you, you don't need to stop making it complicated.
00:10:35.679 --> 00:10:43.440
Just just turn up and just look at them once a day, even if you don't know what you're understanding, just look at them every day for a week.
00:10:43.519 --> 00:10:47.120
And then next time you with someone who knows, then ask the question.
00:10:47.279 --> 00:10:49.440
Like stop overcomplicating things.
00:10:49.519 --> 00:10:55.440
It's like the, you know, if you want to change your habit and you've never been in the gym before, just focus on getting out of bed and getting to the gym door.
00:10:55.759 --> 00:11:01.440
And just the next day get inside the door and the next day touch something, the next day do something smaller and let it stack.
00:11:01.519 --> 00:11:02.960
Don't overcomplicate your life.
00:11:03.120 --> 00:11:03.440
Yeah.
00:11:03.600 --> 00:11:08.080
And I think also um chefs are geared.
00:11:08.240 --> 00:11:14.559
Well, at least I look, at least male chefs, I think, are geared to in this sort of like competition mode.
00:11:14.720 --> 00:11:14.879
Yeah.
00:11:15.039 --> 00:11:19.679
That I I I it took me years to kind of break that mindset where someone asks you, How are you going?
00:11:19.759 --> 00:11:20.799
And you'd be like, Yeah, we're doing all right.
00:11:20.879 --> 00:11:25.600
Yeah, we're freaking, you know, we pushed 100 covers or 200 covers, you know, we're freaking flying.
00:11:25.919 --> 00:11:32.480
Instead of kind of just talking about how shit things are sometimes, you know?
00:11:32.799 --> 00:11:37.440
And asking and asking each other, like, hey, you know, bookings are low this week.
00:11:37.519 --> 00:11:38.320
Like, what are you guys?
00:11:38.399 --> 00:11:39.440
Like, how are you guys doing?
00:11:39.600 --> 00:11:44.960
Not not in not to make yourself feel better because you might have 10 more bookings than the next person.
00:11:45.279 --> 00:11:50.399
Yeah, but being like, hey, well, what are you guys doing to that you're getting that many people on a Wednesday?
00:11:50.720 --> 00:11:53.679
What are you guys doing to get more people at 8 p.m.?
00:11:54.080 --> 00:12:05.600
Because the more you're kind of able to talk about it and broach that subject, you might get a little like light bulb moment in your head that you can use for your business, and vice versa.
00:12:05.919 --> 00:12:12.000
Because I I I genuinely think now that the hospitality industry has to climb up together.
00:12:12.320 --> 00:12:18.559
Like there's no point, there's no point your competitor closing down because it could be you the next month.
00:12:18.720 --> 00:12:19.120
Yeah.
00:12:19.360 --> 00:12:19.600
Yeah.
00:12:19.759 --> 00:12:28.000
There's there's I think there's a there's a turning point coming where the industry needs to realize that we're not competing competing against each other.
00:12:28.159 --> 00:12:29.840
We're we're not at the end of the day.
00:12:30.000 --> 00:12:32.480
Like if they don't go to Euros, then they're gonna go to someone else's.
00:12:32.559 --> 00:12:34.960
Like people are gonna eat out whether or not you like it or not.
00:12:35.120 --> 00:12:42.080
It's almost a competition against just the industry in itself and just to get profitable and stay sustainable.
00:12:42.320 --> 00:12:43.440
Yeah, yeah.
00:12:43.759 --> 00:12:45.120
That's the and that's the hardest battle.
00:12:45.200 --> 00:12:47.600
That's the hardest competition you'll fight.
00:12:47.679 --> 00:12:48.960
Yeah, you'll you'll get the into.
00:12:49.360 --> 00:12:49.679
Yeah.
00:12:49.840 --> 00:12:59.840
Um, so through your journey of of coming in, being a chef, being a business owner, you know, going viral, figuring stuff out, what's what are you looking at?
00:13:00.000 --> 00:13:02.000
What are you how's your day structured?
00:13:02.080 --> 00:13:04.720
You know, what what's an average day for you?
00:13:04.960 --> 00:13:07.600
You know, I I I still work quite a bit in the business.
00:13:07.679 --> 00:13:08.000
Yeah.
00:13:08.159 --> 00:13:09.519
Um in or on?
00:13:09.679 --> 00:13:12.879
In in kitchen or on just that's a blurred line of in and on.
00:13:12.960 --> 00:13:13.200
Yeah, yeah.
00:13:13.360 --> 00:13:15.200
And um second person said that to me.
00:13:16.000 --> 00:13:21.919
You know, and you know, every time I see a video on Instagram saying, if you're still working in your business, you're killing yourself.
00:13:22.000 --> 00:13:23.120
And I'm like, that's me.
00:13:23.279 --> 00:13:26.399
Yeah, but I think you know, it's it's you know this motherfucker.
00:13:26.480 --> 00:13:27.519
Now he wants to talk to me.
00:13:28.080 --> 00:13:28.639
Yeah, yeah, yeah, yeah.
00:13:29.120 --> 00:13:29.919
You're right.
00:13:30.960 --> 00:13:37.519
Um, but I think it's because that you know, my business is only really two years old, and yeah, uh, well, Askal anyway.
00:13:37.600 --> 00:13:47.919
Um, we we've had a turbulence two years, and you know, without disclosing too much, and you know, we kind of went on we we really went into the project really gun-ho.
00:13:48.320 --> 00:13:48.720
Yep.
00:13:48.960 --> 00:13:59.679
Um, you know, with this Avengers lineup of Filipino hospitality talent that uh we thought we were gonna take the market by storm and once again flash in the pan.
00:13:59.759 --> 00:14:06.559
But then also a lot of things happened with the economy and all that stuff where people just started not going out to eat.
00:14:06.720 --> 00:14:13.919
But but more so I think that this these past two years of of the business has there was a lot of growing pains.
00:14:14.080 --> 00:14:14.480
Yeah, okay.
00:14:14.639 --> 00:14:23.919
And it's only I feel really now that actually only really now that I can step away more and work on the business.
00:14:24.080 --> 00:14:32.159
But yeah, my day usually um I wake up and I uh I hope there's money in the account.
00:14:32.879 --> 00:14:33.120
No.
00:14:33.440 --> 00:14:41.440
Um I'll wake up, I'll check the bookings, and um I don't really get into the restaurant until maybe midday.
00:14:41.600 --> 00:14:42.000
Yep.
00:14:42.240 --> 00:14:59.279
Um I think that one of the big one of the biggest mistakes I made at the start was like working way too hard in it and not focusing on other parts of my life that give me joy to.
00:14:59.519 --> 00:15:02.399
So dude, that's a big one.
00:15:02.639 --> 00:15:05.120
It it it kills you, yeah, it absolutely kills you.
00:15:05.200 --> 00:15:10.720
And I like I I can tell you this like over December we were a bit short-staffed and we got busy all of a sudden, right?
00:15:10.879 --> 00:15:15.120
So never like November 2025 was a non-event, like for everybody.
00:15:15.200 --> 00:15:18.320
Like we're just like, we're gonna start an OnlyFans soon.
00:15:19.600 --> 00:15:21.279
For my feet, yeah.
00:15:21.600 --> 00:15:24.960
Funnily enough, my wife's a podiatrist, so there you go.
