The Post Shift Podcast with Shawn Soole

In this episode, I take on a topic that I don't feel many independent operators think about when they open and run their venues. A successful succession plan is very important after the first 5 years of business. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I chat with good friend Hugo Togni of Bar Pompette in Toronto, and absolutely gem of a human and the tour de force behind Bar Pompette in Toronto, one of the most awarded bars in the country in 2024. We chat evolving industry, awards, and working with local farmers. Hope you enjoy the episode. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/Soole Hospitality Conceptshttps://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSooleFOLLOW US ON YOUTUBE -https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I chat about certifications and wage increases for your team along with how much to budget per year for staff training, if you aren't investing 1-2% into training your team, you are missing out on a massive retention tool. Edinburgh Whisky Academy Scotch Whisky, Irish Whiskey, Gin WSET 1 Spirits Online   FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I sit down with Jim Taylor of Benchmark Sixty and chat about his new book, Bold Operations. A deep dive in modern day operations and how to implement systems to tackle staffing, training and so much more. An absolute fantastic book, can be purchased here - https://amzn.to/4fc8huRFOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/Soole Hospitality Conceptshttps://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSooleFOLLOW US ON YOUTUBE -https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I tackle the top 5 expenses for a restaurant and what their budgets should be. I know so many operators don't know what their costs should be so I wanted to quantify the best I can. Hope this helps some operators out there. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I sit down with Chris Cardone of Continuous Beverage and chat his journey through flair, to Diageo World Class and his latest endeavour with his sober journey and educating the industry and more on the movement. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/Soole Hospitality Conceptshttps://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSooleFOLLOW US ON YOUTUBE -https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I lay out the the costs of how much it actually costs to open a restaurant. These are just industry averages and everyone is different, but I wanted to give tangible figures and some antidotes along the way. Hope this gives you some scope if you are looking at opening your own place. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I sit down with Kate Gerwin of Happy Accidents and of Drink Master fame and we have a chance to delve into small markets, awards, cocktails, travel and the TV show. Hope you enjoy the episode. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/Soole Hospitality Conceptshttps://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSooleFOLLOW US ON YOUTUBE -https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I give you five actionable ways to saving costs in the current restaurant market. They are listed below for reference. Here are five solutions for "Navigating the Costs of Running a Restaurant in 2024" 1. Cut Smart, Not Cheap You gotta trim the fat, but don’t slice into the meat. Food costs are skyrocketing with inflation, but don’t start cutting corners on quality. Instead, rework the menu. Go for dishes that maximize the ingredients you already have. Think of it like a cocktail—sometimes fewer ingredients, done right, deliver a bigger punch. Seasonal menus are key; keep it fresh and local to avoid getting hit by long-haul transportation costs. 2. Labor: Cross-Train or Die Labor is where most restaurants bleed out, so get creative. Cross-train your staff to handle multiple roles. That bartender? Make sure they can jump in as a barback or even help the host. It builds a team with better flexibility, makes scheduling easier, and keeps the labor costs down without burning out your people. Plus, they feel more invested in the overall operations—it’s a win-win. 3. Tech Up, Save Big It's 2024—time to embrace tech. Automation for inventory management and ordering can save you cash on human error and overbuying. POS systems are getting smarter, so leverage them to track what's selling and when to reduce waste. Even energy-saving tech, like LED lighting and smart thermostats, can make a noticeable dent in those overhead costs without sacrificing the guest experience. 4. Negotiate Like a Shark Don’t be afraid to flex on your suppliers. You’re running a business, not a charity. Talk to your vendors and negotiate better terms—long-term partnerships, bulk deals, or even shared cost savings. If they can’t give you what you need, it might be time to look elsewhere. Loyalty is great, but not at the cost of your bottom line. 5. Community = Free Marketing Engage with your community and tap into local collaborations. Host events with local businesses or breweries that bring in a crowd without costing you an arm and a leg on marketing. These partnerships can help draw traffic without the ad spend, and the word-of-mouth marketing is priceless. Keep your brand visible but lean on your community to share the load. These strategies are all about balancing the need to tighten the purse strings without suffocating your restaurant’s vibe. You’ve gotta keep the guest experience solid while playing the game smart behind the scenes. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA

In this episode, I catch up with Dave Mitton, Global Brand Ambassador of J.P Wiser's as we chat about his start in the industry, his move to brand ambassadorship and the state of Canadian Whisky. Absolute gem of a human, that I am glad to call a friend and peer. Listen to the Post Shift Podcast - https://tr.ee/B2PalbS8hG#fyp #PostShiftPodcast #ShawnSoole #BartenderLife #Mixology #CocktailCulture #BehindTheBar #HospitalityIndustry #BarTalk #DrinkCreators #bartendercommunity#shorts, #youtubeshorts, #viral, #trending, #subscribe, #foryou, #foryoupage, #fyp, #explorepage, #discover, #viralvideo, #tiktok, #instagram, #youtube, #reelsFOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSooleFOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA