Calling all Foodies!!! Listen in and enjoy the conversations, as we talk about topics that relate to the food service industry each week. From Experts to Enthusiasts, we'll discuss subjects that you need to know that's driving the food service industry forward. Yum!
What happens when a global tech leader walks into a late-night restaurant podcast? You get a power-packed conversation with Brian Klinger, a key voice at Comcast Business, who's not only transforming QSR and enterprise restaurant brands with cutting-edge tech, but doing it all with purpose.Jay and Dom go deep into:The real reason why AI might actually save the restaurant industry (hint: it's not what you think)How brands like Chick-fil-A and Taco Bell are blending tech with cultureThe rise of multilingual kitchens and computer visionThe importance of redundancy and reliability in your restaurant's tech stackWhy Giving Kitchen is one of the most important nonprofit orgs in foodservice todayPlus: 80s jokes, the problem with paper towels, and why edibles at a food expo might be a thing now.This is one of our most powerful and practical episodes yet—get ready to laugh, learn, and maybe cry a little. Because in hospitality, tech only works when there's heart behind it.
On this episode of The Late Night Restaurant Podcast, we sit down with Nick Scaccio, COO of Paris Baguette North America, to talk croissants, culture, and how a 4,000-location global brand stays consistent, innovative, and joy-driven. From training centers to trademark packaging, this isn't just a bakery—it's a masterclass in hospitality excellence. Plus, some wild ideas get tossed around (yes, including butter dipping stations and breakfast ketchup). A must-listen for anyone growing a franchise or obsessed with pastry perfection.
In this episode of The Late Night Restaurant Podcast, host Jay Ashton welcomes Maxim Atanassov—entrepreneur, investor, and founding partner of Future Ventures—for a powerful, free-flowing conversation that covers everything from natural wine to venture studios to the emotional side of leadership. Maxim shares his journey from Bulgaria to Canada, launching multiple businesses, and why mentorship and vulnerability are now at the core of how he builds companies. The two dig deep into the outdated 1765 restaurant model, building new revenue streams, storytelling as a superpower, and how doing just 10% more can double your business using the Rule of 72.Packed with insights, laughter, and fresh ideas for anyone in hospitality or entrepreneurship—this episode will leave you rethinking what's possible for your business.
In this powerful episode of The Late Night Restaurant Podcast, Jay sits down with Ryan Handel, founder of FIXE, the innovative bookkeeping platform created by restaurant pros, for restaurant pros. They dive deep into the real financial challenges operators face every day — from cash flow crunches and POS headaches to why so many restaurants are still using outdated systems that don't scale.Ryan explains how FIXE streamlines everything from invoice capture to real-time financial reporting, offering restaurant-specific insights through a modern dashboard and hands-on support from dedicated account managers. Whether you're a single-location operator or a growing group, this episode will change how you think about your numbers.Practical, honest, and full of real-world advice — this is the restaurant finance conversation we all wish we had years ago.
In this unforgettable episode of The Late Night Restaurant Show, the crew welcomes Sasha Rajamani, the founder of Pokko Chips — a bold, South Asian–inspired snack brand built from rice, chickpeas, and sheer determination. Sasha shares his unfiltered journey from milking goats in Alberta and scraping pig fat in a Toronto slaughterhouse to launching a breakout brand that's now found in cafes, airports, and office snack programs across Canada. Along the way, the hosts dive into ADHD and spicy food, DIY food manufacturing, and Sasha's startup grind during COVID with a newborn at home.From Ziploc sales in government offices to rejecting the traditional retail route in favor of foodservice disruption, Sasha opens up about building a business with heart, cultural pride, and zero shortcuts. Expect laughter, real lessons in entrepreneurship, and maybe even a few product ideas (Pokko puffs, anyone?).Authentic, hilarious, and deeply inspiring — this one's for the makers, the grinders, and the dreamers.
In this special episode of The Late Night Restaurant Podcast, Jay and Dom go behind the scenes with Kandrix Foong, the co-founder of NEXT Food Expo, set to take Western Canada by storm this September 8–9 at the BMO Centre in Calgary. From Comic Expo origins to chef parades, vendor sleepovers, and why shag carpet still sparks debate, this conversation is packed with laughs, inspiration, and a fresh perspective on what a trade show should be. Kandrix shares his journey from fandom to foodservice disruption, why affordability and inclusivity are baked into NEXT's DNA, and how this expo is designed for restaurateurs, tech leaders, chefs, creators, and the entire hospitality industry. If you've ever hated paying $400 for power at a booth or dreamt of building community at a show that truly “gets it,” this episode is for you.