00:15:25.279 --> 00:15:28.960
Um, but then December came along, I was like, okay, where the hell did everybody come from?
00:15:29.120 --> 00:15:31.840
But we're also kind of understaffed, but it's too late to hire.
00:15:31.919 --> 00:15:37.759
So like I was I think I was working almost every day um actually on the tools.
00:15:37.840 --> 00:15:39.600
And did you enjoy that?
00:15:40.240 --> 00:15:41.039
No, yeah, okay.
00:15:41.200 --> 00:15:42.399
No, no, no, no, not at all.
00:15:42.480 --> 00:15:52.080
Because there were days where I I think I was saying to my wife the other day, like, there was a point in December where for three days I didn't see my kids awake.
00:15:52.320 --> 00:15:54.320
And then you asked yourself, why the hell am I doing this?
00:15:54.399 --> 00:15:59.679
Yeah, you know, for like I should have just I should have just been a freaking accountant.
00:15:59.919 --> 00:16:00.720
Yeah, yeah, yeah, yeah.
00:16:00.960 --> 00:16:08.159
Um and so now I kind of I make I I purposely make time and I I set those boundaries.
00:16:08.399 --> 00:16:14.799
Because I spoke to another kind of friend of mine who who is who is a business owner and he's an accountant as well.
00:16:14.879 --> 00:16:21.279
And he said, look, you can work all you want in the business, but if you're miserable and you're already in the shit, you're not gonna be making good decisions.
00:16:21.600 --> 00:16:21.919
100%.
00:16:22.480 --> 00:16:32.000
So you may as well have some time for yourself and use that time to recharge, to to unwind and clear your head.
00:16:32.080 --> 00:16:37.519
Yeah because sometimes we, you know, when you're heat of the battle, you just go, go, go, go, go when you should have just stepped back.
00:16:37.840 --> 00:16:50.720
So I know I I I spend usually the morning, I'll I'll check my emails, I'll check the um the bookings, and then my kids will wake up or get them ready for either kind of or or whatever, get them, get them breakfast, and then I'll head off to work.
00:16:50.799 --> 00:16:55.840
And um I'll usually do two services a week until the end.
00:16:56.159 --> 00:17:00.240
Um I think that's just me wanting to still feel like a chef.
00:17:00.399 --> 00:17:00.720
Yeah.
00:17:01.039 --> 00:17:18.400
But also I think with as I said, with how turbulent the past two years have been with our with with the business and and and you know some of my partners have moved on, I really want to be there for my staff to show them that I care and it makes a big difference that I'm there with them.
00:17:18.880 --> 00:17:19.599
Still inspiring them.
00:17:20.000 --> 00:17:29.119
That's it, because I think one thing that I'd I'd never wanted to be was you know, people come work for me and with me, and they never see me around.
00:17:29.359 --> 00:17:34.319
And they never uh they never get that opportunity for me to transfer some skills that I've learned to them.
00:17:34.720 --> 00:17:40.720
And I'm also quite candid with with everything, not just not just with the cooking side, but you know, with the whole business side.
00:17:40.799 --> 00:17:46.079
Like I talk to my to my chefs about you know why we're doing this menu, why we do it this way.
00:17:46.480 --> 00:17:50.240
Um like for example, like we outsource a lot of our desserts now.
00:17:51.039 --> 00:17:53.359
Um we can definitely make them, yeah.
00:17:53.839 --> 00:17:58.720
But I said I'm like, I if you want me to teach you how to make a flyan, I can teach you how to make a flyan.
00:17:58.880 --> 00:18:10.240
But um, in terms of getting the ingredients in, the time it makes, the the wastage it it it entails, it's not doing well for my bottom line.
00:18:10.319 --> 00:18:10.960
Yeah.
00:18:11.200 --> 00:18:19.680
And it's really hard to have those conversations with chefs, especially young ones who want to learn and be inspired, because I feel like sometimes that could be a real downer.
00:18:19.839 --> 00:18:20.160
Yeah.
00:18:20.319 --> 00:18:25.599
Um, but then I also explain to them like there's more to just cooking in this business.
00:18:25.759 --> 00:18:33.200
And yeah, you can keep cooking and cooking and cooking, but if you and a lot of them are are really um, you know, they they want to start their own business eventually.
00:18:33.279 --> 00:18:35.359
They they want to go out and and take that leap.
00:18:35.440 --> 00:18:40.160
And I say to them, you know, you gotta like- This is your opportunity to learn business, yeah, yeah, 100%.
00:18:40.640 --> 00:18:45.839
Um, and by no means am I doing it perfectly, but I'll be honest with you in terms of my mistakes as well.
00:18:46.000 --> 00:18:46.480
Yep.
00:18:46.880 --> 00:18:55.039
Um and yeah, I I'd like to get home by the time before my kids go to bed so I can be yeah, be there.
00:18:55.680 --> 00:18:58.000
Either put them to sleep or they put me to sleep sometimes.
00:18:58.160 --> 00:18:58.880
Yeah, yeah, yeah.
00:18:59.119 --> 00:19:10.240
Um, and then at the end of the night, I'll typically go through the next day or answer the questions that the the chefs have who I left at the restaurant to finish up.
00:19:10.400 --> 00:19:13.359
And yeah, I'm pretty I'm a pretty boring guy.
00:19:13.440 --> 00:19:16.799
Like, I wish I could say that like, yeah, I cycle to work and then no no no no.
00:19:17.359 --> 00:19:24.799
The reason why I ask, and I think it's important um for everyone to hear, is like no one's life is is different.
00:19:24.880 --> 00:19:29.839
Like we're we're all living the same life, we're all getting out of bed, we're all like you know, going through the day-to-day.
00:19:30.000 --> 00:19:36.640
There's one thing there that you touched on, which I think if you're in the audience, you should sit back and think about this.
00:19:36.880 --> 00:19:42.880
Was you spoke about like losing the joy, like stopping doing the things that you love.
00:19:43.039 --> 00:19:49.759
You know, you talked about in December, pretty much not seeing your kids for a period of time, like over those, over that period of time as well.
00:19:50.160 --> 00:20:09.519
And I think so many owners, you know, they start off going, okay, cool, we're opening, yeah, we've got to put in the hours, and they put in the hours to open, and then they keep doing the hours, and then they keep doing the hours, and then all of a sudden they're six months, 12 months down the track, and you know, they've they haven't been out in the garden, and then their biggest love is gardening.
00:20:09.599 --> 00:20:17.519
And I I see it happens so often, and one of the things that we do when new members come into us is like, what's something that you love that you haven't done for six months?
00:20:17.680 --> 00:20:18.880
Go and find that joy.
00:20:19.119 --> 00:20:25.680
Because when you're when you're in the depths, you don't make great decisions.
00:20:25.759 --> 00:20:35.440
You just you end up on a you end up on this cycle of making a poor decision after a poor decision after a poor decision after and your fucking life doesn't get any better until you stop it.
00:20:35.599 --> 00:20:43.119
No, no, and and I I was through that cycle, like waking up in December, I'm like, fuck, all right, gotta do this all over again.
00:20:43.200 --> 00:20:44.480
Yeah, and you're like, for what?
00:20:44.640 --> 00:20:49.920
Yeah, and you know, or to pay rent, you know, and to get through this, yeah.
