Welcome to "The Late Night Restaurant Podcast" with Canada’s Restaurant Guy & Domenic Pedulla. The ultimate podcast for those who live and breathe the restaurant industry. Hosted by Canada’s Restaurant Guy & Domenic Pedulla we dive into the real conversations shaping food and hospitality today. Shot LIVE | Unfiltered & Real Each episode tackles the biggest issues in restaurants, labour, digital marketing, sustainability, and emerging trends, all with an edutainment approach: informative, engaging, and fun.
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June 16, 202649 min
From Survival to Black Lotus
From surviving as a refugee on a boat in the South China Sea to building a coffee brand rooted in purpose, Tim Nguyen's story is unlike anything we've featured before.In this episode, Tim shares the incredible journey that brought him from Vietnam to Canada, back to Vietnam, and now back again with a mission-driven coffee company called Black Lotus Coffee. We talk about farming coffee, sustainability, entrepreneurship, mindfulness, and the life lessons behind the phrase "No Mud, No Lotus."This is a conversation about resilience, second chances, and building a business with meaning at its core.
June 15, 202636 min
Safety. Allergies. Hospitality.
Jay welcomes Kate from Food Allergy Canada for a conversation on how the food service industry can better handle food allergies. One in thirteen Canadians has a food allergy, and Kate's organization offers free tools, training, and resources to help operators build better practices. Simple communication, staff education, and smart prep systems can be the difference between a loyal guest and a liability. Kate breaks down what informed dining actually looks like and how any restaurant can get started at no cost.
June 14, 202645 min
Food Allergies Affect Millions of Canadians, No Way...
Food allergies affect millions of Canadians and play a major role in where people choose to eat.In this episode, Jay Ashton and Domenic Pedulla sit down with David Giacometti, founder of Foods For You, to discuss the growing importance of allergen awareness in restaurants. David shares how his experience in hospitality led him to create a platform that helps operators provide accurate allergy information while giving guests greater confidence when dining out.From hidden ingredients and cross-contamination risks to building trust with guests and their families, this conversation explores why food safety is no longer optional. It's a competitive advantage and a responsibility every restaurant should take seriously.
May 27, 202633 min
Rolling with the Changes: How Automation is Shaping the Future of Sushi
In this episode of the podcast, hosts Dom and Jay sit down with Jane and Shell from Autech Canada to discuss the fascinating world of automated sushi machines. Originating from the engineers at Audio-Technical in Japan—yes, the same company famous for headphones and DJ turntables—Autech has brought incredibly precise sushi-making technology to the Canadian market. We dive deep into their flagship model, the ASM-E-95, an unbelievable "rice sheet printer" capable of pumping out a wild 1,300 perfect rice sheets per hour. What we discuss in this episode:The Origin Story: How a special equipment division at an audio company ended up making a manual prototype featured in the 1987 movie Wall Street. Debunking the Automation Myth: Why automated machinery isn't taking away high-end culinary jobs, but rather freeing up chefs to focus on creative menu curation and artistry. Solving the Labor Crunch: How a single machine can save a restaurant "half a person" in labor costs and remove the intense stress of finding specialized, traditionally trained labor. Unexpected Markets: Why non-traditional venues like high-end steakhouses are suddenly installing sushi machines to diversify their appetizer menus. Sanitation & Safety: The hidden logistical victory of temperature-controlled, easily cleanable, NSF-certified machinery in modern kitchens. Whether you operate a traditional Japanese eatery or a steakhouse looking to safely inject fresh, high-margin ideas into your kitchen, this episode breaks down why commercial automation is a game-changer.
