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 support, 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-treadmill 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?

Join 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 passion. This episode will inspire food lovers, aspiring chefs, and anyone passionate 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 upcoming 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.