<p>In this episode of <em>Bean There Done That</em>, host Phil Di Bella sits down with Simon Gloftis, a leading figure in Australia's hospitality industry. Simon shares his remarkable journey, from his early days in flea markets to creating iconic dining destinations like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine. They delve into the intricacies of restaurant management, the significance of staying true to one's vision, and the evolving landscape of hospitality. Simon also opens up about the challenges he’s faced, his philosophy on business, and the critical importance of cultivating trust and consistency in the dining experience.</p><p><strong>Key Topics and Themes</strong></p><ul><li><strong>Early Beginnings</strong> (02:00): Simon's start in hospitality, from working at his father's flea markets to setting up stalls selling corn and lemonade at a young age.</li><li><strong>Creating Hellenika</strong> (03:15): The inspiration behind Hellenika, the challenges of opening a Greek restaurant on the Gold Coast, and the passion that drove its success.</li><li><strong>Attention to Detail</strong> (05:45): How Simon’s uncompromising approach to menu creation and interior design helped build trust with his customers.</li><li><strong>Growth and Expansion</strong> (10:05): Simon discusses the decision to expand to Brisbane and the partnerships that shaped the success of his ventures.</li><li><strong>Adapting Business Models</strong> (17:00): The evolution of Sunshine Mediterranean, initially a vegetarian concept, and the necessity to adapt to customer demand by adding meat options.</li><li><strong>Maintaining Standards</strong> (29:00): The importance of consistency in Simon’s venues, including his philosophy of not allowing menu changes without his approval to ensure quality.</li><li><strong>Future of Hospitality</strong> (26:00 &amp; 30:00): Simon and Phil discuss the inflationary challenges facing hospitality businesses and the need for adaptation and innovation in the industry.<p></p></li></ul><p><strong>About Our Guest: Simon Gloftis</strong></p><p>Simon Gloftis is a restaurateur known for his innovation and commitment to quality. With iconic venues like Hellenika, SK Steak and Oyster, Sushi Room, and Sunshine under his belt, Simon has established himself as a key figure in Australia’s hospitality scene. His journey reflects a deep passion for authentic, high-quality dining experiences, marked by a refusal to compromise on his values and standards.</p><p><strong>Takeaways</strong></p><ul><li><strong>Consistency is Key</strong>: Simon highlights the importance of delivering a consistent product and maintaining trust with your customers.</li><li><strong>Adapt to Survive</strong>: The episode underscores the necessity of evolving business models to meet customer demand and market conditions, as seen in Simon’s adaptation of Sunshine Mediterranean.</li><li><strong>Passion and Hard Work</strong>: Simon’s story illustrates that passion, combined with relentless work and attention to detail, are crucial for success in hospitality.<p></p></li></ul><p><strong>Links and Resources</strong></p><ul><li><a href="https://www.linkedin.com/in/simon-gloftis">Simon Gloftis’ LinkedIn</a></li><li><a href="https://www.st-albans.com.au/venues/hellenika">Hellenika</a></li><li><a href="https://www.st-albans.com.au/venues/sk-steak-and-oyster">SK Steak and Oyster</a></li><li><a href="https://www.st-albans.c