I'm returning to my podcast with a bang. I've decided to address all the hate and conspiracies circulating social media regarding my restaurants. I've been called 'Microwave Man', 'fraud', 'gronk'...the lot of it. But there's a lot to learn through the negativity, whether you're a business owner or not.

Geoff Bannister joins me this week to recount Dr. Dough Donuts coming to life, especially during lockdown where disparate businesses were being scaled differently. With such a rapid spike in success, the 'sense of fraud' and imposter syndrome appear in many like-minded entrepreneurs, and even though this is something not many entrepreneurs like to bring to the surface, Geoff and I decided to address it.

What is it like managing the backend workload of a massively successful Australian restaurant chain? Sammy, who's been with me for 12 years, gives his perspective and gives us advice on how to feel a winner everyday.

From one mentor to another, I sat down with Fari Salievski to discuss different entrepreneurial styles, the challenges of parenting in the Post-COVID era and how martial arts can build the foundations to running a business and raising a family.

One of the questions I get the most is: what's the real story behind the day you got arrested? In today's podcast, I open up for the first time and tell the full story about the day the Australian Federal Police broke into my Head Office and arrested me.

Due to COVID19, we have had to adjust the way we dine in. I have heard this debate constantly and I think its time I joined the debate. I believe people want to be treated special, so for those in the industry don't forget to keep table service as a priority. Just a short podcast with an important message for business owners/ restaurateurs

When I make a decision I rely on my core values. It's that simple Thanks for listening - If you have any other topics you want to be covered contact me on Instagram.

Have you ever wondered how I save money to make money? The key point we focus on in today's podcast is how to calculate the cost of goods and all about food costs. Food costs and the cost of goods are something that you should be reviewing every week to make sure you are getting the best bang for your buck!

I always get the question 'When is it time to quit?" "This is too hard, can I quit" My answer is never to quit just to grow and expand what you do. In today's podcast, I'm talking about why you need to push through and how to never quit!

I was under a lot of pressure in 2020, as the founder of RASHAYS. When I was forced to make an important million-dollar decision on whether my brand would remain the Bulldog's Major sponsor. There was a lot riding on this decision as I represent a family-owned restaurant chain. In this podcast, I've decided to tell you all! What I went through at that time and why I made the decision at the time. It wasn't an easy decision but a decision I had to make for my restaurant chain and my family.