Trimming the Fat: Patrick’s Path to Streamlining his Business
Sometimes the recipe for success comes by taking the best parts of a classic idea and shaking things up with a modern-day flavour. Patrick Killalea, founder of Joe’s Famous Deli, knew this to be true when he found the perfect blend of hip nostalgia to create an eatery that’s been a hit with hungry diners since he opened his doors on the Gold Coast in 2022.
Through a deep dive into costs, supplier negotiations, and strategic staff management, Patrick transformed his eatery’s financial health—boosting profit margins from 14-15% to an impressive 30% within six months. From precisely portioning ingredients to restructuring rosters, every move was carefully calculated to cut waste and optimise efficiency.
How Did He Do It?
Realising that simply keeping a ‘general eye’ on his expenses wasn’t a reliable enough strategy, Patrick sought expert guidance to refine his approach. He worked closely with hospitality coach and mentor James O’Connell, whose deep experience in the industry helped Patrick implement long-term strategies for financial efficiency and operational excellence.
James O’Connell has over 35 years of experience in hospitality, having worked in almost every role—from kitchen hand and waiter-of-the-year to fine-dining waiter school partner, restaurant-of-the-year judge, and COO of a large hospitality franchise. As the founder of The Hospitality Company (THC), James specialises in teaching business and hospitality skills to business owners, managers, and key team members. His guidance was instrumental in helping Patrick reshape his business model for sustained profitability.
This case study highlights how no matter how successful you are, having a mentor or coach is invaluable. With James’ support, Patrick identified key areas for cost reduction, streamlined his processes, and ultimately increased his profit margin significantly.
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