00:20:50.079 --> 00:20:54.880
And it just doesn't feel like you know, it feels like you can see the light at the end of the tunnel.
00:20:55.119 --> 00:20:56.400
The tunnel's getting longer and longer.
00:20:56.720 --> 00:20:57.200
Fuck sometimes.
00:20:57.279 --> 00:20:58.799
You hope it's a train coming at you.
00:21:00.880 --> 00:21:01.279
Yeah.
00:21:01.519 --> 00:21:23.200
Uh no, but you're right, like, and it's it's ironic because kind of when I made the transition from being uh, I guess like a sous chef or chef of the party to head chef and eventually owning my own business, I always said I wanted to have better work-life balance because all throughout my twenties, I think that you would have worked.
00:21:23.440 --> 00:21:26.319
Oh man, I had to like make I maybe took like three Saturdays off.
00:21:26.400 --> 00:21:26.640
Yeah.
00:21:27.200 --> 00:21:31.839
Um and I missed that on so many birthdays and so many weddings.
00:21:32.079 --> 00:21:32.240
Yep.
00:21:32.960 --> 00:21:35.039
Or just like or just like hanging out with the boys.
00:21:35.119 --> 00:21:35.519
Yeah.
00:21:35.680 --> 00:21:39.200
Um, you know, people take that for granted and you always put your work first.
00:21:39.839 --> 00:21:50.799
But there's more to life than just work, but I think they they interact with each other in terms of yeah, your own mental state and your own joy in it, you know.
00:21:51.200 --> 00:21:55.920
Like I think and all and it's even harder being a dad, right?
00:21:56.079 --> 00:22:03.519
And because you're already sacrificing enough of your life to To be there with your kids, that you got to do it with work too.
00:22:03.599 --> 00:22:06.000
And then you ask yourself, what's left in it for me?
00:22:06.160 --> 00:22:07.599
Like, what's left for me?
00:22:07.839 --> 00:22:20.079
And I think that, you know, as a business owner, you need to set your boundaries and be like, look, if I'm take I'm taking weekends off, and that's not because I'm a slouch, that's because I have worked my ass off Monday to Friday.
00:22:20.160 --> 00:22:20.640
Yeah.
00:22:20.880 --> 00:22:24.799
That you know, by the time the weekend comes, you guys should be all set.
00:22:24.880 --> 00:22:26.079
Everything should be all set.
00:22:26.160 --> 00:22:26.480
Yep.
00:22:26.640 --> 00:22:30.720
Um, and sometimes those are the only 48 hours that you have to yourself.
00:22:30.960 --> 00:22:36.000
Because I I say this to my dad all the time, because he he he's like, Why'd you get into business?
00:22:36.160 --> 00:22:45.599
And I said, Look, I could be working for anyone, some hotel, and probably get and probably get double the what I'm making, what I'm paying myself now.
00:22:46.079 --> 00:22:52.799
But the beauty about being a business owner and your own boss is you control your time.
00:22:52.960 --> 00:22:53.279
Yep.
00:22:53.440 --> 00:22:56.079
You know, like I can't opportunity to control your whole destiny.
00:22:56.319 --> 00:22:56.640
That's it.
00:22:56.799 --> 00:23:00.160
And I think being a young dad, that's the most important part for me.
00:23:00.319 --> 00:23:00.720
Yep.
00:23:01.440 --> 00:23:07.279
I can if if there's an emergency at home, I can say, guys, you got this, I gotta be at home.
00:23:07.599 --> 00:23:13.599
Or if you say I wanna I wanna stay home with the kids today and do my work at home, I can do that.
00:23:14.240 --> 00:23:17.440
And that for me is is priceless, that freedom.
00:23:17.599 --> 00:23:18.079
Yep.
00:23:18.480 --> 00:23:25.200
And now it's really just trying to find that balance of having making the business work and having that lifestyle work.
00:23:25.440 --> 00:23:26.079
Yeah.
00:23:26.319 --> 00:23:26.960
Yeah.
00:23:27.200 --> 00:23:31.839
Um, foodie coaches would do there's like the five things, it's top five things every day.
00:23:31.920 --> 00:23:34.799
You know, one, it's work out, do something for yourself.
00:23:35.119 --> 00:23:39.200
I think a lot of owners miss miss looking after their bodies and and even their mind.
00:23:39.440 --> 00:23:42.160
Um, two, it's like just work on your business for an hour.
00:23:42.319 --> 00:23:56.559
If you just spend one hour a day working on your business, like looking at numbers, you know, just pushing one project forward, doing something, hour a day doing that, um, looking at your numbers, and then the final two is like connection.
00:23:56.720 --> 00:24:02.319
You know, when was the last time you phoned a mate, phoned a friend, phone, phoned one of your one of your loved ones?
00:24:02.799 --> 00:24:07.920
Um, and then the fifth one, fuck, I just had all five on my hand, and then I've just put them out of order.
00:24:08.240 --> 00:24:15.119
Work out, work out, numbers, error power, learn something new every day.
00:24:15.359 --> 00:24:16.000
Read.
00:24:16.400 --> 00:24:18.720
You know, read, learn something, listen to a podcast.
00:24:18.799 --> 00:24:23.200
How what can you learn and teach your employees or some other people around you?
00:24:23.519 --> 00:24:23.839
Yeah.
00:24:24.079 --> 00:24:31.599
Um, and I think I think owners don't take enough time to have that balance, spend some time, put their foot down and go, I can be flexible.
00:24:31.680 --> 00:24:37.440
You know, yeah, no, and I think um you hire people in certain positions, and I think you should just let them do their job.
00:24:37.599 --> 00:24:37.920
Yeah.
00:24:38.079 --> 00:24:44.720
I think a lot of a lot of owners are micromanagers, and I'm I'm I was I was guilty of this for the longest time.
00:24:45.119 --> 00:24:45.519
You know what?
00:24:45.599 --> 00:24:50.160
I think all of us when we come into business, we're guilty of it because we're fucking we're learning how to be leaders, right?
00:24:50.240 --> 00:24:56.319
Yeah, and I think there's there's nothing more empowering than kind of letting someone else spread their wings.
00:24:56.480 --> 00:24:56.880
Yeah.
00:24:57.119 --> 00:24:59.680
And you know, if they fuck up, they fuck up.
00:24:59.759 --> 00:25:00.960
We've all fucked up, you know.
00:25:01.440 --> 00:25:06.640
And just guiding them through, like, all right, we can do this better next time, but at least we know.
00:25:06.720 --> 00:25:06.880
Yes.
00:25:07.119 --> 00:25:12.000
And that's one thing I say to the to to my staff and especially my leaders.
00:25:12.240 --> 00:25:31.200
I think I'm a bit, you know, I'm a bit unhinged when it comes to how we should market or how we should position the restaurant, because I think that the market is already saturated as it is, um, with great options, but I think that in terms of especially in terms of marketing, they already do the same, right?
00:25:31.920 --> 00:25:33.440
I said, look, let's just try it.
00:25:33.519 --> 00:25:33.759
Yeah.
00:25:33.920 --> 00:25:34.799
If it works, it works.
00:25:34.880 --> 00:25:37.440
If it doesn't, well, at least we know, but we at least we gave it a shot.
