The Prep List

Location isn't a day-one problem you solve and forget, it's a slow-moving leadership horizon, and the operators who treat it that way end up with more options, more leverage, and more resilience. This episode closes the series with three location-level questions every venue leader should be able to answer: what this location has actually taught you, what your relationship is with the neighbourhood, and what you'd need to know before ever opening another one.This week's actions:1. Sit down for thirty minutes with a blank page and write down everything this location has taught you — what it rewards, what it punishes, what's changed.2. Name one concrete way you could be more embedded in your neighbourhood in the next ninety days.3. Identify the one thing about your current location you know you should improve but haven't — and honestly ask why.Location touches almost every other ingredient in the business — brand, money, menu, team, systems. If a structured read on what your location is really doing for your business sounds useful, reach out to us via the email below.Next series: Space — how the room itself shapes the operation. See you there.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Most venues are getting less out of their location than they could, not because of where it is, but because of how they're using it. This episode is about the three access points of a modern location: how guests find you, how they arrive, and how they experience the space once inside. Because your location isn't just physical anymore. It's digital, spatial, and every layer is something you can either design or ignore.This week's actions:1. Walk into your own venue as a first-time guest — park where they'd park, approach how they'd approach, and notice what greets you.2. Sit in three different seats across the room and pay attention to what's loud, awkward, generous, or tight.3. Identify one underused part of your space and one change that would turn it from leftover into a feature.Location and space sit close together in a Pantry Review because the line between them is thinner than most operators realise. If you'd like help seeing what the room is quietly asking for, reach out to us via the email below.Next episode: Location as a long-term decision — the second-site moment, and why location is a leadership horizon, not a one-off call.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Once the lease is signed, most of your location decisions are already made, and rent catching up to revenue is the tightest margin squeeze showing up on P&Ls right now. This episode walks through a four-question pre-lease checklist: realistic rent-to-revenue ratio, review terms, fit-out reality, and exit conditions. Because the most expensive decisions in hospitality are the ones you make without knowing what they actually cost.This week's actions:1. Pull out your current lease and read it properly — know your next review date, your make-good, and your assignment clauses.2. Calculate your current rent-to-revenue ratio and map where it lands across the next two review cycles.3. Identify one clause you'd negotiate differently if you were signing today.The lease decision is one of the places we spend the most time in a Pantry Review. If you want another set of eyes on the economics before your next review, reach out to us via the email below.Next episode: Making the most of where you already are — because most venues are leaving revenue on the table in the space they've already got.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Location isn't a fixed asset; it's a promise you make to a specific kind of guest, and suburbs change faster than most venues notice. This episode introduces the three-layer location read: your catchment, your real competition set, and the promise your venue can credibly make. Because the address on your lease hasn't changed, but the context around it almost certainly has.This week's actions:1. Stand outside your venue at three different times of day and watch for fifteen minutes — note who's walking past and where they're going.2. Pull basic demographic data for a fifteen-minute radius and compare it to who you think your regulars are.3. Identify one way your suburb has changed in the last two years that your operation hasn't caught up to.Location is one of the eight ingredients we use to assess venue health. If a structured look at your location fit sounds useful, reach out to us via the email below.Next episode: The lease. What to actually assess before you sign, and the questions most operators wish they'd asked.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Financial stress in hospitality usually isn't about the numbers themselves; it's about the uncertainty around them. This final episode in the Money series brings it back to one question: if you had to describe the financial health of your venue in one sentence right now, what would you say? The gap between where you are and being able to answer that clearly, is the work.This week's actions:Answer the one-sentence financial health question honestly — and notice whether your answer is clear, vague, or anxious.Ask your team: what would we do differently if we were completely clear on our financial position?Identify one decision you've been avoiding that financial clarity might make obvious.Money is one of the eight ingredients we use to assess venue health — and it never operates in isolation. If a whole-picture review sounds useful, reach out to us via the email below.Next series: Location — see you there.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

