The Late Night Restaurant Podcast Show

May is Mental Health Month, and this episode hits where the industry often stays silent.We sit down with leaders from the The Burnt Chef Project, now active across more than 45 countries, to talk about what is happening inside kitchens, dining rooms, and behind the scenes.This is not theory. This is real life.4 out of 5 hospitality professionals face mental health challenges during their career Loneliness and substance abuse are two of the biggest driversMost operators are not trained to recognize the signsMost employees do not ask for helpYou will hear what mental health actually means in the workplace.You will hear why the current system fails people.You will hear what simple actions change everything.This episode is raw, honest, and needed.If you lead people, this matters.If you work in hospitality, this is your reality.

This episode goes where most don’t.Jay and Dom sit down with Mark von Schellwitz after nearly 30 years inside the system.He’s seen it all.From policy battles to industry shifts, this is a straight look at what’s really holding restaurants back.They break down:Why government policy is choking growthHow overregulation is crushing small operatorsThe real impact of taxes on food, alcohol, and tipsWhy the industry struggles to organize its voiceHow COVID permanently changed the business modelWhere restaurants are heading nextOne clear takeaway:The industry isn’t broken.It’s being held back.If you care about where restaurants are going, this is required listening.

This one hits leadership head-on.Jay and Dom sit down with Laura Durrell to break down the real issue inside restaurants today.It’s not labour.It’s not trends.It’s leadership.Laura shares her journey from decades in Canadian restaurants to building a new path focused on developing better leaders.They unpack:Why promoting your best worker creates your worst managerThe “keys and card” problem in restaurantsWhy Gen Z expects coaching, not commandsThe real reason turnover stays highHow culture, not hiring, drives retentionThe growing credibility crisis in leadershipOne line says it all:You don’t have a labor problem. You have a culture problem.If you lead people, this episode forces a hard look in the mirror.

Jay and Dom sit down with Menu Matters founders Maeve Webster and Mike Kostyo to break down what’s really happening in foodservice right now.Not trends. Not headlines. What actually matters.They dig into:Why most “trends” are pushed, not pulledHow operators lose their identity chasing the next thingWhy value has nothing to do with priceAnd the one thing that still wins, human connectionThis is a conversation about clarity in a messy market.If you run a restaurant, lead a brand, or care about where this industry is headed, this one hits.

The hospitality industry has a mental health problem — we've talked about it plenty on this show. But what about the physical side? Long shifts, late-night snacking, beer after service, picking through the kitchen, stress that never turns off. Jay and Dom sit down with Calgary-based speaker and health strategist Robin O'Grady — a ten-year hospitality veteran turned leadership health coach — to talk about what's quietly taking out restaurant leaders, and why fixing it doesn't have to mean cutting carbs, buying a gym membership, or turning your life upside down.Robin's message is refreshingly simple: decide, assess, pick one thing, and stay consistent. That's it. No Ozempic. No six-pack. No elimination diets. Just the smallest change you can actually do forever.In this episode, we get into:Why waking up in pain is not a normal part of aging — and what your body is trying to tell youThe real reason most health plans fail (hint: you're trying to change too many things at once)"Discipline vs. restriction" — and why one works while the other always blows upThe hydration rule Robin won't negotiate on, even if you eat pizza every dayStress, cortisol, and why high performers gain weight even when they barely eatThe freezer story — how one chef taught Robin to release stress mid-shiftGrounding exercises you can do in 60 seconds between tablesThe sidewalk client — how a 400+ lb. client started with one square of concrete and built a new life from thereWhy "busy" is often a trauma response disguised as a flexHow to manufacture your own emergency before your body does it for youIf you've ever stood in the walk-in at the end of a Saturday night wondering how long you can keep this up — this one is for you.About Robin O'GradyRobin is a leadership health and performance speaker based in Calgary, Alberta. With over a decade of hands-on experience in hospitality and more than 36 years in customer service, she speaks directly to the leaders our industry depends on about building sustainable health into impossibly demanding careers. She's also a dancer, aerialist, and the founder of the newly launched International Arts and Media Foundation.

This episode hits where most operators struggle but rarely admit it. The real problem is not the menu, not the staff, not the market. It is the owner. Chris Schneider, The Bar Business Coach, breaks down how mindset drives results, why your numbers are lying to you, and how small mistakes destroy profit over time.You will hear why most bars and restaurants operate without clear data, why ego blocks growth, and how simple fixes like pricing, menu design, and training create real margin. This is not theory. This is what moves your bottom line.If you want more profit, more control, and less chaos, start here.