00:25:37.599 --> 00:25:40.160
Like we've stripped that veil down, we know what's on the other side.
00:25:40.240 --> 00:25:40.559
Yeah.
00:25:40.720 --> 00:25:48.000
It could be it could be success, or we're just in the same spot we were before.
00:25:48.400 --> 00:25:52.799
See a lot of people who are afraid of trying new things, just in case it don't work.
00:25:53.279 --> 00:25:53.920
Yeah, 100%.
00:25:54.240 --> 00:26:06.640
I think that and I think look, especially if you're an employee, yeah, where you need to make certain targets or you just want things to go right, you're only gonna stick to what you know.
00:26:07.440 --> 00:26:22.000
I think as a business owner, you need to be the one to empower your staff to take risks, yeah, and to explore other avenues where they may have thought was not viable before.
00:26:22.160 --> 00:26:22.640
Yeah.
00:26:22.799 --> 00:26:30.880
Um it might not might not work, and a lot of my ideas have probably fallen short, but at least we know now.
00:26:30.960 --> 00:26:31.279
Yeah.
00:26:31.519 --> 00:26:35.920
And having that experience guides you for the next time you have to do something.
00:26:36.319 --> 00:26:36.720
Yeah.
00:26:36.960 --> 00:26:40.640
And there's no anyone's out there with a fear of looking silly.
00:26:40.720 --> 00:26:43.599
What you need to understand is you only learn by making mistakes.
00:26:43.839 --> 00:26:44.240
Oh, 100%.
00:26:44.480 --> 00:26:45.759
And you only learn by failure.
00:26:45.839 --> 00:26:47.279
So just fucking fail faster.
00:26:47.440 --> 00:26:47.920
Oh, yeah.
00:26:48.079 --> 00:26:48.880
Fail better.
00:26:49.119 --> 00:26:49.519
Yeah.
00:26:49.680 --> 00:26:50.000
Yeah.
00:26:50.079 --> 00:26:50.960
And don't do it again.
00:26:51.039 --> 00:26:54.480
Like if you're that's a big don't just don't do it again.
00:26:55.200 --> 00:26:56.079
Don't do it again.
00:26:56.559 --> 00:27:00.640
If it didn't work the first time, I can probably guarantee it's not gonna work the second time.
00:27:00.960 --> 00:27:04.960
And if then if you do it every day for 10 years of your life, it's gonna be the same.
00:27:05.200 --> 00:27:13.759
Um so with this last with his last business, obviously you're going through a bit of two two years of having to, you know, fix some stuff, undo some stuff.
00:27:13.839 --> 00:27:17.599
What's what's been one of your biggest lessons there that you feel comfortable sharing with the world?
00:27:17.839 --> 00:27:27.680
I think the biggest lesson, especially when you when it comes down to to business partners, yeah, is establishing who does what roles and responsibilities from the get-go.
00:27:28.079 --> 00:27:29.039
So fucking important.
00:27:29.680 --> 00:27:30.319
Yeah, yeah, man.
00:27:30.559 --> 00:27:35.599
People glaze over that, like, yeah, we'll get to it, we'll get to it, we'll get to it.
00:27:35.759 --> 00:27:39.279
And then eventually the frustration arises because you're like, hey, you're meant to do that.
00:27:39.440 --> 00:27:40.400
It's like, was I?
00:27:40.640 --> 00:27:41.759
It's like, yeah.
00:27:42.000 --> 00:27:43.920
Well, we never talked about this.
00:27:44.160 --> 00:27:44.640
Yeah.
00:27:44.880 --> 00:27:57.440
Um now just because you I think just because you're business partners doesn't mean that uh like you or as business partners, you should hold each other accountable the most.
00:27:57.599 --> 00:27:57.920
Yeah.
00:27:58.319 --> 00:28:00.880
Because it's your shit relying on it, right?
00:28:01.039 --> 00:28:01.839
Yep, yep.
00:28:02.400 --> 00:28:08.960
Um and I I think when you do hold each other accountable, this it's never personal.
00:28:09.119 --> 00:28:09.279
No.
00:28:09.599 --> 00:28:16.880
And I think that's where you know that people need to once again leave leave that at the door where they think that everything's a personal attack.
00:28:17.119 --> 00:28:17.519
Yeah.
00:28:17.759 --> 00:28:21.359
It's no dude, we're just trying to like make this work for everybody.
00:28:21.440 --> 00:28:25.039
But I need you to come into it 100%.
00:28:25.440 --> 00:28:27.599
And if I'm not coming at it 100%, you tell me.
00:28:27.759 --> 00:28:28.960
You need to hold me accountable for it.
00:28:29.119 --> 00:28:29.359
Yeah.
00:28:29.599 --> 00:28:37.200
Because I can't be holding your hand through all of this, but we need to be like running with it together.
00:28:37.359 --> 00:28:40.799
And if if if I need a push, then you push me.
00:28:40.960 --> 00:28:42.799
If you need a push, I'll push you.
00:28:42.960 --> 00:28:45.039
But yeah, I think it's very important from the start.
00:28:45.200 --> 00:28:48.640
Like, I mean, we messed up, like we there was five of us that started this project.
00:28:49.279 --> 00:28:49.440
Right.
00:28:49.519 --> 00:28:51.519
So it's a lot of partners who are fucking Ospo.
00:28:51.920 --> 00:28:52.960
Don't make that mistake again.
00:28:53.119 --> 00:28:54.400
Yeah, five partners.
00:28:54.480 --> 00:28:57.839
You you need some solid turnover to make sure that yeah, five partners.
00:28:58.240 --> 00:28:58.640
Yeah, yeah, yeah.
00:28:58.720 --> 00:29:00.319
And that was exactly that's that's right.
00:29:00.480 --> 00:29:03.039
And um, you know, everybody was taking a cut.
00:29:03.200 --> 00:29:03.599
Yep.
00:29:03.759 --> 00:29:05.519
Um were they all working?
00:29:05.680 --> 00:29:07.039
Were you all working partners?
00:29:07.279 --> 00:29:08.240
Well, at the start, yes.
00:29:08.400 --> 00:29:08.640
Yeah.
00:29:08.880 --> 00:29:18.720
And um once again, like without that roles and responsibilities, those the the roles that we were meant to do just started to like blur out.
00:29:18.880 --> 00:29:19.519
Yeah.
00:29:20.000 --> 00:29:22.400
And yeah, it becomes frustrating.
00:29:22.559 --> 00:29:24.799
Uh, and it makes everyone's job harder.
00:29:25.839 --> 00:29:31.279
It finally slowed you down as well because the decision making had like, oh, five people, everyone needs to have a conversation about something.
00:29:31.440 --> 00:29:32.000
Yeah, yeah, yeah.
00:29:32.480 --> 00:29:33.599
You need respectfully.
00:29:33.839 --> 00:29:51.200
Yeah, you need like you know, you need five yeses to get something across the board, and some personalities are uh stronger than others, and some a bit more passive, but yeah, uh, you know, it's uh but it also comes down to five different ideas of where this business should go.
00:29:51.519 --> 00:29:56.480
Oh not having one one solid vision that everyone agrees upon and loves.
00:29:56.960 --> 00:30:02.319
Well, you know, everyone has that, I guess, that one one common thing that everyone agrees on.
00:30:02.480 --> 00:30:07.920
Yeah, but you find that there's more subplots within it.
