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.

• 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

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

• 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.

• 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

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.

• 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

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.

• 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

• 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

• 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

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.

• 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

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.

• 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.

• 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

• 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

In this essential episode of Bean There, Done That, host Phillip Di Bella sits down with Karla Vosloo, Account Manager at Stellar Insurance Brokers, to demystify the world of insurance for small business owners—especially those in hospitality. Karla shares invaluable insights on how insurance has changed since COVID, the hidden pitfalls of underinsurance, and why every café or restaurant owner needs to rethink their risk exposure in a world of rising premiums and unpredictable weather events. It's a must-listen for any operator who thinks insurance is just paperwork—until disaster strikes.

• How COVID transformed consumer and business behaviour around insurance
• Why insurance premiums are skyrocketing—and what you can do about it
• Cyclone Alfred and real-world lessons on flood cover and business interruption
• The risks of underinsurance, non-disclosure, and not reading the fine print
• The importance of tailored insurance solutions for cafés and small businesses
• Cybersecurity and why every business, no matter the size, needs protection
• Employment liability in hospitality: growing risks and legal reforms

• 00:00 – Intro to the show and the value of learning from those who've "bean there"
• 00:50 – Karla Vosloo from Stellar Insurance joins the show
• 02:20 – Insurance pre-COVID vs. post-COVID: a major industry shift
• 04:00 – Insurance premium increases vs. utility cost increases
• 05:10 – The Cyclone Alfred example: Why disasters impact everyone’s premiums
• 07:00 – What 'insurance pooling' really means for you
• 08:00 – The rise of self-insurance and its serious risks
• 09:00 – Business interruption: a surprisingly affordable yet critical policy
• 12:22 – The danger of non-disclosure and underreporting claims
• 14:50 – The types of cover every café should consider
• 17:30 – Management liability and employment disputes post-COVID
• 20:12 – When to review your insurance policy (hint: more than once a year)
• 26:12 – Common reasons claims are rejected—and how to avoid them
• 28:30 – Tips for ensuring a smooth claims process
• 29:30 – How tech and AI are shaping insurance risk assessment
• 30:20 – Cyber insurance: rising threats and how to protect yourself
• 33:30 – Final thoughts: proactive over reactive insurance thinking

ABOUT OUR GUEST

Karla Vosloo is an experienced insurance broker and trusted account manager at Stellar Insurance Brokers. With a passion for small business and a talent for simplifying complex insurance concepts, Karla helps clients navigate risk, tailor policies to their real needs, and avoid common industry pitfalls. Her background in both Australia and New Zealand gives her a broad and practical perspective—especially relevant in today’s climate-impacted economy.

Connect with Karla: 🔗 LinkedIn 🏢 stellarinsurance.com.au

• Insurance has changed—you must reassess your policies annually.
• Business interruption insurance is often overlooked but can be a lifesaver.
• Full disclosure is essential—even minor claims or activities can impact future coverage.
• Cyber attacks are rising, and insurance can now help offset these increasingly common threats.
• Public liability, fit-out, contents, and management liability are non-negotiable for cafés and hospitality businesses.
• Documentation is everything—keep inventories, receipts, and visual proof to avoid claim delays.
• Brokers provide peace of mind, extended credit terms, and better policy clarity vs. online insurers.

• Stellar Insurance Brokers
• The Coffee Commune
• Tim Die (HR Cartel) – previous episode on industrial relations
• Australian Fair Work Act Updates – March 2025
• Recommended: CCTV, cloud backups, and cyber audits for small businesses

Produced by The Podcast Boss

In this thought-provoking discussion, hospitality veterans Phil Di Bella and Raihaan Esat dive deep into the evolution—and possible extinction—of the traditional café. They trace the journey from café culture’s golden age to today’s high-cost, low-margin reality, uncovering the harsh truths behind shrinking profits, rising expectations, and the impact of automation. This is a must-listen for café owners, coffee lovers, and anyone invested in the future of hospitality.

• The evolution of Australian café culture from the 1990s to 2025

• Why prices haven’t kept up with rising costs—and what it means for café profitability

• The “magic triangle” of speed, quality, and price—and why you can’t have all three

• The rise of automation: threat or opportunity?