Sheila steps in and flips the whole conversation. You think you have a labour problem, she shows you it’s a hiring problem. Years in the trenches, she’s seen it all, and she calls it straight. Bad resumes hiding great people. Weak interviews missing real talent. Owners moving too fast and paying for it later. This episode hits like a punch. Slow down. Dig deeper. Look for results, not noise. There are people out there ready to change your business, you’re just not seeing them. Fix hiring. Hire different. Everything shifts.🤘

Most restaurants are not failing because of food or service.They are losing money in places they never look.In this episode, we sit down with Mickey Pendergast, a cost-reduction expert with 30+ years in the industry, to break down where profit is quietly disappearing inside your business.You will hear:Why great operators still struggle to make moneyThe real reason margins stay stuck in single digitsHow “small” expenses like waste, linen, and processing fees drain profitWhy more sales does not fix a broken cost structureHow one or two points in savings can change your entire businessThis is a straight conversation about what most operators ignore.If you want to keep more of what you earn, this episode matters.

What does it take to build something that big, and survive everything that tries to break it?In this episode, you get the full story behind one of the most unique restaurant concepts in North America. From a 200-square-foot fish market to a multi-million dollar operation, this is about resilience, reinvention, and thinking bigger than the industry tells you to.You’ll hear:How a family business scaled into a destination brandThe real impact of storytelling on sales and growthWhat happens when you lose everything and start againHow to turn a restaurant into a media engineLessons on leadership, pressure, and building for the next generationThis is not a theory episode. This is lived experience.If you’re building something in this industry, this one will stick with you.

This episode gets real.No tech talk. No theory. Just operators in the trenches.We sit down with the team from Leo’s Kitchen & Bar in Edson, Alberta, a town of 10,000 where every decision hits harder and every dollar matters.They break down what it actually takes to run a restaurant right now:Menu changes that take monthsRising costs that never stopEquipment repairs that wipe out profitsNew competitors entering a small marketYou’ll hear how they cost every item down to the ounce, why most restaurants are still guessing, and what happens when traffic slows but expenses don’t.This is the side of the industry most people never see.If you run a restaurant, you’ll feel this one.If you don’t, you’ll understand why it’s one of the toughest businesses in the country. 👊

In this episode, we sit down with Josh from Spec Tank to break down one of the simplest ways to improve kitchen efficiency and reduce labor costs.Josh shares his journey from chef to sales, and why he believes this system belongs in every kitchen. We get into how Spec Tank works, what it replaces, and where operators are wasting time and money today.This is a real look at the hidden cost of cleaning in restaurants. Scrubbing, overtime, missed standards, and equipment wear all add up.Key takeaways:How kitchens lose hours every week to manual cleaningWhy labor is being misused in most operationsHow a soak system replaces scrubbing and saves timeThe impact on food safety, especially with cutting boardsHow to redeploy staff into roles that drive revenueWhat this looks like in real kitchens across CanadaIf you’re running a kitchen, this episode gives you a clear look at where you’re losing time and how to fix it.

On this episode of The Late Night Restaurant Podcast, Jay Ashton Canada's Restaurant Guy and Domenic Pedulla sits down with Elias Hage, Founder and CEO of App8 and the force behind Rally Catering.This is a deep, practical conversation about how restaurants, caterers, and foodservice operators use technology to move orders faster, cut admin time, and grow revenue without burning out.Elias breaks down:• How digital ordering replaces handwritten catering forms• Why catering adds real margin when done right• How schools now manage lunch programs with online ordering and government subsidies• What operators miss when they ignore catering• How systems create leverage across kitchens, staff, and sales• Why speed, accuracy, and repeat orders matter more than everYou’ll also hear how App8 evolved from solving table payments to powering catering, events, and K–12 food programs across North America, plus how operators unlock hidden sales sitting in their inbox right now.If you run a restaurant, catering business, bakery, commissary kitchen, or foodservice brand, this episode gives you clear insight into:• Building repeat catering customers• Reducing order errors• Saving hours each week• Turning operations into growth enginesReal talk. Real tools. Real ways to scale.👉Learn more about Rally Catering... https://www.rallycatering.com/