May 25, 20261 hr 26 min
Rethinking the Restaurant Journey: From Parking Lots to Produce
With a projected 4,000 restaurants facing closure across Canada this year alone, the hospitality industry has officially reached its structural breaking point. Profit margins are at an all-time low, menu prices are pushed to the absolute limit, and traditional business playbooks are being completely flipped upside down. If independent operators want to survive, they have to stop managing from the boardroom and start looking at their business through a completely fresh lens. In this highly engaging and philosophical episode of the Late Night Restaurant Show, host Jay goes solo to sit down with Matthew, an engineer who is actively re-imagining the agricultural supply chain at Verdant. In a rare twist, the guest takes Jay off the hot seat by turning the tables to explore how backend supply chain quality directly drives frontline customer loyalty. Together, they challenge some of the most deeply grandfathered myths in the food service space—including the outdated "30% food cost rule"—and unpack why a restaurant's true customer experience extends far beyond the plate. The "Parking Lot to Plate to Parking Lot" Journey: Breaking down the hidden friction points in a restaurant's customer map, from digital menus and deep potholes to food safety perceptions the next morning. The Death of the 30% Food Cost Rule: Why judging success by a rigid 1964 metric is failing modern operators, and why 85% of Canadian restaurateurs don't even know their actual menu costs. The "Why Theory" of Menu Engineering: A simple Excel sheet exercise that forces kitchens to ruthlessly question why individual ingredients (like a single slice of tomato) exist on a plate. Freshness & Ethylene Management: How extending the shelf-life of produce by just 4 to 7 days at the farm level completely alters the financial reality for distributors and restaurants. The Modern Hospitality Education Crisis: Navigating a severe gap in culinary labor where vital kitchen skills are being replaced by short-form TikTok videos. Complexity Talks, Simplicity Executes: Unpacking a vital corporate lesson on why the most scalable solutions are always inherently simple. The Empty Chair Concept: Why every critical business or marketing decision needs to actively place the customer in the room. Jay also shares an unexpected piece of homework regarding a brilliant 1980s Canadian television show featuring engineering-minded farmers , alongside a real-time call-to-action that will instantly brighten your staff's day. Pop in your headphones for a refreshing masterclass on human behavior, supply chain systems, and authentic community building.
May 25, 20261 hr 2 min
The Squeeze Is On: Tipping Fatigue, Saturated Markets, and the Economics of Guest Excellence
Ask any operator how the current economic climate handles their bottom line, and you’ll likely hear a chorus of complaints about inflation, dwindling consumer confidence, and paper-thin margins. But according to our latest guest, it’s time for a major reality check. The hospitality industry isn't facing a temporary hurdle, it's dealing with a permanent structural shift. In this raw, political, and unfiltered live-recorded episode of the Late Night Restaurant Show, hosts Dom and Jay sit down with David Hopkins, the straight-shooting President of The Fifteen Group—Canada's largest restaurant consulting firm. David cuts through the noise of recent data trends (like the shocking Ipsos Canada report on plummeting consumer financial optimism) to deliver a hard truth: the market is heavily oversaturated, and the mediocre operators are running out of runway. David breaks down why top-tier operators are still making incredible profits, why tightening labor shouldn't come at the cost of guest experience, and how to simplify backend inventory workflows to protect your baseline. The Saturated Market Reality: Why David argues that a 30% reduction in restaurant density would actually save the remaining 70% of healthy businesses. The Ipsos Canada Price Shock: Unpacking the new consumer baseline where 58% of diners prioritize price point, and 36% of Canadians are actively borrowing money just to live. The "Mandy's Salad" Paradox: Why premium-priced brands can still stay "busy as sin" if the foundational value proposition is executed beautifully. Culture Over Labor Cuts: Why shifting your energy toward menu engineering and product cost control yields higher profits than aggressively cutting floor staff. The Tipping Machine Backlash: Unpacking how default 25% and 30% tip configurations on payment terminals are actively alienating customers and destroying restaurant loyalty. Navi Cost Control: The origin story behind David's streamlined inventory software, designed as a simple middle-ground tool between complex legacy systems and standard spreadsheets. Jay and Dom also jump into a heated debate on structural tax policy, specifically criticizing Manitoba's recent food PST exemption that inadvertently turns grocery stores into a restaurant’s fiercest tax-free competitor. Put on your headphones for an essential look at standard operational metrics, servant leadership culture, and what it truly takes to engineer an 11-out-of-10 guest experience.
May 23, 202649 min
Trimming the Trash: How Better Table Uses Technology to Boost Restaurant Margins
With inflation soaring and skyrocketing operational costs squeezing the hospitality industry from every angle, independent operators are facing a harsh reality: roughly 40% of restaurants in regions like Quebec are currently operating without profitability. If you are looking to pull your business out of the red, the answer might not be changing your menu prices—it might be looking directly inside your kitchen's garbage cans. In this episode of the Late Night Restaurant Show, hosts Dom and Jay sit down with Ben Liegey, the passionate founder of Better Table and director of the groundbreaking food waste solutions documentary, Food Synergy. Ben breaks down the mind-blowing math behind Canada's staggering $50 billion food waste crisis and reveals how typical food and beverage operations are unknowingly throwing away up to 7% of their total food revenue. Ben pulls back the curtain on how Better Table works directly with commercial kitchens, hotels, and restaurants to transition away from antiquated pen-and-paper tracking. He shares how data-driven audits, behavioral changes, and cutting-edge mobile technologies are helping operators cut their waste in half, streamline their prep, and instantly inject thousands of dollars back into their bottom line. The 7% Revenue Drain: Why food waste is an invisible profit killer and how much money it's actually costing your operation. Kitchen Waste vs. Plate Waste: Identifying the massive disparity between back-of-house overproduction and what gets left behind on a guest's plate. The AI Over the Garbage Can: A look at the future of tech in commercial kitchens—from expensive high-end camera monitoring systems to accessible mobile audit apps. The Sustainability Recruitment Advantage: Why the younger generation of culinary professionals actively chooses to work for restaurants with eco-conscious leadership. The True Carbon Footprint of Food: Moving past the "farm-to-gate" metrics and understanding why food waste makes up a massive 10% of global climate change. Sneak Peek at "Bon Appify": Ben reveals the upcoming launch of Better Table’s brand-new automated food auditing mobile app. Whether you are trying to tighten up a bloated inventory system, adopt smarter kitchen habits, or adapt your business model for 2026, Ben's expert strategies prove that maximizing efficiency is the ultimate recipe for sustainability.