In this hilariously insightful episode of The Late Night Restaurant Podcast, Jay, Dom, and Beck welcome guest Scott Carruthers — a former chef turned restaurant bookkeeper and coach — who takes us on a wild ride from mustard-making in London, Ontario to modern-day financial strategy for hospitality businesses. Packed with gut-busting laughs, dad jokes, and real-talk on budgeting, waste, menu engineering, and the struggle of change in restaurants, this episode blends comedy with consulting gold. If you're in foodservice and not thinking about your break-even, you're already behind. Don't miss this perfect mix of roasting chefs (lovingly), roasting mustard seeds (literally), and roasting financial chaos into clarity.
In this dynamic episode of The Late Night Restaurant Podcast, Jay Ashton sits down with Domenic Pedulla, one of the founders of the brand-new NEXT Food Expo — launching this September in Calgary. Alongside his co-founder Kandrix Foong, Domenic is on a mission to build a completely different kind of foodservice event, focused on affordability, innovation, and community.Jay and Domenic explore why Calgary's explosive growth, entrepreneurial energy, and world-class food scene make it the perfect home for Western Canada's largest new hospitality event. Domenic shares the story of how he and Kandrix — with decades of experience between them in foodservice and large-scale event production — are creating an expo that truly puts operators and vendors first.They dive into how NEXT is breaking away from the traditional trade show model: offering real value with included basics like power and setup support, encouraging collaboration over competition, and making the show accessible to companies of all sizes, not just the biggest players.Throughout the conversation, Jay and Domenic discuss the bigger challenges facing the industry today, from rising tariffs to operational costs, and why building stronger, more connected communities is the path forward. Expect laughs, some creative (and hilarious) ideas like an "Expo Sleepover," trivia about Canada's first food shows, and a ton of real talk about what it takes to lead the industry into the future.If you're ready to be part of what's NEXT in foodservice, you won't want to miss this episode.www.NEXTFoodExpo.com
“Mic Checks & Mayhem – The LinkedIn Live Disaster (That Turned Out Kind of Amazing)”What happens when you try to do a live podcast on LinkedIn and everything that could go wrong... does? You get this episode.No-show guest? Check.Blown-out microphones? Oh yeah.Three hosts spiraling into chaos with a cold Noni in hand? Absolutely.But buried inside the madness — real talk about staffing struggles, hospitality culture, the power of enthusiasm, and why we've got to stop glorifying burnout and start promoting the good in this industry.Special shoutout to Dean LeBay for hopping in and saving the day, and congrats to Dominic Padula on launching the NEXT Food Expo in Calgary this September — the biggest thing to hit Western Canada's food scene in over a decade.Sometimes the best shows are the ones that weren't supposed to happen. This is one of them.
What happens when three Canadian hospitality geeks crack open non-alcoholic craft beers live on air and discover their new post-treadmill obsession? You get one of the funniest, most insightful episodes of The Late Night Restaurant Podcast yet.In this episode, Jay, Dom, and Beck welcome Lane, co-founder of Nonny, a bold and badass non-alcoholic beer company based in Vancouver. The boys sip, taste, and straight-up rave about Nonny's West Coast IPA, Pilsner, and Pale Ale, while firing off rapid-fire questions about flavor profiles, distribution, the brewing process, and a campaign idea so wild it just might work: Nonny – the first official gym beer.You'll hear:How Lane and his brother turned pandemic beer cravings into a full-blown businessThe truth about non-alcoholic beer brewing and why most of the old stuff tasted like soggy cardboardJay's pitch for the first-ever workout beer (yep, it's a thing now)And what makes Nonny's packaging feel so damn good in your handsAlso, lots of laughs, Lane's accidental bathtub pitch, and a few eyebrow-raising ideas you'll only hear after 10 pm.This episode is 100% unfiltered, unapologetically Canadian, and non-alcoholically delicious.
In this episode of The Late Night Restaurant Podcast, we sit down with Tony Roy, CEO and Co-Founder of Popmenu — one of the most innovative all-in-one platforms changing the game for restaurants. Broadcasting live from Vegas, we dig deep into how Popmenu is helping independent and multi-unit restaurants use automation, first-party data, and AI-driven marketing to crush their revenue goals without lifting a finger.Tony shares the surprising origin of Popmenu, how AI is actually being used in restaurants today (hint: it's more than just ChatGPT), and why most operators still don't understand the power of consistent, segmented, omnichannel marketing.From boosting first-party orders to automating marketing calendars and capturing guest data like never before, this is the episode every restaurant operator needs to hear. Plus, hear how a small Indian restaurant went from $1K to $24K/month in online orders — all thanks to Popmenu.
