Sysco's Virtual Kitchen Podcast | The SVK Network: Recent Episodes

Producer & Host, Jay Ashton

If you enjoy Sysco's Virtual Kitchen Network, the only LIVE, Weekly Streaming Foodservice Show in North America. We're now bringing you the audio from each show,,, Enjoy when and how you get your foodservice industry content...

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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.

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.

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

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.

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

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.

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.

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

In this episode, we sit down with Craig Milliken-Smith from Calgary’s Grey Eagle Resort & Casino to talk about what it really takes to lead a massive food and beverage operations in the casino. From managing over 200 staff to promoting one of the best Indigenous restaurants in the country, Craig shares his real-world take on leadership, culture, and staying grounded in the chaos.

We get into everything from buffet strategy and 24/7 liquor service.

It’s heartfelt, hilarious, and full of takeaways for anyone in the restaurant and hospitality space.

What happens when you mix 25 years of kitchen grit, a dream restaurant in Medicine Hat, and dinner domes you can’t eat in? You get Josh Bennett and this week’s episode is a full pour of what it really takes to run one of Alberta’s most impressive independent restaurants. From Earl’s days and the talk about Jay's butter-basted wings to the magic of a pickle pizza, we talk culture, menus, mayhem, and how to lead a team without losing your mind. Plus, a live brainstorm that may or may not involve butter pizza and whiskey-fueled cookbooks. This one's all heart, no fluff.

This is a legend in the making in the industry! Rock the world Josh!!!

https://www.whiskeydistrict.ca/

This week on The Late Night Restaurant Podcast, we sit down with one of Canada's most respected hospitality icons: Doug Stephen, founder of WOW Hospitality Group. From early dreams of becoming a doctor to finding his true calling in restaurants, Doug shares his incredible journey from pizza cook at 15 to industry legend and Hall of Famer. With nearly five decades in the business, he opens up about leadership, legacy, and how hospitality is so much more than a job—it's a way of life. This episode is packed with wisdom, warmth, and a few laughs (and yes, we finally get to ask what he’d be doing if he wasn’t in hospitality). Don’t miss this one!

What happens when a seasoned U.S. restaurateur and coach moves to Calgary and starts helping Canadian operators rethink everything? You get a smart, funny, and totally unfiltered episode of The Late Night Restaurant Show.

In this episode, Jay, Dom, and Beck welcome Kevin Morrison a restaurant owner-turned-coach who brings decades of real-world experience to the mic. From the truth about coaching (hint: it’s not just spreadsheets) to what not to do when buying a restaurant, Kevin breaks it down with honesty and wit. You’ll hear behind-the-scenes stories about operators who almost bought into a dream without knowing the reality, and how Kevin helped them pivot before it was too late.

It’s not all serious though ... this one’s packed with rapid-fire questions, some Calgary shoutouts, nostalgic butter stories (yes, really), and the kind of banter that only happens late at night with industry folks who’ve seen it all.

If you're in the business – or thinking of getting into it – this episode is a must-listen. You’ll laugh, you’ll learn, and you’ll probably crave French fries and butter by the end.

This one’s for the folks who can make a perfect risotto but panic when it’s time to open a spreadsheet. In this episode, Jay and Dom sit down with Bruce Nelson, restaurant operator turned fractional CFO, for a real talk about the money side of the business. No fluff, no jargon, just stories, insight and honest advice from someone who’s helped countless operators move from barely surviving to building something sustainable. They get into the grind of managing finances, menu costing, the danger of ignoring your numbers, and how AI might actually help if we let operators shape it. There are laughs, seat-counting confessions, and some sharp takes on what’s coming this fall.

This week on The Late Night Restaurant Podcast we sit down with Jamil Bhuya, the mastermind behind Burgers n’ Fries Forever (BFF), to dig into what it really takes to build a standout burger brand in Canada. From his early days navigating Amsterdam’s late-night eats to opening his first location at just 22, Jamil walks us through his journey, sharing lessons on entrepreneurship, halal sourcing, marketing that actually works, and the art of the perfect smash burger.

It’s real talk about value, quality, and why most operators still treat marketing like a chore. We also get into fries (lots of fries), his secret sauce philosophy, growing a franchise, and how his upbringing shaped his hustle. This one’s packed with stories, laughs, and smart takes on how to run a modern restaurant.

📍Locations from Ottawa to Toronto
🔥 Smash patties, house-made sauces, halal commitment
📈 Real lessons on scale, systems, and social

Stick around till the end—we get into toques, pudding, cheese toast, and a wild grocery cart story.

In this episode of The Late Night Restaurant Podcast, we’re joined by Joanna and Melissa from Taste the City, the duo shaking up how locals (not tourists!) experience the best food neighborhoods in Canada and beyond.

We go deep into how their tech-meets-food tour concept is making it easier (and way more fun) to support local restaurants, one mystery dish at a time. From building an MVP with $25k to ending up on Dragon’s Den, these two are proving you don’t need a fancy app or Silicon Valley swagger to build something that actually helps restaurants thrive.

We talk about the marketing mistakes restaurants keep making (yes, we're looking at your gravy photo), why mystery and joy matter in dining, and how authenticity—not another app, is the future of food culture.

👉 Restaurants: Want to get featured? Learn more about working with Taste the City at tastethecity.ca

🎧 Tune in, turn up the volume, and maybe even throw a pillow shaped like a croissant.

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 support from dedicated account 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 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.

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 Accountific. From bookkeeping best practices to tax deductions, David breaks down how restaurant owners can avoid costly mistakes, streamline their accounting, 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 join the conversation!

Join us for an engaging episode of The Late Night Restaurant Show, where Jay Ashton, Dominic Padula, and Michael Beck sit down with Vince Sgabellone, Canadian Food Service Industry Analyst at Circana. In this insightful discussion, we tackle the pressing issues facing the restaurant industry, from the impact of tariffs and inflation to consumer confidence and shifting dining trends. Vince shares his expertise on how restaurants can adapt, market effectively, and stay ahead in a rapidly changing landscape. Whether you're an operator, supplier, or industry enthusiast, this episode is packed with valuable insights and strategies you won’t want to miss.

Join us for another wild and insightful episode of The Late Night Restaurant Show, where food, hospitality, and industry stories collide with late-night energy and humor. In this special Terroir Update 2025, we dive deep into one of Canada’s most exciting culinary events—The Terroir Symposium—with special guests Tannis and Leanna from Calgary.

Expect hilarious banter, unexpected detours, and a deep dive into how terroir, agriculture, and culinary innovation intersect. We explore the importance of connecting chefs with farmers, the power of storytelling in food, and the impact of global culinary influences. Plus, there’s talk of signature dinners, chef collaborations, mixology magic, and how Canadian cuisine deserves more love on the world stage.

Alongside the discussion, we get sidetracked with spicy challenges, questionable drink choices, and some classic late-night chaos (yes, there may be talk of goats, neon suits, and conspiracy theories about talking to food).

Tune in for food industry insights, chef spotlights, and a whole lot of fun—because food isn’t just about what’s on the plate; it’s about the people, stories, and experiences that make it unforgettable.

🎙️ Featuring:
✅ Tannis and Liana from Terroir Symposium
✅ Dominic, Jay and Beck, and the late-night crew
✅ Live laughs, serious food talk, and the occasional nonsense

📅 Terroir Symposium 2025: May 2-4 in Calgary
🎟️ Get tickets at terroirsymposium.com

On this episode ofThe Late Night Restaurant Show, we sit down withSteve Fortunato, founder ofRoom Fortyand author ofThe Urgent Recovery of Hospitality. Steve shares his insights on the true essence of hospitality, the power of generosity in the restaurant industry, and his journey from catering in Los Angeles to writing a book that redefines service. We dive into the challenges of modern hospitality, the impact of personal growth, and how the industry can shift from transactional interactions to meaningful connections. Plus, we get real about ADHD, leadership, and the role of vulnerability in business.

Don't miss this deep and inspiring conversation!

Join us for an unforgettable episode ofThe Late Night Restaurant Show featuring the legendaryBill Oakley—former writer and showrunner ofThe Simpsons, food critic, and all-around pop culture connoisseur!

In this special edition, Bill takes us on a deep dive into hisnationwide culinary tour, where he uncovershidden food gems across America, bringing unique and nostalgic flavors to life through his exclusivepop-up dining experiences. Fromsecret menu dinners to his love forregional comfort foods, Bill shares behind-the-scenes stories from his travels, along with hilarious anecdotes from his time in television.

Expect lively discussions onthe weirdest pizzas in America, obscure snack trends, and Bill’s recent deep dive into the world of airline soup! Plus, we explore his vision for expanding his events to Canada—where we might just get acurated Canadian curiosity menu.

Don't miss thismust-listen episode packed withlaughs, food insights, and a celebration of the dishes you never knew you needed in your life.

Tune in now forThe Late Night Restaurant Show with **Bill Oakley! 🍔🌭🍕🔥

In this powerhouse episode of The Late Night Restaurant Show, we sit down with the legendary Josh Kopel, a restaurateur-turned-industry coach, to talk about the levers that drive restaurant success. From marketing strategies that actually work to pricing tactics that boost profitability, Josh shares hard-earned insights from his decades in the business. He breaks down why restaurants must shift their mindset from B2C to B2B, how to increase customer frequency, and the importance of personalized engagement over broad social media blasts.

Josh also dives into the common pitfalls of restaurant owners, why frequency is more critical than foot traffic, and how strategic price adjustments can counter rising costs like tariffs. If you’ve ever wondered how to make your business work for you instead of the other way around, this is the episode to tune in for.

Before we wrap up, Josh shares a curated reading list for every restaurateur looking to level up their business game:

📚 Traction by Gino Wickman
📚 Good to Great by Jim Collins
📚 Unreasonable Hospitality by Will Guidara
📚 Profit First by Mike Michalowicz
📚 Buy Back Your Time by Dan Martell

Get ready to take notes—this episode is packed with actionable insights that could change the way you run your restaurant. Tune in now!

Join Canada's Restaurant Coach and the Late Night Restaurant Show team as they welcome Andrew Marino, CEO of Ghost Truck Kitchen, for an engaging conversation on reshaping the restaurant industry. Andrew shares his journey of innovation, from pioneering ghost kitchens to integrating AI and machine learning into operations. Explore leadership insights, strategies for navigating modern challenges, and what it takes to succeed in today’s foodservice landscape. A must-listen for hospitality pros, tech enthusiasts, and food lovers!

In this episode of The Late Night Restaurant Show, we sit down with Cijoy Olickal, the innovative mind and COO behind GM Pilot, a platform revolutionizing restaurant operations. Cijoy shares his journey from engineering to hospitality tech, his insights on leveraging automation to enhance profitability, and how GM Pilot is empowering general managers to focus on what matters most. Packed with humor, wisdom, and actionable takeaways, this is a must-listen for anyone in the restaurant industry!

Learn more about GM Pilot

Welcome to another exciting episode of The Late Night Restaurant Show! Tonight, we dive into the ever-evolving world of restaurant technology with a special guest from Saskatoon-born 7shifts, a leading scheduling and labour management platform transforming the industry.

Hosts Dominic and Jay explore how restaurants can move beyond pen-and-paper scheduling and embrace innovative tools to save time, reduce costs, and boost employee satisfaction. From leveraging technology to streamline operations to the latest trends in flexible scheduling and labor insights, this episode is packed with valuable takeaways for restaurant operators everywhere.

Grab a coffee, or maybe even a protein coffee and join us for a fascinating discussion about how restaurants can work smarter, not harder, in 2025. Don’t miss it!

7shifts Free 2024 Report - What Restaurant Employees Want

The Late Night Restaurant Show: Season Premiere with Dominic, Michael, and Jay

The 2025 season kicks off with Dominic, Michael, and Jay bringing you insights, laughs, and innovation! Michael joins live from CES in Las Vegas to share the latest tech trends, while Dominic and Jay discuss the evolving restaurant landscape, marketing strategies, and a surprising new invention... protein coffee. It’s a fun, fast-paced episode packed with fresh ideas and industry highlights.

Don’t miss it!

In the debut episode, Sara and Adam Waxman kick off Dine: From Table to Travel with a celebratory toast and delve into a lively discussion about food, travel, and hospitality. The episode features a special guest appearance by renowned chef Claudio Aprile, known for his innovative culinary style and role as a judge on MasterChef Canada.

Topics covered include:

The reopening of Toronto's iconic Harbor Sixty steakhouse.
Unique experiences such as urban rappelling and ice climbing in Ontario’s Elora Gorge, were brought to life by guest Frederick Schuett of One Axe Pursuits.

Claudio Aprile shares personal insights into his culinary journey, the evolution of his cooking style, and the nuances of hospitality. The conversation touches on his time at Albuli, his thoughts on tasting menus, and his plans in the restaurant industry.

With a mix of humour, heartfelt stories, and expert insights, this premiere sets the stage for an exciting series celebrating the intersection of dining and destinations.

In this special redo episode of the Late Night Restaurant Show, we’re shaking things up with a first-of-its-kind Listening Party! It’s all about connecting, sharing, and supporting each other in the foodservice and hospitality industry.

Join our hosts as they create a space to listen to the thoughts, challenges, and ideas of industry pros like you. This isn’t just talk—it’s about community. Whether you’re dealing with the pressures of the busy season, grappling with uncertainty, or looking for inspiration, we’re here to lend an ear and offer resources.

In this episode, we’ll cover:

The power of empathy and human connection.
Industry insights and real-life stories.
Mental health resources and wellness for hospitality teams.
How to support each other and build a stronger community.

Tune in, share your thoughts, and let’s listen, learn, and lift each other. It’s more than a conversation; it’s a movement for those who keep the hospitality world turning.

Grab your late-night coffee (or cocktail) and join us—it’s your time to be heard!

In this episode of The Late Night Restaurant Show, Jay and Dominic welcome back an incredible guest who knows the ins and outs of helping struggling restaurants thrive — Luis from Restaurant Search and Rescue. After a redo of a previous recording, the team dives deep into the most pressing challenges faced by restaurants today: outdated digital presence, lack of strategic planning, and the overwhelming operational demands on owners.

Luis shares eye-opening statistics about the Canadian restaurant industry and the critical importance of a robust web presence. From clever social media strategies to leveraging third-party delivery apps as marketing tools, this episode is packed with actionable insights and real-world stories of digital transformation.

Plus, hear Jay’s take on using delivery services for more than just orders, and why stepping back from day-to-day operations can be the key to long-term success. Whether you're a restaurateur or just love the industry, this episode delivers fresh ideas to fuel growth and resilience.

Tune in for laughs, strategy, and inspiration — because every restaurant deserves a lifeline.

In this episode of The Late Night Restaurant Show, Jay Ashton dives into the future of restaurant hiring with the dynamic and driven HP, the founder of Kibbi. While Dominic enjoys some much-needed R&R in the Caribbean, Jay holds down the fort and guides us through an eye-opening discussion about solving one of the industry's biggest headaches: finding reliable local talent.

HP shares the inspiring story behind Kibbi, a platform designed to bridge the gap between job seekers especially newcomers and local hospitality businesses. From humble beginnings during Calgary’s lockdown to empowering over 40,000 job seekers, Kibbi is revolutionizing how small and medium-sized restaurants recruit talent.

Key highlights of the show:

How Kibbi helps restaurants find local talent with ease, bypassing the clutter of traditional job boards.
The importance of community-driven hiring and how proximity impacts retention and reliability.
The seamless integration of multilingual support and mobile-first job alerts, tailored for both newcomers and Gen Z applicants.
Kibbi's innovative job board partnership with Canada’s Restaurant Guy connects operators directly with talent through the show’s community.

This episode isn’t just about tech—it’s about heart, hustle, and closing the labour gap in a way that builds stronger communities. If you're in the restaurant industry, this is a must-listen (and must-watch!) to see how you can transform your hiring process.

"The Late Night Restaurant Show" Welcomes TV Legend and Fast Food Critic Bill Oakley!

Join us for an epic, laugh-out-loud episode as we sit down with Bill Oakley, legendary writer of The Simpsons, Futurama, and Disenchantment, and now, the king of fast food criticism and regional American eats! 🌭🍕

In this interview, we dive into:

Bill's iconic Simpsons moments (yes, we talk Steamed Hams! 🍔🔥).
His journey from animation genius to becoming the Gordon Ramsay of fast food.
His food adventures, including his infamous review of Tim Hortons' pizza 🍕🇨🇦 and love for regional delicacies.
The upcoming Steamed Hams Society burger launch and his Audible Original series "Space, 1969."

Plus, hear his hilarious takes on AI, culinary disasters, and his upcoming American Culinary Curiosity Dinner.

👉 If you're a fan of food, fast food fails, and animated brilliance, you won't want to miss this!

Subscribe for more sizzling episodes and join Canada's #1 Late Night Show for the restaurant industry! 🥘🎙️

In this insightful episode, we take a 60,000-foot view of the restaurant and hospitality industry. From inflation and labour challenges to the lasting impacts of COVID-19, we explore the pressing issues operators face today. Join Canada's Restaurant Guy, Troy, Tony, and Jason as they dive into innovative solutions, including menu engineering, AI integration, and strategic planning, to help restaurants not only survive but thrive in uncertain times. Learn how adaptability, community building, and leveraging resources like Foodbuy's solutions can transform your operations and set you up for success in 2025. Don’t miss this comprehensive discussion packed with actionable insights for the evolving industry!

Learn more... Foodbuy

In this exciting episode of The Late Night Restaurant Show, we’re joined by Ayad Zaid, founder of Soho Citizen, a cutting-edge company blending AI and food service. Ayad shares how his innovative approach is helping restaurants harness the power of AI to analyze customer feedback, audit digital footprints, and improve operations. From tackling suspicious reviews to optimizing online presence, Ayad offers a glimpse into how AI is reshaping the industry. Tune in for an insightful conversation packed with actionable tips, a few laughs, and a look into the future of restaurant technology.

Soho Citizen...

learn more

Tonight on The Late Night Restaurant Show, we dive into the cutting-edge world of functional ingredients with Andreas from Cubiq Foods. Discover how their innovative alternative fats are not only reducing calories and costs but also extending shelf life and creating healthier options without compromising taste. Learn why chefs, restaurateurs, and food manufacturers are embracing this game-changing technology—and how it could transform the way we eat. It’s innovation, science, and culinary creativity all rolled into one fascinating conversation. Stay tuned!

In this episode of The Late Night Restaurant Show, Jay and Dom are joined by David Hopkins, president and founder of The Fifteen Group—a company known for transforming restaurants across Canada. David shares insights from his extensive experience helping restaurants thrive, even amid economic challenges and industry shifts. They dive into the complexities of profitability, discuss the true impact of inflation and tipping culture on customer experience, and explore the future of the restaurant industry in 2025. David also talks about his cross-country workshop tour with Restaurants Canada, designed to help restaurant owners optimize their operations and increase profits. This episode is packed with actionable advice and inspiration for anyone passionate about the food and beverage industry.

The Fifteen Group

On this episode of The Late Night Restaurant Show, Jay and Dominic sit down with Stacey and Meg, the dynamic duo behind Cut Cooking, a Calgary-based company shaking things up in the gluten-free world. With their signature mix of humour and industry know-how, Jay and Dominic explore the story behind Cut Cooking—from its humble beginnings to its growing success. They dig into everything from gluten-free recipe challenges to the tough lessons of entrepreneurship, showing how Stacey and Meg transformed their passion into a thriving business. With plenty of laughs, real insights, and some mouth-watering details, this episode is perfect for anyone curious about food innovation or the journey of building a brand from the ground up.

Learn more:cutcooking.com

Join Jay and Dominic on The Late Night Restaurant Show as they return from a short break to chat with guest Kenneth Scharlatt, a seasoned consultant in hotel food and beverage, currently bringing fresh perspectives to hospitality venues. In this episode, Kenneth shares insights into how the hotel dining experience is evolving, moving away from standardized corporate menus to embrace unique, local flavours that resonate with today's travellers. They discuss the potential for hotels to better engage communities by offering individualized dining experiences, the growing role of experiential dining, and the impact of trends like Airbnb on traditional hotel offerings.

With humorous banter and thoughtful insights, Jay and Dominic explore the big changes underway in hotel food and beverage, underscoring the importance of outside expertise and adaptability in a competitive industry. Plus, hear about the exciting upcoming partnership between The Late Night Restaurant Show and the National Restaurant Association’s 2025 show in Chicago, promising even more ways to showcase hospitality innovations.

In this episode of The Late Night Restaurant Show, Jay and Dominic welcome Sebastian, a marketing expert with deep roots in the restaurant industry. They explore the challenges and strategies of effective restaurant marketing, diving into why understanding the business from the ground up makes all the difference. From building a solid brand foundation to the pros and cons of hiring in-house versus agencies, this episode offers actionable insights for restaurateurs. Whether you're running a cozy local spot or expanding a multi-location concept, Sebastian's expertise and experience will guide you on the path to success. Tune in for a candid, no-nonsense conversation filled with industry wisdom, humour, and a few surprises!

Dive into the story of Canadian hospitality’s biggest success: The Canadian Brewhouse. Hosts Jay Ashton and Dominic Pedulla sit down with Pat Keddie, the driving force behind the Brewhouse's rapid expansion and unmatched energy. From humble beginnings to becoming a nationwide sensation, Pat shares insights into what makes the Brewhouse a leader in the industry. With a mix of laughter, real talk, and the inside scoop on Alberta's thriving food scene, this episode is a must-listen for anyone passionate about hospitality.

In this special edition of The Late Night Restaurant Show, hosts Jay Ashton and Domenic Pedulla sit down with one of the most influential chefs in the world, Chef David Burke. Known for his culinary genius and creative concepts, Chef Burke has made his mark with over twenty global restaurantsPlease tune, from New York to North Carolina and even Saudi Arabia. In this candid conversation, Chef Burke dives into the challenges of running multiple restaurants, the evolution of the chef’s role in modern kitchens, and the importance of balancing creativity with business acumen. With stories from his early days as a dishwasher to managing international dining experiences, this episode is a masterclass in the art of persistence and passion in the culinary world. Tune in to hear how Chef Burke navigates the complexities of the restaurant industry while maintaining his legendary status.

In this episode of The Late Night Restaurant Show, Jay Ashton and Dominic Pedulla welcome Adam Waxman, an influential figure in Canadian media, to discuss the profound legacy of his family and their iconic publication, Dine Magazine. From stories of Adam’s own travels and culinary experiences to the three generations of Waxmans involved in the Stratford Festival, the episode paints a vivid picture of their love for food, storytelling, and authenticity. Adam shares insight into the evolving world of food media and how his family’s passion for capturing real culinary experiences drives their work. They also explore the future of Dine Magazine, the value of storytelling in the restaurant industry, and the possibility of a print revival, making this episode a celebration of culinary arts, media, and family legacy.

In this vibrant and dynamic episode of The Late Night Restaurant Show, hosts sit down with special guest, Cy from Straightaway Spirits. With stories that whisk you from Portland's most iconic bars to prohibition-era cocktail traditions, Cy shares how Straightaway crafts its award-winning cocktails and the magic behind their authentic ingredients. From making bitters to crafting Amaro, this episode uncorks the secrets to creating some of the finest pre-batched cocktails on the market. Tune in for engaging stories, insightful tips, and a fresh perspective on elevating cocktail culture, all delivered with a touch of humour and warmth from the hosts.

In this episode of The Late Night Restaurant Show, Jay and Domenic sit down with Joe Carlucci, a pizza champion and hospitality expert who shares his incredible journey from failure to success. Joe shares his leadership philosophy, focusing on servant leadership, empowering his team, and creating a positive work environment. From winning prestigious pizza awards to fostering a culture of respect and dedication in his restaurant, Joe's story is a powerful reminder that leadership is not about ego, it's about lifting others up. His insights on the importance of failure, self-awareness, and constant learning will inspire restaurant owners and leaders across industries.

In this episode, Jay and Dominic sit down with Siler and Amber Chapman, the dynamic duo behind King of Fire, a four-time world pizza champion team. From Siler’s early days tossing pizzas to becoming a global icon, and Amber’s journey from oncology to running one of the most beloved pizza businesses, this episode uncovers the personal and professional stories that shaped their success. They discuss their unique approach to pizza-making, what it takes to compete globally, and how they blend quality, creativity, and passion in every pie they serve. Whether you're a restaurant owner, pizza lover, or entrepreneur, you’ll be inspired by this heartwarming conversation about love, pizza, and family.

King of Fire

Join us on The Late Night Restaurant Show as we welcome the iconic Sara Waxman, the publisher and editor-in-chief of DINE Magazine. With a career spanning over 40 years, Sara shares her journey from a renowned food and travel writer to creating one of Canada's top culinary magazines. We dive into her inspiring transition from print to digital, her passion for food, and the impact of her family-run business. Don't miss this episode as Sara brings her incredible stories to life, blending her experiences with Canadian cuisine, travel, and publishing!

Learn more about DINE

In this episode of the Late Night Restaurant Show, Jay and Domenic welcome Angelo Esposito, the CEO of WISK, a cutting-edge beverage and food management platform designed for restaurants and bars. Angelo shares his journey from growing up in an entrepreneurial family in Montreal to founding WISK, a company that’s revolutionizing inventory management in the hospitality industry. The conversation dives into the challenges of traditional inventory methods, the evolution of WISK, and the impact of innovative technology on restaurant operations. Tune in to discover how WISK is helping restaurateurs save time, reduce costs, and boost profits, all while making inventory management easier and more efficient. Whether you're a seasoned restaurateur or just starting out, this episode is packed with insights that could transform the way you manage your business.

WISK

In this episode of "The Late Night Restaurant Show," Jay sits down with Lori Nikkel, CEO of Second Harvest, to discuss the organization's groundbreaking efforts in reducing food waste across Canada. Lori shares her journey from working in hospitality to leading Second Harvest, highlighting the massive impact the organization has had on food recovery and distribution.

The conversation reviews the staggering statistics of food waste in Canada, where 58% of all food produced is lost or wasted. Lori explains how Second Harvest is tackling this issue through innovative solutions like their food rescue app, which connects surplus food from businesses with charities in need. The discussion also touches on the cultural challenges around food waste, the role of technology and AI in combating this issue, and the importance of systemic change to create a more sustainable food system.

Jay and Lori explore how restaurants can get involved with Second Harvest's initiatives and the importance of shifting mindsets toward food waste in the hospitality industry. The episode is a powerful call to action for businesses and individuals alike to join the fight against food waste.

Download the APP

In this episode of The Late Night Restaurant Show, Jay Ashton, also known as Canada's Restaurant Guy, hosts a lively conversation with Matt Wilson, a seasoned veteran in the restaurant industry with over 36 years of experience.

Jay and Matt dive into the importance of modernizing the restaurant business model, emphasizing the critical role of technology and proper business strategies in today's fast-paced industry. They discuss Matt's new venture, Mise En Place, a company dedicated to helping restaurateurs optimize their operations by putting the right systems in place. Matt shares his journey, starting from his early days in the industry at age 12, highlighting his passion for helping restaurants succeed.

Throughout the episode, Jay and Matt explore key topics such as the importance of understanding inflationary costs, the impact of labour increases in various Canadian provinces, and the need for restaurateurs to embrace technology to remain competitive. They also touch on the evolving nature of culinary trends and how external factors like the rise of Ozempic usage could influence menu offerings in the future.

The episode is a mix of insightful advice, industry analysis, and light-hearted banter, making it a must-listen for anyone in the restaurant business looking to navigate the complexities of the modern hospitality landscape.

learn more about Mise En Place

Rebecca Berry, a prominent figure at the National Restaurant Association, stands at the forefront of this educational revolution with ServSuccess. This program isn't just another training module; it's a career lifeline for industry professionals.learn more about ServSuccess

We’re back with another exciting episode, live from New York! This week, we sit down with Abhinav Kapur, CEO of Bikky, to dive deep into how data is transforming the restaurant industry. If you’re passionate about hospitality, food, and all things restaurant-related, you won’t want to miss this one!

In this episode of "The Late Night Restaurant Show," hosts Jay Ashton and Dominic Pedulla take listeners on a journey to Australia, where they explore the power of storytelling in the restaurant industry with special guest Jewels Nistico, also known as Storyteller Jewels. The discussion dives into why storytelling is crucial for businesses, particularly in the highly competitive food service sector. Jewels shares insights on how restaurants can stand out by telling authentic stories that resonate with their audience. He emphasizes the importance of consistency, pattern interruption, and making storytelling a lifestyle choice rather than a one-time campaign. The episode also touches on practical tips for getting started with content creation, such as using video and leveraging the unique voices within your team.

In this engaging episode of The Late Night Restaurant Show, Jay sits down with Dr. Jeff Standridge, a renowned authority in leadership, innovation, and coaching. The episode dives into the nuanced differences between coaching and consulting while highlighting the critical role innovation plays in effective leadership. Dr. Standridge shares his inspiring journey from his roots in a small Arkansas town to becoming a global consultant and coach, offering listeners valuable lessons on personalized coaching strategies that cater to the unique needs of each client.

A key highlight of the conversation is the introduction of the "GROWER model," a refined version of the traditional coaching framework that Standridge uses to help clients set goals, evaluate current situations, and craft actionable plans. This model underscores the importance of maintaining a balance between structured planning and the agility needed to adapt to new challenges and opportunities.

The episode also addresses the complexities of driving innovation within organizations, particularly in sectors like food service and hospitality, where resistance to change can be strong. Dr. Standridge emphasizes that innovation is not just a leadership tool but a necessity for long-term success.

Two powerful quotes from Dr. Jeff Standridge in this episode include:

"Leadership and innovation are inseparable. If you're leading without innovating, you're not going to be leading for long."
"Failure is only failure if you quit; otherwise, it's just feedback that we use to adapt our approach."

