This came out of a long session I did with the Mixology Class at Camosun College. I have the class come in every 6 months with new students and try and enlighten them on the industry as a whole. I hope you get some value out of this.

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Soole Hospitality Concepts

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In this episode, I sit down with Jason Littrell of Kinetic Management Systems to chat about the rise of AI in the hospitality industry and how he shows clients how to implement it in their everyday for guest retention to staff on boarding. Really eye opening conversation about the future of AI in the hospitality space.

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I suppose it's a bit of a reflection period coming to the end of the year, so I have reposted a chat that Mike Norbury and I did when he competed in the Patron Perfectionists competition. Now he is the Patron brand ambassador.

A little throwback episode about embracing the mistakes you make and taking control of the narrative going forward. It's a nice reminder for myself as well, so I hope you enjoy it.

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In this episode, I get to chat with industry stalwart, Jim Meehan about his career, the industry and his amazing new book, The Bartender's Pantry. This is a must get book, get it here.

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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.

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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.

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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

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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/4fc8huR

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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.

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Soole Hospitality Concepts

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