May 23, 202652 min
From Constant Rejection to Franchising Nationwide: The Story of The Bro'Kin Yolk
What does it actually take to throw out the standard corporate playbook and build a local restaurant empire from scratch?In this episode of the Late Night Restaurant Show, hosts Dom and Jay sit down with brothers Jeff and Gil Carlos, the visionary founders behind Alberta’s beloved breakfast chain, The Bro'Kin Yolk. Jeff and Gil pull back the curtain on their 10-year journey, reflecting on a grueling year-and-a-half-long planning phase that was met with endless rejections from banks and landlords who told them their dream only looked good on paper. They also share the deeply personal tragedy that struck right in the middle of restaurant construction when their father suddenly passed away—and how fulfilling his dream of seeing his sons in business together became their ultimate driving force. From mastering the "organized chaos" of an open-kitchen concept to expanding into franchising, Jeff and Gil prove that when you run a business for the right reasons, success naturally follows. The Power of the Pivot: Why Gil left the late-night pub scene and Jeff left high-end hotel kitchens to build a breakfast brand centered entirely on family presence. Navigating a Price-Conscious Market: How The Bro'Kin Yolk keeps its prices steady and builds immense consumer trust by refusing to let guests feel "ripped off" in a tough economy. Servant Leadership & Kitchen Culture: The harsh realities of modern back-of-house labor and why shifting the focus from "the owner" to "serving the team" is the ultimate secret sauce for retention. Menu Engineering & R&D: A deep dive into their multicultural, Filipino-infused flavor profiles, their #1 top-selling "Farmers" breakfast, and why they fry their potatoes exclusively in duck fat. The Franchise Vetting Blueprint: Why they are taking their time expanding out East and down to the U.S. by strictly prioritizing culture over corporate greed. Whether you are a seasoned operator navigating current labor shortages or an aspiring entrepreneur waiting for someone to give you your first shot, Jeff and Gil’s masterclass in hospitality, resilience, and heart is an absolute must-listen. Connect with our guests:Website: The Bro'Kin YolkFollow their journey as they gear up for the NEXT Foodservice & Hospitality Expo this fall in Calgary!
May 23, 202629 min
Stopping the Pour: How Smart Tech is Saving Bars 15-20% in Hidden Losses
In this episode, we sit down with Dave Auger, founder of Pulse Eighty-Six and an Ontario dealer for Androbar. Dave sheds light on a major, often overlooked problem plaguing the hospitality industry: massive liquor losses. From accidental overpours and inconsistent cocktail recipes to complacency and the lack of onsite management, the average restaurant or bar loses 15% to 20% of its alcohol inventory naturally. Dave explains how Androbar, a smart, "punch-to-pour" liquor dispensing and control system—integrates seamlessly with legacy POS platforms to automate and track every single ounce. We dive deep into the real math behind these losses, why staff pushback happens (and how to solve it), and how automated systems can deliver a full return on investment in as little as 3 to 6 months. Whether you're an independent pub owner or managing a high-volume venue, this episode is packed with eye-opening data that could be the difference between making or breaking your bottom line.
May 22, 20261 hr 0 min
What a Top Restaurant Lawyer Sees Coming
What happens when one of Canada’s top hospitality lawyers pulls back the curtain on government policy, restaurant survival, cannabis regulation, labor challenges, and the future of hospitality?In this clip from The Late Night Restaurant Podcast, lawyer and industry advocate Adam Minsky delivers a raw and honest conversation about the pressures facing restaurants and hospitality businesses across Canada.Topics include:Restaurant closuresGovernment overreachHospitality labor challengesCannabis regulationWhy independent operators are strugglingThe future of foodservice in CanadaOne of the most direct conversations we’ve had on the show.
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