When revenue dips, the reflex is to cut whatever is visible and easy, not what's actually causing the problem. This episode is about financial decision-making under pressure: what to protect, what to question, and why undisciplined cost-cutting often costs more in the long run than the problem it was trying to solve.This week's actions:Before your next cost decision under pressure, run it through the three-question filter from this episode: guest experience, team capability, and whether it's actually a revenue problem in disguise.Have the conversation with your team before you need it: when we're under financial pressure, what do we protect and why?Audit one recent cut — was it targeting the cause, or just the most visible cost?Financial resilience is about the decisions behind the numbers, not just the numbers themselves. The Pantry Review helps you build both. Reach out to us via the email below.Next episode: The final episode in the Money series, how financial clarity changes the way you lead, not just the way you manage money.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Revenue is visible, measurable, and feels like control, but you can grow your top line and shrink your profitability at the same time. This episode unpacks the contribution margin lens: a simple way to identify which parts of your operation actually make money, and which parts just feel like they do.This week's actions:Pick one revenue stream, a menu section, a service period, or an event, and map its real cost, including labour, time, and complexity.Ask your team: if we could only keep the parts of what we do that actually work, what would we keep?Identify one thing you're currently running that might be generating revenue but not return.The Pantry Review helps you understand not just what your venue makes, but what it actually keeps. Reach out to us via the email below.Next episode: Money under pressure - what your financial decisions in tough moments reveal about the kind of operation you're running.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Your financial position isn't a picture of today; it's a record of decisions you made weeks or months ago. This episode introduces the three financial signals every venue leader should be reading weekly: cost of goods, wage-to-revenue ratio, and net cash position. Because you can't fix what you're not looking at.This week's actions:Pull your cost of goods, wage ratio, and end-of-week cash position — and look at them together, not in isolation.Ask yourself: which of these three have you been checking reactively rather than routinely?Identify one operational decision from the past month that you now see reflected in the numbers.The Pantry Review is where we start. Reach out to us via the email below.Next episode: The revenue trap — why busy isn't the same as healthy, and why chasing the top line might be costing you more than you think.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

The instinct when trade softens is to do more...more posts, more promos, more noise. But if customers don't really get you yet, more volume won't fix it. In this final episode of the brand series, Shaun explains why clarity compounds and noise doesn't, and how to check whether what you already have is actually aligned.This week's actions:Pick four touchpoints — menu, service style, job ads, socials or websiteAsk: do they all sound like they belong to the same venue?Ask your team: where are we accidentally sending mixed signals?That's a wrap on the brand series. If any of it has surfaced work worth doing, the Pantry Review is where we help venues sharpen before they scale. Get in touch: [email protected] series: Money — what actually makes hospitality work.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Most venues look fine when things are calm. Brand shows up when the chef calls in sick, the POS goes down, a customer complains, and the team is stretched. In this episode, Shaun explains why pressure is the real test and how to make sure your venue defaults to its values instead of improvising them.This week's actions:Think of a realistic tough service — short staff, tech failure, unhappy guestAsk: what do we say to customers, what does staff say to each other, and who makes decisions?If the answers change depending on who's on shift, write down a shared expectation: how we behave when it's hardWant help with this? Aligning behaviour under pressure is at the heart of the Pantry Review. Get in touch: [email protected] episode: Why the strongest brands aren't louder, they're clearer.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Brand drift doesn't happen overnight. It happens one reasonable decision at a time — a new dish here, a service tweak there, until the venue stops feeling intentional and just feels busy. In this episode, Shaun introduces a single filter question to help operators spot drift before it stalls performance.This week's actions:Before adding or changing anything, ask: does this make us more us, or just more busy?Run that filter across your menu, service style, hours, and marketingAsk your team: what do we do today that no longer fits who we are?Want help with this? Pruning before pushing harder is one of the first things we look at in the Pantry Review. Get in touch: [email protected] episode: Where brand really shows up — and it's not on your best day.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

Brand confusion doesn't show up in your logo — it shows up operationally. Menus that feel scattered, service that changes depending on who's rostered, teams making different calls because no one's clear on what matters most.In this episode, Shaun introduces the One Sentence Brand Test: a simple tool to find the gap and close it.This week's actions:Write your venue's brand in one sentence — no "and also"Ask two team members to say it back in their own wordsIf you get three different answers, that's your gapWant to work on this? The Pantry Review at Open Pantry Co. is exactly this kind of work. Get in touch.Next episode: What happens when a venue becomes a collection of ideas — and how to pull it back.How to connect with Open Pantry Co.Reach out to us here: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

This episode discusses the upcoming changes to The Prep List podcast, focusing on shorter, more targeted series to better serve busy operators in the hospitality industry. Learn about the new format, structure, and upcoming topics designed to keep content both relevant and efficient.Key Topics:Transition to short, fortnightly series with four episodes per ingredient themeFocus on core hospitality ingredients: brand, money, location, space, menu, supply, systems, peopleMaintaining a consistent format: one trend, one tool, one operator move, one team questionEpisode length capped at under 10 minutes for concise, actionable insightsFirst series will focus on "Brand," launching next MondayRationale behind changing to suit operator needs and content consumption habitsHow the new format aligns with client frameworks used daily in hospitality consultingThe importance of delivering high-value, manageable content for busy professionalsHow to connect with Open Pantry Co.Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: Link

SummaryIn this episode, Shaun reflects on the key lessons learned in the hospitality industry over the past year, emphasising the importance of clarity, the necessity of systems, strategic cutting for profitability, and evolving recruitment trends. He encourages operators to focus on building a strong foundation for 2026 by learning from past experiences and making thoughtful decisions.TakeawaysClarity beats speed in decision-making.Operators who paused for clarity outperformed others.Systems are essential for operational success.Cutting wisely can lead to better profitability.Smaller menus with a strong identity are more effective.Recruitment trends show a shift towards stability and growth opportunities.People seek belonging in their workplace.Investing in onboarding leads to better team retention.Pruning complexity can foster growth.Reflecting on what to leave behind can reset team dynamics.How to connect with Open Pantry Co.Email us at Open Pantry Co: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode, Shaun emphasises the importance of preparing for the upcoming year in the hospitality industry. He discusses the need for operational tidying and financial reviews before the busy January period, highlighting key areas such as rostering, supplier reviews, menu costings, and staff management. The conversation encourages operators to take proactive steps now to ensure a smoother transition into the new year, ultimately leading to greater success and reduced stress.Key takeawaysStart your year with a clear mindset and strategy.Focus on small operational resets to avoid stress later.Review rostering templates to prepare for staff changes.Conduct regular supplier reviews to save costs.Analyse menu costings to identify underperforming items.Clean up tech systems to ensure accurate data.Establish clear team structures and roles before January.Engage your team in identifying operational friction points.Momentum is key; start the process now.Seek professional help for strategy cleanups and recruitment.Links to brands we talked about in this show:Termina: WebsiteHow to connect with Open Pantry Co.Email us: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode, Shaun discusses the critical role of wellness in the hospitality industry, emphasising its impact on employee retention, service quality, and overall operational success. He presents a compelling case for why wellness should be viewed as a strategic priority rather than a luxury, highlighting measurable ROI through reduced turnover and improved team dynamics. Practical tools and strategies are shared to foster a culture of care and connection among staff, ultimately leading to a more sustainable and productive work environment.TakeawaysWellness is a measurable lever for improving culture.A basic wellness program can significantly reduce turnover.The cost of replacing staff is substantial in the hospitality industry.Simple wellness practices can enhance team connection.Asking the right questions can uncover practical solutions.Wellness initiatives can lead to better customer interactions.Operational strategies should prioritise employee well-being.Small changes can have a big impact on team morale.Positioning wellness in job ads attracts better candidates.Leadership should focus on creating a supportive environment.How to connect with Open Pantry Co.Email Open Pantry Co: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode of The Prep List, Shaun discusses the critical transition into summer operations for hospitality venues. He emphasises the importance of early planning, effective team communication, and operational efficiency to ensure a successful summer season. Shaun shares insights on rethinking summer operations, simplifying menus, and fostering a supportive team environment. He highlights a success story from Harvest Hospitality, showcasing how intentional leadership and planning can lead to improved service and profitability. The episode concludes with a reminder of the significance of preparation and team involvement in navigating the busy summer months.Key TakeawaysSummer is a crucial time for hospitality venues.Rethink operations early to avoid chaos later.Simplifying menus can enhance service efficiency.Effective communication is key to team success.Regular team huddles can build confidence and calm.Intentional leadership leads to better outcomes.Planning for simplicity can prevent overwhelm.Team input is valuable for operational improvements.Summer can be a training opportunity if planned well.Engagement with the team fosters motivation and consistency.How to connect with Open Pantry Co.Reach out to us via email: [email protected] to 'The Ingredients' Podcast here: LinkSubscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