On this episode of The Late Night Restaurant Podcast, Canada's Restaurant Guy and Domenic Pedulla sits down with Michael Westhafer from Restaurant Rebellion to break down one hard truth...Most restaurants are losing guests because they cannot be found online.This conversation cuts straight to what matters right now for independent restaurants across Canada and North America.You’ll learn:• Why Google decides your traffic, not social media• How PDF menus kill your visibility• How AI now answers phones, texts guests, and replies to reviews• Why Google Business Profiles drive real foot traffic• What GEO and SEO mean for your menu, website, and reviews• The first three fixes every operator needs to makeIf you run a restaurant, cafe, bar, or food business, this episode gives you a clear playbook to get discovered, earn more 5-star reviews, and bring guests back through your doors.learn more about Michael Westhafer: https://restaurantrebellion.com/

Jay Ashton, Canada's Restaurant Guy sits down with Sylvain Charlebois, host of The Food Professor Podcast, to unpack the hard numbers behind Canada’s restaurant correction.They break down:• Why more than 7,000 restaurants likely disappeared last year• How labour changes, alcohol decline, tipping fatigue, and rising costs hit margins• What GLP-1 drugs mean for appetizers, desserts, and dining habits• Why independents face the biggest risk• What operators need to change right now to survive and growNo fluff. Real data. Real talk. A must-listen for anyone in foodservice trying to stay ahead of what’s coming next on The Late Night Restaurant Podcast.

This episode features John Rebagliati, a 26-year food service brokerage veteran at IPS, in conversation with Jay. John started his career in restaurant operations before making the leap to the brokerage side in the spring of 2000, the same week he learned he was expecting his first child. He shares the culture shock of going from managing restaurants (where he assumed distributors stocked everything) to learning that roughly only 10–20% of SKUs are actually stocked at broad-line distributors.The conversation covers how John built his career from cold-calling out of the Yellow Pages with a bag phone in his Mazda, to becoming a seasoned broker navigating complex manufacturer-distributor-operator dynamics. Key themes include the irreplaceable value of having worked in restaurant operations, how broker-operator trust is built over years, the misconceptions operators have about distribution, and how technology and AI are reshaping the industry. John also shares personal insights on mentorship, morning routines, reducing screen time, and the importance of stepping away to recharge. The episode wraps with mutual appreciation between two long-time industry friends who've known each other since 2004.

Jay and Dom welcome Greg from GP Hospitality Partners for a deep dive into the biggest challenge facing restaurants today: building and retaining great teams. With his new book "Loyal AF: How to Build a Ride-or-Die Team That Grows Sales, Wows Guests, and Never Leaves" dropping soon, Greg shares hard-earned wisdom from working with 200+ restaurants on what actually makes employees stick around.In This Episode:The real difference between calling your staff "family" vs. "team" (and why it matters)Why every restaurant supports mortgages, families, and dreams beyond just the ownerHow helping one restaurant improve creates a ripple effect in the entire communityWhy guest experience is impossible without the right people in placeThe truth about restaurant consulting (it's not like the TV shows)Guest Bio:Greg is the founder of GP Hospitality Partners and author of "Butts and Seats: How to Create Raving Fans Who Come Back Again and Again." He's worked with over 200 restaurants, helping them build teams that actually stay and cultures that actually work.Key Takeaway:Small improvements compound into major changes. If you can get one thing right with your team, it changes everything.Connect with Greg:gphospitalitypartners.comBook: "Loyal AF" (coming soon) | "Butts and Seats" (available now on Amazon)

Running a restaurant means juggling hiring, onboarding, scheduling, compliance, payroll, and people problems—all in a single week. This episode confronts a hard truth: fragmented systems waste time, create errors, and cost you real money.We dig into why an all-in-one people management platform transforms the operator experience. One system. One source of truth. Hiring through payroll.You'll hear where operators lose track, where the hidden costs pile up, and how simplicity improves compliance, saves hours, and actually supports your team on the floor.No theory. Just real operations, real pressure, and solutions built for restaurants.Learn more: https://www.pushoperations.com/

In this episode of The Late Night Restaurant Podcast, Jay and Dom sit down with Greg Farineau, Co-Founder of Headhunters Canada, to challenge the most common excuse in the industry: “We can’t find good people.”Greg brings a refreshing, human-first perspective on recruiting, leadership, and retention. He explains why most hiring feels transactional, why throwing resumes at a problem never works, and why people do not leave jobs, they leave environments.The conversation goes deep into what today’s workforce actually wants.Being heard.Being respected.Being supported by real leadership.This episode covers:Why hiring feels broken across restaurants and hospitalityThe difference between transactional recruiting and relationship-based hiringHow culture, not wages alone, drives retentionWhy AI will never replace human connection in hiringWhat restaurant leaders miss when developing future managersBurnout, leadership blind spots, and the warning signs operators ignoreWhy foodservice remains one of the best training grounds for life and businessGreg also shares his personal burnout story and explains why pushing the brain past its limits is different than pushing the body, a message every operator and leader needs to hear.If you are a restaurant owner, operator, manager, or hospitality leader who wants stronger teams, better retention, and real leadership impact, this episode will change how you think about hiring.Listen in.Because the talent is already out there.Leadership decides whether they stay.

