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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 culture The rise of multilingual kitchens and computer vision The importance of redundancy and reliability in your restaurant's tech stack Why Giving Kitchen is one of the most important nonprofit orgs in foodservice today Plus: 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 The two dig deep into the outdated 1765 restaurant model, building new revenue streams, storytelling as a superpower, and how doing just 10% more can double your business using the Rule of 72.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 from dedicated 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 , 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. 🔊 Buckle up. It’s chaotic, it’s hilarious, it’s hospitality — Late Night style.

What happens when three Canadian hospitality geeks crack open non-alcoholic craft beers live on air and discover their new post-treill 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 business The truth about non-alcoholic beer brewing and why most of the old stuff tasted like soggy cardboard Jay’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 hands Also, 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. 💥 If you're ready to scale your restaurant without burning out, this one's for you.

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?

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 ion. This episode will inspire food lovers, aspiring chefs, and anyone ionate 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 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 ific. From bookkeeping best practices to tax deductions, David breaks down how restaurant owners can avoid costly mistakes, streamline their ing, 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. 🎙️ Tune in for expert advice, late-night laughs, and real talk about the numbers behind the hospitality industry! 🔗 Listen now!

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 the conversation!