Summary:In this episode of The Prep List, host Shaun deVries explores a crucial yet often overlooked concept in the hospitality industry: the power of the pause. As the busiest time of the year approaches, Sean discusses how strategic breaks and smarter planning can strengthen venues, improve team morale, and enhance customer experiences. Tune in to discover why trading fewer days and focusing on quality over quantity might be the key to thriving in a competitive market. Don't miss this insightful discussion on making mindful decisions that protect your long-term success.Takeaways:Strategic breaks can strengthen venues and improve team morale.Trading fewer days can lead to higher-quality service and increased customer satisfaction.Smart venues are focusing on quality over quantity during peak seasons.Planning smarter breaks can help avoid burnout and maintain momentum.Communicating closure dates early builds trust and reduces uncertainty.A mindset shift from "staying open" to "trading well" can benefit the business.Condensing trading hours and offering special menus can enhance customer experience.Reviewing trading strategies can help you plan more effectively for busy seasons.Choosing to pause strategically can lead to a refreshed team and loyal customers.Making mindful decisions protects long-term success over short-term gains.Brands mentioned in this podcast:deputy.comtanda.coemploymenthero.comHow to connect with Open Pantry Co.Open Pantry Co. Email Address: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode, Shaun shares insights on scaling a business smartly, focusing on maintaining the magic of the original venue while expanding. He discusses the importance of systems, tech, and trust, and offers practical advice for operators looking to expand without losing their brand identity.TakeawaysScaling smart means protecting your concept before multiplying it.Running a second site doubles the complexity, not the business.Expansion brings freedom only if foundations are solid.Check your tech stack before expanding to ensure systems communicate.The best groups scale by protecting what made them great.Systemise service rituals, brand details, and standards before expanding.Non-negotiables must stay the same no matter how big you get.Scaling smart is about keeping your identity intact as you grow.Start with systems first, not site selection, when expanding.Find out more about Sip Ventures $150K Partners Program: Link HereLinks to brands we talked about in this show:Restoke: LinkLoaded: LinkCTB AND CO: LinkTanda: LinkDeputy: LinkEmployment Hero: LinkXero: LinkHow to connect with Open Pantry Co.Open Pantry Co. email: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode, Shaun discusses the critical importance of team development in the hospitality industry. He emphasises that effective training and staff retention are interconnected, and highlights the need for integrated learning systems to facilitate ongoing employee development. Shaun also encourages operators to view training as a revenue protection strategy rather than an expense, and shares practical tools and questions to foster a culture of continuous improvement within teams.TakeawaysMost operators only start training when issues arise.Staff retention and development are the same thing.Fast food brands excel at training due to necessity.Independent venues can adopt successful training practices.Every role should have a clear onboarding path.Training can be small, trackable milestones.Integrated learning systems are the future of training.Tech should enhance training, not replace it.Training is a revenue protection strategy.Focus on building capability among your team.Find out more about Sip Ventures $150K Partners Program: Link HereLinks to brands we talked about in this show:Employment Hero: LinkRestoke: LinkOperandio: LinkHow to connect with Open Pantry Co.Email us at Open Pantry Co: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode, Shaun discusses the importance of financial awareness in the hospitality industry, emphasising the need for regular cash flow forecasting and the use of financial management tools. He highlights the habits successful operators build around finance and encourages teams to develop a deeper understanding of their financial metrics.TakeawaysThe smartest operators forecast every month, sometimes weekly.Most venues go broke due to cash flow issues, not unprofitability.Tracking weekly revenue targets is crucial for financial health.Building financial habits can help maintain cash positivity.Regular financial reviews with the team are essential.Understanding key financial metrics fosters team accountability.Forecasting helps in planning for potential dips in revenue.Micro habits in finance can lead to significant improvements.Financial awareness should be a team-wide effort.Find out more about Sip Ventures $150K Partners Program: Link HereLinks to brands we talked about in this show:Restoke: LinkLoaded: LinkCTB AND CO: LinkTanda: LinkDeputy: LinkEmployment Hero: LinkXero: LinkHow to connect with Open Pantry Co.Open Pantry Co. Email: LinkSubscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode, Shaun discusses the importance of crisis readiness in the hospitality industry. He emphasises that many venues neglect crisis planning until it's too late, leading to chaos during unexpected disruptions. Shaun shares practical tools, such as checklists and templates, to help operators prepare for various crises, from staff shortages to tech failures. He emphasises the importance of having a calm and practised response to maintain customer trust and a positive reputation. The episode concludes with a call to action for operators to engage their teams in crisis planning exercises.Key TakeawaysCrisis readiness is essential for hospitality venues.Operators are increasingly implementing basic crisis plans.Simple, usable plans are more effective than complicated manuals.Customers judge the response to crises, not the crises themselves.Building resilience in culture helps maintain a reputation.Checklists and templates can streamline crisis management.Practising crisis scenarios can reveal knowledge gaps.Calm responses during crises can prevent chaos.Crisis planning should be a regular part of operations.It's not a matter of if something goes wrong, but when.Links to brands we talked about in this show:Open Pantry Co email: [email protected] to connect with Open Pantry Co.Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryThis week, we’re tackling the big kahuna: finding the right people for your team. Spoiler alert: if you don't have the right crew onboard, even the best brand can sink faster than a lead balloon! We’re chatting about how recruitment in hospitality has done a complete 180 in the last couple of years. Forget relying solely on seekers and word-of-mouth; it’s time to cast your net wide and explore platforms like LinkedIn and even your own job boards! Plus, I’m serving up some super handy interview questions to help you sift through candidates like a pro, so you can snag the gems and not just the same ol’ fish! Tune in, take notes, and let’s make your hiring game as strong as a double espresso!Takeaways: Talent acquisition is super crucial because the right team makes all the difference! Recruitment trends in hospitality have shifted, so don’t just fish in the same pond! Build structured interview questions that actually test skills instead of casual chit-chat. Make your job ads reflect your brand voice to attract the right fit for your culture! Check in with your team: Are we just filling gaps, or attracting the best candidates? Use multiple platforms for recruiting and adapt your strategies to find the best talent! Links to brands we talked about in this show:seek.com.audeputy.comtanda.coemploymenthero.comlinkedin.comharvesthospitality.com.auHow to connect with Open Pantry Co.Email us for the free download in this episode: [email protected] to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode of The Prep List, Shaun discusses the importance of location intelligence in the hospitality industry. He emphasises the shift from relying solely on gut feelings to using data-driven decisions for site selection and evaluation. Shaun shares tools and strategies for conducting location audits, highlights real-world examples of operators who have successfully leveraged location data, and encourages listeners to maximize their current locations' potential.TakeawaysLocation intelligence is crucial for site selection.Operators are now using data before signing leases.Combining gut instinct with data leads to better decisions.Regular location audits can save significant costs.Tools like Google Analytics and ABS census data are valuable.A location scorecard can help evaluate potential sites.Real-world examples show the impact of location decisions.Maximising location potential involves understanding local demographics.A structured approach to location evaluation is essential.Links to brands we talked about in this show:GeoTech: LinkLocationIQ: LinkLink to our free location spreadsheet: LinkHow to connect with Open Pantry Co.Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode, Shaun discusses the importance of venue design and fit-out, emphasising how strategic decisions can save operators money and enhance customer experience.He highlights the trend of evolving existing spaces without major renovations, the significance of layout optimisation, and the need for continuous improvement in hospitality venues. Shaun provides actionable insights and questions for operators to consider in their planning and design processes.TakeawaysDesign pivots can evolve venues without full renovations.Flexibility and flow are key in venue design.Visualisation tools can help in planning changes.Engage your team for feedback on layout changes.Design decisions impact daily margins.Small adjustments can lead to significant improvements.Rethink layouts to reduce friction for staff and guests.Consider the customer journey in design decisions.Strategic changes can enhance ROI without high costs.Don't wait until you're desperate to rethink your space.Links to brands we talked about in this show:Big Plans Melbourne: LinkHow to connect with Open Pantry Co.Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

