Episode 104
The Maths Will Tell You If Your Restaurant Will Work
Listen: On spotify
Watch: On youtube
A great restaurant idea doesn't always make a great business.
You might dream of opening a tiny 10-seat restaurant, designing an elaborate menu or creating the perfect dining experience. But what happens when the kitchen, the space or the numbers simply don't support it?
From a $9 million home with a two-burner stove to barber shop economics and restaurants with multiple entrances, TK and Pete look at why successful hospitality businesses need to work with what they've got.
How many customers can you serve? What does each person need to spend? And can your kitchen actually deliver the menu you've imagined?
Sometimes the smartest decision is to simplify, adapt or rethink the concept entirely.
Because passion might get a restaurant started, but the maths determines whether it survives.
Episode 103
What Was Luxury? Better Yet, What Is It Now?
Listen: On spotify
Watch: On youtube
Remember when flying somewhere, dining at a nice restaurant or opening a bottle of Champagne felt like a big occasion?
Things that once seemed luxurious have become part of everyday life. But as our expectations change, what actually counts as luxury anymore?
From fine dining and five-star hotels to Rolex watches, private jets and $350 bottles of Champagne at lunch, TK and Pete look at how our idea of luxury has evolved — and why higher prices don't always mean better experiences.
There's also childhood nostalgia, Milo versus Quik, four-litre wine casks, old Brisbane restaurant menus and the growing value of something money can't always buy: time.
Plus, Pete somehow manages to score 14 on a par four.
Maybe the greatest luxury these days is simply finding time to enjoy it all.