00:30:08.079 --> 00:30:08.400
Yep.
00:30:08.559 --> 00:30:14.000
And I think with with five, you know, you get that temptation of like there's more places to hide.
00:30:14.240 --> 00:30:14.880
Yep.
00:30:15.359 --> 00:30:17.599
Um, there's more people floating around.
00:30:17.839 --> 00:30:18.160
That's it.
00:30:19.440 --> 00:30:20.160
That's it, you know.
00:30:20.319 --> 00:30:30.480
And um, you know, by the time we get to to figuring out uh what the issues were um and who was responsible for it, chances are this it's far too late.
00:30:30.640 --> 00:30:31.119
Yeah, yeah, yeah.
00:30:31.599 --> 00:30:33.920
How'd the staff go having five owners?
00:30:34.000 --> 00:30:35.759
Was it like it was also very confusing?
00:30:35.920 --> 00:30:36.400
Yeah, okay.
00:30:36.799 --> 00:30:44.640
Because um, yeah, once again, like there it seemed to be there was those five kind of uh pillars of focal points.
00:30:44.799 --> 00:30:45.119
Yep.
00:30:45.359 --> 00:30:48.799
And like, okay, well, who gets the final say here?
00:30:48.960 --> 00:30:49.519
Yeah, right.
00:30:49.599 --> 00:30:55.279
This this one, you know, John said something else to to supposed to this one, and you know, who do we listen to?
00:30:55.359 --> 00:30:55.759
Yeah, yeah, yeah.
00:30:56.000 --> 00:30:58.240
And that was there was so much of that at the start.
00:30:58.319 --> 00:30:59.359
I'm like, this is what I want.
00:30:59.519 --> 00:31:05.039
It's like, but this one said this way, and then and and then you all got to be respectful to each other.
00:31:05.119 --> 00:31:06.160
Oh, okay, well, I'll be able to do that.
00:31:06.400 --> 00:31:07.759
PTSD is coming back to me now.
00:31:07.920 --> 00:31:08.480
Yeah, yeah, yeah.
00:31:08.559 --> 00:31:09.279
No, I can see it.
00:31:09.440 --> 00:31:26.880
But if you're out there listening, um, and you and I also think that this is relevant for home, but in business, both you and your business partner, it doesn't matter if you've got one business partner or five, um you all need really, really defined roles and responsibilities and expectations on what you're gonna do.
00:31:26.960 --> 00:31:30.079
Yeah, and I think that happens at home as well with your partner at home.
00:31:30.160 --> 00:31:33.920
Like, this is what I do, this is what you do, and like we don't cross over.
00:31:34.000 --> 00:31:43.119
And any sort of problems you see in businesses and also in home life, usually it's a breakdown of people not being clear on their roles and responsibility because expectations change, yeah.
00:31:43.279 --> 00:31:47.359
Yeah, and then like I I think that it's all comes down to relationships, right?
00:31:47.519 --> 00:31:49.200
And yeah, um, you're right.
00:31:49.359 --> 00:31:59.039
It's if if you guys don't if I if I didn't have clear responsibilities at home with my wife, yeah, then uh the thing would probably go tits up.
00:31:59.119 --> 00:32:01.680
Yeah, and it's the same with with business.
00:32:02.000 --> 00:32:12.000
If you guys don't all agree and know what each other's handling and responsible for and report back and communicate about it, then it's it's gonna be a messy household.
00:32:12.160 --> 00:32:12.319
Yeah.
00:32:12.480 --> 00:32:14.240
Um, were you all mates before you went in?
00:32:14.480 --> 00:32:14.799
Yes.
00:32:14.960 --> 00:32:18.400
Yeah, well, you know, some of us closer than others.
00:32:18.559 --> 00:32:19.440
Yeah, yeah, yeah, yeah.
00:32:19.680 --> 00:32:24.079
Um yeah, so that's also one of the another hard part.
00:32:24.319 --> 00:32:29.279
But, you know, they say that, you know, don't get everyone says don't get into business with your mates, don't get into business with your family.
00:32:29.440 --> 00:32:30.640
And yeah, sure.
00:32:30.960 --> 00:32:45.039
I see where the concern would be, but I think that if you keep an open and mature dialogue and you hold on to those responsibilities, there shouldn't be an issue because everything breaks down with commu communication.
00:32:45.359 --> 00:32:46.079
Communication, yeah.
00:32:46.160 --> 00:33:01.279
One of my business partners is also a mate of mine, and it got to a point where we're grinding each other at work because it happens, and um so we both and like then we wouldn't take each other's calls personally because I'll fucking talk to him today, he'd be something, he'd be something.
00:33:01.440 --> 00:33:02.960
So we both went out and got work phones.
00:33:03.200 --> 00:33:09.680
So if we want to talk to each other personally, we call each other on personal phones, and if we want to talk about each other at work, I just fucking ignore his call.
00:33:09.759 --> 00:33:10.240
It's brilliant.
00:33:10.400 --> 00:33:15.440
Yeah, so friends-wise, we're great, and business-wise, we're we we just we work, yeah.
00:33:15.599 --> 00:33:18.160
Um because we've got you've got to have that framework set up.
00:33:18.400 --> 00:33:18.880
Oh, 100%.
00:33:19.200 --> 00:33:26.799
Yeah, and I think that with that open dialogue comes with knowing what that other person needs to, yeah.
00:33:26.960 --> 00:33:34.480
Uh, you know, like with Ralph, who has remained as one of my business partners, like we grew up together in New Zealand, like we've known each other since we were eight.
00:33:34.640 --> 00:33:35.279
We were eight.
00:33:35.519 --> 00:33:38.640
I consequently grew up with his wife here when I moved here.
00:33:38.799 --> 00:33:48.240
So, you know, we're really interconnected, and um we're just like he's just like, no, bro, I need this weekend off or I need this day off because I'm just burnt out, I just need a rest, you know.
00:33:48.400 --> 00:33:50.400
Um, and like last week, I just took last week off.
00:33:50.480 --> 00:33:56.000
I said, bro, I just need to take, I just need not, I just need to not come to work for a week just to chill out.
00:33:56.079 --> 00:33:57.359
And he's like, Yeah, I got you.
00:33:57.680 --> 00:34:20.320
And um understanding that when one of your business partners kind of raises the flag and says, I I need something or I like I need rest, yeah, it's not that they're slacking or that they need that they they're weak, it's that they need to recharge to be able to give you as much as they can give you again.
00:34:20.480 --> 00:34:21.199
Yeah, yeah.
00:34:21.360 --> 00:34:22.480
And that's so important.
00:34:23.119 --> 00:34:23.840
So important.
00:34:24.000 --> 00:34:24.320
Yeah.
00:34:24.559 --> 00:34:27.840
And as a business partner, you gotta want to do that for your team as well.
00:34:28.159 --> 00:34:28.480
100%.
00:34:28.880 --> 00:34:33.440
You know, like you gotta want to make sure that everyone is is a hundred percent.
00:34:33.920 --> 00:34:34.559
Yeah, yeah.
00:34:34.800 --> 00:34:36.000
And yeah, that's right.
00:34:36.159 --> 00:34:42.800
Even with staff, like I got like one of my senior chefs, he's I pretty much know this by now every every quarter he'll take a week off.