Summary:Join Shaun as he shares insights on the importance of regular supply chain reviews. Discover how staying proactive can save costs and enhance efficiency in your venue.Key Takeaways:Trend to Watch: "Reviewing Before Regret" - Regular supplier reviews every 6-12 months can prevent overpaying and ensure competitive pricing. Tool to Test: "Track It, Don't Wing It" - Utilise tools like Restoke, Loaded, Cook in the Books, and Quantaco for effective supply chain management. Real-World Move: Go direct with suppliers for better margins and quality control, as seen with specialty coffee and matcha sourcing. Smart Question: "What's one product we use every day that no one's questioned the price of lately?" - Encourages a margin mindset and curiosity.If you found this episode helpful, share it with someone in hospitality. Don't forget to subscribe and leave a rating or review. For more resources, visit our Linktree page linked in the show notes.#SupplyChain #Hospitality #CostManagementLinks to brands we talked about in this show:Restoke: LinkLoaded: LinkCTB AND CO: LinkQuantaco: LinkHow to connect with Open Pantry Co.Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode of the Prep List, Shaun discusses key trends and tools for the hospitality industry, focusing on rising energy costs, the importance of data management, and long-term planning strategies. The need for operators to clean up their data to make informed decisions, and shared a case study of a supermarket's successful move to a larger facility. The episode concludes with advice on preparing for the summer season and scheduling discussions with team members.TakeawaysEnergy bills are rising; review your plans.Tools like Termina can help manage energy costs.Cleaning up data is crucial for accurate reporting.Old data can mislead your business decisions.Long-term planning is essential for growth.Spring is a good time for operational changes.Discuss summer schedules early with your team.Menu tweaks should be tested before peak seasons.Shedding old habits can improve efficiency.Sharing insights can benefit the hospitality community.Brands Shaun spoke about in the podcast:LaManna SupermarketTermina How to connect with Open Pantry Co.Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkOpen Pantry Co. Linktree: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

