Husband and wife share the ‘impossible’ costs of opening up an Adelaide hospitality business

A husband and wife team share their frustration with ‘impossible’ rent, wages and overhead costs after trying to bring their popular Ardrossan cafe to Adelaide.

Husband and wife Tony Tagliaffero, 65, and Hongmei ‘Mei’ Dong’s, 55, hope of opening an Adelaide hospitality business has been dashed by the “impossible” costs of rent, wages, insurance and overheads in the city.

The former sign-writer and delicious dumpling chef sold up their popular Yorke Peninsula cafe, Mei’s Kitchen in Ardrossan, in late 2023.

“It was our life’s dream, we were so sad to walk away,” Mr Tagliaffero said.

Covid, illness and family commitments brought the couple back to the capital, but their desire to keep serving homely hospitality to the community did not falter.

The couple’s former Ardrossan business, Mei’ Kitchen, was much loved by locals and tourists.

“We just want to get back into hospitality, it’s what we love, we love connecting with the people and the community,” he said.

Mr Tagliaferro described the biggest impediment to opening up another shop in Adelaide as the massive overheads and rent the couple would be forced to pay in the capital city.

“It’s unbelievable — once you do the sums it’s impossible,” he said.

“The real estate boom is diabolical for small businesses.

“Our agent said it could cost us anywhere between $250-2000 for rent.

Mr Tagliaferro said he and his wife “aren’t in it for the money”. Picture: RoyVPhotography

“Once you add in wages, power, stock and other overheads it’s simply impossible.

“We want to do what we were doing in Ardrossan, but we can’t do it here because just to break even you’d have to flog yourself.

“We're not in it for the money, we just want the hospitality.”

At the end of the day, Mr Tagliaferro said he and his wife were committed to making it work. Picture: RoyVPhotography

At a conservative estimate, Mr Tagliaffero estimated they would need to spend $500-600 a week in rent, $27 an hour for a full-time assistant chef, $30 an hour for a casual staff member, $170 a day for basic stock and $50 a day for gas and power.

“Hats off to all the people succeeding, you are a blessing and a credit to our belly’s,” Mr Tagliaffero said.

“For us hospitality is dying.

“What on earth has happened to the hospitality dream?”

Originally published as Husband and wife share the ‘impossible’ costs of opening up an Adelaide hospitality business