Episode Details

After 10 years running one of Melbourne’s most respected restaurants, Peter Gunn made a

decision most owners struggle to make:

He closed it.

Not because the restaurant failed.

Not because the food wasn’t good enough.

Not because the guests stopped coming.

But because deep down... he knew it was time.

In this episode, Peter shares the full story behind Ides — from starting as a monthly popup,

to building a decade-long restaurant brand, to the moment he realised the business he

built was no longer the one he wanted to run.

We talk about the realities of fine dining, the pressure of constant evolution, how popups

helped build momentum before opening a permanent venue, and the honest

conversations owners need to have when a business reaches its natural end.

This is one of the most honest conversations we’ve had on the show about ownership, ego,

and knowing when to walk away.

You’ll hear:

00:00 – Introducing Peter Gunn and the story behind Ides

04:30 – Moving from New Zealand to Melbourne’s restaurant scene

07:00 – Why starting with popups is the smartest way to test a concept

13:30 – Building a loyal audience before opening a restaurant

20:00 – Marketing a restaurant before social media took off

26:00 – The danger of building a business that traps you

33:00 – Why some restaurants overspend on fit-outs

39:00 – How to build long-term staff loyalty in hospitality

48:00 – The moment Peter realised the restaurant had become too complicated

53:00 – Simplifying the menu and evolving the concept

56:00 – The honest process of deciding to close after 10 years

59:00 – What Peter is planning next

Key Takeaways

● Starting with popups can help build demand before opening a venue

● Simplicity in menus often leads to better operations and happier guests

● Long-term staff loyalty comes from respect and relationships

● Just because a restaurant is working doesn’t mean it should run forever

● Sometimes the smartest business decision is knowing when to walk away

If you’re serious about building a profitable, sustainable restaurant business, book a free

call with the Foodie Coaches team at:

foodiecoaches.com

Follow behind the scenes:

Instagram: @foodie_coaches

Instagram: @tim.kummerfeld

New episodes every Wednesday.