This episode is packed with practical insights, making it an essential listen for anyone invested in leadership, innovation, and the future of the restaurant industry.

In this episode of The Late Night Restaurant Show, host Jay Ashton sits down with Christin Marvin, a seasoned hospitality leader, to discuss her newly released boo, The Hospitality Leaders Roadmap: Move from Ordinary to Extraordinary. Christin shares her personal journey from a line cook to a managing partner and now an author and coach.

The episode goes into the importance of advocating for oneself, the struggles of burnout in the hospitality industry, and the future of leadership development. Christin’s insights provide valuable lessons for anyone in the industry looking to elevate their leadership skills and navigate the challenges of today’s restaurant landscape.

In this special episode of "The Late Night Restaurant Show," hosts Jay Ashton and Dominic Pedulla welcome industry expert Monte Silva to discuss the launch of his groundbreaking book, "Shift Happens: Seven Strategies to Help Your Restaurant Crush the New Economy." Monte shares his journey in writing the book, offers exclusive insights into the transformative strategies he proposes, and emphasizes the importance of adaptability and creating memorable guest experiences in the restaurant industry. The episode is filled with candid conversations, humour, and valuable takeaways for restaurateurs looking to thrive in today's dynamic market.

Grab your copy: https://a.co/d/63E4GGq

Join us on this episode of The Late Night Restaurant Show as we welcome Aaron Mortensen, a hospitality industry innovator with a lifelong passion for creating exceptional guest experiences. From his early days learning the ropes of large-scale catering operations to his ventures in technology and marketing, Aaron shares his unique insights and inspiring journey. Discover how he blends creativity with business acumen to push the boundaries of the restaurant and hospitality world.

We welcome Tim LaHay, co-founder and managing director of The Barley Merchant Taproom to our Late Night Restaurant Show. Tune in to hear Tim's inspiring journey through 35 years in the restaurant industry, from his beginnings at McDonald's to opening his own successful craft beer-focused restaurant. This episode delves into the highs and lows of restaurant management, the impact of COVID-19, and the passion that drives successful restaurateurs. Whether you're an industry veteran or an aspiring entrepreneur, Tim's story is sure to provide valuable insights and inspiration.

Check out The Barley Merchant Taproom

In this lively episode of "The Late Night Restaurant Show," Jay Ashton and his co-host Dominic Pedulla are joined by special guests from Popcorn GTM, a company focused on innovative go-to-market strategies for tech startups in the restaurant industry.

Learn about Popcorn GTM

Welcome to another exciting episode of "The Late Night Restaurant Show," we sit down with Jordan Boesch, CEO and co-founder of Seven Shifts. This episode explores the remarkable journey of 7Shifts and its profound impact on restaurant operations.

Learn more about 7Shifts

In this episode of The Late Night Restaurant Show, hosts Jay Ashton and Domenic Pedulla sit down with Shereen Qumsieh, a seasoned entrepreneur and founder of Akira. They explore the importance of reputation management in the restaurant industry, discussing how AI can streamline the process of responding to online reviews and leveraging feedback for improvement. Shereen shares insights on creating a feedback culture, emphasizing the need for consistent, genuine responses to customer reviews. Tune in to learn how to enhance your brand and build a strong reputation in the hospitality sector.

Learn more

In this episode of The Late Night Restaurant Show, hosts Jay Ashton and Domenic Pedulla jump into the future of restaurant management with Jordan Silverman, co-founder of Starfish, a cutting-edge restaurant tech company. This episode explores the transformative potential of AI in streamlining restaurant operations, enhancing efficiency, and driving profitability.

Learn more

In this compelling episode of The Late Night Restaurant Show, hosts Jay Ashton and Domenic Pedulla engage in an insightful conversation with Chris McFadden, a seasoned hospitality leadership coach. Chris shares his transformative journey from a sommelier battling alcoholism to becoming a leadership coach who emphasizes the importance of emotional intelligence and soft skills in the restaurant industry.

In this episode of "The Late Night Restaurant Show," host Jay Ashton welcomes Matt Wampler, CEO of Clear COGS, while co-host Dominic Pedulla is away at the International Goat Fair. Matt discusses his journey from running Jimmy John's franchises to co-founding Clear COGS, a company that leverages AI to help restaurants make data-driven decisions. The conversation covers the challenges faced by the restaurant industry, the potential of AI to revolutionize operations, and the importance of creating memorable customer experiences. Jay and Matt also delve into Matt's background, hobbies, and the future of the restaurant industry.

In this engaging episode of "The Late Night Restaurant Show," Jay Ashton hosts Barbara Bell, National Account Executive at Entegra. Barbara and Jay dive into Barbara's extensive experience in the hospitality industry, from her childhood days helping in her father's pub to her current role at Entegra. They discuss the crucial role of group purchasing organizations (GPOs) in supporting restaurants, the challenges faced by the industry, and the importance of human interaction in hospitality. The episode is filled with personal anecdotes, industry insights, and a focus on the resilience and adaptability of restaurant professionals. Jay and Barbara emphasize the significance of storytelling, positive attitudes, and the legacy those in the industry left.

Join us for a unique and exhilarating edition of the Late Night Restaurant Show, where we look into the world of social media, branding, and the restaurant industry with the incredible Heather Cox. In this special "The Lost Episode," Heather shares her extensive knowledge and expertise in digital marketing, revealing insider tips and strategies to elevate your online presence.

Discover the importance of branding, how to leverage social media for maximum impact, and the fascinating dynamics of catering to different demographics. Heather’s vibrant energy and innovative approach promise an unforgettable conversation packed with valuable insights.

Tune in for a night of learning, laughter, and inspiration, as we explore the art of authentic engagement and the future of restaurant marketing.

Don’t miss this rare episode filled with practical advice and a glimpse into the future of the hospitality industry.

Learn more

In this episode of "The Late Night Restaurant Show," we dive into the fascinating world of nutrition with our special guest, Kenzie Osborne. While our co-host Dominic Pedulla is off showcasing his sock-knitting talents at a competition in Cincinnati, Jay Ashton sits down with Kenzie to discuss her inspiring journey from overcoming an eating disorder to becoming a culinary expert and nutrition coach. They explore the concept of the "bliss point" in food, the importance of balancing protein, fats, and fibre in meals, and the impact of food marketing on children's eating habits. Kenzie shares practical tips for making healthier food choices and debunks common myths about intermittent fasting. This episode is packed with valuable insights and heartwarming stories, making it a must-listen for anyone interested in food, health, and wellness.

learn more

In this episode of The Late Night Restaurant Show, Jay Ashton and Dominic Pedulla welcome a special guest, Adam Goldberg, the CEO and partner of Rock & Brews. Adam shares his journey from founding Fresh Brothers Pizza to leading Rock & Brews alongside rock legends Gene Simmons and Paul Stanley. The discussion highlights the importance of community involvement, philanthropy, and the unique approach Rock & Brews takes in blending rock and roll with great food and hospitality. Join us for an inspiring conversation about the impact of restaurants in communities, the significance of giving back, and the exciting plans for Rock & Brews, including potential expansion into Canada.

Check out the amazing Rock & Brews!

In this episode of The Late Night Restaurant Show, join hosts Canada's Restaurant Guy and Dominic Pedulla as they welcome Chef Paul Natrall, also known as Mr. Bannock, in celebration of Indigenous Day in Canada. Chef Paul shares his vision for promoting Indigenous cuisine across Canada, emphasizing the importance of integrating traditional Indigenous dishes into restaurant menus. Listen in as they discuss the challenges and opportunities of bringing Indigenous food to the forefront, the cultural significance of traditional ingredients, and how collaborative efforts can pave the way for greater recognition and appreciation of Indigenous culinary traditions. Tune in for an inspiring conversation filled with culinary insights and a call to action for restaurants nationwide.

Learn more about Chef Paul here

In this episode, Chef Ryan Brown shares his remarkable culinary journey, starting from his early days in Montreal to becoming a prominent chef in London. Ryan recounts his beginnings in a Chinese catering company at the age of 14 and his experiences in various kitchens, from a local diner to a prestigious golf club in Muskoka. His journey took him to France, working in a Michelin-starred restaurant, and then to Napa Valley's Bouchon. Eventually, Ryan landed in London, where he worked for Joel Robuchon and other renowned establishments. The episode also highlights Ryan's transition into mentorship, his current ventures with Union 38, and his advice for aspiring chefs to cultivate hobbies and interests beyond the kitchen.

Are you looking for the right program for your restaurant? Don't look further... check out our interview with Julianne about Restaurant365. Amazing!

Learn more about Restaurant365 here!

Simply WOW!!!

What a CEO and what a program that will set you apart in the industry.

Your Off-Premise Platform...

Learn more about Chowly right here!

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.

In this heartwarming episode of the Late Night Restaurant Show, we welcome a special guest, Kateryna Korzhenna , a Ukrainian chef who moved to Edmonton two years ago amidst the war. She shares her inspiring journey from being a chef in Ukraine to working at Rogers Place Arena and coordinating with Ukrainian employees. Joined by Janice, co-founder and CEO of Don'ya Ukraine's Kitchen, they discuss the challenges and triumphs of bringing Ukrainian cuisine to Canada, the importance of cultural preservation, and the power of food to unite communities. Tune in for an incredible story of resilience, hope, and the unifying force of food.

One amazing conversation with The Spice Queen from London... So much to learn, she's simply amazing!!!

Learn more about Chef Parveen here.

In this episode of The Late Night Restaurant Show, host Jay Ashton welcomes Charlie from Food Service Solutions, live from the National Restaurant Association (NRA) Show in Chicago. They kick off with a friendly chat, reminiscing about their shared history and connections within the industry.

Charlie introduces Food Service Solutions, a commercial equipment distributor known for employing chefs instead of salespeople, which aligns with their goal of creating smarter kitchens. The company has achieved significant success in Canada and is now making strides in the U.S. market. At the NRA Show, they showcased their innovative products through four live cooking stations, highlighting the practical applications of their equipment and demonstrating their commitment to helping customers succeed.

Learn more about Food Service Solutions

In this captivating episode of The Late Night Restaurant Show & Not a Podcast, Jay Ashton steps into the spotlight solo, as his co-host Dominic enjoys some time off in San Diego. Broadcasting from a lively lobby in Saskatoon, Jay engages in a deep dive into the transformative potential of AI with guest Parsa Riahi the Co-Founder & CTO of Dyne. Together, they explore how AI integration can revolutionize restaurant operations by enhancing efficiency and profitability across various facets from marketing to menu management. As they unpack the robust capabilities of Dyne, they discuss its impact on the hospitality industry's future, especially in adapting to economic shifts and potential crises. This episode is a must-listen for anyone interested in the intersection of technology and hospitality, offering insights into leveraging AI for sustainable growth and superior customer engagement.

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Chef Brian Duffy dives into the nuanced dynamics between restaurant owners and chefs. Chef Duffy explores the ongoing battle for culinary creativity versus operational control, discussing how personal ego and financial realities often clash in the kitchen. Through engaging stories and practical advice, he illuminates the delicate balance needed to foster innovation while maintaining profitability. This episode is a must-watch for anyone in the restaurant industry looking to navigate the complex interplay of business and creativity .

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Nothing more to say, this guy is a legend and his story will inspire you to keep rolling...

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In this episode of "The Late Night Restaurant Show," hosts Jay and Dominic chat with guest Mike LaRue about his transition from a seasoned restaurant industry professional to a burgeoning content creator. They delve into the intricacies of franchising and the unique challenges and strategies of growing his Nashville hot chicken brand, Angry Chicks. The discussion highlights Mike's deep industry insights, emphasizing the importance of aligning franchise operations with brand integrity and community engagement. This engaging episode combines humour, expert advice, and heartfelt stories, providing valuable lessons for anyone interested in the dynamics of the restaurant business and franchise development.

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In this inspiring episode of "The Late Night Restaurant Show," hosts Jay Ashton and Domenic Pedulla sit down with Naheed Nenshi, an extraordinary restaurant owner and operator whose journey through the world of hospitality is both uplifting and instructive. From humble beginnings to facing significant business challenges, Naheed shares his unique insights and experiences.

Tune in to this podcast recording and discover the resilience and passion that define success in the restaurant industry.

Learn more about CPK here

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In this engaging episode of "The Late Night Restaurant Show & Podcast," host Jay Ashton, known as Canada's Restaurant Guy, along with a special feature of Chef Avinash Shashidhara from London, we jump into the world of culinary innovation and sustainability. With a focus on the upcoming Terroir Symposium in Calgary, AB Canada, the discussion explores the interplay of global culinary practices, sustainability in food systems, and the cultural impact of food. Featuring insights from the founders of Terroir and detailed anecdotes from Chef's experiences in prestigious kitchens, this episode is a must-listen for professionals passionate about the future of the restaurant and hospitality industry.

Learn more about Terroir Here

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Host, Industry Coach, Content Creator, Marketing Expert, Industry Lover... Learn who Jay Ashton is.

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In this engaging and exceptional episode of the Late Night Restaurant Show, recorded live at the National Restaurant Association Show 2024, co-hosts Jay Ashton and Monte Silva share the microphone with Samantha Brooks from the marketing team of the National Restaurant Association Show. Samantha dives into her vital role and expresses her deep passion for the restaurant industry, emphasizing the infectious excitement that builds each year as the show approaches. She underscores the significance of networking and peer learning as pivotal tools for uncovering innovative solutions and advancing professional development within the industry.

Throughout the conversation, the trio discusses the ins and outs of navigating such a grand event, offering valuable tips for newcomers and highlighting the essential resources provided, like the show's mobile app and pocket guide. The importance of forging connections, both through pre-arranged meetings and spontaneous show floor encounters, is a recurrent theme.

The episode is rich with personal stories that demonstrate how virtual connections, such as those made through LinkedIn, can transform into meaningful real-world interactions, enriching the event experience.

Wrapping up, we reflect on our own journey from podcasting in a garage to being spotlighted at one of the industry's most significant events, celebrating the growth and impact they've realized through steadfast dedication to the restaurant world. This episode is not just a recount of the event but a testament to the power of community and innovation in the restaurant industry.

Learn more www.nationalrestaurantshow.com

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Tune into a special episode of "The Late Night Restaurant Show & Podcast," featuring the guest star Michael Tipps. Renowned for his profound impact on the food and beverage industry, Michael shares stories from his illustrious career and offers insights into the future of dining. This episode also welcomes Chef Daniel Calabrese, Live from Toronto, who demonstrates the innovative and sustainable alternatives provided by Beyond Meat.

Together, we delve into the nuances of flavour and sustainability, showcasing the potential of plant-based cuisine. Don’t miss this engaging and informative session that combines culinary expertise with a passion for industry evolution.