Join Jay and Dom on The Late Night Restaurant Show as they sit down with Sharyar from Clara AI at 7 AM Pakistan time to explore how artificial intelligence is transforming the restaurant industry. Discover how Clara AI is helping over 100 restaurants in Australia recover millions in lost revenue through intelligent call handling and automation.AI Call Management RevolutionHow Clara AI has answered 425,000+ calls and recovered $3.2 million in revenueThe power of 24/7 automated phone answering that never misses a reservation or orderWhy the average missed call costs restaurants $35-50 in lost revenueHow Clara handles 20 concurrent calls with 30-second average order timesBeyond Phone Calls: The Four Pillars of Clara AIInbound Call Management - Taking orders, answering queries, and booking reservations around the clockOutbound Marketing Calls - Personalized promotional calls to segmented customer listsStaff Training Innovation - AI-powered verbal assessments that reduce pressure and identify knowledge gapsVoice-Activated Inventory - Save 5+ hours weekly by simply speaking your inventory countsGame-Changing InsightsWhy AI training feels less judgmental than human evaluationHow multilingual support (70+ languages) breaks down communication barriersThe 18-day ROI that's disrupting traditional restaurant staffing modelsIntegration strategies with POS and booking management systemsPerfect For:Restaurant owners struggling with missed calls and staffing challengesOperators looking to reduce labor costs while improving customer serviceFood service managers interested in AI-powered staff training solutionsHospitality professionals exploring inventory management automationAnyone curious about practical AI applications in the restaurant industryEpisode Length: 48 minutesFeatured Guest: Sharyar, Founder of Clara AI (Pakistan)Learn More: GetClaraAI.com

On this episode of The Late Night Restaurant Show, Chef D joins us from a cruise ship to talk about his newest project Something Different, a one-seating-per-night restaurant already making waves in Cambridge and across Toronto. With decades of experience in the industry, Chef D offers sharp insights on innovation in the kitchen, the value of mentorship, and how to build something that lasts in a fast-changing food economy. Whether you're a chef, restaurateur, or someone who understands the pressure behind the pass, this episode brings clarity, honesty, and a real look at what it takes to lead in hospitality today.Check out Something Different: https://chefdtv.com/something-different?

In this energizing episode of the Late Night Restaurant Show, Saawan Logan, founder of North Water, shares the story behind Canada's cleanest bottled water brand and what it really means to lead with authenticity. From serving water at the G7 to redefining what it means to be a modern leader, Saawan speaks openly about challenges, clarity, and why being real matters now more than ever. It's a conversation about values, vision, and the future of food and beverage in Canada.

Matt Wampler returns to the Late Night Restaurant Show for an unfiltered conversation on restaurant operations, tech overload, and how to fix the broken profit formula. From his early days running sandwich shops to leading a top restaurant tech company, Matt shares real strategies that work, why most AI hype misses the mark, and what operators should actually focus on. Insightful, honest, and packed with value for anyone in the industry.

Matt Plapp, founder of America's Best Restaurants, reveals the marketing strategies that have helped over 2,000 restaurants grow their sales. Learn the 3 critical tactics every restaurant must implement: customer data capture, strategic email/text marketing, and authentic video content that builds community connections.Discover how one pizza restaurant generated $6,500 in sales from just $700 in Facebook ads, why storytelling beats coupons, and how independent restaurants can compete with major chains. Matt shares real examples, including a viral Mother's Day campaign and practical tips you can implement immediately no massive budget required.Perfect for restaurant owners, operators, and hospitality managers looking to grow sales through smarter, more effective marketing.Guest: Matt Plapp, founder of America's Best Restaurants (serving 2,000+ restaurants since 2008)

In this episode, Jay and Dom talk with the team behind Pivot, a Montreal restaurant tech company that's actually built by people who've worked in restaurants.They get into one of the biggest headaches in the industry: scheduling, payroll, and trying to make five different systems talk to each other. The Pivot founders walk through how their AI scheduling works (it's literally one click), how tips and payroll sync up automatically, and why connecting your existing tools is way smarter than piling on more software.Pivot basically acts like the brain of your operation—connecting your POS, reservations, and payroll so you're not chained to a laptop in the back office. More time on the floor, with your team, with guests. You know, the stuff that actually matters.They also share some real numbers: restaurants cutting scheduling time from 12–16 hours a week down to under an hour. The whole conversation is about simplicity, not complexity—and why tech built by people who've actually worked a Friday night dinner rush just gets it in a way most software doesn't.Worth a listen if you run a restaurant, manage multiple spots, or you're just curious how AI can actually help day-to-day ops without making your life harder.Learn more about Pivot : https://www.pivotapp.ca/en