In this wild and hilarious episode of The Late Night Restaurant Podcast, the crew welcomes special guest Eric Legenza, the mastermind behind Nightlife+ App — Canada's newest and most ambitious nightlife app. From booking your next big night out in seconds to integrating Uber rides and crafting personalized venue suggestions, Eric breaks down how he's building the digital future of nightlife one city at a time. Expect laughs, jabs, entrepreneurial wisdom, and maybe even a few goat jokes. Buckle up, this one's got big vision, bigger personalities, and some silky smooth vibes.
In this episode of The Late Night Restaurant Podcast, the hosts welcome David Hopkins, a seasoned restaurant consultant and founder of The Fifteen Group, to discuss the challenges and opportunities in the restaurant industry. From menu costing and financial health checks to the impact of tariffs and consumer confidence, David shares invaluable insights on how restaurants can navigate an evolving marketplace.The discussion covers:The biggest mistakes restaurants make, including un-costed menus.The importance of guest experience and how it ties into profitability.The impact of tariffs and economic uncertainty on restaurant operations.How restaurant innovation and adaptation can drive success.A lighthearted debate on non-alcoholic beer sponsorships, restaurant culture, and the quirks of the industry.This episode is packed with practical advice, humor, and deep industry knowledge—perfect for restaurant operators, consultants, and foodservice professionals looking to stay ahead in 2025.Would you like any edits or a more focused description?
Join us for a captivating late-night conversation with celebrated chef, TV personality, and culinary trailblazer Christine Cushing. From her memorable beginnings in the kitchen, influenced deeply by her father's unique cooking style, to her serendipitous discovery by a TV producer, Christine shares vibrant stories from behind the scenes of her groundbreaking cooking shows. Dive into heartfelt discussions about authenticity in cooking, the essence of Greek cuisine, and the critical role quality ingredients play in defining culinary excellence. Christine also candidly discusses overcoming challenges in the culinary world, offering empowering insights on resilience, authenticity, and staying true to your passion. This episode will inspire food lovers, aspiring chefs, and anyone passionate about following their dreams, seasoned generously with humor, warmth, and wisdom.
In this lively and insightful episode of The Late Night Restaurant Podcast, we welcome back our favorite returning guest, Bill Oakley—renowned foodie writer, former Simpsons showrunner, and all-around culinary adventurer. Broadcasting live from Phoenix, where he's taking a much-needed break from the gray skies of Portland, Bill shares his latest food discoveries, including an unforgettable visit to Pizzeria Bianco, home to one of the most talked-about pizzas in America.From deep dives into food nostalgia—think Salisbury steak and deviled eggs making a comeback—to a behind-the-scenes look at Bill's upcoming Steamed Hams project and his food-themed live dinners, this episode is packed with insider knowledge. We also get the scoop on his latest writing venture, Space 1972, the highly anticipated sequel to his Audible hit Space, set in an alternate-history America.And, of course, no episode is complete without a few unexpected twists, including Bill's thoughts on restaurant smells, the power of nostalgia in food, and an impromptu discussion about whether Canadians should start an “Invite an American to Dinner” movement.Whether you're a foodie, a Simpsons fan, or just love hearing about unique dining experiences, this episode is one for the books! Tune in and get ready for a hilarious, thought-provoking, and food-filled conversation.
In this episode of The Late Night Restaurant Podcast, we dive deep into the financial side of the restaurant industry with David Monteith, founder of Accountific. From bookkeeping best practices to tax deductions, David breaks down how restaurant owners can avoid costly mistakes, streamline their accounting, and make smarter financial decisions. We also discuss the impact of tariffs on Canadian restaurants, the biggest tax write-off misconceptions, and why outsourcing bookkeeping can actually save you money. Whether you're a restaurant owner, manager, or industry professional, this episode is packed with insights to help you run a more profitable business.
In this special episode of The Late Night Restaurant Podcast, we sit down with Theresa Kowall-Shipp, an award-winning American/Canadian TV and media professional with an impressive career spanning networks like Nat Geo, PBS/APT, CTV, CBC, Global, Food Network, BBC, Discovery, and more. A prolific content creator, Theresa has produced, directed, and written iconic shows such as Recipe to Riches, Grin and Build It, and Confucius Was a Foodie.We dive into her journey as a showrunner, her expertise in factual, reality, and lifestyle programming, and her ability to lead large-scale productions—from live TV to reality competitions and award shows. We also explore her involvement in the Junior League Chef's Showcase, her take on culinary storytelling, and the latest industry trends.Expect insights, laughter, and behind-the-scenes stories from one of the best in the business. Don't miss this dynamic conversation!