Check out Beyond Meat

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Join Jay Ashton on another engaging episode of The Late Night Restaurant Show & Podcast, where the heat turns up and the insights flow even as co-host Dominic catches a hockey game. This episode features a special guest, David Hopkins, President of The Fifteen Group, a leading hospitality consulting firm. Dive into a dynamic discussion about the nuts and bolts of restaurant management, guest experiences, and financial strategies that drive success. Whether it's reengineering menus for profitability, enhancing customer service, or tackling industry changes with a back-to-basics approach, this episode offers valuable nuggets for anyone in the hospitality industry. Filled with expert advice and lively banter, it's an unmissable night for food industry professionals and enthusiasts alike.

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The heat turns up as guests Anthony Sarago and Rich Lofgren from HCK Hot Chicken join us, sharing their story of a growing Nashville-style hot chicken franchise. In this lively episode, filled with laughter and entrepreneurial spirit, we explore how a bold idea, born during the pandemic, has spiced up the food industry with rapid expansion and deliciously fiery chicken. Tune in for an inspiring tale of resilience, smart branding, and the power of a great team. Whether you're a foodie or an aspiring entrepreneur, this episode is packed with valuable insights and tasty revelations sure to delight you.

Learn more here about HCK Hot Chicken...

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Check out this episode of "The Late Night Restaurant Show" where hosts Jay Ashton and Dominic Pedulla explore cutting-edge restaurant technology with special guest Stacey Sikorski from Incentivio. Stacey, hailing from the vibrant city of Saskatoon, shares how her company is transforming guest engagement through a comprehensive platform that simplifies and enhances the digital experience for restaurant patrons.

She discusses how integrating AI and data analytics helps restaurants tailor their offerings, streamline operations, and drive loyalty, offering a competitive edge akin to major players like Starbucks.

This episode is a must-listen for restaurant owners and tech enthusiasts eager to understand the impact of digital tools on customer satisfaction and business growth. Join us to uncover the potential of tech-driven guest engagement and how it's reshaping the restaurant industry.

Learn more here.

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Join us on "The Late Night Restaurant Show" as we look into the transformative world of artificial intelligence in the restaurant industry with our special guest, Dave Dittenber. Dave, a seasoned restaurateur and operations expert, is at the helm of BYOD (Bring Your Own Data), a pioneering AI tech company that's reshaping how restaurants operate. We explore how AI can streamline operations, enhance customer experiences, and drive business efficiencies, all through the lens of Dave's innovative platform.

Dave shares his journey from working in a dish pit to leading a tech revolution, discussing the practical applications and benefits of integrating AI into everyday restaurant management. Discover how tools like BYOD's virtual assistant, Mabel, are empowering restaurant managers by providing real-time insights and decision-making support, significantly reducing operational costs and improving service quality.

Tune in to unravel the future of dining, where technology meets tradition, and learn how AI is not just a trend but a valuable ally in the restaurant industry's ongoing evolution. Whether you're a restaurant owner, manager, or just a tech enthusiast, this episode is packed with valuable insights and forward-thinking ideas.

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In this episode of "The Late Night Restaurant Show," we feature Christian J. Fisher, a visionary leader whose entrepreneurial spirit has made a significant mark on the foodservice industry across this globe. From humble beginnings to becoming a pioneer in so many aspects of our industry, Christian's journey is nothing short of inspiring. He's not just a cook, he's a mentor and innovator who assists others in realizing their dreams, from concept to reality, including teaching them how to write a book in 90 days.

Known for his genius and a heart of gold, Christian is one of the most compelling guests we've had the pleasure to host. Join us as we dive into Christian’s transformative contributions to the industry. Hold tight—this episode is bound to blow your mind and inspire your spirit.

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In this captivating episode of "The Late Night Restaurant Show," host Jay Ashton and co-host Dominic Pedulla jump into the profound impact of mental toughness and holistic well-being in the restaurant industry. Our special guest, Martine Cloutier-LeBlanc, a Life Captivator & Mental Toughness Specialist, joins us from sunny Texas.

Originally from Canada, Martine has carved a unique niche in supporting restaurant owners, operators, and thought leaders through their physical, emotional, and psychological journeys.

Martine discusses her innovative approach, which equates the rigor of restaurant management to athletic endurance, emphasizing the necessity for robust mental health to withstand the industry's intense pressures. This episode is a must-watch and must-listen for industry professionals aiming to revitalize their operations and personal well-being through Martine's expert insights on mental resilience and strategic emotional management. Join us as we explore how to navigate the high stakes of restaurant operations with poise and determination.

Learn more about Martine's Services here

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This episode from "The Late Night Restaurant Show" centers on effective marketing strategies for restaurants, with a specific focus on digital and social media marketing. Justin Krivanik, a guest with extensive marketing expertise, discusses how restaurant owners should start their marketing efforts by asking fundamental questions about their goals and current strategies. He emphasizes the importance of understanding what's already working before exploring new tactics.

Justin introduces the concept of starting with the 'why' behind marketing choices, such as choosing Google ads because a competitor is doing it, or because it seems necessary, and then moving to a discussion about audience and unique offerings. The approach is heavily centered on creating a digital strategy that isn't just tactical but is thoughtful and aligned with the restaurant's specific goals and context.

He shares insights on the necessity of integrating the restaurant's operational realities with marketing strategies, ensuring that the tactics chosen truly resonate with and reflect the restaurant's identity and customer expectations. The episode is rich with strategies for restaurant owners to enhance their digital presence, emphasizing authenticity, the correct use of social media platforms, and leveraging digital strategies to create a cohesive and attractive online identity that genuinely represents the restaurant's brand and attracts more customers.

Learn more: www.bigtailwind.com

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In this must-listen episode of The Late Night Restaurant Show & Podcast we're thrilled to welcome Andreas Duss, a visionary in the world of marketing and restaurant consultancy. Andreas, formerly a co-founder of Canada's largest independent food and drinks agency, now focuses on using AI and data to revolutionize restaurant marketing and strategy. Join us as he shares groundbreaking insights into how strategic coaching can profoundly transform restaurant businesses. Whether you're an industry veteran or a budding restaurateur, this episode promises actionable tips and transformative strategies that are sure to ignite your entrepreneurial spirit.

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Join us on "The Late Night Restaurant Show" for an inspiring episode with Christin Marvin, a seasoned restaurant industry expert who shares invaluable insights on leadership, innovation, and the power of coaching in transforming businesses. Whether you're a budding restaurateur or an established industry player, this episode is packed with lessons on thriving in the ever-changing hospitality landscape. Don't miss out on the wisdom and tips shared by our knowledgeable guest!

Cell: 719-494-6074

Email: christinlmarvin@gmail.com

Website: https://www.christinmarvin.com

Podcast:

No Hesitations https://www.nohesitationspodcast.com

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In this captivating episode of the Late Night Restaurant Show, Chef Shane Mederic Chartrand takes the spotlight with his vibrant and insightful presence. Renowned for his pioneering work in indigenous cuisine, Chef Shane announces an exciting development and the commencement of his second book.

The conversation takes a dynamic turn as Chef Shane discusses his upcoming expedition to the Northwest Territories. There, he plans to impart culinary knowledge to young students and engage in traditional seal hunting, highlighting the cultural and ethical nuances of such practices.

Further enriched by the appearance of surprise guest Chef Liana, who shares her experiences and challenges as a female chef in the industry. This episode weaves together themes of culinary innovation, cultural heritage, and personal growth, making it a compelling to listen and watch for anyone interested in the intersections of food, culture, and community.

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This week on the "Late Night Restaurant Show," we're joined by Jason Brooks, a trailblazer in the foodservice industry whose leadership has become a blueprint for success in restaurants nationwide. Known for his innovative approaches and as the author of"Every Leader Needs Followers," Jason brings a wealth of knowledge from his rise from entry-level positions to becoming a respected franchise operations coach.

Jason shares his insights on the crucial role of leadership in navigating both the prosperous times and the challenges faced by the foodservice industry. Learn about the increasing importance of coaches in today's complex market, how they help bridge traditional management with modern needs, and the significant impact of strategic leadership on business sustainability and profitability.

Tune in as we explore how Jason's effective leadership practices help maintain team morale and drive strategic pivots during crises, ensuring that businesses not only survive but thrive in the face of adversity.

Check out Jason's latest book here.

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Tonight on The Late Night Restaurant Show, we welcome Bo Davis, CEO of Margin Edge, a revolutionary tech company transforming the restaurant industry with its innovative management systems. This episode is a bit about Bo's journey from a tech entrepreneur to a restaurant owner and ultimately to the CEO of a company that manages thousands of restaurants through AI and human expertise. With a casual yet informative tone, the show explores the challenges and solutions in restaurant management, offering viewers a understanding into the success behind MarginEdge.

www.marginedge.com

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In this captivating episode of "The Late Night Restaurant Show Podcast," host Canada's Restaurant Guy welcomes Val Upfold, a luminary in the hospitality world with decades of experience spanning from the floors of Toronto's Canoe Restaurant to the HR departments of Oliver & Bonacini Hospitality. Val known for her transformative role in scaling O&B's operations and her influential work in recruitment and HR consulting, dives into the heartbeat of hospitality.

You'll be treated to Val's unparalleled insights on navigating the industry's challenges, from labour shortages to integrating technology in recruitment. Her journey, marked by contributions to food TV casting and advisory roles at leading culinary colleges, highlights the breadth of her expertise and her commitment to fostering talent and innovation in hospitality.

We dive into Valerie's strategies for employee retention, the evolution of hiring practices, and the importance of leadership in creating thriving hospitality environments.

This episode is a treasure trove of wisdom for anyone looking to understand the complexities and rewards of the hospitality industry, directly from one of its most esteemed voices.

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In an engaging episode of "The Late Night Show with Canada's Restaurant Guy and Domenic Pedulla," the hosts welcome two industry legends, Troy Hooper from Pepper Lunch and Monte Silva, bringing a blend of humour, insight, and deep industry knowledge to the forefront. They dive into the fascinating world of global cuisine's impact on local food markets, emphasizing the rising popularity of fusion dishes that marry distinct culinary traditions, such as Asian Brazilian or Cuban egg rolls. The discussion also highlights the crucial role of AI in shaping restaurant themes, with a special guest, Chat GPT4, an AI tool, contributing to picking the episode's theme. Pepper Lunch's CEO, Troy, shares his journey in the restaurant industry, discussing the rapid expansion of the brand across 15 countries and the unique Japanese hot plate concept. The episode explores the challenges and triumphs of the restaurant business, from menu innovation to the importance of a well-thought-out supply chain. Furthermore, the conversation veers into the significance of digital marketing and social media engagement in the food industry today. This episode not only entertains but also provides valuable insights for anyone interested in the crossroads of technology, marketing, and foodservice innovation.Learn more about Pepper Lunch Click Here

Learn more about Monte Silva Click Here

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Join us on a fascinating journey with Shawn Walchef, the visionary behind Cali BBQ and Cali BBQ Media the trailblazer in digital hospitality, in this episode of "The Late Night Restaurant Show." Shawn takes us through his transformative approach to blending traditional barbecue with cutting-edge digital strategies, turning his local restaurant into a digital sensation. He shares his wisdom on embracing technology, the critical role of content creation across digital platforms, and why every restaurant owner needs to think digitally. From the nuances of navigating online pricing challenges to predicting the digital future of the restaurant industry, Shawn's insights serve as a masterclass for anyone looking to adapt and thrive in the digital era. This episode is not just a treat for the taste buds but also a blueprint for success in the increasingly digital restaurant industry. Tune in to get seasoned advice from one of the industry's finest digital chefs.

Learn more about Cali BBQ & Cali BBQ Media: www.calibbq.media

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In an engaging episode of "The Late Night Restaurant Show," we explore the theme of resilience within the restaurant industry through the experiences and insights of two notable guests, Pam Tibbs of the Resilient Restauranteur, and Chef Leanna from Trico Livingwell. Pam Tibbs shares her transformative journey from an industry insider to a pioneering mental coach, focusing on the importance of building mental and emotional resilience among restaurant teams. She discusses the unique pressures faced by those in the restaurant business and offers strategies for creating supportive environments that foster growth and well-being. Chef Liana adds to the conversation with her passionate approach to cooking and her innovative challenge to food ageism, advocating for enriching dining experiences for all ages. This episode delves into how mental coaching can be a pivotal force in navigating the complexities of the restaurant industry, highlighting the need for a shift towards more supportive and resilient community within. Join us on "The Late Night Restaurant Show" for a deep dive into how Pam Tibbs and Chef Liana are making waves in the restaurant industry, championing resilience, and paving the way for positive change.

Learn more about The Resilient Restaurateur:

theresilientrestaurateur.com

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In a vibrant episode of the "Late Night Restaurant Show," hosts Jay and Domenic, alongside guests Rita and Justin, dive into the recent development where Google introduced pricing information into restaurant searches. As they navigate through this digital dining disruption, they ponder its impact on consumer behavior, the restaurant industry, and digital marketing strategies. The conversation spans from exploring how this change might influence dining decisions, potentially skewing perceptions of value and quality, to discussing its implications on restaurant marketing and SEO. The hosts and their guests offer varied perspectives, bringing insights from management consulting and digital marketing into the mix. Amidst insightful discourse, the show maintains its unique charm with candid banter, ensuring listeners are entertained while contemplating the future of dining out in a Google-dominated landscape. This episode is a must-listen for restaurant enthusiasts, industry professionals, and anyone curious about the evolving intersection of technology and dining.

This title and summary encapsulate the essence of the episode's content while sparking curiosity about the discussion's depth, making it appealing for the show's target audience.

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In this special episode, our host, accompanied by the esteemed food writer Elizabeth Chorney Booth, takes listeners on an unforgettable journey through the bustling streets of Calgary, Alberta, uncovering the secrets behind its thriving food scene. Elizabeth, with her rich background in food writing and an insatiable curiosity for culinary trends, discusses the intricacies of navigating the restaurant industry, from the perspective of a writer and a food enthusiast. The episode explores everything from the art of maintaining creativity in writing to the excitement of discovering new dining spots and the critical role of local produce in shaping Calgary's food identity. With a focus on supporting local and emerging talents, this episode of "The Late Night Restaurant Show" is a celebration of the people and places that contribute to the colorful mosaic of the culinary world. Whether you're a local food lover or an international culinary explorer, this show promises to whet your appetite for more stories, more discoveries, and more late-night culinary adventures.

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Dive into an electrifying episode of "The Late Night Show with Canada's Restaurant Guy and Domenic Pedulla," where the future of the restaurant industry takes center stage. Joined by industry mavens Court Allam and Roger Beaudoin, we explore a gamut of topics set to reshape dining as we know it. From the unstoppable march of technology enhancing operational efficiency and guest experiences to the evolving landscape of tipping and staff compensation. Our guests share their insights on creating memorable dining experiences that go beyond mere meals to become immersive adventures, leveraging technology without losing the human touch. Amidst laughter and candid discussions, we also ponder the role of third-party delivery services and ghost kitchens, questioning their longevity in a rapidly changing industry. Tune in for an episode that not only questions the status quo but also celebrates the passion, innovation, and resilience driving the restaurant industry forward.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

Learn more at SafeCheck***

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Join us for an engaging episode of the Late Night Restaurant Show, featuring Ken Stolls, a dynamic voice from the heart of New York's bustling restaurant scene. In this episode, we tackle the pressing issues facing today's food industry, from sustainability efforts to the challenges and opportunities presented by third-party delivery services.

