This is a more in depth and follow up to a video I did on Instagram last week; with lock downs and shrunken hours, there are a few fundamentals that you have to calculate as an owner operator to make it all make sense. Hope this brings value to a few people tuning in.

Share a dram with the hospitality industry’s top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality’—covering topics from front-of-house service, to back-end business operations, and every inch between.

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Post Shift Shot #104 - Break Even Points and Why They Are Important