What do a rubber duck, local search optimization, and soggy burgers have in common? They all show up in this high-energy, no-fluff conversation with the legendary David Rev Ciancio aka Rev... restaurant owner, hospitality marketing expert, and unapologetic pickle-hater.In this episode of The Late Night Restaurant Podcast, Rev spills the secret sauce on:The 67% rule that proves Google was built for restaurantsWhy most operators are chasing squirrels instead of guestsThe one marketing fix that boosted beer sales at his restaurant by 800%Why posting on Instagram isn't marketing and what actually isThe marketing tool every restaurant needs (that costs less than a good steak)Whether you're a seasoned operator or just opened your first food truck, this episode is a masterclass in restaurant growth packed with real talk, killer stats, and laugh-out-loud moments. Yup, this is a keeper. 🍔 🍺 Bring your appetite. Leave with a blueprint.

In one of the most inspiring episodes of The Late Night Restaurant Podcast to date, we sit down with Brooks Kirchheimer, the visionary behind Utah’s celebrated Hill Top Hospitality Group. From playing pretend restaurant as a kid to running five thriving restaurants with a 300+ person team, Brooks’ story is a testament to what happens when you lead with heart, not ego.We dive deep into:His people-first philosophy that includes paid mental health support, full benefits, and daily family mealsHow he transformed Utah’s dining scene, focusing on locals-first instead of tourist trapsCreative ways he thrills guests from Polaroids to handwritten birthday menusThe power of community enrichment including hands-on work with disability programs and farm dinners that raise money for cancer institutesBrooks proves you don’t need to cut corners to build success you just need to do the right thing, consistently.Whether you’re running a restaurant, leading a team, or just looking for hope in hospitality, this one’s for you.

Rob Hood joins us for an honest conversation about the realities of modern hospitality. From dish pits in 1988 to executive leadership across Canada, Rob shares the journey that shaped his perspective on what truly matters in this industry.We explore how technology is reshaping hotels—AI at the front desk, robotics in the kitchen, and evolving guest expectations. Rob explains which innovations actually improve the experience and which are just noise.The conversation turns to what real hospitality looks like: the difference you feel when ownership is present, when leaders genuinely care about their people, and when the details matter. Rob shares stories from London and Vancouver that reveal how leadership directly impacts the guest experience.We discuss why authenticity matters more than ever in restaurants, how diners now use their phones to drive demand, and why experience has become the true competitive advantage in a commoditized market.Rob opens up about the Burnt Chef Project and why addressing mental health in hospitality isn't optional anymore. He talks about available resources, what leaders can do to protect their teams, and the collective responsibility we share to create safer, healthier workplaces. We don't shy away from the hard topics—loss, pressure, passion, and the toll this industry can take.This episode delivers direct, actionable insight for anyone leading or working in hotels and restaurants. It's about building better, not just building more.Learn more about the Burnt Chef Project at https://www.theburntchefproject.com/

Juan Cifuentes from MenuLink joins the Late Night Restaurant Show to discuss how his Toronto-based startup is helping restaurants reclaim revenue by slashing pickup order fees from 15-30% down to just 1%. In this episode, Juan shares MenuLink's mission to give restaurants ownership over their revenue, explains the simple 5-minute signup process. We dive into practical tips for restaurants using third-party platforms from proper packaging choices to surprise-and-delight marketing tactics inside delivery bags. Juan also shares his unconventional journey from philosophy student to telecom manager to restaurant tech disruptor, and why now is the time for the industry to have more options beyond the big platforms.Plus: Dom gets AI-transformed into a woman wearing slippers, Jay pitches marketing ideas, and the team reminds everyone about Next Food Expo coming to Calgary September 13-14.Key Topics:How MenuLink reduces pickup fees to 1% (and delivery to 2% coming soon)Self-enrollment process for restaurants across Canada and the USMarketing strategies for delivery orders (packaging, in-bag promotions, handwritten notes)The importance of Google Maps optimization for restaurantsVisit menulink.ca to learn more or email [email protected]