In this episode of The Late Night Restaurant Show, we fire up the conversation with Essi Tadrus, the mastermind behind Southern Luv BBQ. From his early days in the restaurant business to building a scalable barbecue empire, Essi shares his journey, insights on food consistency, and how he's revolutionizing the BBQ supply chain. Expect deep dives into his smoking techniques, a discussion on why commissary kitchens are the future, and of course, plenty of laughs with the crew.If you're into BBQ, restaurant business hacks, or just enjoy a great entrepreneurial story, this episode is for you! Learn here: https://www.southernluvbbq.com/
In this engaging episode of The Late Night Restaurant Show, we dive deep into the world of fryer oil innovation with the team from Beyond Oil. From the science behind oil degradation to the revolutionary powder that extends oil life, reduces waste, and improves food quality, this discussion unpacks the future of frying for restaurants. The conversation also touches on cost savings, sustainability, and how the restaurant industry can rethink oil management. Expect humor, insightful trivia, and a candid chat about what makes frying better for both operators and consumers. Don't miss this episode packed with practical takeaways for foodservice professionals!learn more
On this episode of The Late Night Restaurant Show, we sit down with Samantha Scholefield to dive into the real impact of tariffs on the Canadian foodservice industry. Samantha shares insights from her latest article, unpacking how restaurants are adapting, the confusion operators are facing, and why a "Team Canada" approach is more important than ever.We explore how local businesses can thrive despite economic pressures, the role of storytelling in restaurant marketing, and how Canadian cuisine can be better positioned on the global stage. Plus, we debate the most-ordered foods in Canada (spoiler: butter chicken and garlic naan take the crown!), and discuss why every restaurant should embrace social media and customer-driven storytelling.It's an insightful, fast-paced, and entertaining conversation on what's next for Canadian restaurants. Tune in and join the conversation!
Join us for an engaging episode of The Late Night Restaurant Show, where Jay Ashton, Dominic Padula, and Michael Beck sit down with Vince Sgabellone, Canadian Food Service Industry Analyst at Circana. In this insightful discussion, we tackle the pressing issues facing the restaurant industry, from the impact of tariffs and inflation to consumer confidence and shifting dining trends. Vince shares his expertise on how restaurants can adapt, market effectively, and stay ahead in a rapidly changing landscape. Whether you're an operator, supplier, or industry enthusiast, this episode is packed with valuable insights and strategies you won't want to miss.
Join us for another wild and insightful episode of The Late Night Restaurant Show, where food, hospitality, and industry stories collide with late-night energy and humor. In this special Terroir Update 2025, we dive deep into one of Canada's most exciting culinary events—The Terroir Symposium—with special guests Tannis and Leanna from Calgary.Expect hilarious banter, unexpected detours, and a deep dive into how terroir, agriculture, and culinary innovation intersect. We explore the importance of connecting chefs with farmers, the power of storytelling in food, and the impact of global culinary influences. Plus, there's talk of signature dinners, chef collaborations, mixology magic, and how Canadian cuisine deserves more love on the world stage.Alongside the discussion, we get sidetracked with spicy challenges, questionable drink choices, and some classic late-night chaos (yes, there may be talk of goats, neon suits, and conspiracy theories about talking to food).Tune in for food industry insights, chef spotlights, and a whole lot of fun—because food isn't just about what's on the plate; it's about the people, stories, and experiences that make it unforgettable.
On this episode ofThe Late Night Restaurant Show, we sit down withSteve Fortunato, founder ofRoom Fortyand author ofThe Urgent Recovery of Hospitality. Steve shares his insights on the true essence of hospitality, the power of generosity in the restaurant industry, and his journey from catering in Los Angeles to writing a book that redefines service. We dive into the challenges of modern hospitality, the impact of personal growth, and how the industry can shift from transactional interactions to meaningful connections. Plus, we get real about ADHD, leadership, and the role of vulnerability in business.Don't miss this deep and inspiring conversation!
Join us for an unforgettable episode ofThe Late Night Restaurant Show featuring the legendaryBill Oakley—former writer and showrunner ofThe Simpsons, food critic, and all-around pop culture connoisseur!In this special edition, Bill takes us on a deep dive into hisnationwide culinary tour, where he uncovershidden food gems across America, bringing unique and nostalgic flavors to life through his exclusivepop-up dining experiences. Fromsecret menu dinners to his love forregional comfort foods, Bill shares behind-the-scenes stories from his travels, along with hilarious anecdotes from his time in television.Expect lively discussions onthe weirdest pizzas in America, obscure snack trends, and Bill's recent deep dive into the world of airline soup! Plus, we explore his vision for expanding his events to Canada—where we might just get acurated Canadian curiosity menu.Don't miss thismust-listen episode packed withlaughs, food insights, and a celebration of the dishes you never knew you needed in your life.Tune in now forThe Late Night Restaurant Show with **Bill Oakley!
