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Bean There, Done That!

Bean There, Done That!

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Welcome to ”Bean There, Done That!” your essential podcast for mastering the world of hospitality. Hosted by industry expert, Phillip Di Bella, we cut through the noise to deliver straightforward, actionable insights and strategies. Each episode explores the powerful interplay of knowledge and connections, presenting real-life case studies from Australia’s thriving hospitality scene. We feature thought leaders who share their experiences, ensuring you have the answers you need when facing a business challenge. Whether you’re a budding cafe owner or a seasoned hospitality professional, ”Bean There, Done That!” is your hub for insights, inspiration, and industry connections. We’re here to help you turn hurdles into opportunities for growth and success. Join our growing community with the hashtags #BeanThereDoneThat, #HospitalityHub, #CafeInsights, and #CoffeeCommune. With ”Bean There and Done That,” your roadmap to hospitality success is just a listen away.The Coffee Commune Economía Gestión Gestión y Liderazgo Liderazgo Marketing Marketing y Ventas
Episodios
  • Surcharges, Swipe Fees & Strategy: Preparing for the RBA Ban, with Larry Prosser
    Sep 29 2025

    In this episode of Bean There Done That, host Phil Di Bella sits down with Larry Prosser, Executive Director of Beyond Payments, to unpack the Reserve Bank of Australia’s proposed ban on card surcharges. They break down what this policy really means for consumers, merchants, and banks—and why the supposed “savings” for customers might actually backfire.

    Larry explains how surcharges evolved, why compliance matters, and the hidden costs bundled into merchant fees. Phil pushes the conversation into real-world territory: shrinking café margins, the politics behind RBA decisions, and the practical steps small businesses must take now.

    It’s an eye-opening look into the payments industry, packed with insights every business owner and everyday consumer needs to hear.

    Key Topics and Themes
    • The history of surcharging and RBA policy shifts

    • Why banning surcharges may increase prices instead of lowering them

    • The impact of shrinking café and hospitality profit margins

    • How banks and POS providers bundle hidden fees into merchant services

    • The ethical approach Beyond Payments takes with transparency and compliance

    • The bigger picture: industry bodies, political motives, and small business survival

    About Our Guest

    Larry Prosser is the Executive Director of Beyond Payments, Australia’s first fully compliant “fee-less” EFTPOS provider. Since 2013, Beyond Payments has helped thousands of merchants recover 100% of their merchant service fees through transparent and compliant surcharge mechanisms. Larry is a passionate advocate for small business, pushing for fairness, compliance, and practical solutions in the payments space.

    More at: beyondpayments.com.au

    Key Takeaways
    • The RBA’s proposed ban on surcharges may sound good for consumers but will likely push prices up across cafés and restaurants.

    • Merchant fees are not “free”—bundled POS solutions often hide costs in other ways.

    • Debit card fees remain one of the most unfair charges facing consumers today.

    • Transparency, compliance, and constant vigilance are essential for small businesses when choosing merchant service providers.

    • Small business survival depends on understanding merchant fees and demanding fairness from banks and fintechs.

    Links and Resources
    • Beyond Payments – beyondpayments.com.au

    • The Coffee Commune – coffeecommune.com.au

    • Time-Stamped Highlights:

      • 00:31 – Introduction to guest Larry Prosser and Beyond Payments

      • 02:19 – The rise of surcharges since 2013 and consumer adoption

      • 06:15 – How shrinking profit margins make merchant fees critical

      • 09:20 – The RBA’s proposed surcharge ban explained in plain terms

      • 12:10 – Why the ban will likely push prices higher, not lower

      • 14:28 – Interchange fees, card schemes, and hidden costs

      • 20:05 – The double-dipping problem with debit card fees

      • 26:00 – What business owners should do right now to protect themselves

      • 31:00 – Horror stories: POS providers forcing payment gateways

      • 33:45 – What the ideal system for merchants, banks, and consumers should look like

      • 36:40 – The risk of more café closures and the pressure on small business

    Tune in now to understand the truth behind card surcharges, the RBA’s proposed changes, and what it all means for your local café or business. Bean There Done That is available on all major podcast platforms.

    Produced by The Podcast Boss

    #Coffee #Hospitality #SmallBusiness #Payments #Australia #Fintech #Podcast

    Más Menos
    40 m
  • Exit Ready: How to Sell Your Hospitality Business for Maximum Value. With Vince Konig and Jodie Castle
    Sep 14 2025

    In this episode of Bean There, Done That, host Phil Di Bella sits down with Vince Konig

    and Jodie Castle from Link Business Brokers to unpack the realities of selling a hospitality business. From legal pitfalls to boosting your business’s value, they share candid insights, real-life stories, and a step-by-step approach to becoming exit ready. Listeners will learn why selling a business is not just about finding a buyer, but about preparation, timing, and strategy — often months or years in advance. Whether you’re a first-time café owner or a seasoned hospitality entrepreneur, this episode is packed with practical advice to help you get top dollar when you decide to sell.

    Key Topics & Themes
    • What “exit ready” really means in the hospitality industry
    • Common blind spots that reduce business value
    • Legal, financial, and operational must-haves before selling
    • The power of documented systems and processes
    • Creative deal structures beyond a simple sale
    • How emotions can derail negotiations — and how to manage them
    • Current trends in café and restaurant valuations
    • Why proactive planning beats reactive selling every time
    About the Guests

    Vince Konig – Co-director at Link Business Brokers Brisbane, specialising in hospitality sales with firsthand experience as a bar and restaurant owner. Jodie Castle– Business broker at Link with over 20 years in food service, manufacturing, and events. Passionate about empowering clients with the right strategy and preparation to achieve successful exits.

