EPISODE 61

outgoings will exceed rent

Listen: ON SPOTIFY

Watch: ON YOUTUBE

In this episode, we dive deep into the real guts of the Australian hospitality industry — the money, the pressure, the long days, and the little decisions that make or break a restaurant. TK and Peter break down outgoings, rising costs, restaurant leases, waste management, insurance, staffing, and why so many venues across Australia are struggling to keep the doors open.

From multi-million-dollar restaurant builds to the unseen expenses like grease traps, electricity, rubbish removal, rising insurance premiums, and escalating commercial outgoings, this episode gives a raw, ground-level look at what it truly takes to run a venue in 2025. The boys also talk Christmas party chaos, weather wiping out weekend revenue, wine allocations, vineyard visits, and the power of attention to detail — in kitchens, wineries, and business.

This isn’t the glossy version of hospitality — this is the real world. Boots on the ground. Hands in the sink. Long days, tight margins, and the discipline required to survive in one of the toughest industries in the country.

If you’re a restaurant owner, chef, café operator, investor, or anyone curious about the behind-the-scenes reality of hospitality in Australia, this episode is packed with insight you won’t hear anywhere else.