Robin Apel, President at Barmetrix Vancouver, joins The Late Night Restaurant Podcast to reveal how restaurants are losing thousands of dollars every week without even knowing it.Key Takeaways:The Numbers Are ShockingOne restaurant was losing $600/week on a single item (Kahlua in espresso martinis) due to bartenders overpouring by just a quarter ounce15% of draft beer commonly goes unaccounted for - that's one in every seven kegs simply disappearingWith proper inventory management, most of these losses are completely preventableThe Real ProblemsPost-COVID brain drain has left many restaurants with undertrained staff managing complex inventoriesModern bars carry hundreds of SKUs compared to a handful decades agoRestaurants think they're doing okay because there's money in the bank, but they're leaving massive profit on the tableHow Barmetrix WorksUses barcode scanners and digital scales to track inventory to the tenth of a gramCompares actual inventory against POS sales data to identify gapsProvides actionable insights: "Here's what left the building vs. what got rung in"No contracts, no obligations - prove the value in one month or walk awayWild Stories from the FieldCaught staff adding water to bottles to cover theft (froze bottles to test - liquor doesn't freeze, watered-down liquor does)Discovered a broken beer line in a wall by swapping tap positionsOne client put theft footage on screen at staff party and fired half the crewThe Bottom Line Robin's philosophy is simple: "I'm not going to change your prices, fire your staff, or switch your suppliers. I just want to get you paid for what's leaving the building." For restaurants doing any volume, the ROI is immediate and substantial.Barmetrix operates across North America and internationally. No contracts. Just results.Learn more: https://www.barmetrix.com/

This episode hits home. After 51 years in hospitality, Tom shares how burnout shaped his life and why he’s leading The Burnt Chef Project across North America. We talk about mental health in restaurants, leadership, loneliness, and the simple things that help like saying thank you, or texting someone, “You’re awesome.”You’ll hear real talk about empathy, the pressure to be perfect, and how small acts change everything. Tom’s story will make you rethink how you lead your team, take care of yourself, and look at the industry you love.Learn more... https://www.theburntchefproject.com/

This episode hits a key issue in restaurants today. Tech adoption. Jay and Dominic sit with Jordan Boesch the CEO from 7shifts to break down the four stages of tech adoption from paper and gut feel to a connected tech stack that drives profit.You will hear• The four stages of tech adoption and where most restaurants sit today• Why experience and intuition are not enough anymore• How tech links to retention, labor control, and payroll accuracy• Real results from operators who upgraded their systemsYou will leave with a clear path to level up your systems, reduce waste, and give your team a better workplace.

In this episode, I sit down with industry legend Joyce Turchetti for a real conversation about what’s broken in hospitality and how to fix it. We talk about accountability, leadership, and what it takes to build restaurants that last. Joyce shares stories from the old days of New York nightlife, lessons from decades in the business, and the simple truth about why hospitality has to get back to its roots.If you’ve ever worked a double, run a kitchen, or tried to turn a restaurant around, this one will hit home.

In this episode of The Late Night Restaurant Show, we sit down with Daren Schwengler, President at Specialty Beverage Solutions & Food Service Equipment.Daren shares how he built his company from a $5,000 credit card and a single espresso machine into a coast-to-coast coffee solutions business. His journey covers the tough early years, the turning point that brought momentum, and how SBS now supports restaurants, cafés, and chains across Canada with equipment, training, and service.You’ll hear practical lessons for operators on:Turning coffee into a profit center instead of a giveawayWhy specialty drinks can add $30,000 to $100,000 in annual profitHow training and preventative maintenance keep beverage programs successfulThe future of coffee in Canadian restaurants and why the market still has huge room to growThis episode is about resilience, growth, and practical business insight for every foodservice leader.Learn more about Daren Schwengler and SBS here:🌐 Website: www.sbsolutions.ca📱 LinkedIn: Specialty Beverage SolutionsListen now and take away strategies you can use to grow your restaurant business.

Jay and Domenic sit down late at night with Chef Michael Guerrieri for a raw, funny, and heartfelt conversation about life in the kitchen. Chef Michael opens up about growing up in a family of bakers, why he chose cooking over baking, and how simplicity and culture shape the food he makes today. They dive into bread traditions from Italy and Portugal, the art of olive oil, and why some old‑school methods still beat trendy shortcuts. It’s part storytelling, part culinary masterclass, with Chef Michael sharing his morning rituals, his thoughts on menu simplicity, and how a single great product can define a concept. If you love behind‑the‑scenes chef talk, this one’s all flavour and heart.

