The Late Night Restaurant Podcast Show

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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, labor, digital marketing, sustainability, and emerging trends, all with an edutainment approach: informative, engaging, and fun.

  1. From Kitchen Table to National Coffee Leader

    9月28日

    From Kitchen Table to National Coffee Leader

    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 giveaway Why specialty drinks can add $30,000 to $100,000 in annual profit How training and preventative maintenance keep beverage programs successful The future of coffee in Canadian restaurants and why the market still has huge room to grow This 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 Solutions Listen now and take away strategies you can use to grow your restaurant business.

    1 小時 1 分鐘

  2. 7月30日

    Bread, Oil, and Real Talk with Chef Michael Guerrieri

    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.

    56 分鐘

  3. 7月28日

    Square not round, with Karisa Marra from Square POS

    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

    1 小時 5 分鐘

  4. 7月27日

    Alton Watts on Hustle, Flavour and Blue Plates

    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.

    1 小時 9 分鐘

  5. 7月23日

    Quick Clip - The Late Night Restaurant Show

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

    6 分鐘

  6. 7月21日

    From AI Overload to Social Media Hacks

    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 Takeaways Tech 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.

    1 小時 11 分鐘

  7. 7月15日

    The Night John Di Domenico Took Over Our Brains and Voices

    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.

    59 分鐘

  8. 7月13日

    Faster Tables, Higher Profits: How FastTab Is Revolutionizing Dine-In with Tech Built for Restaurants

    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

    1 小時 6 分鐘
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簡介

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, labor, digital marketing, sustainability, and emerging trends, all with an edutainment approach: informative, engaging, and fun.

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