00:34:43.119 --> 00:34:43.519
Yeah.
00:34:43.679 --> 00:34:45.760
And that's good for the business too.
00:34:45.840 --> 00:34:46.079
Yeah.
00:34:46.239 --> 00:34:50.719
You know, that that's not just good for him, it's good for the business because he makes better decisions when he turns up.
00:34:50.960 --> 00:34:52.000
Yeah, yeah, exactly.
00:34:52.159 --> 00:34:58.320
Yeah, and you know, he comes back refreshed, he comes back, you know, asks him what'd you do for a week.
00:34:58.400 --> 00:35:00.639
He said, Nothing, I just didn't want to come to work.
00:35:01.119 --> 00:35:10.559
And I think a lot of chefs, especially young chefs, are scared to say that because they look, they they might look like you know they're they're lazy to their boss.
00:35:10.639 --> 00:35:14.480
Yeah, but sometimes you just don't want to come to work for a week and you've got those entitlements, so use them.
00:35:14.719 --> 00:35:18.960
Here's here's one of your team saying, you know, he takes every a week off every 12 weeks.
00:35:19.119 --> 00:35:25.280
You're an owner out there and you haven't had a holiday, because you know, it was a it's it's some bit some of these guys wear it on their sleeve.
00:35:25.360 --> 00:35:26.800
I haven't had a holiday for five years.
00:35:26.960 --> 00:35:29.039
It's like motherfucker, you need to take a holiday.
00:35:29.119 --> 00:35:32.320
Yeah, that's not like cool, like just a problem.
00:35:32.719 --> 00:35:33.360
Go take a holiday.
00:35:34.960 --> 00:35:39.119
And if you haven't had a if you haven't had a holiday for six months, like you know what, go take a break.
00:35:39.280 --> 00:35:39.920
Yeah, yeah.
00:35:40.079 --> 00:35:43.280
And I don't think it's even like you don't have to go to freaking Fiji, right?
00:35:43.519 --> 00:35:46.079
Just other place in more to go.
00:35:46.239 --> 00:35:46.880
Yeah.
00:35:47.280 --> 00:35:48.639
Just just take a day.
00:35:48.960 --> 00:35:49.360
You know what?
00:35:49.519 --> 00:35:50.480
Spend it around the house.
00:35:50.639 --> 00:35:51.360
Do gardening.
00:35:51.440 --> 00:35:58.000
If you if you haven't had a bath and you like baths with basalts and a bottle of wine, like just drink in the bath all day.
00:35:58.079 --> 00:35:58.559
That's fine.
00:35:58.639 --> 00:36:01.440
Just don't don't die, but you don't do what you want.
00:36:02.079 --> 00:36:04.239
My uh my staff asked me, what'd you do last week?
00:36:04.320 --> 00:36:07.679
I said, Oh, last Tuesday spent it all on the pillow fort with my son and my daughter.
00:36:07.840 --> 00:36:09.599
Oh in our undies.
00:36:09.760 --> 00:36:10.639
How good's that?
00:36:10.800 --> 00:36:11.360
Fantastic.
00:36:11.519 --> 00:36:13.119
Yeah, like not a care in the world.
00:36:13.280 --> 00:36:13.679
Yep.
00:36:13.840 --> 00:36:18.639
And but it just means that your mind isn't at work.
00:36:18.880 --> 00:36:21.519
Yep, and what a memory you've got for your what your kids are gonna have.
00:36:21.760 --> 00:36:23.039
That's the picture just so they can.
00:36:23.119 --> 00:36:24.880
I can I'm gonna bring it up on the 18th birthday.
00:36:25.039 --> 00:36:25.840
Yep, perfect.
00:36:26.159 --> 00:36:26.800
That looks like that.
00:36:27.119 --> 00:36:28.800
That but like at least you did it.
00:36:29.440 --> 00:36:30.000
Exactly.
00:36:30.239 --> 00:36:31.280
Exactly, exactly.
00:36:31.440 --> 00:36:35.039
Yeah, they're not gonna what's the other picture is if you didn't do that, what are you gonna do?
00:36:35.199 --> 00:36:36.079
Picture a dad at work.
00:36:36.159 --> 00:36:38.639
Woo! Yeah, call memories, yeah.
00:36:39.039 --> 00:36:45.039
The amount of times I think I've had to video call my kids at work because I work too much and I just wanted to see them awake, yeah.
00:36:45.119 --> 00:36:46.159
It's it's not worth it.
00:36:46.239 --> 00:36:48.639
It's just just take the week off, man.
00:36:48.880 --> 00:36:49.280
Yeah.
00:36:50.000 --> 00:36:58.480
The business will be if you're already in the shit like before, taking a week off, you know, it's not gonna do much difference for you, you know what I mean?
00:36:58.880 --> 00:37:00.719
But you'll make better decisions afterwards.
00:37:01.039 --> 00:37:01.920
Thank you so much.
00:37:02.079 --> 00:37:06.480
If you're already in the shit, taking a week off is not gonna make much difference.
00:37:06.559 --> 00:37:07.280
It's so true.
00:37:07.599 --> 00:37:15.280
I've got a saying, is like you can go broke on a beach drinking cocktails, yeah, or you can go broke in your venue working 60 hours a week.
00:37:15.360 --> 00:37:19.599
You're actually gonna lose less money on a beach drinking cocktails half the time if you don't have a business.
00:37:19.840 --> 00:37:22.719
And that much be more fun riding into the sun, right?
00:37:22.960 --> 00:37:25.440
100% it would be 100%.
00:37:26.079 --> 00:37:30.480
I just I wonder, um So what's next?
00:37:30.559 --> 00:37:37.360
So obviously, um you got the gelato as well, which uh I stalked last night and it was a bit far away.
00:37:37.440 --> 00:37:46.800
Otherwise, I was gonna go there because every single thing on Instagram I've seen is like there was lineups out the door and there's people everywhere, and it's pretty popular.
00:37:46.880 --> 00:37:47.519
Where did that come from?
00:37:47.599 --> 00:37:48.559
Where did that concept come from?
00:37:48.960 --> 00:37:51.679
I think I so that started in COVID.
00:37:51.920 --> 00:38:06.400
Um I just come back from my wedding and in the Philippines, and uh in the Philippines there's always these street vendors, like with the cuts, which is what that's what caraton means is the cart, uh, with with ice cream.
00:38:06.639 --> 00:38:21.119
And um, you know, when when the lockdowns happened, me and a mate just kind of tapped each other in the shoulder because we were sitting on our asses for two weeks, and being kind of the creative chefs that we are, like that was starting to kill us.
00:38:21.280 --> 00:38:21.519
Yeah, yeah.
00:38:21.760 --> 00:38:28.000
So why don't we just make some gelato and you know sell it on Instagram like what everyone was doing?
00:38:28.480 --> 00:38:32.239
Um so we started that doing home delivery.
00:38:32.320 --> 00:38:35.920
We thought we were gonna do like a hundred tubs a week for fun.
00:38:36.159 --> 00:38:42.719
We didn't realize that there was a market to be tapped that that was kind of being unlike uncertain unservices.
00:38:43.199 --> 00:38:43.599
Unservice?
00:38:43.840 --> 00:38:44.880
Yeah, unserviced.