Ken shares his unique perspective on how restaurants are adapting to post-pandemic consumer behaviors, the importance of ethical sourcing, and the role of technology in shaping the future of dining. Alongside discussions on labor dynamics and the evolving landscape of restaurant profitability, we also explore the personal touch that chefs bring to the culinary world, proving that passion and innovation are key ingredients in the recipe for success.

Whether you're an industry insider or a food enthusiast, this episode offers valuable insights into the complexities and joys of the modern restaurant industry. Tune in for a thoughtful exploration of how sustainability, technology, and human creativity are coming together to redefine dining experiences.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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In this electrifying episode of "The Late Night Show with Cannon's Restaurant Guy and Domenic Pedulla," we dive deep into a topic that's sizzling hot in the culinary world: the transformative power of podcasts for restaurants. Amidst the lively banter and insightful comments from our dynamic duo, we uncover why having a podcast isn't just a trend but a necessity for restaurants aiming to spice up their brand and connect with foodies in a whole new way. From the secrets behind engaging chef interviews to the untapped potential of culinary storytelling, this episode serves up a feast of reasons why your restaurant should join the podcast movement. Plus, don't miss out on the practical tips and heartwarming community stories that illustrate how podcasts can be a game-changer in creating brand intimacy and loyalty. Tune in to "Mic Drop in the Kitchen: Why Every Restaurant Needs a Podcast" and discover how to turn your restaurant's story into your most flavorful dish yet.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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Join us on "The Late Night Show with Canada's Restaurant Guy and Domenic Pedulla" as we welcome the legendary Paul Barron, a trailblazer in the intersection of technology and the restaurant industry. In this thought-provoking episode, we review the future of dining, exploring topics from the rise of ghost kitchens to the transformative potential of blockchain technology in personalizing the customer experience. Paul shares his visionary insights on how robotics, AI, and innovative tech are shaping new trends, revealing the importance of adapting to the rapidly evolving consumer landscape. With a journey that spans from pioneering the first restaurant industry podcast to leading the charge in blockchain and tech analysis, Paul's expertise offers a glimpse into the future of the food service sector. Tune in for an enlightening discussion on how embracing technological advancements could redefine restaurant operations, enhance customer service, and secure a competitive edge in the digital age.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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The Future of Casual Dining Explored" delves into the vibrant discussion between the hosts of the late-night show, including Canada's restaurant guy and Domenic Pedulla, along with their guest, James Kenny. Broadcasting live on various platforms, they engage in a lively conversation about the restaurant industry's evolving landscape, focusing on the balance between maintaining tradition and introducing innovation to attract new customers.

The dialogue covers several critical topics, including the psychology behind dining out, the impact of food delivery apps, and the crucial role of social media and online reviews in shaping diner expectations. James, owning a bookstore and having authored a book, shares his insights particularly on the future of casual dining, emphasizing the importance of creating memorable experiences for diners through service, ambiance, and entertainment.

The discussion also touches upon the challenges faced by restaurants, such as food costs, affordability, and the need for continuous innovation to cater to changing consumer habits. Through anecdotes and personal experiences, the show offers a comprehensive outlook on how casual dining establishments can thrive by blending tradition with modern trends, ultimately enhancing the dining experience for guests.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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The episode's standout segment features an engaging discussion with Christine Smith, CEO at CS Consulting 101 LLC, who is celebrated for her role as a hospitality relationship builder. Christine brings to the table her profound expertise in teaching industry professionals how to add invaluable value by enhancing the rapport between restaurant operators, their teams, and customers. Delving into her innovative consulting approach, she highlights the necessity of deeply understanding the personal influences on business practices and decisions. Christine advocates for the essential nature of open communication and self-awareness in forging paths to unparalleled business success.

Learn more about Christine @ linkedin.com/in/csconsulting101

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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Welcome to "Dollar Dine: The Future of Frugality in Food," a groundbreaking podcast that dives deep into the innovative intersections of cost-saving strategies and culinary excellence. In this episode, our hosts, along with special guest Chef Daniel Calabrese, explore the provocative concept of integrating the dollar store model into the restaurant industry. Amid the ever-evolving challenges of 2024, they dissect the viability of offering high-quality meals at dramatically reduced prices, aiming to revolutionize how restaurateurs think about profit margins, customer satisfaction, and sustainable business models.

From the intriguing potential of a "Dollar Dine" system to imaginative revenue streams beyond traditional food sales, this episode is a masterclass in thinking outside the box. Our team examines the nuts and bolts of implementing such a model, including cost management, menu simplification, and leveraging modern technology to reduce overhead. Moreover, the discussion spans the philosophical shifts necessary in the restaurant industry to adapt to changing economic landscapes and consumer expectations.

Featuring insightful anecdotes, real-world examples, and a healthy dose of visionary thinking, "Dollar Dine: The Future of Frugality in Food" is more than just a podcast episode; it's a call to action for restaurateurs, chefs, and food enthusiasts to reimagine the future of dining. Tune in to discover how embracing innovation could lead to a more profitable and inclusive food industry, where exceptional dining experiences don't have to break the bank.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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In this illuminating episode of the Late Night Restaurant Show, we dive into the critical but often overlooked aspect of the restaurant industry: mental toughness and well-being, Martine Cloutier-LeBlanc.

Our guest, a renowned mental toughness specialist, shares transformative insights and real-life stories, highlighting the parallels between athletes and restaurant

professionals. Explore how restaurateurs can enhance their resilience, set the tone for their vision, and thrive in high-pressure environments. This episode not only sheds light on the challenges faced by those in the culinary world but also offers practical solutions and strategies to foster a healthier, more positive mindset.

Join us as we uncover the secrets to sustaining success and well-being in the fast-paced restaurant industry.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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In this thrilling episode of "The Late Night Show," we venture into the heart of restaurant technology innovation with an exclusive interview with Bo Davis, the co-founder and CEO of MarginEdge. As we explore the remarkable journey of Margin Edge, Bo reveals how this groundbreaking platform is revolutionizing the way restaurants manage their back-of-house operations.

From the inspiration behind its inception to the challenges and triumphs along the way, Bo shares invaluable insights into the art of streamlining restaurant management, cutting costs, and enhancing efficiency. With its unique approach to eliminating manual data entry through the seamless integration of invoice processing, recipe costing, and inventory management, MarginEdge is not only simplifying but also empowering restaurant owners across North America.

Dive into this episode to uncover the secrets to optimizing your restaurant's performance, directly from the visionary disrupting the industry. Whether you're a restaurateur looking to transform your operations or simply a tech enthusiast eager to hear a success story in the food service sector, this episode is packed with enlightening discussions, expert advice, and a dash of humor, making it an unmissable treat for our listeners.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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In this engaging podcast episode, the focus is sharply on the evolving world of restaurant menus and the pivotal role of introducing new items. Linda Garson, leveraging her rich background intersecting between the music industry and culinary fascination, guides the conversation toward the essence of culinary innovation. She shares insights on the necessity for restaurants to constantly refresh their offerings, striking a balance between customer favorites and exciting new dishes to keep the dining experience vibrant and appealing.

Linda underscores the importance of menu innovation in attracting and retaining diners, particularly younger generations who crave novelty and share their experiences on social media. She discusses the challenges faced by chefs and restaurant owners in menu development, from managing costs to ensuring the new additions align with customer expectations.

The conversation briefly touches on strategies like seasonal specials and themed events as means for restaurants to introduce novelty without overwhelming their operations. Additionally, Linda highlights how pop-up collaborations and special events can invigorate a restaurant's menu and create buzz among diners.

Concluding, the episode encapsulates the vital balance between innovation and consistency in restaurant menus, emphasizing the continuous pursuit of creating memorable dining experiences. Through Linda's perspective, listeners gain a nuanced understanding of the complexities and rewards of menu innovation in the culinary industry

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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Welcome to our first episode, a vibrant and engaging show hosted by us, the dynamic duo, Jay Ashton and Domenic Pedulla.

Each episode is a lively discussion, a blend of humour, insights, and practical wisdom designed to enrich your daily life within the food service and hospitality industry. Jay and Domenic don't just talk, they jump into the topics that matter, turning each conversation into a learning experience that's as enjoyable as it is informative.

BTW - This Is Not A Podcast.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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Welcome to your late-night companion on the journey to revolutionize the restaurant and hospitality world. This podcast is for CEOs, Owners, Chefs, Cooks, Servers, restaurateurs, and food enthusiasts seeking solutions, and inspiration with a dash of fun. From in-depth interviews with global experts to tackling everyday challenges with innovative ideas, we're here to stir the pot on how the restaurant world operates. Join us as we explore the flavours of change, making our industry even more beautiful one episode at a time.

Let's transform the world together, one dine at a time.

***With Support from Canada’s #1 Work Safety Training Provider, SafeCheck.

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Originally aired as part of our Webinar Wednesdays series, this content was too invaluable to be confined to just one platform! Due to overwhelming feedback, we've transformed Part 1 of our deep dive into AI and restaurant menus into this podcast episode.

Delve into the transformative potential of AI as it promises to revolutionize restaurant menu design. This episode is not just about the bright future of plug-and-play solutions. It's about understanding the intricate maze of menu engineering and the rules and regulations that frame it.

Picture a culinary world where your restaurant's menus instinctively mold to industry trends, boasting dynamic pricing and strategic efficiency, all under the aegis of AI. Marvel at the promise AI holds to revamp not just the aesthetic, but the essence of your menu, amplifying the dining experience to unprecedented levels.

Join us for a spirited discussion on AI's potential to bring forth significant time and cost savings in menu design. Alongside this, we share practical insights, encouraging a collaborative exchange of innovative ideas. If you're up for a challenge and wish to test these groundbreaking tools, we eagerly await your experiences and findings. With us, menu engineering isn't just a task; it's an art form. And we're here to ensure it's as delightful as a delectable dessert. Step into the future of menu design, and let's craft the following big culinary narrative together!

What if workplace safety was not just a responsibility, but a mark of excellence for your business? Come aboard as we travel back in time to 1988 when Women's Safety Courses first made a splash in Canada. We ponder the evolution of these courses, the birth of Women's 2015 system, and its significance in harmonizing Canada's safety standards with the world. This serves as a potent toolkit for businesses, especially restaurants, aiding in hazard identification, label understanding, and workplace accident prevention.

Can you imagine the power of a simple label in signaling potential chemical hazards? We delve into the realm of regulated training and safety labels, placing emphasis on TDG (transportation of dangerous goods). Then, we navigate through the complex web of chemical hazards, exploring the seven classifications and the crucial role of portion control. In this digital age, we discuss how technology like auto-dispensers and tablets maintain safe chemical levels, and why older generations may struggle with their usage.

What does it take to build a workforce adept in safety practices today? Unveiling the importance of training and certification, we uncover how the internet has transformed information access, making it easier than ever. We explore the changing business costs since 1988 and how you, as an employer, can effectively manage your employees' training and certifications. Whether you're an industry veteran or a rookie, this episode is brimming with valuable insights to ensure your business is complaint with necessary regulations and standards. Tune in and empower yourself with knowledge that not only safeguards your employees but also boosts your business credibility.

What do the evolution of a city's magazine and its burgeoning food scene have in common? Both are driven by the appetite of the community for exploration, connection, and a sense of place. In our chat with Steve Sandler, the editor of edify Magazine, we marvel at the transformation of the magazine from Avenue Edmonton to edify. Steve gives us a taste of Edmonton's vibrant food scene, highlighting its unique tie to the community's memories and experiences. As Steve emphasizes, food isn't just about sustenance, but also about the stories we tell and the memories we make. And when it comes to Edmonton, restaurants are the vibrant heart of the community, attracting locals and visitors alike.

Just when you think you have a handle on the food scene, along comes a global pandemic, turning everything upside down. Have you ever wondered what dining would look like in a post-COVID world? Will the white tablecloth restaurants survive, or will takeout and delivery become the new norm? We dive into these questions as we explore how the dining landscape is shifting amidst these changes. Join us and Steve as we taste the evolution of the dining scene from the comfort of our own homes, understanding the creativity behind portable meals and the challenges faced in devising new dishes. So, grab your headphones, sit back, and let your food curiosity have a feast!

Unearth the secrets behind Canada's leading food safety and training program with our guest, Dominic, from the renowned Canada’s #1 Work Safety Training Provider.Having provided value to the food industry for almost two decades, Dominic shares how their program has adapted to the changing landscape of food safety, adjusting costs and implementing online training to make it more accessible and enticing to the masses. This conversation touches on the importance of regular awareness to satisfy the increasing demand and how the reduction in food handler training costs over the years has made it a popular choice.

Step into the heated kitchen of the food service industry as the pandemic ramps up the pressure. Discover how certifications have been affected, with in-person classes becoming costly due to many factors. Dominic discusses his innovative solution: a 24/7 online training option. This multilingual facility has opened doors for new Canadians, making the program more inclusive and considerate of linguistic diversity. We also broach the tough challenges and rewarding opportunities in online training and the role of public health inspectors in enhancing these programs.

As we carve deeper into our conversation, we explore the complex nature of the food service industry, the pressures and regulations it demands, and the crucial role of training and certifications. Dominic's insight illuminates the need for higher restaurant standards and the benefits of private industry innovations. We also discuss food skills and the therapeutic aspect of cooking. Lastly, we highlight Dominic's training program, which offers 24/7 accessibility to training courses and exams, ensuring you're always at the top of your game in this ever-evolving industry. So join us as we journey through the intricacies of food service training right from the comfort of your home or on the go.

Canada’s #1 Work Safety Training Providerhttps://www.safecheck1.com/

Welcome to an all-new episode of our podcast, where your hosts, Adam Vassos and Scott Fraser, take you on a delightful culinary journey. This episode unravels the fascinating narrative of a true titan of Toronto's restaurant scene, Peter Tsebelis.

Born and bred in Toronto, Peter has spent over 30 years crafting an intimate relationship with the city's gastronomic landscape. A university student turned seasoned veteran, Peter started his journey with his first restaurant, Myth, in Toronto's Danforth area. His partnership with Gus Giazitzidis thrived here, setting the stage for a remarkable journey that was about to unfold. Alongside, he honed his skills as a Sommelier and was responsible for mentoring others at George Brown College and across North America for the International Guild of Sommeliers.

Peter has pioneered innovative concepts, outstanding design, and ingredient-focused dishes as the backbone of The King Street Food Company, ultimately revolutionizing the guest experience. The company, named the Company of the Year in Eastern Canada in 2014, boasts a prolific portfolio of Toronto's and Canada's top-ranking restaurants, including the Buca group, Jacobs & Co Steakhouse, and La Banane and Bar Banane.

Together with Peter, we traverse his extraordinary journey, from the early days at Myth, via Versailles and Bauhaus, to his most recent venture, the Boca Bar. We explore his vision, drive, and the secret ingredients of his success, far beyond simply serving delicious food.

We don't shy away from the tough times either. Opening Boca Bar during the COVID-19 pandemic was a challenge like no other. We delve into how the upheaval affected communities, technology's role, and the broader implications on the restaurant industry.

Join us on this thrilling ride as we dive into the art, science, passion, and grit that goes into running some of Canada's top establishments through the eyes of a seasoned veteran, Peter Tsebelis. Are you ready to feast on a platter of wisdom, insight, and inspiration? Tune in now.

Ready to savor the story behind Edmonton's beloved Continental Treat restaurant? Join our exciting chat with Sylvester, who's been steering this family-run gastronomic gem for over four decades. As you listen, you'll discover how an old-world tailoring business in Poland evolved into a foodie's paradise in Canada, serving signature dishes like delectable dill pickle soup and authentic schnitzel. Plus, Sylvester will give you some valuable tips for those dreaming of making their mark in the restaurant industry.

But that's not all. The episode reflects as Sylvester recounts the trials and triumphs during the COVID-19 pandemic. As a resilient restaurateur, he'll share how creativity, consistency, and a loyal customer base helped Continental Treat survive and thrive during these challenging times. We also get a taste of Sylvester's first-time experience at the Taste of Edmonton, adding another delightful layer to the Continental Treat's rich narrative. So, tighten your apron and prepare for a flavorful journey into the heart of the restaurant world!

Ever wondered why certain eateries stand the test of time while others shutter their doors within a few years? Tune in to our heartfelt interview with Stan, the mastermind behind the enduring success of the Blue Willow Restaurant in Edmonton. Stan reflects on the rich heritage of Blue Willow, a culinary landmark since 1945, and shares intimate tales of how his father's philosophy of treating the restaurant as a living room and the customers as their guests became the cornerstone of their business model.

Brace yourselves as we journey with Stan through his intriguing career path, from academia to a stint with the federal government and finally back to the gastronomic world. Stan doesn't shy away from the harsh realities of the restaurant industry, illuminating why it often takes half a decade for an eatery to see profits. Plus, get a sneak peek into the evolution of Blue Willow's menu, which has gone from serving just Cantonese fares to including Sichuan and Mandarin delights. He lets us in on the unique characteristics of each cuisine that keeps patrons returning for more. Experience this culinary adventure, and soak in the wisdom from this legend who's seen the rise and fall of many within the restaurant realm.

Meet Kimon, the captivating restauranteur behind Koutouki’s, a celebrated Greek eatery. This episode takes you on a savory journey through the enticing world of Greek cuisine, inspired by the experiences and wisdom of a man who's been at it for over a decade. Tsuchiki shares the secrets behind his favorite dishes like Calamari, Saganaki, and his trademark sauce and reveals the key ingredient in his recipe for success - a lot of love for what he does.

Fancy a glimpse into the life of a restauranteur? Kimon pulls back the curtain on the grueling yet rewarding aspects of running a food business - workdays that stretch to 16-18 hours, the annual thrill and chaos of the Taste of Edmonton festival, and the relentless pursuit of his passion. He serves up advice for budding entrepreneurs with cultural insights, emphasizing the importance of loving your work and staying true to your roots. This chat is a feast of inspiration, dolloped with rich Greek culture, a dash of business acumen, and a generous helping of mouth-watering cuisine. Join us for a gastronomic adventure that will leave you sated with knowledge and hungry for Greek food!

Are you ready to embark on a culinary adventure combining cycling, sightseeing, and indulging in local delicacies? Grab your bike and join us alongside our interesting guest, who is revolutionizing how we explore cities with this food crawl bike tour. Operating in Edmonton, Calgary, Canmore, and many more cities, this innovative concept offers a seamless experience, allowing you to burn calories while savoring delicious food – including their popular donut tour!

Through an exciting conversation, we peel back the layers of how these tours are planned, from choosing local restaurants to mapping out the best routes for a smooth journey. Our guest shares his vision of promoting local restaurants and contributing to the community and the plans to expand to multi-day tours and different cities. We also discuss the integration of e-bikes into the experience, making it more accessible and enjoyable for everyone. Whether you're a foodie, an avid cyclist, or someone looking for a unique adventure, this episode promises a delightful ride!

Imagine a well-oiled machine where two pianos intertwine in a symphony, compelling you to tap your feet and join the revelry. Today, we bring you the dynamic duo of Tim and Kelly from Court Jester Dueling Piano, who've been setting the stage on fire since 2008 in West Edmonton. Their musical journey, peppered with laughter, odd fan requests (frozen salmon, anyone?), and the thrill of seeing an audience come alive, is something you wouldn't want to miss. They share candidly about their favorite tunes, the essence of their performances that make people get up and dance, and their joyous partnership with Taste of Edmonton.

Carrying a piano around doesn't come easy, and our guests can vouch for it. Listen as they narrate their amusing anecdotes about traveling for gigs and the trials and triumphs of lugging a piano around. Their journey from a bar to partnering with Taste of Edmonton is as fascinating as it sounds. They also shed light on their most memorable experiences and how family support was crucial to their musical career. Get ready for a heartening conversation with the Court Jester Dueling Piano that will leave you entertained and inspired.

What if you could transform a challenged diner into a beloved dining destination? That's exactly what our guest, Ravi, managed to do with his venue, the Four Crowns. This dedicated restaurateur and ambassador for Winnipeg share his journey of reinventing his restaurant, enlisting the help of local police, fire, and ambulance services to enjoy meals in his restaurant and help boost its reputation. Ravi's initiative of offering a 50% discount to police officers expanded to all first responders, an inspiring tale of community and initiative.

Who said ice cream was just for kids? Our conversation with Ravi dives into the inception of Dreamland Ice Cream, a dessert-focused restaurant that appeals to not just children but anyone with a sweet tooth. Ravi's creative flair doesn't end there - hear about the food truck events he organized, creating an Instagram-worthy ambiance that keeps diners returning for more. But it's not just about aesthetics; Ravi talks passionately about striking a balance between responsible service of food and drinks while maintaining a safe and welcoming environment.

Ever wondered what a $100 dessert platter looks like? Ravi indulges us with tales of extravagant dessert offerings at his restaurant, from deep-fried ice cream to gluten-free options. The discussion on pre-booking the lavish platter for family celebrations will surely get your mouth watering. But it's not just about the desserts; Ravi shares insightful thoughts on the importance of creativity in the kitchen, keeping his chefs motivated, and his surprise at the number of adults over kids ordering the platter. Get ready to be inspired and, more importantly, hungry as you join us on this culinary journey.

Ever wonder how a small café manages to thrive amidst big franchises? Ready to learn the secret sauce to running a successful food and beverage business? Join us as we chat with the charismatic Kelly, owner of Espresso Cafe, a name synonymous with delicious Americanos and a fusion of European, Mediterranean, and Canadian cuisine. From humble beginnings 18 years ago to an unbreakable bond with the Taste of Ebbonton, Kelly takes us through her exciting journey in the food industry. His advice for budding entrepreneurs and her endless passion for quality service and unique branding is inspiring and insightful.

Don't miss the second part of this invigorating conversation, where Kelly talks about his love for the restaurant industry and the local art her café supports. Kelly's entrepreneurial journey is filled with fascinating twists – from his special iced latte recipe to his plans for café expansion and the magic button that keeps his restaurant ticking. He also highlights the essence of community support in running a local business and how she navigated through the tumultuous times of COVID, keeping the doors of Espresso Cafe open and catering to the changing needs of her customers. This narrative is about resilience, innovation, and a steaming cup of success.

Can AI redefine your culinary experience? Would you trust an artificially intelligent entity to plan your diet, create your menu, and even cook your meals? We're pushing the boundaries of the tech-food blend in this episode, exploring the convergence of artificial intelligence and the culinary world. We're not just talking about your regular fare; we're discussing the concept of an AI meal and how it could revolutionize everything from menu creation to meal delivery.

Get ready to be intrigued as we question the capabilities of AI. We ask how much data it can process, how smart it can actually be, and whether it can replace traditional breakfast items or aid in creating sustainable menus. Hang on to your seat as we take a futuristic journey exploring AI's potential impact on the catering industry and ponder whether it can determine the perfect formula for success in a restaurant. It's not all about food, though. We also examine how AI can help businesses pivot, level up, and even delve into the energy efficiency sector.

Lastly, exploring AI's impact on potential energy savings and the environment. This episode is a buffet of stimulating conversations and intriguing questions. So, whether you're a foodie, a tech enthusiast, or just someone who enjoys a good, in-depth discussion, tune in as we serve up a feast for thought. You wouldn't want to miss it!

Get ready for a delectable conversation that will take you from the streets of Paris to the heart of Canada. Our guest is the talented Frank, the mastermind behind Little Bear Gelato. Has he ever wondered about the difference between gelato, ice cream, and frozen yogurt? Frank's here to sweeten the deal with his take on these frozen delights. He'll unravel the science behind the tantalizingly dense texture of gelato, the secret behind its lower fat and sugar content, and why it's a healthier alternative. Listen in as Frank gives a peek into the French approach to gelato and how he brilliantly blends it with his inventive Canadian perspective.

We're not stopping there! We're digging deeper into Frank's journey, from his roots as a pastry chef to his current avatar as a gelato maestro. Gelato-making might be an art, but according to Frank, it's a cakewalk for pastry chefs! Discover the creativity that goes into concocting a perfect gelato flavor as Frank walks us through his favorite combinations. He has some insider tips for those looking to start their food business in Canada. Tune in, and you'll walk away with a newfound appreciation for gelato, a hunger for Little Bear's incredible flavors, and a peek into the Canadian food culture. It's a feast you wouldn't want to miss!

What if you had the power to assist thousands of people facing food insecurity right in your community? In this episode, we're lifting the lid on the critical work at Edmonton's Food Bank. With no government support, this charity serves an astounding 30-35,000 people monthly, up from their average of 16-20. As we chat with their representative, we reveal that many of these clients come from working households needing support both pre- and post-COVID. Don't miss out on insights on how you can become a lifeline for those in need, whether through donating unused food tickets or contributing to a charity that resonates with you.

On our journey through the heart of Edmonton's Food Bank, we uncover their unique system to cater to the increasing demand - a centralized building of food hampers working in tandem with decentralized access and an online system. We also discuss their diverse programs like Beyond Food, which extends help beyond food insecurity, and the After the Bell program serving healthy snacks to school children during summer. Towards the end, we reflect on the critical role of community involvement and the impact of events like Taste of Edmonton. This episode paints a vivid picture of the prodigious efforts of Edmonton's Food Bank while inspiring you to step up and play your part in this crucial mission.

Experience a heartening journey as we chat with Adam, the executive director of the Christmas Bureau of Edmonton, an organization that has been a beacon of hope for families since 1940. Hear about how this organization delivers food hampers and gift cards to the less fortunate during the festive season and fosters a powerful sense of community through volunteering and donations. This episode is a testament to the spirit of giving, showcasing how every bit of help counts - financial contributions, volunteering, or even simple acts of kindness.

The conversation heats up as we tread into the realm of the Christmas Bureau's partnership with the Edmonton Oilers. Discover how one mishap led to an inspiring story that underscores the profound difference this organization makes in people's lives and the power of community support. Prepare to be moved by these incredible anecdotes and be inspired to make a difference this festive season. So, join us on this journey to spreading cheer and brightening the lives of those in need.

Have you ever wondered what goes into planning Taste of Edmonton, one of the largest food festivals in Canada? In our chat with Donovan, the event's planner and manager, you'll get a behind-the-scenes look at this vibrant culinary extravaganza which is much more than a food festival. Donovan shares the history of the event, its evolution over 39 years, and the diverse variety of cuisines that make up the over 160 unique menu items offered by 50 local restaurants and food trucks.

We delve into the scale of the festival, its commitment to community and supporting local businesses, and its exciting pivot to a socially distanced layout due to the pandemic. You'll discover the true essence of Taste of Edmonton - a not-for-profit organization and registered charity dedicated to giving back to the community. So please pull up a chair and feast on this conversation about food, community, and resilience.

Ready to supercharge your restaurant's digital presence and engage customers like never before? Join us in an enlightening conversation with Jay Ashton, the Ground Activation Manager for Sysco Canada and the Daily Restaurant Podcast Show host. Jay takes us on a fascinating journey into the world of restaurant podcasting, showcasing its increasing popularity and power to boost your brand engagement. With compelling statistics, he uncovers the potential of getting your customers to spend an intriguing 30 to 45 minutes with your brand.

Imagine growing your audience and carving a distinctive niche in the industry, all while telling your unique restaurant story. That's the power of podcasting! Jay shares his expertise on how podcasts can provide a platform for restaurants to share their narrative, guests, menu, and, more importantly, their connection to the community. Further, he offers a comprehensive guide on creating a podcast concept, planning your content, gathering the necessary equipment, and even using your podcast to advertise specials and share exciting recipes.

But wait, there's more! In the final segment of this episode, we delve into the practical aspects of podcasting and how to promote your restaurant podcast effectively. Jay shares invaluable tips on how to optimize SEO and use trigger words to boost your podcast’s visibility. We also talk about hosting platforms, social media strategies, and traditional promotion channels. So, pull up a chair, grab your headphones, and get ready to revolutionize your restaurant's branding strategy with the power of podcasting!

Are you ready to explore the plant-based food service landscape like never before? Join us as we dive into the world of clean ingredients, lab-based meats, and the potential for seafood to become the next big thing in plant-based food. With insightful perspectives from our co-hosts, Lauren and Monte, we'll discuss the pros and cons of direct-to-consumer versus wholesale options and the impact of lab-based meat on the industry.

We'll also uncover the motivations behind vegan diets, consumer behavior driving food choices, and the importance of sustainable and eco-friendly practices. Learn how to reduce the cost of plant-based products to increase market demand, and how plant-based restaurants can offer unique dishes and flavors while prioritizing sustainability and ethics. You won't want to miss our analysis of the marketing and branding strategies that are propelling growth in the plant-based food industry.

Finally, we'll share our thoughts on the importance of innovation and experimentation within restaurant settings, maximizing customer loyalty, and revolutionizing lunchtime gathering spaces. Discover how catering and meeting spaces can be used to entice people back to the office, and how restaurants can capitalize on unused real estate. From happy hour specials to loyalty programs, we'll reveal the power of marketing to drive customer loyalty and create a memorable experience. Tune in for an informative and eye-opening journey into the future of plant-based food in the restaurant industry.

Are you ready to fire up your taste buds with innovative plant-based BBQ dishes? Join us as Chef Daniel takes center stage and introduces us to McCain's NEW mouth-watering creations like cauliflower bites, corn ribs, and even a plant-based poutine made with mini mashers! As more customers seek out delicious plant-based options, whether they identify as vegan, vegetarian, or simply health-conscious, adding these scrumptious dishes to your menu is a smart move.

