Episode 82
Does Australia Have Too Many Restaurants?
Listen: On spotify
Watch: On youtube
Opening a restaurant has never looked more appealing — or more financially difficult.
This conversation explores the growing pressure across Australian hospitality, from venue oversupply and shrinking disposable income to rising wages, delivery platforms, rent, and cashflow stress. Inspired by David Tsirekas’ article questioning whether Australia simply has too many restaurants and cafés, the discussion breaks down the real economics behind food businesses.
From café coffee volumes and break-even calculations to poker machine revenue, customer demand, and the illusion created by social media hype, the episode looks at why attention doesn’t always translate into sustainable business.
It’s an honest conversation about hospitality economics, risk, survival rates, and the importance of understanding the numbers before opening a venue.
Episode 81
Is Non-Alcoholic Beer Finally Worth Drinking?
Listen: On spotify
Watch: On youtube
Non-alcoholic drinks have been around for years, but something is changing — the quality is finally catching up.
This conversation explores the rapid growth of non-alcoholic beer, wine, and spirits, and why the category no longer feels like a compromise. From improved brewing techniques to changing customer habits, more people are choosing non-alcoholic options not necessarily to quit drinking, but to create flexibility and balance.
Beyond the drinks themselves, the episode also looks at customer behaviour, personalised marketing, and the importance of understanding who you’re actually trying to attract. From targeted communication to premium positioning, the discussion highlights why thoughtful, customer-focused hospitality consistently outperforms broad, generic approaches.
A grounded look at changing drinking culture, evolving consumer expectations, and what hospitality operators should really be paying attention to.