Bean There, Done That!

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. KEY TOPICS & THEMES 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 TIME-STAMPED KEY POINTS 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 TAKEAWAYS 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. LINKS & RESOURCES 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 timely episode of Bean There, Done That, host Phillip Di Bella sits down with Tim Dive, founder of the HR Cartel and host of the HR Cartel Podcast, to unpack the complex and fast-changing world of industrial relations (IR) and human resources (HR) in Australia. With wage theft now a criminal offence and IR reforms disproportionately impacting small and micro businesses, this no-fluff conversation is a must-listen for hospitality owners and operators. From contract must-haves and performance management strategies to the insidious creep of compliance risks, Tim brings 20+ years of experience and delivers straight-talking advice you can act on immediately. Key Topics and Themes: Why recent IR reforms hit small businesses the hardest What “wage theft” really means—and how to avoid it The rise in union access and what it means for your business Contracts, handbooks, and casual worker compliance Performance management: from dead weight to top talent Why good intentions won’t protect you legally Strategies to protect your profit margins without cutting corners Time-Stamped Key Points: 00:05 – Intro to Bean There, Done That and Coffee Commune 00:40 – Phil Di Bella introduces Tim Dive and why HR matters now more than ever 01:30 – The election aftermath and impact on IR reform 03:00 – 27 legislative changes in just three years 04:50 – Why reforms target big business but hurt small ones most 07:00 – “Right to disconnect” and other grey-area policies 08:15 – Unions can now enter workplaces without members 10:55 – Wage cost explosion: from 30% to 45% of turnover 13:40 – How to legally absorb wage increases and stay compliant 16:00 – Why every employee needs a contract—no exceptions 18:00 – Casual employee pitfalls and how to avoid them 20:25 – Why handbooks and induction programs are your legal shield 22:00 – Improve or remove: how to handle poor performers 25:00 – The “traffic light” model for monthly staff reviews 27:00 – The myth of the lovable underperformer 29:00 – Retaining top talent through development, not dollars 30:15 – Why fringe benefits tax punishes good employers 33:30 – Wage theft explained: what qualifies and how it’s enforced 39:30 – Real-world examples of wage theft from common mistakes 41:15 – Why “better off overall” is meaningless without the right contract 43:10 – Flexibility agreements and why you need them documented 45:00 – Why ignorance is no longer a defence About Our Guest: Tim Dive is the founder and director of HR Cartel, an agency delivering HR and IR solutions for small and medium businesses. With over 20 years of experience across mining, oil and gas, construction, and hospitality, Tim’s known for his straight-shooting style, industry insight, and fierce advocacy for practical compliance. He also hosts the HR Cartel Podcast, a no-nonsense show focused on workplace law, strategy, and culture. Key Takeaways: Compliance is no longer optional – With wage theft now criminalised, contracts, handbooks, and induction programs are essential. Big business rules are crushing small operators – Reforms designed for giants like Qantas and BHP are catching cafés and micro-businesses in the crossfire. Productivity is the new battleground – Without it, you can’t afford rising wage costs. Culture killers exist at both ends – Toxic top performers and low-effort sweethearts both undermine your business. Documentation is your best defence – If it’s not written, it didn’t happen. Links and Resources: HR Cartel Website HR Cartel Podcast Coffee Commune Tim Dive on LinkedIn Fair Work Ombudsman Whether you’re running a bustling café or managing a small team, you can’t afford to miss this episode. Protect your business and your people—tune in to Bean There, Done That now on Spotify, Apple Podcasts, or wherever you get your shows. 👉 Produced by The Podcast Boss #HRCartel #BeanThereDoneThat #HospitalityBiz #SmallBusi

