The Late Night Restaurant Podcast Show

Legend in the restaurant industry and an icon in the seafood world. WOW... Don't miss this one. NOT A PODCAST. Learn more about KINGS OF FISH right 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.🤘

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/

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.

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.

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.