In this powerhouse episode of The Late Night Restaurant Show, we sit down with the legendary Josh Kopel, a restaurateur-turned-industry coach, to talk about the levers that drive restaurant success. From marketing strategies that actually work to pricing tactics that boost profitability, Josh shares hard-earned insights from his decades in the business. He breaks down why restaurants must shift their mindset from B2C to B2B, how to increase customer frequency, and the importance of personalized engagement over broad social media blasts. Josh also dives into the common pitfalls of restaurant owners, why frequency is more critical than foot traffic, and how strategic price adjustments can counter rising costs like tariffs. If you've ever wondered how to make your business work for you instead of the other way around, this is the episode to tune in for. Before we wrap up, Josh shares a curated reading list for every restaurateur looking to level up their business game:
Join Canada's Restaurant Coach and the Late Night Restaurant Show team as they welcome Andrew Marino, CEO of Ghost Truck Kitchen, for an engaging conversation on reshaping the restaurant industry. Andrew shares his journey of innovation, from pioneering ghost kitchens to integrating AI and machine learning into operations. Explore leadership insights, strategies for navigating modern challenges, and what it takes to succeed in today's foodservice landscape. A must-listen for hospitality pros, tech enthusiasts, and food lovers!
In this episode of The Late Night Restaurant Show, we sit down with Cijoy Olickal, the innovative mind and COO behind GM Pilot, a platform revolutionizing restaurant operations. Cijoy shares his journey from engineering to hospitality tech, his insights on leveraging automation to enhance profitability, and how GM Pilot is empowering general managers to focus on what matters most. Packed with humor, wisdom, and actionable takeaways, this is a must-listen for anyone in the restaurant industry! Learn more about GM Pilot
Welcome to another exciting episode of The Late Night Restaurant Show! Tonight, we dive into the ever-evolving world of restaurant technology with a special guest from Saskatoon-born 7shifts, a leading scheduling and labour management platform transforming the industry. Hosts Dominic and Jay explore how restaurants can move beyond pen-and-paper scheduling and embrace innovative tools to save time, reduce costs, and boost employee satisfaction. From leveraging technology to streamline operations to the latest trends in flexible scheduling and labor insights, this episode is packed with valuable takeaways for restaurant operators everywhere. Grab a coffee, or maybe even a protein coffee and join us for a fascinating discussion about how restaurants can work smarter, not harder, in 2025. Don't miss it! 7shifts Free 2024 Report - What Restaurant Employees Want
The Late Night Restaurant Show: Season Premiere with Dominic, Michael, and Jay The 2025 season kicks off with Dominic, Michael, and Jay bringing you insights, laughs, and innovation! Michael joins live from CES in Las Vegas to share the latest tech trends, while Dominic and Jay discuss the evolving restaurant landscape, marketing strategies, and a surprising new invention... protein coffee. It's a fun, fast-paced episode packed with fresh ideas and industry highlights. Don't miss it!
In the debut episode, Sara and Adam Waxman kick off Dine: From Table to Travel with a celebratory toast and delve into a lively discussion about food, travel, and hospitality. The episode features a special guest appearance by renowned chef Claudio Aprile, known for his innovative culinary style and role as a judge on MasterChef Canada. Topics covered include: The reopening of Toronto's iconic Harbor Sixty steakhouse. Unique experiences such as urban rappelling and ice climbing in Ontario's Elora Gorge, were brought to life by guest Frederick Schuett of One Axe Pursuits. Claudio Aprile shares personal insights into his culinary journey, the evolution of his cooking style, and the nuances of hospitality. The conversation touches on his time at Albuli, his thoughts on tasting menus, and his plans in the restaurant industry. With a mix of humour, heartfelt stories, and expert insights, this premiere sets the stage for an exciting series celebrating the intersection of dining and destinations.
In this special redo episode of the Late Night Restaurant Show, we're shaking things up with a first-of-its-kind Listening Party! It's all about connecting, sharing, and supporting each other in the foodservice and hospitality industry. Join our hosts as they create a space to listen to the thoughts, challenges, and ideas of industry pros like you. This isn't just talk—it's about community. Whether you're dealing with the pressures of the busy season, grappling with uncertainty, or looking for inspiration, we're here to lend an ear and offer resources. In this episode, we'll cover: The power of empathy and human connection. Industry insights and real-life stories. Mental health resources and wellness for hospitality teams. How to support each other and build a stronger community. Tune in, share your thoughts, and let's listen, learn, and lift each other. It's more than a conversation; it's a movement for those who keep the hospitality world turning. Grab your late-night coffee (or cocktail) and join us—it's your time to be heard!
