What does it take to build a regional hospitality empire from scratch — and then buy out your biggest competitor? In this episode of Launch Spotlight, host Eddie the Chef sits down with David Schmidt, the visionary entrepreneur behind three thriving venues in Bairnsdale, Victoria’s East Gippsland: Mr. D Food & Coffee, Aroma Coffeehouse & Eatery, and the Catering Events Co.

Dave’s story began with a simple observation: regional cafes were closing at 2pm and leaving locals with nowhere to go. Rather than accept the status quo, he opened Mr. D with a bold commitment to trading seven days a week, from early morning until 6pm — a model the locals questioned but ultimately embraced. Over nine years, that instinct to push boundaries has shaped everything from his extended trading hours to his menus, his staffing philosophy, and his approach to growth.

One of the episode’s most compelling moments is Dave’s account of acquiring Aroma — a business he’d always identified as his fiercest competitor. When a broker called out of the blue one Saturday afternoon, Dave didn’t hesitate: there was only one café in Bairnsdale he’d ever want to buy, and it had just come on the market. He shares how the acquisition was handled amicably, how the community reacted — with both congratulations and scepticism — and why the two venues remain deliberately distinct despite the common ownership.

COVID tested everything. Dave opens up about watching Daniel Andrews announce the first lockdown on a Sunday night and telling his 26 staff it’d “only be a couple of days.” Fortunately, a renovation months earlier had already introduced a dedicated takeaway window and online ordering — giving Mr. D a critical head-start when dine-in vanished overnight. He’s candid about the financial pressure of carrying staff with no government support in those early weeks and the mental toll of sole ownership across three businesses.

The conversation covers the innovations that set Dave apart in a regional market: partnering with Code Black specialty coffee (now moving 86 kilos per week at Mr. D alone), using AI tools to match staffing levels to sales data and weather patterns, and managing a rotating team of 40+ personalities across all three businesses. He also shares the launch of the Catering Events Co. — a fully equipped mobile catering operation born from growing demand for high-end external events.

Dave doesn’t shy away from the harder truths. He speaks candidly about the mental health challenges of running a seven-day operation solo, the importance of building better structures earlier, and the $25,000 annual community grants budget his businesses quietly run — no social media announcements, just quiet commitment to giving back. His advice to his younger self? Don’t try to do everything at once. Delegate, focus, and build your structure from day one.

With plans for a potential fourth venue already forming, David Schmidt is proof that regional Australia is where real innovation happens — one bold idea at a time.

Dale Reynolds' journey from $30 to becoming one of Australia's largest gluten-free chocolate manufacturers is a testament to resilience, innovation, and refusing to quit when most people would have walked away.

At age 30, after his fiancée unexpectedly left him while they were running a café together, Dale found himself with just $30 and a dream. He discovered a 140-year-old truffle recipe in a family trunk from his great-great grandparents who had migrated from Scotland in 1882. Using his chef qualification and that $30, he bought chocolate and ingredients, made a small batch of handcrafted truffles, and sold them to one Lakes Entrance café in 2010. Within days, they sold out.

Within three months, Dale expanded from one café to 60 across regional Victoria. His strategic brilliance was recognizing the gluten-free market 15 years before it became mainstream. He developed 26 varieties of handcrafted truffles and innovated from round to square shapes, creating custom moulds with engineers to dramatically increase production efficiency.

At its peak, Dale's business reached 360 venues including Young and Jackson's, Caulfield Race Club, and Wild Oats in Sydney. He handcrafted 50,000 truffles monthly with 20 staff, personally visiting every venue and delivering all Melbourne orders in his 1995 Ford Fairmont to guarantee quality.

Then disaster struck—multiple times. An industrial mixer incorporated too much air into his filling, causing mold. He recalled and replaced products at 150 venues at his own cost. In 2017, BWS ended their contract after seven years, eliminating 300 venues overnight. Dale refused to declare bankruptcy, instead working seven days a week for 12 months to honor every debt. "You can't walk away from your debts," he insists. "You have to be able to walk feeling comfortably that you've done the right thing."

After surviving bushfires and relocating twice, COVID-19 forced him to close his Bairnsdale shop and move manufacturing to a shed. But Dale turned crisis into opportunity. After five years perfecting a gluten-free liquorice recipe with multiple flavour layers, he posted a video that went viral. Within one day, his Shopify website generated $25,000 in sales. He converted a caravan into packaging space to fulfill the overwhelming orders from across Australia.

Today, Dale operates the magical Wonka Do Lounge in Lakes Entrance—an immersive chocolate experience featuring a working pianola, model train, vintage teaspoons, and hot chocolate served in antique cups. He's earned recognition as Best Candy Store in East Gippsland with 95% customer satisfaction and status as one of Australia's largest gluten-free manufacturers.

His philosophy? "There's no such thing as can't. You just haven't looked at the other avenues yet." He emphasizes knowing your core business, creating memorable experiences, and never counting the hours when you love what you do.

After 16 years of extraordinary challenges and triumphs, Dale continues innovating new products while planning to automate partially for an eventual sale in 10-12 years. His journey proves that with passion, persistence, and adaptability, it's possible to build something magical from almost nothing.

Eddie the Chef sits down with Davina Ross to explore how Bloom Hearing Specialists transformed from a small independent Bairnsdale clinic in 1997 into one of Australia's busiest hearing care providers—all while maintaining the personal, community-focused approach that makes regional businesses special.

Locals Helping Locals In 2013, Bloom strategically acquired trusted independent clinics—including Bairnsdale—and enhanced them with global backing and cutting-edge technology without losing what made them special. As Davina puts it, it's never about the hearing aid. It's about the people. Their motto says it all: "People first, and the financial rewards are a result of this effort."

Breaking the Stigma Davina candidly tackles the elephant in the room: people resisting hearing tests because they don't want to feel old. She's heard every objection. The conversation highlights how hearing loss creeps up gradually—the TV getting louder, saying "yes" without understanding, or withdrawing from social situations. Eddie even admits he probably needs a hearing test himself, which keeps things relatable and fun.

The Technology Revolution Modern hearing aids are a far cry from the chunky, squealing devices of decades past. Davina walks Eddie through Bluetooth connectivity, overnight rechargeability, advanced noise reduction, geotagging (hearing aids that auto-switch settings when you arrive at your local café), remote telehealth adjustments, and even GPS tracking. A standout story involves a grandmother whose hearing aids automatically switch to the perfect program when she drives into the swimming centre car park for her grandkids' lessons.

The Sound Experience Bloom's signature offering lets clients actually try amplification in simulated noisy environments before making any decisions. It removes the fear and mystery, letting people hear for themselves what modern hearing aids can do.

Comprehensive Community Care Bloom goes well beyond fitting hearing aids—offering microsuction wax removal, home visits, nursing home services, satellite clinics in Lakes Entrance, on-site repairs, and government funding navigation. Many services come at no out-of-pocket cost. They also run a graduate program that brings young audiologists to regional locations, and many stay because they genuinely love working with regional communities.

The Human Impact The interview keeps returning to what truly matters: people staying connected to their lives. Hearing loss leads to isolation, reduced safety, and loss of independence. Bloom's goal is enabling people to stay part of conversations, enjoy family gatherings, and live independently longer.

This episode is essential for anyone over 60, families worried about loved ones, and regional business owners looking for a masterclass in community-first success. The tone is warm, humorous, and genuinely inspiring—it feels less like a business interview and more like a conversation with a knowledgeable friend.

Contact: bloomhearing.com.au | Bairnsdale, VIC (also servicing Lakes Entrance and surrounding East Gippsland)