Chef Daniel shares his expertise on crafting irresistible plant-based dishes that pair beautifully with both plant-based and non-plant-based items, catering to the growing trend of younger generations seeking plant-based diets for health benefits over ethical reasons. We also emphasize the importance of honest feedback when testing new menus and creating real food for real people that will satisfy all palates. Tune in to this flavor-packed episode and elevate your restaurant's offerings with these exciting plant-based ideas!

Learn more at: mccainfoodservice.ca

Imagine stepping into a taproom that instantly teleports you to a faraway land, where every sip of beer brings unique flavors that tantalize your taste buds and an atmosphere that wraps you in vacation vibes. This is precisely the experience that Mark, Brad, and Andrew have brewed up with Vaycay Brew Co. and their vibrant taproom, Veranda.

In our candid conversation, we unfold their journey from drawing inspiration from small breweries around the globe to leaping into the entrepreneurial world with their one-of-a-kind craft brewery and restaurant. Not only does their establishment take you on a flavor adventure, but it also nestles itself in a historic building, the Stables, in Calgary, enriching your experience with a touch of history.

Battling the challenges brought on by the COVID-19 pandemic, Mark, Brad, and Andrew have unearthed valuable insights about their industry and themselves. We delve into the rise of side hustles during the pandemic, the power of a strong brand that evokes emotions and nostalgia, and the value of customer interaction for success. Plus, we'll get a glimpse of their creative process, with their unique recipes inspired by various global locales, and their collaborative approach to creating these taste adventures.

Don't miss our discussion on the integral role of branding and expansion in the competitive world of breweries and restaurants. We'll explore the power of brand recognition and personal connection with customers, drawing parallels with companies like Tesla. We'll also shed light on Veranda, the taproom that is a vital part of Vaycay Brew Co., serving as an avenue to not just sell their product, but also to offer a complete sensory experience. Furthermore, we'll discuss the innovative marketing strategies they employ, including a strong social media presence and strategic partnerships in the brewery world.

Join us for this fascinating and inspiring episode, as we raise a glass to the passion, dedication, and innovation driving these craft beer entrepreneurs at Vaycay Brew Co. and Veranda.

Vaycay Brew Co.
2566 Flanders Avenue SW
Calgary, AB
T3E 7H9

Follow us on:
Instagram @vaycaybrewco Facebook @vaycay.brew.cowww.vaycaybrew.co

What would it take to transform a simple night of sushi-making with friends into a thriving and innovative business? Find out as we sit down with John Hoffman, the principal of Roll This Way Sushi, who shares his exciting journey of becoming a restaurateur and the vision behind his interactive sushi-making venture. With an artistic background in the service industry and music, John and his wife Dom have created a unique and entertaining experience for sushi lovers that you won't want to miss.

As we delve into the world of entrepreneurship, learn how John and Dom took their idea from a mobile sushi bar to a successful event space by adapting to challenges such as the COVID-19 pandemic and virtual sushi-making classes.

Whether you're an aspiring entrepreneur in the hospitality industry or simply a sushi enthusiast, this episode is packed with valuable insights and advice from our inspiring guests. John and Dom share their experiences on starting young, hiring the best people, and avoiding common pitfalls. So roll up your sleeves and join us for an engaging conversation that will undoubtedly inspire and educate anyone looking to make their mark in the world of food and beverage.

Imagine unlocking the secrets of food product development, recipe innovation, and the latest food trends with the help of an industry expert. Today, we're excited to have Karen Cardona from True Leaves Consulting join us to share her vast knowledge on these topics and more. With over 15 years of experience in the food industry, Karen's expertise spans across North America and Europe, making her insights invaluable for those looking to make their mark in the culinary world.

Together, we explore the growing trends of 'genericism' and the 'flexitarian' movement, emphasizing the importance of dietitians and unique vegetarian and vegan options in the restaurant business. Karen also reveals how functional mushrooms are emerging as a non-alcoholic beverage alternative, and offers her thoughts on how restaurants can stand out by reducing meat and dairy intake. Don't miss the opportunity to learn how these trends can help you attract customers looking for healthier, more sustainable, and delicious options.

As we delve into the future of the food industry, Karen shares her thoughts on AI-driven menu development, the role of robots in serving tables and making products, and the impact of cost in the restaurant business. We also discuss the importance of local sourcing and the potential for increasing or decreasing local support in the food chain supply. Tune in to this fascinating conversation and discover the incredible insights Karen Cardona has to offer!

What's it like to break cultural norms and embark on an inspiring journey in the culinary world?
Join us for an empowering conversation with legendary chef Suman Ali Sayed, as she shares her fascinating experiences from her start in Bahrain to her work in the prestigious culinary scene of Lake Louise, Canada. Simone's determination and persistence to follow her passion are truly awe-inspiring.

In this episode, we discuss the challenges facing the culinary industry, from catering to the Halal food audience to the lack of female representation in the kitchen. Suman's collaboration with Kevin Kosavan, the filmmaker of From the Wild Canadian Food, allowed her to give a Middle Eastern flair to wild Canadian ingredients, like moral mushrooms and spruce sticks, that she used to create a delicious deer meat kebab on a pit fire. We also dive into the importance of ingredients such as sumac in both Middle Eastern and Canadian cuisine.

Lastly, we touch on the importance of recognizing and inspiring other women in the culinary industry. Suman shares her proudest project, being nominated for the Rogers Women Empowerment Award, and offers her invaluable advice for aspiring female chefs looking to make a mark in the culinary world. Don't miss out on this delightful conversation with the incredible chef Suman Ali Sayed!

What happens when a passionate Bay Area foodie mixes her competitive nature, global culinary experiences, and a supportive community? Meet Elizabeth Falkner, the inspiring entrepreneur who took the food industry by storm! From her humble beginnings as a production assistant to working alongside renowned sommelier Larry Stone and chef Tracy DeGiardin, Elizabeth's journey is full of twists, turns, and, of course, delicious food.

In this episode, Elizabeth reveals how she raised capital for her first bakery and restaurant, Citizen Cake, how her love for being physically active influenced her career, and how her travels to China expanded her culinary knowledge. But it doesn't end there - Elizabeth's commitment to charity and her supportive network of friends and fellow chefs played a significant role in her success. With the help of her global community, she organized an unforgettable charity dinner, demonstrating the power of collaboration.

As a female entrepreneur in the food industry, Elizabeth has faced her share of challenges. However, her determination and passion have carried her forward, and she's eager to share her insights with others. From her advice on finding balance in life to her thoughts on the exciting food scene in Los Angeles, Elizabeth's story is a treat for the ears. So, grab a slice of pizza and join us on this captivating culinary adventure!

What if you could gain insider knowledge on the most pressing issues in the restaurant industry in 2023 and how they impact everyone from small business owners to fast-food giants? Join us as we chat with Lauren, who shares her expert insights on the California Restaurant Foundation's recent grant distribution and its impact on women and minority-owned businesses.

We also examine the challenges and opportunities within the quick-service restaurant (QSR) sector, delving into California's anti-franchisor legislation and the importance of marketing the industry as a viable career path, especially in Canada. Don't miss our discussion of success stories from individuals thriving in the fast-food industry!

Finally, we explore the booming catering industry in Canada, as well as Chick-fil-A's new order personalization feature and its impact on kitchen staff and Gen Z customers. We evaluate the importance of keeping up with consumer demands for personalized experiences while navigating the challenges associated with providing adequate training to restaurant employees. Tune in as we uncover the effects of the delivery explosion during the pandemic and the opportunities it has created within the catering industry.

In this episode, we're thrilled to welcome back the highly esteemed Chef Chris from Saputo! Known for his innovative culinary insights and delightful recipes, Chef Chris is all set to share his expert knowledge on "Additional Revenue Generation with your Bar Menu and Cheesy Appetizers".

Join us as we explore innovative strategies for enhancing your restaurant's revenue. From invigorating your bar menu to creating irresistible cheesy appetizers, Chef Chris will guide us through ways to delight customers and drive profitability. Expect to learn valuable culinary tips, tricks, and revenue-boosting ideas that can take your establishment to the next level.

This is an episode packed with practical tips and mouth-watering menu ideas that you won't want to miss. Tune in for an enlightening session with Chef Chris. Get ready to take notes and elevate your restaurant's revenue strategy!

Join host Adam Vassos & Scott Fraser on The Daily Restaurant Podcast Show for a special episode of "Legal Bites" featuring Lindsay Klein, co-founder of The Food Dudes. Explore Lindsay's journey in the male-dominated food and beverage industry, as she shares valuable lessons and advice for aspiring entrepreneurs. Discover the challenges faced when opening F&B businesses in Ontario and gain insights into the industry's recovery from COVID-19. Don't miss this engaging conversation packed with legal insights and expert perspectives.

Welcome to the premiere episode of "The NEWS Stories in Foodservice Podcast", your definitive source for foodservice industry news and insights across Canada and the United States.

In this inaugural episode, our esteemed hosts - Lauren Fernandez, Jay Ashton, Monte Silva, and Roberto Sarjoo - set the stage for what's to come in future episodes. They introduce listeners to the format of the podcast, their unique perspectives, and the promise of the show - to keep you updated and informed, all without the need to sift through countless newsletters and emails.

Today's episode is a vibrant blend of industry insights, expert opinions, and enlightening discussions. Our hosts explore some of the latest trends and stories in foodservice, helping listeners understand their impact on businesses and consumers alike. They also share tips and strategies, beneficial to both newcomers and veterans in the foodservice industry.

Listen in as we kick off a new era of staying informed in the foodservice industry. Be a part of our journey as we reshape the way you consume industry news. Join us in Episode 1 of "The NEWS Stories in Foodservice Podcast" - your weekly dose of foodservice news from Canada and the U.S.

Remember, staying informed has never been this easy or this engaging. Tune in and stay ahead of the curve!

Attention all food enthusiasts and industry professionals! We are thrilled to announce the upcoming episode of The Daily Restaurant Podcast Show, Women In Food Edition, hosted by Melanie Campbell and Chef Liana Robberecht. Mark your calendars for Thursday, June 1st, at 3pm EST because this episode is not to be missed!

In this episode, we have two extraordinary guests joining us, each of whom has made significant contributions to the foodservice and hospitality industry. Let's meet them:

1️⃣ Lindsay Anderson: With her extensive experience in the industry, Lindsay Anderson has become a prominent figure in the foodservice and hospitality sector. As a thought leader and advocate for sustainable food practices, Lindsay has played a vital role in raising awareness about ethical sourcing, reducing food waste, and promoting a more environmentally conscious approach to dining experiences.

2️⃣ Dana VanVeller: As an acclaimed food writer and author, Dana VanVeller has captured the hearts and palates of food lovers everywhere. Through her captivating storytelling, Dana has shed light on the diverse culinary landscape of our nation, uncovering hidden gems and sharing the stories of local food producers and artisans. Her work has not only celebrated the richness of Canadian cuisine but has also inspired countless individuals to embark on their own culinary journeys.

Join us as we engage in a captivating conversation with Lindsay Anderson and Dana VanVeller. Together with our hosts, Melanie Campbell and Chef Liana Robberecht, we will explore their journeys, delve into industry insights, and celebrate their immense contributions to the foodservice and hospitality industry.

Don't miss out on this incredible episode of The Daily Restaurant Podcast Show, Women In Food Edition, dropping on Thursday, June 1st, at 3pm EST. Stay tuned for an empowering and enlightening discussion that pays tribute to the exceptional women shaping the culinary world.

In today's episode, we have a special guest, Kris Hall from The Burnt Chef Project. Join us as we uncover the personal journey behind The Burnt Chef Project and the defining moment that sparked Kris's action. We'll delve into the unique initiative that aims to eradicate mental health stigma in the hospitality industry and discover the driving passion behind Kris's dedication. Learn how Kris's firsthand experiences in the industry have shaped The Burnt Chef Project's approach and hear powerful stories that have reaffirmed his commitment to this cause. Plus, Kris provides invaluable advice for those struggling with mental health issues in the hospitality industry, offering guidance on finding support within their community. Don't miss this insightful episode as we explore the transformative impact of The Burnt Chef Project with Kris Hall. Stay tuned for more engaging conversations on The Daily Restaurant Podcast Show!

On this brand-new episode of The Heat Cooking Show on SVK Network, we're taking a deep dive into the world of Rosina Products and Nortera Veggies from Artic Garden. Our co-host, Chef Daniel, invites us into his culinary universe as he showcases how these exceptional products can transform your everyday meals into gourmet delights.

In this exciting episode, Chef Daniel demonstrates the versatility of Rosina's range, well-known for its quality and taste. From mouth-watering meatballs to the finest pasta, watch as Chef Daniel crafts dishes that are not only delightful but also easy to recreate in your restaurant kitchens.

We'll also explore the freshness and nutrient richness of Nortera New Roasted Veggies from the Artic Garden. These sustainably sourced, farm-fresh vegetables are a testament to the wonders of the Artic Garden's horticultural practices. Chef Daniel will illustrate how these vibrant, flavorful vegetables can elevate your culinary game, serving as the perfect complement or to the centre of the plate.

Alongside the cooking demonstrations, Chef Daniel will share expert tips on food preparation, cooking techniques, ensuring you can maximize the benefits of these high-quality products. This episode is bound to inspire you with new ideas for your culinary adventures.

Don't miss out on this deliciously informative episode, as we delve into the art of cooking with Rosina Products and Nortera Veggies, only on The Heat Cooking Show with Chef Daniel.

Welcome to another riveting episode of the SVK Podcast! This week, we have the pleasure of hosting not one, but two titans of the restaurant industry - Barry Schuster and Gary Worden, both from Restaurantowner.com and the innovative Restaurant StartUp & Growth magazine.

Barry and Gary will take us on a deep dive into the world of prime vendor agreements, a growing trend that's revolutionizing how restaurants manage their supply chains. Gary, being a Sysco customer, will share his firsthand experience of the advantages that come with committing to a single supplier program.

We'll explore how a prime vendor agreement can save time and money, streamline operations, and increase flexibility. If you're a restaurant owner looking to simplify processes, enhance efficiency, and cut costs, this episode is a must-listen!

Join us as we unravel the intricacies of transitioning to a prime vendor agreement, and learn how to maximize the benefits of this innovative approach. Tune in for an enlightening discussion, expert advice, and invaluable insights from two industry veterans. Don't miss it!

🎧🍹 Get ready to stir up your creativity on this refreshing episode of the SVK Podcast, brought to you in partnership with Lassonde Food Service! This episode is all about sparking business innovation and offering your customers unique ways to beat the summer heat.

We're shaking things up as we dive into the world of Fairlee Pina Colada Frozen Smoothie Mix and Fairlee Lime juice - the ultimate ingredients to create easy, delightful, and irresistible summer cocktails. 🍍

Join us as we explore these versatile products, share delicious cocktail recipes, and reveal the secret to keeping your customers coming back for more. So, get inspired, get festive, and dare to think outside the juice box with us!