In this episode of The Late Night Restaurant Show, Jay and Dominic welcome back an incredible guest who knows the ins and outs of helping struggling restaurants thrive — Luis from Restaurant Search and Rescue. After a redo of a previous recording, the team dives deep into the most pressing challenges faced by restaurants today: outdated digital presence, lack of strategic planning, and the overwhelming operational demands on owners. Luis shares eye-opening statistics about the Canadian restaurant industry and the critical importance of a robust web presence. From clever social media strategies to leveraging third-party delivery apps as marketing tools, this episode is packed with actionable insights and real-world stories of digital transformation. Plus, hear Jay's take on using delivery services for more than just orders, and why stepping back from day-to-day operations can be the key to long-term success. Whether you're a restaurateur or just love the industry, this episode delivers fresh ideas to fuel growth and resilience. Tune in for laughs, strategy, and inspiration — because every restaurant deserves a lifeline.
In this episode of The Late Night Restaurant Show, Jay Ashton dives into the future of restaurant hiring with the dynamic and driven HP, the founder of Kibbi. While Dominic enjoys some much-needed R&R in the Caribbean, Jay holds down the fort and guides us through an eye-opening discussion about solving one of the industry's biggest headaches: finding reliable local talent. HP shares the inspiring story behind Kibbi, a platform designed to bridge the gap between job seekers especially newcomers and local hospitality businesses. From humble beginnings during Calgary's lockdown to empowering over 40,000 job seekers, Kibbi is revolutionizing how small and medium-sized restaurants recruit talent. Key highlights of the show: How Kibbi helps restaurants find local talent with ease, bypassing the clutter of traditional job boards. The importance of community-driven hiring and how proximity impacts retention and reliability. The seamless integration of multilingual support and mobile-first job alerts, tailored for both newcomers and Gen Z applicants. Kibbi's innovative job board partnership with Canada's Restaurant Guy connects operators directly with talent through the show's community. This episode isn't just about tech—it's about heart, hustle, and closing the labour gap in a way that builds stronger communities. If you're in the restaurant industry, this is a must-listen (and must-watch!) to see how you can transform your hiring process.
"The Late Night Restaurant Show" Welcomes TV Legend and Fast Food Critic Bill Oakley! Join us for an epic, laugh-out-loud episode as we sit down with Bill Oakley, legendary writer of The Simpsons, Futurama, and Disenchantment, and now, the king of fast food criticism and regional American eats!
In this insightful episode, we take a 60,000-foot view of the restaurant and hospitality industry. From inflation and labour challenges to the lasting impacts of COVID-19, we explore the pressing issues operators face today. Join Canada's Restaurant Guy, Troy, Tony, and Jason as they dive into innovative solutions, including menu engineering, AI integration, and strategic planning, to help restaurants not only survive but thrive in uncertain times. Learn how adaptability, community building, and leveraging resources like Foodbuy's solutions can transform your operations and set you up for success in 2025. Don't miss this comprehensive discussion packed with actionable insights for the evolving industry! Learn more... Foodbuy
In this exciting episode of The Late Night Restaurant Show, we're joined by Ayad Zaid, founder of Soho Citizen, a cutting-edge company blending AI and food service. Ayad shares how his innovative approach is helping restaurants harness the power of AI to analyze customer feedback, audit digital footprints, and improve operations. From tackling suspicious reviews to optimizing online presence, Ayad offers a glimpse into how AI is reshaping the industry. Tune in for an insightful conversation packed with actionable tips, a few laughs, and a look into the future of restaurant technology. Soho Citizen... learn more
Tonight on The Late Night Restaurant Show, we dive into the cutting-edge world of functional ingredients with Andreas from Cubiq Foods. Discover how their innovative alternative fats are not only reducing calories and costs but also extending shelf life and creating healthier options without compromising taste. Learn why chefs, restaurateurs, and food manufacturers are embracing this game-changing technology—and how it could transform the way we eat. It's innovation, science, and culinary creativity all rolled into one fascinating conversation. Stay tuned!