On this episode of The Late Night Restaurant Podcast, Jay and Domenic sit down with Karisa Marra from Square to dig into how modern POS systems are changing the game for restaurants. Karisa shares her journey from working the floor in busy dining rooms to leading Square’s Canadian sales team, and she breaks down how today’s tech can give operators back entire days of their lives.They talk about the real challenges restaurants face right now, labour, training gaps, rising costs and how tools like Square can cut chaos, improve efficiency, and free managers to focus on what really matters... people, consistency, and better guest experiences. Along the way, there’s plenty of humor, a few quick jabs at old-school systems, and even a wild idea for a future Square feature that might blow your mind.If you run a restaurant, work in one, or dream of opening one, this episode is packed with insights and laughs that’ll make you rethink what’s possible in your business.https://squareup.com/ca/en/point-of-sale

This episode of The Late Night Restaurant Show is pure gold for anyone in foodservice. Jay, Dom, and Beck welcome Alton Watts, from Sysco Food Services, and the conversation swings from hilarious stories to hard‑earned lessons. Alton talks about growing up as the youngest of ten in Jamaica, learning to cook at his mother’s side, and eventually moving to Canada. He shares how he stumbled into the kitchen world, turned a dishwasher shift into a culinary career, and worked his way through Hard Rock Café kitchens, fine‑dining restaurants, and casinos before jumping into sales and leadership at Sysco.The crew dives into what makes a trade show really work, from live cooking demos that pull people in to setting up booths that feel inviting instead of stiff. Alton explains how to inspire operators with dishes, not just raw products, and why energy and genuine interaction on the show floor make all the difference. They swap stories about blue plate specials, juicy well‑done steaks, ginger‑packed smoothies, and even how trade shows can and should drive real sales, not just handshakes.Between laughs about Jamaican sayings like “sleeping policemen,” jokes about head‑shiners, and Dominic getting teased for his car‑washing side hustle, there’s a ton of practical advice. Alton’s passion for helping restaurants thrive comes through in every story, and the episode closes with a challenge to vendors and operators alike: show up, stand out, and give people something unforgettable.

LIVE Reading from an article from Ashton Media, The Late Night Restaurant Podcast.

In this late-night deep dive, Jay and Beck jam on the chaos and promise of tech in the restaurant world from AI tools to SaaS fatigue to why operators are craving clarity more than ever. They get candid about social media noise, future industry trends, and share practical tips you can use tomorrow. Whether you’re running a single shop or a growing group, you’ll hear insights that hit home.✅ 3 Key TakeawaysTech is messy but full of opportunity: AI tools and SaaS can help, but avoid long-term commitments until the market settles.Social media isn’t about vanity metrics: targeted sharing into groups and smart content formats (carousels on LinkedIn, reels on IG) drive engagement.Independent operators have an edge: authenticity and clean menus will win as the industry shifts back to local and personal.

The Late night gets loud when John Di Domenico rolls into the studio. He’s an actor, comedian, and impression machine who can flip from Trump to Guy Fieri to Dr. Phil without breaking a sweat or a martini glass. He tells us how he went from a kid with a speech problem to a guy who’s been on Howard Stern more times than some staffers, why he thinks Guy Fieri might hunt him down, and what really happens when you’re paid to be someone else for a living.John doesn’t hold back. He talks food, fame, and the weird side of showbiz, and drops stories you won’t hear anywhere else. It’s wild, it’s funny, and it’s exactly the kind of chaos late nights were built for.Only on The Late Night Restaurant Podcast.

In this episode of The Late Night Restaurant Podcast, we sit down with Antonio Cinaflone from FastTab, the Winnipeg-based company quietly transforming dine-in operations across North America. From cutting table turn times in half to increasing average checks by 22%, FastTab is giving operators a low-lift, high-impact solution that customers actually want to use.We talk about what it takes to build tech in the prairies, why QR codes aren’t dead (when done right), and how FastTab’s white-glove onboarding turns restaurant friction into flow. If you're a restaurateur looking to grow top-line sales, make your servers' jobs easier, and deliver better guest experiences this episode is a must.fastabpayments.com

In this episode, we sit down with Craig Milliken-Smith from Calgary’s Grey Eagle Resort & Casino to talk about what it really takes to lead a massive food and beverage operations in the casino. From managing over 200 staff to promoting one of the best Indigenous restaurants in the country, Craig shares his real-world take on leadership, culture, and staying grounded in the chaos.We get into everything from buffet strategy and 24/7 liquor service. It’s heartfelt, hilarious, and full of takeaways for anyone in the restaurant and hospitality space.