00:38:45.039 --> 00:38:54.480
Uh, you know, Asians love sweets, but they're they never really have kind of desserts that were tailored for their flavor their flavors.
00:38:54.800 --> 00:38:55.119
Yes, yes.
00:38:55.679 --> 00:38:57.199
So we went gangbusters.
00:38:57.280 --> 00:39:00.559
Um we're doing like 700, 800 tubs a week.
00:39:00.880 --> 00:39:08.239
We were all of a sudden we were like employing our mates who had lost their jobs in hospitality too, to deliver all over the city.
00:39:08.559 --> 00:39:18.000
That was fantastic because there was no one on the road and we're just flooring it from sunshine to like Frankston, um, and copping a whole bunch of speeding fines in the process.
00:39:18.079 --> 00:39:18.719
Yeah, yeah, yeah.
00:39:18.960 --> 00:39:26.800
But it was so liberating because we didn't have to be at home, we had those permits and we can be out and we're bringing joy to people's lives, and so cool.
00:39:27.039 --> 00:39:35.280
Um, you know, I think with that, that was kind of the icebreaker for Filipino flavors to make it to the mainstream.
00:39:35.440 --> 00:39:35.840
Yeah.
00:39:36.000 --> 00:39:39.360
Uh it's such a safe medium, gelato or ice cream.
00:39:39.440 --> 00:39:41.760
Like if you hate ice cream, you there's something wrong with you.
00:39:41.920 --> 00:39:45.840
And so all of a sudden everyone was eating this like bright purple ice cream, yeah.
00:39:46.000 --> 00:39:50.480
Um, which everyone knows now is Uber, like Uber's having the Uber's the next the next matcha.
00:39:50.639 --> 00:39:51.360
Yeah, okay.
00:39:51.920 --> 00:40:06.880
Um but before was such a niche, and yeah, that was the icebreaker, and and uh that gave kind of gave us the confidence to actually open up you know a Filipino restaurant um in the middle of the of the CBD.
00:40:07.039 --> 00:40:07.360
Yeah.
00:40:07.519 --> 00:40:13.119
But we also thought that it was gonna last only for like two weeks, as Dan Andrews said, but turns out we were doing it for six months.
00:40:13.679 --> 00:40:14.960
But that's another podcast.
00:40:15.199 --> 00:40:15.840
Yep, yeah.
00:40:15.920 --> 00:40:17.760
Well, we can have a chat about that.
00:40:18.000 --> 00:40:21.760
Um, what's your advice on if someone thinks that they could do that now?
00:40:21.920 --> 00:40:25.599
Like you know, looking back, I think there's a right time for things and a wrong time for things.
00:40:25.840 --> 00:40:26.400
Oh, 100%.
00:40:26.800 --> 00:40:35.280
Uh timing is everything, yeah, especially in a world now where it's led by trends, especially in like the in the mainstream retail sector.
00:40:35.519 --> 00:40:36.480
Yep, yeah.
00:40:36.719 --> 00:40:44.079
Um, I think you have to understand who your competition is, and especially in Melbourne where the market is quite saturated with everything.
00:40:44.159 --> 00:40:52.800
I think since we opened Caraton, 15, 20 more other really cool gelaterias and ice creameries popped up.
00:40:52.960 --> 00:40:53.280
Yeah.
00:40:53.840 --> 00:41:04.639
Um so I mean, unless I think I think now if what's really doing the best are neighborhood places.
00:41:04.960 --> 00:41:14.880
So if you if you want to open a business, maybe think about a little community or or or a suburb that you can service and they stay loyal to you.
00:41:15.360 --> 00:41:16.800
And you can make an impact in their community.
00:41:17.039 --> 00:41:18.239
100% because that's what you want.
00:41:18.320 --> 00:41:28.159
You want return customers, you want return guests, you want uh a community behind the brand and the business that you're building to get you through those tough times.
00:41:28.320 --> 00:41:37.840
And like with Caraton, uh Foot Scra is still our strongest one because the people in the surrounds have made that their thing, like that's their own.
00:41:37.920 --> 00:41:38.400
It's part of the colour.
00:41:38.639 --> 00:41:42.079
How to go after dinner and that's exactly where they meet up there, yeah.
00:41:42.159 --> 00:41:45.840
Whereas in the city it's harder because everyone there's quite transient.
00:41:46.639 --> 00:41:56.159
Um, and especially now with a lot of these work from home um privileges, uh, people you see a lot less people in the city.
00:41:56.320 --> 00:41:56.639
Yeah.
00:41:56.800 --> 00:41:59.920
Whereas before, you know, the city was the was the mecca.
00:42:00.000 --> 00:42:07.199
Yeah, you wanted in to be in there because you know, you could do upwards of hundreds of covers a day.
00:42:07.280 --> 00:42:07.440
Yeah.
00:42:07.840 --> 00:42:08.960
It's not really the case anymore.
00:42:09.039 --> 00:42:09.840
People are staying home.
00:42:09.920 --> 00:42:10.159
Yep.
00:42:10.400 --> 00:42:23.440
And I think if you if if you're looking at that kind of retail model um mainstream business, like you can't shy away from the delivery platforms because that's another form of revenue.
00:42:23.519 --> 00:42:23.599
Yeah.
00:42:23.760 --> 00:42:28.079
I mean, before when we started, well, we don't want to go on Uber Eats or DoorDash, they're taking 30% of our cut.
00:42:28.239 --> 00:42:31.920
But why don't you just fix up your pricing and your menu?
00:42:32.000 --> 00:42:39.360
And you're getting so much more revenue from these delivery platforms by just handing your stuff to a delivery driver and getting it to a customer.
00:42:39.920 --> 00:42:50.239
There's so much more impact that comes to it, not just financially, but it's brand awareness, brand positioning, uh the opportunity for return guests.
00:42:50.400 --> 00:42:59.920
And you know, they might be too lazy to come off their couch that one night, but when they're trying to make a decision on Saturday night when they're already out where they're gonna go, yeah, I remember this place.
00:43:00.000 --> 00:43:02.159
I got a great feed from them last time.
00:43:02.559 --> 00:43:06.719
So I think that like, yeah, that those are my tips of doing it.
00:43:06.960 --> 00:43:18.880
Um, my overall tip is really give it a good fucking hard think if you want to kind of jump into this business, into hospitality, because it's not all rainbows and sunshines.
00:43:19.119 --> 00:43:26.239
Like you really, really need to love it to want to slog it out and be in the weeds half the time.
00:43:26.480 --> 00:43:26.960
Yeah.
00:43:27.280 --> 00:43:37.280
And I think if you're out there and you're thinking about hospitality or you're in it, you need to understand that you've got three out of ten businesses who are losing money.
00:43:37.519 --> 00:43:39.119
You know, that's that's across the board.
00:43:39.199 --> 00:43:41.679
And that's not just now, that was before COVID.
00:43:42.159 --> 00:43:43.360
It's been like this for 10 years.
00:43:43.440 --> 00:43:46.320
You've got three out of 10 businesses in hospitality losing cash.
00:43:47.039 --> 00:43:50.400
So if you look down the street and there's 10 businesses, three of them are losing money.
00:43:50.480 --> 00:43:52.320
Then you've got two more who are breaking even.
