James Lethborg is the franchise owner of Hog’s Breath Café Launceston.

With a lifelong passion for food, shaped by his family’s farming and cooking traditions in Tasmania, James built his career as a chef across hospitals, hotels, and restaurants before stepping into the Hog’s Breath brand.

In Episode 123 - Starting in 2013 as head chef for the Launceston restaurant, he played a key role in its early success. Five years later, through a rare succession plan, James transitioned into franchise ownership. The move from kitchen to ownership brought new challenges in finance, people management, and leadership, but also the chance to shape a culture built on what Hog’s Breath calls “HogsPitality.”

James now balances operations between the kitchen and front of house, while mentoring his team and ensuring customers feel the brand’s trademark energy. With nearly a decade as a franchise owner, he’s now setting his sights on multi-location growth, driven by systems, trust, and a commitment to hospitality at the core.

0:00 Introduction

0:43 Where James’ business journey began

3:33 The hardest part of being a chef 

5:32 How Hogs Breath first came on the horizon 

7:53 Knowing the opportunity to become a franchise owner at Hogs Breath

9:09 The transition from head chef to franchise owner with full support

11:38 Challenges in stepping up from chef to franchise owner 

12:58 Finding balance between kitchen and operations

14:05 What a typical day looks like as a franchise owner

17:13 The critical success factors in running a Hogs Breath franchise

19:07 Finding the right personality during staff interviews

19:49 Future plans for Hogs Breath Launceston 

22:31 Wrap up

Podcast Produced by: Franchise Business HUB

Listen or Watch on SPOTIFY HERE | Listen or Watch on Apple Podcasts HERE

Listen or Watch on Amazon Music HERE