<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