How do you combine an obscure base ingredient like honey into creating one of America's Most Awarded Gins? I chat to Ryan Christiansen of Barr Hill Gin this week about what drew him to honey, his striving to create stories behind the products that we consume and Mash Therapy Friday's.…
Had a great chat with TikTok influencer, Lucas Assis who has risen to fandom with his views on celebrity tequila through the use of TikTok and being unabashed about his opinions on the agave spirit market. We chat about how celebrities are not truly understanding the cultural significance of tequila…
I have had a lot of people ask the questions, their struggles and their wins; I pitched a post on social media to ask what people are worried about post opening and here are my thoughts. In this episode, I chat about - Reevaluation of Client and Staff Safety -…
I did a session with some interior design students and one thing that came up was how did I get my first gigs as a consultant and I told them, that the worst thing someone can say to you is "No". Cold Calling (hate that term) or The Ask is…
Had a great chat with Charlie Ainsbury of Proof and Co. Australia and New Zealand branch and go back to his origins at Bayswater Brasserie in Sydney to his time in Canada and the road that lead him to working for the amazing diverse company, Proof and Co. We chat…
Number 4 of the Ultimate Spreadsheets and I want to take a step back from the super financial stuff for the bartenders out there thinking about doing cocktails on tap and slushie machines for their venues. I hope this helps you all. https://soolehospitality.com/blog/2021/6/2/ultimate-batching-calculator TEXT ME on COMMUNITY - +1 250…
I did a couple of videos through Mental Health Awareness Month about looking after yourself, others and finding your happy place once a week to find your center. I hope this reflection helps you find a little balance in your life and mental health through these trying times. TEXT ME…
Week 3 of the Ultimate Spreadsheets, this one is a year long sales analysis with percentage breakdowns for category sales, comparison to previous year and budgets and more. Hope this brings you value. TEXT ME on COMMUNITY - +1 250 999-4182 Share a dram with the hospitality industry’s top global…
Had an amazing chat with the team behind Fast Penny Spirits in Seattle, the struggles of launching a niche amari product during covid, the craft spirit movement and hurdles of entrepreneurship. TEXT ME on COMMUNITY - +1 250 999-4182 Share a dram with the hospitality industry’s top global talents: bartenders,…
As a restaurant consultant, this one was a big passion project. I have been harping about break even analysis points for years, but never been able to find the right spreadsheet to do it. I wanted this to be able to apply to a new business, one that has had…
This is the very first time I have had a cigar entrepreneur on the show and it was a great conversation, from philanthropy being embedded into the mantra of the company, to Orlando's love for the trade, Nicaragua and the people that he has partnered with to create the brand,…
Someone reached out and after nailing his interview thanks to this episode, wanted to know if I had any pointers for nailing the trial shift. So I put down my thoughts on how I think you can make the most from your first day or your trial shift. TEXT ME…
I met Wil on his podcast, Slicktalk Podcast a few months ago and we immediately hit it off and became good friends, it was a pleasure to have him on mine and chat about a sector of hospitality that I rarely cover, accommodation and short term rental market. It was…
One of my favorite Canadian bartenders, Kate Boushel is a tour de force in not just the Montreal scene but across the country. She is the Director of Beverage & Education for the Barroco Group and oversees countless programs and staff. We go in depth into her role, how she…
I have a lot of clients and new managers ask me about spread sheeting and costing sheets all the time, so I decided to design a simple plug and play sheet that is free to download and easy to use. I also have added a video tutorial on YouTube to…
After last week's episode about owners and managers traversing the expected labor shortage in the market, looking inward and refocusing how they bring value to their staff; I wanted to give a staff outlook on making the move if you aren't happy in the industry anymore. The industry has changed…
I was on Clubhouse yesterday and someone was talking about the future of staffing in the industry. After doing an article, he was skewered by a lot of "old school" hospitality people because the new generation don't know about hard work. I put my two cents down. Share a dram…
I don't think this man needs much of an introduction, Salvatore Calabrese, the Maestro himself. Had the extreme honor and pleasure to have him on the podcast as we chat about starting work cutting bread on the Amalfi Coast at 11 to becoming on of the most renowned cocktailians in…
This week's podcast with Massimo Zitti of Mother in Toronto, we chat about his beginnings in Rome and then his move to the UK and finally in Canada where he took years of experience and push the boundaries in his new venue, Mother where fermentation is queen. There is some…
Had a great chat with Shaun de Vries on the Principle of Hospitality podcast and chatted about the state of play in North America, the future of the industry and how we need to come out of this pandemic better than we went into it. Share a dram with the…
This was a great invitation to speak at the Mentorship Connection with Camosun College Hospitality Management class, we chat about everything from my start in the industry to where the industry is heading. I was grateful and honestly flattered to be asked to speak to the younger generation of the…
Being the 250th episode, it had to be a stalwart in the industry and Jim Meehan is just that. I have looked up to and revered him, not for his cocktails, but his innate ability to create amazing cultures, have epic side hustles and always be striving for a better…
I have a lot of people ask me to give my opinion on this, and I am in a very unique position between mentoring people at a staff level and consulting and strategizing with owners and operators on their establishments. I need to focus and see both sides as an…
With the recent lockdowns in indoor dining in BC, I did a IGTV recently that broached the problems with it also with a bit of perspective; I go further about the behaviors of some restaurants in the province and how it has become difficult to have a singular voice from…