    Key Takeaways
    • Start early – The best time to prepare for a sale is well before you want to sell
    • Get your legals right – Secure a strong lease, register your IP, and choose the right business structure
    • Know your numbers – Accurate financials are non-negotiable
    • Systemise – A business that runs without you is worth more
    • Be open to creative deals – Earnouts and vendor finance can unlock higher valuations
    • Compliance counts – Contracts, insurance, and staff superannuation must be in order
    • Proactivity wins – Engage a broker before you think you’re ready
    Links & Resources
    • Link Business Brokers – www.linkbusiness.com.au
    • Link Business Brokers LinkedIn – https://www.linkedin.com/company/link-business-brokers-au/
    • Coffee Commune – www.coffeecommune.com.au
    Time-Stamped Highlights
    • 00:00 – Introduction to Bean There, Done That and the Coffee Commune
    • 00:36 – Meet Vince & Jodie from Link Business Brokers
    • 02:10 – Why being “exit ready” starts from day one
    • 04:48 – Legal must-haves: leases, licensing, and business structures
    • 07:40 – Financial readiness: why up-to-date and accurate numbers matter
    • 09:10 – How early appraisals can boost your sale price
    • 12:50 – Blind spots: over-reliance on the owner & missing systems
    • 14:40 – Key levers to maximise your business valuation
    • 16:30 – Deal structures: earnouts, vendor finance, and partnerships
    • 19:20 – The importance of staff contracts and compliance
    • 22:12 – Managing the emotions of selling and buying
    • 28:40 – Current café market trends and profitability realities
    • 36:00 – Vince & Jodie’s top advice for business owners considering a sale
    • 38:30 – Closing thoughts: activity in the market & why now is a good time to prepare

    Produced by The Podcast Boss #HospitalityBusiness #CoffeeIndustry #BusinessBroker #CafeOwner #ExitReady #SmallBusinessSale #HospitalityTips

    Más Menos
    41 m
  • Financial Insights for Small Business. With Barry Wilkinson
    Aug 17 2025

    In this episode of Bean There Done That, host Phil Di Bella sits down with Barry Wilkinson of SW Brokerage for an eye-opening discussion about finance, business strategy, and the evolving landscape of hospitality. Together, they dig into the current financial climate, the practicalities of buying and selling hospitality businesses, and the real challenges faced by café owners today. Barry shares war stories from decades in the industry, demystifies common misconceptions, and gives actionable advice to help listeners navigate uncertain times.

    Key Topics & Themes
    • The realities of finance in hospitality today

    • How business valuations are changing post-pandemic

    • The process (and pitfalls) of selling and buying hospitality businesses

    • The importance of understanding your financials – and what most owners get wrong

    • Real-life stories from the brokerage trenches

    • Advice for both new and established hospitality entrepreneurs

    About Our Guest

    Barry Wilkinson is the founder and principal of SW Brokerage, a firm specialising in the sale and acquisition of hospitality businesses across Australia. With decades of hands-on experience, Barry has helped hundreds of café and restaurant owners navigate the complex process of buying and selling, offering unmatched industry insight and a reputation for straight-talking, practical advice. His passion for hospitality and deep financial knowledge make him a trusted voice for anyone looking to succeed in the café world.

    Top Takeaways
    • Know Your Numbers: Many business owners don’t truly understand their financial position. Accurate, up-to-date records are essential for both survival and sale.

    • Valuation Has Changed: What made a business valuable pre-pandemic isn’t always true now. Buyer expectations, risk tolerance, and market realities have shifted.

    • Be Ready to Sell: Whether or not you plan to sell, running your business ‘sale-ready’ (with clear processes and financials) is the safest bet.

    • It’s Never “Just About the Coffee”: Success in hospitality is about much more than great products—it’s about leadership, adaptability, and resilience.

    • Expert Guidance Matters: The right broker can save time, money, and heartache. DIY approaches often miss hidden pitfalls.

    Time-Stamped Key Points
    • 00:00 – Introduction to the episode and Barry Wilkinson’s background

    • 03:15 – Why finance is the “hot topic” in hospitality right now

    • 07:30 – What most café owners get wrong about business valuations

    • 11:50 – Common mistakes made when selling (and buying) a business

    • 15:20 – Barry’s most surprising “war story” from the field

    • 19:05 – The shift in buyer behaviour and what it means for sellers

    • 23:40 – Key advice for new hospitality entrepreneurs

    • 28:10 – How SW Brokerage works and what makes a good broker

    • 31:45 – Final thoughts: why adaptability is the biggest asset in 2025

    Links & Resources Mentioned
    • Coffee Commune

    • SW Brokerage

    • DOSH

    Like what you heard? Don’t miss this deep dive into the financial realities of hospitality—listen to the full episode now on your favourite podcast platform (Spotify, Apple Podcasts, Google Podcasts, and more).

    Produced by The Podcast Boss

    coffee, hospitality, business, finance, SW Brokerage, Phil Di Bella, Barry Wilkinson, podcast, café owners, business sale, business advice, Coffee Commune, Australia, #BeanThereDoneThat #CoffeePodcast #HospitalityBusiness #BusinessAdvice #SWBrokerage

    Más Menos
    40 m
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