• How consumer habits are shifting from daily visits to at-home consumption

• The future of cafés: hyper-convenience vs. curated experiences

• Why community and customer engagement are more important than ever

• 00:00 – Intro to the show and guest Raihaan Esat

• 02:00 – What cafés were like in 1993 vs. 2007

• 05:00 – Coffee pricing, wage growth, and the shrinking profit margin

• 10:00 – From grab-and-go muffins to the bistro café boom

• 14:00 – The café model today: espresso bars, cafés, and specialty diners

• 19:00 – Why automation is growing—and how it fits into the café ecosystem

• 25:00 – The role of baristas in an automated world

• 27:00 – The cost of customisation: milk alternatives and their hidden overhead

• 30:00 – Future predictions: home machines, hyper-convenience, and destination cafés

• 34:00 – Global coffee demand vs. production – and what it means for future pricing

• 39:00 – Final thoughts: why every café must find their “one thing”

Raihaan Esat is General Manager at International Coffee Traders and a shareholder in the Coffee Commune. A Hall of Fame recipient with over 15 years in the industry, Raihaan brings a unique perspective on retail, roasting, and international sourcing. His insights into the economics of coffee are rooted in real-world experience and deep sector knowledge.

Connect with Raihaan on LinkedIn

Visit Coffee Commune

• Cafés today are operating with just 5–10% profit margins, down from 30–35% in the 1990s.

• Automation can improve efficiency, but it must complement—not replace—customer service.

• Café success now hinges on offering a distinct experience or being hyper-convenient—there’s little room for in-between.

• The price of coffee beans is rising due to global demand outpacing supply—prices at the cup level are likely to surge.

• The café of the future must lean into its “one thing” to stand out—whether it’s product, service, or experience.

• Coffee Commune

• Raihaan Esat on LinkedIn

• Love My Café Awards – Launching October

Listen now on your favourite podcast platform.

Produced by The Podcast Boss

In this episode of Bean There, Done That, host Phillip Di Bella sits down with Justin Swayn, founder of Brew Box Collective, an award-winning café in Baringa, Sunshine Coast. Justin shares his deeply personal journey—from overcoming life’s toughest challenges to building a café that’s more than just a place to grab a coffee. His story is a testament to the power of community, resilience, and purpose-driven business.

From a past filled with hardship to finding his passion for hospitality, Justin has built Brew Box Collective as a hub for connection, support, and local collaboration. He talks about what it takes to run a café with real soul, the importance of surrounding yourself with the right people, and why focusing on relationships over transactions is key to success.

This episode is a must-listen for anyone in hospitality, small business owners, or anyone looking for inspiration on how to turn personal challenges into purpose-driven success.

Key Topics & Themes:

• Overcoming personal struggles and finding purpose in hospitality
• Why Brew Box Collective is more than just a café—it’s a community hub
• Lessons from sport: how teamwork shaped Justin’s leadership approach
• The realities of running a café in today’s economic climate
• The impact of community-driven business models on success
• The importance of balancing generosity and commercial sustainability
• The future of the hospitality industry and what needs to change

Time-Stamped Highlights:

⏱ 00:01:10 – Introduction to Justin Swayn and Brew Box Collective

⏱ 00:02:00 – The inspiration behind launching a café in a master-planned community

⏱ 00:02:45 – Justin’s personal journey: from life struggles to rebuilding himself

⏱ 00:03:35 – Learning the power of community through a small café and football club

⏱ 00:05:25 – Why cafes should be about people, not just transactions

⏱ 00:07:15 – The challenges of running a hospitality business and what people don’t see

⏱ 00:09:30 – The vision behind Brew Box Collective: creating a space for real connections

⏱ 00:11:10 – How winning the Coffee Commune’s Best Café Award changed everything

⏱ 00:14:10 – The fine balance between generosity, community, and business survival

⏱ 00:19:20 – Justin’s three biggest lessons from running a café

⏱ 00:23:10 – The future of the hospitality industry—what’s at stake?

⏱ 00:25:25 – The most inspiring recent moment at Brew Box Collective

About Justin Swayn & Brew Box Collective

Justin Swayn is the owner of Brew Box Collective, a community-focused café in Baringa, Sunshine Coast, that was crowned Best Café in the Sunshine Coast (2024) by The Coffee Commune. His café isn’t just about coffee—it’s about fostering human connections, supporting local businesses, and creating a safe space where people feel seen and valued.

🏡 Visit Brew Box Collective: Instagram | Facebook

☕ Learn More About The Coffee Commune: coffeecommune.com.au

Key Takeaways:

💡 Community is everything. The success of a café isn’t just about great coffee—it’s about creating a place where people feel connected.

💡 Business must have purpose. If you’re not solving a problem or adding value, your café will struggle.

💡 Support your local. Small businesses thrive when the community gets behind them—just like Brew Box Collective’s loyal customers did.

💡 Mindset is key. No matter what life throws at you, surrounding yourself with the right people and finding purpose can change everything.

Links & Resources:

📍 Follow Brew Box Collective:

• Instagram
• Facebook

☕ More about The Coffee Commune: coffeecommune.com.au

🎧 Listen & Subscribe to Bean There, Done That on: Spotify | Apple Podcasts | Google Podcasts

Produced by The Podcast Boss