What happens when you mix 25 years of kitchen grit, a dream restaurant in Medicine Hat, and dinner domes you can’t eat in? You get Josh Bennett and this week’s episode is a full pour of what it really takes to run one of Alberta’s most impressive independent restaurants. From Earl’s days and the talk about Jay's butter-basted wings to the magic of a pickle pizza, we talk culture, menus, mayhem, and how to lead a team without losing your mind. Plus, a live brainstorm that may or may not involve butter pizza and whiskey-fueled cookbooks. This one's all heart, no fluff.This is a legend in the making in the industry! Rock the world Josh!!! https://www.whiskeydistrict.ca/

This week on The Late Night Restaurant Podcast, we sit down with one of Canada's most respected hospitality icons: Doug Stephen, founder of WOW Hospitality Group. From early dreams of becoming a doctor to finding his true calling in restaurants, Doug shares his incredible journey from pizza cook at 15 to industry legend and Hall of Famer. With nearly five decades in the business, he opens up about leadership, legacy, and how hospitality is so much more than a job—it's a way of life. This episode is packed with wisdom, warmth, and a few laughs (and yes, we finally get to ask what he’d be doing if he wasn’t in hospitality). Don’t miss this one!

What happens when a seasoned U.S. restaurateur and coach moves to Calgary and starts helping Canadian operators rethink everything? You get a smart, funny, and totally unfiltered episode of The Late Night Restaurant Show.In this episode, Jay, Dom, and Beck welcome Kevin Morrison a restaurant owner-turned-coach who brings decades of real-world experience to the mic. From the truth about coaching (hint: it’s not just spreadsheets) to what not to do when buying a restaurant, Kevin breaks it down with honesty and wit. You’ll hear behind-the-scenes stories about operators who almost bought into a dream without knowing the reality, and how Kevin helped them pivot before it was too late.It’s not all serious though ... this one’s packed with rapid-fire questions, some Calgary shoutouts, nostalgic butter stories (yes, really), and the kind of banter that only happens late at night with industry folks who’ve seen it all.If you're in the business – or thinking of getting into it – this episode is a must-listen. You’ll laugh, you’ll learn, and you’ll probably crave French fries and butter by the end.

This one’s for the folks who can make a perfect risotto but panic when it’s time to open a spreadsheet. In this episode, Jay and Dom sit down with Bruce Nelson, restaurant operator turned fractional CFO, for a real talk about the money side of the business. No fluff, no jargon, just stories, insight and honest advice from someone who’s helped countless operators move from barely surviving to building something sustainable. They get into the grind of managing finances, menu costing, the danger of ignoring your numbers, and how AI might actually help if we let operators shape it. There are laughs, seat-counting confessions, and some sharp takes on what’s coming this fall.

This week on The Late Night Restaurant Podcast we sit down with Jamil Bhuya, the mastermind behind Burgers n’ Fries Forever (BFF), to dig into what it really takes to build a standout burger brand in Canada. From his early days navigating Amsterdam’s late-night eats to opening his first location at just 22, Jamil walks us through his journey, sharing lessons on entrepreneurship, halal sourcing, marketing that actually works, and the art of the perfect smash burger.It’s real talk about value, quality, and why most operators still treat marketing like a chore. We also get into fries (lots of fries), his secret sauce philosophy, growing a franchise, and how his upbringing shaped his hustle. This one’s packed with stories, laughs, and smart takes on how to run a modern restaurant.📍Locations from Ottawa to Toronto🔥 Smash patties, house-made sauces, halal commitment📈 Real lessons on scale, systems, and socialStick around till the end—we get into toques, pudding, cheese toast, and a wild grocery cart story.

In this episode of The Late Night Restaurant Podcast, we’re joined by Joanna and Melissa from Taste the City, the duo shaking up how locals (not tourists!) experience the best food neighborhoods in Canada and beyond.We go deep into how their tech-meets-food tour concept is making it easier (and way more fun) to support local restaurants, one mystery dish at a time. From building an MVP with $25k to ending up on Dragon’s Den, these two are proving you don’t need a fancy app or Silicon Valley swagger to build something that actually helps restaurants thrive.We talk about the marketing mistakes restaurants keep making (yes, we're looking at your gravy photo), why mystery and joy matter in dining, and how authenticity—not another app, is the future of food culture.👉 Restaurants: Want to get featured? Learn more about working with Taste the City at tastethecity.ca🎧 Tune in, turn up the volume, and maybe even throw a pillow shaped like a croissant.

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.