In this episode of The Late Night Restaurant Show, Jay and Dom are joined by David Hopkins, president and founder of The Fifteen Group—a company known for transforming restaurants across Canada. David shares insights from his extensive experience helping restaurants thrive, even amid economic challenges and industry shifts. They dive into the complexities of profitability, discuss the true impact of inflation and tipping culture on customer experience, and explore the future of the restaurant industry in 2025. David also talks about his cross-country workshop tour with Restaurants Canada, designed to help restaurant owners optimize their operations and increase profits. This episode is packed with actionable advice and inspiration for anyone passionate about the food and beverage industry. The Fifteen Group
On this episode of The Late Night Restaurant Show, Jay and Dominic sit down with Stacey and Meg, the dynamic duo behind Cut Cooking, a Calgary-based company shaking things up in the gluten-free world. With their signature mix of humour and industry know-how, Jay and Dominic explore the story behind Cut Cooking—from its humble beginnings to its growing success. They dig into everything from gluten-free recipe challenges to the tough lessons of entrepreneurship, showing how Stacey and Meg transformed their passion into a thriving business. With plenty of laughs, real insights, and some mouth-watering details, this episode is perfect for anyone curious about food innovation or the journey of building a brand from the ground up. Learn more:cutcooking.com
Join Jay and Dominic on The Late Night Restaurant Show as they return from a short break to chat with guest Kenneth Scharlatt, a seasoned consultant in hotel food and beverage, currently bringing fresh perspectives to hospitality venues. In this episode, Kenneth shares insights into how the hotel dining experience is evolving, moving away from standardized corporate menus to embrace unique, local flavours that resonate with today's travellers. They discuss the potential for hotels to better engage communities by offering individualized dining experiences, the growing role of experiential dining, and the impact of trends like Airbnb on traditional hotel offerings. With humorous banter and thoughtful insights, Jay and Dominic explore the big changes underway in hotel food and beverage, underscoring the importance of outside expertise and adaptability in a competitive industry. Plus, hear about the exciting upcoming partnership between The Late Night Restaurant Show and the National Restaurant Association's 2025 show in Chicago, promising even more ways to showcase hospitality innovations.
In this episode of The Late Night Restaurant Show, Jay and Dominic welcome Sebastian, a marketing expert with deep roots in the restaurant industry. They explore the challenges and strategies of effective restaurant marketing, diving into why understanding the business from the ground up makes all the difference. From building a solid brand foundation to the pros and cons of hiring in-house versus agencies, this episode offers actionable insights for restaurateurs. Whether you're running a cozy local spot or expanding a multi-location concept, Sebastian's expertise and experience will guide you on the path to success. Tune in for a candid, no-nonsense conversation filled with industry wisdom, humour, and a few surprises!
Dive into the story of Canadian hospitality's biggest success: The Canadian Brewhouse. Hosts Jay Ashton and Dominic Pedulla sit down with Pat Keddie, the driving force behind the Brewhouse's rapid expansion and unmatched energy. From humble beginnings to becoming a nationwide sensation, Pat shares insights into what makes the Brewhouse a leader in the industry. With a mix of laughter, real talk, and the inside scoop on Alberta's thriving food scene, this episode is a must-listen for anyone passionate about hospitality.
In this special edition of The Late Night Restaurant Show, hosts Jay Ashton and Domenic Pedulla sit down with one of the most influential chefs in the world, Chef David Burke. Known for his culinary genius and creative concepts, Chef Burke has made his mark with over twenty global restaurantsPlease tune, from New York to North Carolina and even Saudi Arabia. In this candid conversation, Chef Burke dives into the challenges of running multiple restaurants, the evolution of the chef's role in modern kitchens, and the importance of balancing creativity with business acumen. With stories from his early days as a dishwasher to managing international dining experiences, this episode is a masterclass in the art of persistence and passion in the culinary world. Tune in to hear how Chef Burke navigates the complexities of the restaurant industry while maintaining his legendary status.
In this episode of The Late Night Restaurant Show, Jay Ashton and Dominic Pedulla welcome Adam Waxman, an influential figure in Canadian media, to discuss the profound legacy of his family and their iconic publication, Dine Magazine. From stories of Adam's own travels and culinary experiences to the three generations of Waxmans involved in the Stratford Festival, the episode paints a vivid picture of their love for food, storytelling, and authenticity. Adam shares insight into the evolving world of food media and how his family's passion for capturing real culinary experiences drives their work. They also explore the future of Dine Magazine, the value of storytelling in the restaurant industry, and the possibility of a print revival, making this episode a celebration of culinary arts, media, and family legacy.