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

<p>In this episode of <em>Bean There Done That</em>, host Phil Di Bella chats with Matt Jefferis, co-owner of Savour Café and Franc in Brisbane, to explore his extensive journey in the hospitality industry. Starting as a dishwasher alongside his twin brother, Dan, Matt shares the evolution of their careers, the key lessons they've learned, and how they built successful businesses by implementing strategic systems and staying focused on customer experience.</p><p>Key topics include the importance of understanding business financials, embracing technology to enhance efficiency, and the significance of planning for the future. The episode also highlights the evolution of the café scene in Brisbane and how Matt and his brother have adapted to changes in the industry, including navigating challenges like COVID-19.</p><p><strong>About Our Guest<br>Matt Jefferis</strong> is a seasoned hospitality professional with over two decades of experience in the café industry. Along with his twin brother, Dan, Matt co-owns Savour Café and Franc in Brisbane. His expertise spans across all levels of café management, from dishwashing to owning multiple businesses. Matt and Dan are known for their customer-centric approach, strategic use of technology, and their dedication to building sustainable business models in hospitality.</p><p><strong>Takeaways</strong></p><ul><li><strong>Foundation is Key</strong>: Matt and Dan’s early experience working in every aspect of the business—from dishwashing to management—provided a solid foundation for their success.</li><li><strong>Systemisation Leads to Success</strong>: Inspired by <em>The E Myth</em>, the brothers focused on creating systems that could be replicated and scaled.</li><li><strong>Adaptability</strong>: The shift during COVID-19 to a takeaway model and the use of automated technology shows the importance of adapting to changes in the market.</li><li><strong>Business Financials Matter</strong>: Knowing your numbers and constantly reassessing your business model can mean the difference between thriving and just surviving.</li><li><strong>Long-Term Partnerships</strong>: Mutual benefit and clear roles were key factors in the success of Matt and Dan’s partnership with Phil Di Bella and others.<p></p></li></ul><p><strong>Links and Resources</strong></p><ul><li><a href="https://coffeecommune.com.au">The Coffee Commune</a></li><li><em>The E Myth</em> by Michael Gerber (Book mentioned as influential to Matt’s business approach)</li><li><a href="https://www.savourcafe.com.au/">Savour Café</a> and<a href="https://www.merthyrvillage.com.au/store/franc/?location=_x31_9"> Franc Café<br></a><br></li></ul><p><strong>Time-Stamped Key Points</strong></p><ul><li><strong>00:00:00</strong> - Introduction to <em>Bean There Done That</em> and the show’s focus on coffee industry success stories.</li><li><strong>00:01:00</strong> - Matt Jefferis joins the conversation, reflecting on his long-standing friendship and business history with Phil Di Bella.</li><li><strong>00:02:00</strong> - Matt recounts his start in the hospitality industry as a dishwasher in 2002 with his twin brother, Dan.</li><li><strong>00:03:30</strong> - Discussing the passion for coffee and customer service that drove their careers.</li><li><strong>00:06:30</strong> - Matt talks about the foundations they set early in their careers, from learning every aspect of café operations to reading <em

<p>In this episode of <em>Bean There Done That</em>, host Phillip Di Bella sits down with Todd Biggs, owner of L’Espresso cafes, to discuss his remarkable journey in the hospitality industry. Todd, with over 20 years of experience, has managed to grow his business by 33% during the height of the COVID-19 pandemic. From his early days at McDonald's to roles in luxury hotels and now managing multiple café locations, Todd shares valuable insights on leadership, strategic planning, and the importance of energy and enthusiasm in business. Tune in to discover the secrets behind his success and his latest venture aimed at supporting hospitality entrepreneurs.</p><p><strong>Key Topics and Themes:</strong></p><ul><li>Todd's hospitality beginnings, starting at McDonald's and progressing through luxury hotels.</li><li>Challenges and strategies in buying and managing three cafes during the COVID-19 pandemic.</li><li>The importance of leadership, consistency, and strategic planning in growing a business.</li><li>Todd’s new platform, <em>Knowa</em>, designed to support café and hospitality owners with business solutions.</li></ul><p><strong>About Our Guest:</strong></p><p><strong><br>Todd Biggs</strong> is a seasoned hospitality professional with over two decades of experience across various segments of the industry, including fast food giants like McDonald's and luxury hotel brands such as Ritz Carlton. Todd is the owner of L’Espresso cafes, operating within Myer department stores in Queensland. His strategic acumen has enabled him to scale his business successfully despite industry challenges. Todd is also the founder of <em>Knowa</em>, a platform dedicated to supporting hospitality entrepreneurs in managing and growing their businesses.</p><p><strong><br>Key Takeaways:</strong></p><ul><li><strong>Leadership Training</strong>: The value of Todd's early management experiences at McDonald's and how it prepared him for high-stakes roles later in life.</li><li><strong>Consistency is Key</strong>: Todd emphasises the importance of maintaining consistency in customer service and product quality, especially in challenging times.</li><li><strong>Strategic Growth</strong>: Todd’s advice on scaling businesses effectively, such as the benefits of using technology for remote management and the importance of timing in business expansion.</li><li><strong>Passion for Hospitality</strong>: Despite the difficulties in the industry, Todd remains optimistic, advocating for a hands-on and data-driven approach to success.</li></ul><p><strong>Links and Resources:</strong></p><ul><li><a href="https://www.knowa.com.au/">Knowa</a></li><li><a href="https://www.instagram.com/tjlbiggs/">Todd’s Instagram</a></li><li><a href="https://linkedin.com/in/todd-biggs-37811856">Todd’s LinkedIn</a></li><li><a href="https://www.coffeecommune.com.au/">The Coffee Commune</a></li></ul><p><strong>Time-Stamped Key Points:</strong></p><ul><li><strong>00:00</strong>: Introduction by Phillip Di Bella, overview of the episode focus.</li><li><strong>01:15</strong>: Todd’s extensive background and early beginnings in hospitality.</li><li><strong>02:52</strong>: Insights from Todd’s time at McDonald's and the critical training programs that shaped his leadership style.</li><li><strong>06:15</strong>: Todd’s experience working in luxury hotels, including the Ritz Carlton and the Carlisl