This podcast episode focuses on the critical evaluation of point of sale (POS) systems within hospitality venues, emphasising the necessity of determining whether these systems are genuinely beneficial or inadvertently detrimental to business operations. I elucidate the evolution of POS systems, which have transformed from mere cash registers into multifaceted integrated platforms encompassing inventory management, customer loyalty, rostering, and marketing functionalitiesTakeaways: The point of sale (POS) system in your venue must be optimised to ensure it is effectively contributing to your business operations and not hindering them. Conducting a thorough audit of your POS system can unveil underutilised features that may enhance service efficiency and sales performance significantly. It is imperative to solicit feedback from both front-of-house and back-of-house staff regarding the functionality and usability of the POS system. Regularly reviewing the reports generated by your POS system is essential to making informed business decisions that can positively impact your overall performance. Simplifying the use of your POS system and focusing on essential features can yield better results than continuously seeking new technologies. Training your staff on the effective use of the POS system can prevent operational inefficiencies and improve customer service during peak times. Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

The principal focus of today's discourse revolves around the paramount significance of establishing brand clarity as a foundational element in the successful operation and expansion of hospitality venues.  Takeaways: Establishing brand clarity serves as the foundational element for sustainable growth in hospitality. In the context of venue expansion, knowing your brand's tone and service style is crucial. The documentation of your brand's key principles aids in maintaining consistency across multiple locations. A well-defined brand identity ensures that guests experience uniformity regardless of the venue they visit. Investing in brand clarity may initially slow down the process, but it yields faster decision-making later. Consulting a branding agency can significantly enhance your venue's identity and operational coherence. Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

This discussion centres on the burgeoning trend of AI-powered phone answering systems, a technological advancement that is permeating the hospitality industry with remarkable rapidity.Takeaways: The emergence of AI-powered phone answering systems is significantly transforming the hospitality industry. Utilising AI tools allows venues to manage customer inquiries without staff interruption during busy service hours. Adopting an online-first booking strategy can enhance guest experience and streamline operations efficiently. Automating responses to repetitive guest inquiries can improve service quality while reducing staff stress levels. AI systems can operate 24/7, capturing late-night and early-morning booking requests without requiring human presence. It is essential to evaluate the suitability of any technology for your specific venue to maximise its benefits. Subscribe to the 🥪Sandwich Press Newsletter: LinkOpen Pantry Co. Website: LinkOpen Pantry Co. Instagram: LinkOpen Pantry Co. YouTube: LinkOpen Pantry Co. LinkedIn: LinkLinks referenced in this episode:nowbookit.comsevenrooms.comopentable.comMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

This podcast episode highlights the paramount importance of recruitment within the hospitality sector, emphasising not merely the act of filling vacancies but rather the strategic endeavour to cultivate cohesive teams that contribute to sustained organisational success. Takeaways: The podcast highlights the importance of employer branding in attracting top talent to the hospitality industry. It is essential to create job advertisements that are welcoming, clear, and aspirational to attract suitable talent. Onboarding should not be viewed as a mere chore; rather, it serves as a vital recruitment tool that can enhance retention. The discussion highlights the importance of consistent team check-ins during the onboarding process to ensure new hires feel supported and integrated. Links referenced in this episode:employmentherotandadeputyharvest hospitalityMentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

The primary focus of this podcast episode is the emerging trend in the hospitality industry towards smaller menus that yield greater profit margins. This shift is largely motivated by cost pressures, staffing shortages, and an intensified emphasis on quality. By strategically reducing menu offerings, establishments can enhance operational efficiency, diminish waste, and ensure a more consistent dining experience. We also discuss the implementation of automated recipe costing tools, which are essential for maintaining accurate financial oversight in conjunction with streamlined menus. Furthermore, we highlight an exemplary operator, Don's in Melbourne, which successfully exemplifies this model, demonstrating that a confidently curated menu can significantly elevate both service quality and profitability.Takeaways: The current trend in hospitality emphasises smaller menus, which leads to increased margins and reduced waste. Utilising automated recipe costing tools is essential for maintaining financial accuracy in food service operations. The operator example of Don's in Melbourne showcases the effectiveness of a focused menu strategy. Engaging your team with questions about menu item profitability can foster insightful discussions and improve margins. A concise menu allows staff to excel and enhances the overall guest experience significantly. Identifying which three menu items contribute the majority of profit is crucial for business sustainability. Mentioned in this episode:Now Book ItGo to https://www.nowbookit.com/Now Book ItGo to https://www.nowbookit.com/

SummaryIn this episode of the Prep List, Shaun discusses the current trends in the hospitality industry, emphasising the shift towards smaller teams and the importance of simplification. He highlights how technology can enhance efficiency without overwhelming staff, using a case study of a cafe that successfully implemented a new ordering system. Shaun also spotlights To Be Frank Bakery, a client known for their signature product, the cinnamon morning bun, and encourages venues to identify their unique offerings. Finally, he poses a reflective question for teams to consider what inefficiencies they are tolerating and how to address challenges.