In this vibrant and dynamic episode of The Late Night Restaurant Show, hosts sit down with special guest, Cy from Straightaway Spirits. With stories that whisk you from Portland's most iconic bars to prohibition-era cocktail traditions, Cy shares how Straightaway crafts its award-winning cocktails and the magic behind their authentic ingredients. From making bitters to crafting Amaro, this episode uncorks the secrets to creating some of the finest pre-batched cocktails on the market. Tune in for engaging stories, insightful tips, and a fresh perspective on elevating cocktail culture, all delivered with a touch of humour and warmth from the hosts.
In this episode of The Late Night Restaurant Show, Jay and Domenic sit down with Joe Carlucci, a pizza champion and hospitality expert who shares his incredible journey from failure to success. Joe shares his leadership philosophy, focusing on servant leadership, empowering his team, and creating a positive work environment. From winning prestigious pizza awards to fostering a culture of respect and dedication in his restaurant, Joe's story is a powerful reminder that leadership is not about ego, it's about lifting others up. His insights on the importance of failure, self-awareness, and constant learning will inspire restaurant owners and leaders across industries.
In this episode, Jay and Dominic sit down with Siler and Amber Chapman, the dynamic duo behind King of Fire, a four-time world pizza champion team. From Siler's early days tossing pizzas to becoming a global icon, and Amber's journey from oncology to running one of the most beloved pizza businesses, this episode uncovers the personal and professional stories that shaped their success. They discuss their unique approach to pizza-making, what it takes to compete globally, and how they blend quality, creativity, and passion in every pie they serve. Whether you're a restaurant owner, pizza lover, or entrepreneur, you'll be inspired by this heartwarming conversation about love, pizza, and family. King of Fire
Join us on The Late Night Restaurant Show as we welcome the iconic Sara Waxman, the publisher and editor-in-chief of DINE Magazine. With a career spanning over 40 years, Sara shares her journey from a renowned food and travel writer to creating one of Canada's top culinary magazines. We dive into her inspiring transition from print to digital, her passion for food, and the impact of her family-run business. Don't miss this episode as Sara brings her incredible stories to life, blending her experiences with Canadian cuisine, travel, and publishing! Learn more about DINE
In this episode of the Late Night Restaurant Show, Jay and Domenic welcome Angelo Esposito, the CEO of WISK, a cutting-edge beverage and food management platform designed for restaurants and bars. Angelo shares his journey from growing up in an entrepreneurial family in Montreal to founding WISK, a company that's revolutionizing inventory management in the hospitality industry. The conversation dives into the challenges of traditional inventory methods, the evolution of WISK, and the impact of innovative technology on restaurant operations. Tune in to discover how WISK is helping restaurateurs save time, reduce costs, and boost profits, all while making inventory management easier and more efficient. Whether you're a seasoned restaurateur or just starting out, this episode is packed with insights that could transform the way you manage your business. WISK
In this episode of "The Late Night Restaurant Show," Jay sits down with Lori Nikkel, CEO of Second Harvest, to discuss the organization's groundbreaking efforts in reducing food waste across Canada. Lori shares her journey from working in hospitality to leading Second Harvest, highlighting the massive impact the organization has had on food recovery and distribution. The conversation reviews the staggering statistics of food waste in Canada, where 58% of all food produced is lost or wasted. Lori explains how Second Harvest is tackling this issue through innovative solutions like their food rescue app, which connects surplus food from businesses with charities in need. The discussion also touches on the cultural challenges around food waste, the role of technology and AI in combating this issue, and the importance of systemic change to create a more sustainable food system. Jay and Lori explore how restaurants can get involved with Second Harvest's initiatives and the importance of shifting mindsets toward food waste in the hospitality industry. The episode is a powerful call to action for businesses and individuals alike to join the fight against food waste. Download the APP
In this episode of The Late Night Restaurant Show, Jay Ashton, also known as Canada's Restaurant Guy, hosts a lively conversation with Matt Wilson, a seasoned veteran in the restaurant industry with over 36 years of experience. Jay and Matt dive into the importance of modernizing the restaurant business model, emphasizing the critical role of technology and proper business strategies in today's fast-paced industry. They discuss Matt's new venture, Mise En Place, a company dedicated to helping restaurateurs optimize their operations by putting the right systems in place. Matt shares his journey, starting from his early days in the industry at age 12, highlighting his passion for helping restaurants succeed. Throughout the episode, Jay and Matt explore key topics such as the importance of understanding inflationary costs, the impact of labour increases in various Canadian provinces, and the need for restaurateurs to embrace technology to remain competitive. They also touch on the evolving nature of culinary trends and how external factors like the rise of Ozempic usage could influence menu offerings in the future. The episode is a mix of insightful advice, industry analysis, and light-hearted banter, making it a must-listen for anyone in the restaurant business looking to navigate the complexities of the modern hospitality landscape. learn more about Mise En Place
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