00:43:52.559 --> 00:43:57.039
And out of them, you've only got like 2% of people who are making above 20% profit.
00:43:57.119 --> 00:43:57.519
Yeah.
00:43:57.840 --> 00:43:59.760
It's like it's a tough game to get into.
00:44:00.159 --> 00:44:00.400
To.
00:44:00.480 --> 00:44:00.559
Yeah.
00:44:00.719 --> 00:44:02.480
And they're the people who know what they're doing.
00:44:02.559 --> 00:44:03.199
Yeah.
00:44:03.599 --> 00:44:04.159
Yeah.
00:44:04.320 --> 00:44:09.039
Um, I think that's what gets me out of bed is that I love this industry.
00:44:09.199 --> 00:44:09.840
Yeah.
00:44:10.159 --> 00:44:16.639
There is a reward that you get out of it that I guess money can't measure.
00:44:16.880 --> 00:44:17.360
Yes.
00:44:17.599 --> 00:44:38.480
Um, I always talk to you, we always talk to talk about it amongst us professionals, like the kind of happiness that you experience when you know you've made someone's night through a good meal or you know, through that uh experience of hospitality that you've you've given them, you can't quantify that.
00:44:38.639 --> 00:44:39.360
No, you can't.
00:44:39.519 --> 00:44:44.239
And a lot of us professionals who've been in hospitality for ages kind of live off that high.
00:44:44.719 --> 00:44:52.480
Um, but that's what gets me out of the bed in the morning to make me say, all right, I'm gonna try even harder today to just make sure that this works.
00:44:52.719 --> 00:44:56.559
Yeah, I I think there's a phenomenal amount of pride in that.
00:44:56.800 --> 00:44:57.119
Yeah.
00:44:57.440 --> 00:45:09.119
And you know, I I think you can still I what people need to realize is you can still do that, but you still deserve to make you still deserve to be financial rewarded doing that as well.
00:45:10.000 --> 00:45:17.760
You know, um, you make people happy all day, but you know shit, like you've still got you know wife and kids and family to support as well.
00:45:18.000 --> 00:45:20.960
Yeah, you can't you can't pay you can't pay the bills with a smile, right?
00:45:21.119 --> 00:45:22.320
Well, you can't that's right.
00:45:22.480 --> 00:45:24.639
Feelings do not pay the bills.
00:45:24.960 --> 00:45:26.480
Feelings do not pay the bills.
00:45:26.559 --> 00:45:28.159
I'm looking at my wife when I say this.
00:45:28.320 --> 00:45:30.159
Feelings do not pay the bills.
00:45:30.480 --> 00:45:33.039
The bills don't care how you feel today.
00:45:33.519 --> 00:45:35.519
Nor does anyone else, actually.
00:45:35.679 --> 00:45:38.159
Um man, it's been such an inspiring chat.
00:45:38.400 --> 00:45:39.840
Man, it's just it's been so good.
00:45:39.920 --> 00:45:42.480
I wish I actually wish we could sit here and talk a little bit longer.
00:45:42.719 --> 00:45:46.159
Um moving forward, what's the next thing for you?
00:45:46.400 --> 00:45:57.760
I think it's just well, with with everything that's coming up, I think with um like with all the changes with regulation stuff, like for us in terms of business, it's it's really getting prepared for that.
00:45:57.920 --> 00:45:58.400
Yeah.
00:45:58.719 --> 00:46:11.599
And I guess streamlining all of our processes and really getting to know all the nooks and crannies that we have maybe missed before because things are gonna get tougher and things are gonna get tighter.
00:46:11.679 --> 00:46:17.840
And can you elaborate a little bit more on why you think things are gonna get tougher and tighter for someone who's out there listening to you?
00:46:18.000 --> 00:46:18.400
Yeah, for sure.
00:46:18.480 --> 00:46:21.840
I mean, like, you know, what uh next financial year it's gonna be payday super.
00:46:22.159 --> 00:46:22.400
Yep.
00:46:22.480 --> 00:46:22.559
Right?
00:46:22.639 --> 00:46:23.920
And I'd be not gonna have the gap.
00:46:24.079 --> 00:46:28.880
We're not gonna be able, yeah, you're not gonna have the the liberties of of waiting until the end of the quarter anymore.
00:46:28.960 --> 00:46:29.199
Yep.
00:46:29.280 --> 00:46:31.840
And that's gonna have a massive strain on on your cash flow.
00:46:32.000 --> 00:46:36.480
Like you you need to cough up another 10, 12, 11%.
00:46:36.880 --> 00:46:38.559
What is it now, 12% of your wages?
00:46:40.239 --> 00:46:42.480
Yeah, I'm not the person to ask anymore.
00:46:42.719 --> 00:46:50.639
It doesn't it doesn't sound like a lot, yeah, but it it it will be like when you it will be from week to week, especially when cash is tight.
00:46:50.880 --> 00:46:51.199
100%.
00:46:51.440 --> 00:46:51.679
Yep.
00:46:51.760 --> 00:46:54.239
Uh so like what are you doing with your costs?
00:46:54.480 --> 00:46:55.440
What are you doing?
00:46:55.679 --> 00:47:06.400
I think you know, reducing costs is one thing, but if you're not looking at ways to increase your revenue, then you're just chasing your own tail into the ground.
00:47:07.199 --> 00:47:15.679
So, you know, that um but also taking a holiday, yeah, taking some time out, yeah.
00:47:15.840 --> 00:47:23.679
Um, especially when when things start to slow down, I think a lot of uh people s settle in and clam down.
00:47:23.760 --> 00:47:30.239
Uh and like I gotta work on the business because you know I don't want to be spending another$500 on a staff member this week.
00:47:30.400 --> 00:47:35.679
Instead, maybe that's the right time to go and take a week off, take two weeks off.
00:47:35.840 --> 00:47:36.079
Yeah.
00:47:36.239 --> 00:47:37.840
Because once again, you're in the shit anyway.
00:47:37.920 --> 00:47:38.159
Yep.
00:47:38.400 --> 00:47:40.239
You may as well be on a beach on the Gold Coast.
00:47:40.400 --> 00:47:41.440
Yep, and think about it.
00:47:41.679 --> 00:47:42.400
And just think.
00:47:42.719 --> 00:47:43.519
Yeah, yeah.
00:47:44.159 --> 00:47:52.239
And um yeah, but apart from that, I'd like hopefully to um smooth it out, spend more time with the kids.
00:47:52.400 --> 00:47:52.719
Yep.
00:47:53.280 --> 00:47:56.400
Spend more time doing what I love because that's what I got into business for.
00:47:56.960 --> 00:48:04.559
Um and then yeah, but apart from that, I'd like hopefully to um smooth it out, spend more time with the kids.
00:48:04.800 --> 00:48:05.039
Yep.
00:48:05.599 --> 00:48:08.800
Spend more time doing what I love because that's what I got into business for.
00:48:09.280 --> 00:48:15.039
Um and then yeah, hopefully in next time we chat, we're in a we're in a beach over in Gold Coast.
00:48:16.239 --> 00:48:18.320
Love it, I love it, I love it, I love it.
00:48:18.480 --> 00:48:19.280
Thank you, my man.
00:48:19.360 --> 00:48:20.000
Thank you for being here.
00:48:20.400 --> 00:48:20.880
My pleasure.