Don't miss this thirst-quenching episode, available now on all major podcast platforms. For more information, visit LassondeFoodService.ca.

Join us as we stir up creativity and raise a glass to summer! 🎧🍹✨

SVKMediaPodcast #BusinessCreativity #SummerCocktails #LassondeFoodService #ThinkOutsideTheJuiceBox

🎙️🌿 We hope you were able to tune in to the recent episode on our network across all Sysco Canada's social channels. In this insightful episode, we ventured into the captivating world of sustainable cooking with our esteemed guest, Sous Chef Emma Wixner from the Michelin-starred restaurant, Aira, in Stockholm, Sweden.

Emma, a passionate gardener and highly skilled chef, shared her journey within the culinary industry, her love for gardening, and her innovative approach to incorporating sustainability into her cooking practices. We delved into the joy of growing one's own produce, the unique Swedish concept of "Right of Public Access," and even the untapped culinary potential of weeds.

In this enlightening conversation, Chef Emma Wixner offered a glimpse into how she's reshaping the culinary landscape with her sustainable approach, inspiring home cooks and professional chefs alike to reimagine their kitchens.

If you missed it, don't worry! You can catch this episode on all major podcast platforms. Tune in to discover a fresh, sustainable approach to cooking and be inspired to transform your own kitchen.

SyscoCanada #SustainableCooking #ChefEmmaWixner #Aira #Buzzsprout #PodcastNetwork #HomeGrownProduce #CulinaryInnovation #Sustainability

From the rustic kitchens of Italy to the bustling pizzerias of New York City, pizza has captured hearts (and stomachs) worldwide. The SVK Podcast is thrilled to present a special episode dedicated to this universal favorite - "Slice of History: A Pizza Journey".

In this episode, we dive deep into the science, art, and love of pizza with two renowned guests from Saputo, a global leader in the dairy industry. Join us as we knead, sauce, and sprinkle our way through the secrets of crafting the perfect pizza.

First, we're joined by the culinary maestro, Chef Chris Beall. With his vast experience and an infectious passion for food, Chef Beall takes us on a flavor-rich journey through the art of pizza making. He shares insider tips on creating the perfect dough, choosing the right sauce, and, of course, mastering the art of cheese pairing.

Alongside Chef Beall, we're excited to welcome Penny Dean, Key Account Manager at Saputo. An expert on cheese products, Penny will enlighten us about the essential role of high-quality cheese in crafting a divine pizza experience. We'll explore the different cheese options Saputo offers, including an exciting range of vegan cheeses, and discuss the growing trend of plant-based diets in the food industry.

So, pull up a chair, grab a slice, and join us, Chef Chris Beall, Penny Dean, and your SVK Podcast team as we embark on this cheese-tastic journey into the world of pizza. Whether you're a pizza aficionado or a casual crust cruncher, "Slice of History: A Pizza Journey" promises a deliciously enlightening experience for all!

Welcome back to the SVK Podcast, where we dived into the ever-evolving world of restaurant technology in our latest episode! We were thrilled to have an expert from Bitcoin Bay, a leading cryptocurrency and blockchain technology firm, as our special guest.

In this episode, we discussed the impact of cryptocurrencies and blockchain technology on the restaurant industry. We explored how digital currencies like Bitcoin are revolutionizing payment systems and changing the way customers and businesses interact. Our guest shared valuable insights on the benefits and challenges of adopting cryptocurrency payments for restaurants, as well as the potential for blockchain-based loyalty programs and supply chain management.

Don't miss this enlightening conversation where we explored the future of restaurant tech with Bitcoin Bay and discovered how cryptocurrencies and blockchain technology are shaping the industry. Be sure to catch the episode on Sysco Canada's Social Channels and follow us on your favorite podcast platform for more insightful episodes!

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Get ready for tomorrow's inspiring and delicious episode of "Women in Food," brought to you by TD Bank! Join co-hosts Melanie Campbell from TD Bank and the talented Chef Liana Robberecht from Trico Living Well as they dive deep into the world of food entrepreneurship. We are delighted to feature two incredible guests: Debbie Gust, President of WOW Desserts, and Rita Kim, CEO at Partners for Growth Advisory Services.

In this episode, Debbie and Rita will share their journeys to success, detailing how they navigated the business world to build thriving businesses. Prepare for a stimulating conversation about the power of passion, perseverance, and innovation in the world of food.

Don't miss this exciting episode full of advice, laughter, and lessons learned. Whether you're a food enthusiast, an aspiring entrepreneur, or just someone seeking inspiration, tune in to "Women in Food" and savor a hearty serving of wisdom and motivation. Be sure to follow us on Spotify for more delightful episodes!

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Welcome back to "TikTok vs. Restaurant Recipes," the monthly SVK Podcast where we dove into the thrilling world of TikTok culinary trends and their potential to rival classic restaurant dishes.

Our dynamic hosts, chefs Richard White and Caleb Borland, took on the challenge of transforming popular TikTok recipes into restaurant-quality creations.

In this episode, Richard and Caleb tackled a sensational pizza recipe that was taking TikTok by storm. Drawing from their extensive experience in the foodservice industry, our hosts discussed the techniques and flavors involved in this recipe, as well as its adaptability and viability for restaurant menus.

As they recreated this viral pizza dish, Richard and Caleb shared insights on scaling, tweaking, and perfecting it for a discerning restaurant clientele. Throughout the show, they compared the presentation, taste, and overall appeal of this TikTok sensation to similar pizzas offered in traditional restaurants.

"TikTok vs. Restaurant Recipes" was your monthly ticket to a world of culinary innovation and entertainment. We explored the latest food trends, discovered hidden gems on social media, and gained valuable insights into the future of the restaurant industry.

Whether you were a food enthusiast, a TikTok fan, or simply curious about new dining experiences, this SVK Podcast delivered a scrumptious adventure you won't want to miss!

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We embarked on a tantalizing culinary journey with our special collaboration episode featuring the Culinary Federation, Nordic Chefs in the Field, and the incredible talents of Chef Runa Kvendseth, a contestant for Chef of the Year Norway. In this Nordic Mini-Series episode, Chef Runa demonstrated the preparation of the luxurious Skrei fish and roe, sharing her passion for fresh, sustainable seafood, while answering your questions about Nordic cuisine.

Together, we immersed ourselves in the rich history and cultural significance of Skrei fishing with exclusive video footage from the Norwegian Seafood Council, and marveled at contemporary Skrei dishes captured through stunning photography. Broadcasted live from Stavanger, a culinary gem on Norway's west coast, this episode was a delightful dive into the enchanting flavors of the Nordic seas.

We hope you didn't miss out on this extraordinary culinary adventure! If you haven't already, follow us on social media for updates and future episodes. Your Nordic odyssey awaits!

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Dive into the fascinating world of duck farming in this special SVK Media Network Podcast episode, recorded on April 21, 2023. We'll take you on an exclusive tour of King Cole Ducks, a 4th-generation family-owned duck farm, with culinary specialist and sales expert Chris Conzelmann as our guide. Discover their sustainable, zero-waste practices from hatchery to processing, and join us live from THE NEST for insights on the duck market, potential trends, and the impact of Avian Influenzas.

Get ready to debunk duck myths, explore future food market trends, and savor the mouthwatering art of BBQing duck spiedini. This captivating two-segment episode showcases the passion and dedication behind producing some of the finest duck products in North America. Remember: good farmers make good food, and you, the customers, make it great!

Don't miss this exclusive look into the world of King Cole Ducks, only on SVK Media Network.

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Welcome to another engaging episode of the SVK podcast, where we delve into the latest trends and insights shaping the business side of the hospitality industry.

In this episode, we're excited to feature Derek Smith, a renowned expert in data analytics and decision-making processes. We'll explore how the growing accessibility of data and advancements in analytics are transforming the way businesses and organizations operate. From predicting consumer behavior to identifying new opportunities, data has become the backbone of numerous business decisions.

Derek shares his expertise on how operators can harness data to make smarter, more informed decisions, and addresses the challenges businesses encounter when implementing data-driven processes, along with strategies to overcome them.

Whether you're a restaurant owner eager to adopt data-driven decision-making or a data analyst seeking to broaden your knowledge, this episode is a must-listen. Tune in and join the conversation on how data is revolutionizing the way operators make decisions in the hospitality industry.

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Get ready for a mouthwatering adventure as we revisit a special episode of Flavorful Journeys, brought to you by SVK Media! We took you inside Smokin' Aces, the multi-award-winning restaurant celebrated for its exceptional culinary experiences. Joined by Chef Peter, we got an exclusive behind-the-scenes look at the diverse and tantalizing menu crafted by the legendary Chef Shak, presenting a delightful array of delectable possibilities!

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Welcome to the SVK Media Network podcast, where we bring you the latest insights on various industries. In this episode recorded live at the Restaurants Canada 2023 Show, we have Dennis from TD Bank as our special guest, where we discuss the financial solutions offered by TD Bank to help foodservice and hospitality businesses manage their finances efficiently.

Dennis shares his expertise on the tailored financial solutions offered by TD Bank to help foodservice and hospitality businesses manage their finances. These solutions include cash management tools, lines of credit, and working capital loans that help businesses meet their financial needs.

This episode offers valuable insights into the financial solutions offered by TD Bank to help foodservice and hospitality businesses manage their finances efficiently. Tune in to learn more about the innovative financial solutions that TD Bank offers to support the growth and success of these businesses.

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Join us for an inspiring episode of the SVK Podcast, as we sit down with Christine Couvelier, President of Trendi, an incredible company with a vision for a world where food is sustainably produced, appreciated, and accessible to all. Recorded live at the RC Show 2023, Christine shares the mission of Trendi's team of misfits, dedicated to standing up for left-behind foods and building a system that sustains life.

In this episode, we discuss the pressing issue of food waste and its impact on the planet. With 2.5 billion tonnes of food wasted globally every year, while over 800 million people face food deprivation, Christine emphasizes the urgency for change. Trendi's innovative approach harnesses technology to process and distribute food efficiently at every stage of the food cycle, offering a solution to this critical problem.

Tune in to this thought-provoking conversation on the SVK Podcast, and learn how you can join Trendi's mission to reduce food waste and build a more sustainable future for all.

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Welcome to the SVK Podcast, where we explore food industry trends, interviews, and the latest culinary happenings! In this special episode, host Chris chats with renowned oyster shucker, chef, and restaurateur, Shucker Paddy, live from the RC Show 2023. They discuss growing interest in sustainable and traceable seafood, innovative farming techniques, and the importance of maintaining healthy ecosystems. Shucker Paddy shares invaluable advice for aspiring chefs and restaurateurs, emphasizing the need for passion, continuous learning, and fostering a positive work environment. Finally, he gives us a sneak peek into his upcoming projects, including the expansion of his oyster bar concept, new menu items, and educational events. Tune in to this episode of the SVK Podcast for an insightful conversation with Shucker Paddy and stay up-to-date on the exciting world of food and hospitality.

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In this special episode recorded live at the RC Show, we joined foodservice expert Vince for an in-depth conversation about the future of the foodservice industry. We discussed the impact of AI technologies on customer experiences and operations, the challenges of balancing local tastes with brand identity in a globalized world, sustainable practices, and the increasing focus on health and wellness. Don't miss this engaging and informative episode packed with valuable insights into the ever-evolving world of foodservice.

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In this flavorful episode of the SVK Media Network Podcast, we're excited to welcome back the highly-regarded Butcher Elyse, who's eager to share her in-depth knowledge on the underappreciated bottom round beef. As an economical and versatile cut of meat, bottom round beef can elevate your menu or home cooking experience.

Elyse begins by explaining the anatomy of the beef and the distinct attributes that set the bottom round cut apart. She offers valuable advice on selecting top-quality, ethically sourced beef that guarantees exceptional taste and tenderness for a truly memorable dining experience.

Don't miss out on this fantastic opportunity to expand your culinary skills and impress your guests with mouthwatering bottom round beef dishes. Tune in to the SVK Media Network Podcast for this and more enlightening episodes on the art of cooking.

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Join us for an enlightening episode of The Restaurant Tech Show as we explore the world of digital hospitality with our special guest, OpenTable. Discover how OpenTable's cutting-edge features, such as automated hosting and messaging, can revolutionize your service flows and elevate the customer experience at your restaurant.

Dive into the latest innovations and proven features that have positioned OpenTable as a leader in the digital hospitality landscape. Find out which types of establishments can benefit from OpenTable's services, learn about their typical engagement process, and uncover how OpenTable continues to attract diners to your establishment.

Tune in to this engaging conversation to learn more about OpenTable's role in shaping the future of restaurant technology and securing long-term success in the competitive dining industry. Don't miss this opportunity to gain valuable insights that could transform your restaurant business. Follow The Restaurant Tech Show on Spotify for more exciting episodes!

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In this mouthwatering SVK Media Network episode of The Culinary Chronicles, we have the pleasure of hosting renowned butcher Elyse, a true chicken connoisseur. Elyse shares her wealth of knowledge on everything chicken, making this episode essential for anyone in the restaurant industry or for those simply wanting to step up their game in the kitchen.

Dive deep with us into the world of chicken as Elyse covers the basics, starting with selecting the best birds for your establishment. Learn the importance of sourcing ethically raised chickens to ensure optimal flavor and quality. Discover the secrets to safely and efficiently breaking down a whole chicken and get tips on using every part of the bird to minimize waste and maximize flavor.

Elyse walks us through various cuts, including the classic eight-cut method and more specialized techniques for a diverse range of dishes.

Get ready to level up your poultry game as we discuss the art of deboning and butterflying, as well as techniques for creating mouthwatering, crispy skin that will have your customers raving.

Tune in to The Culinary Chronicles' Chicken 101 with Butcher Elyse, and let us take you on a journey through the fascinating and delicious world of this versatile and much-loved protein. You'll never look at chicken the same way again!

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Welcome to "TikTok Recipes vs. Foodservice Recipes", a podcast brought to you by Lester's Meats! In this episode, we'll be exploring the world of cooking and examining the differences between the viral TikTok recipes and the tried-and-true recipes used in the foodservice industry.

Join us as we dive into the pros and cons of each type of recipe, from the convenience of quick TikTok hacks to the precision and expertise required in foodservice. We'll also be sharing tips and tricks for making the most out of your own cooking adventures, no matter which recipe style you prefer.

With insights from industry experts and food enthusiasts alike, this podcast is the perfect blend of entertainment and education. So whether you're a fan of the latest TikTok trends or a seasoned pro in the foodservice industry, be sure to tune in to this exciting and informative episode!

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You won't believe your taste buds in our latest podcast episode! We had the pleasure of chatting with James Kenny, a key representative from Beyond Meat, about their game-changing new product – Beyond Pepperoni 🍕🌱.

In this exciting conversation, we delve into the creation of this mouthwatering plant-based alternative that is indistinguishable from its meaty counterpart. James shares insider info on Beyond Meat's innovation process, commitment to sustainability, and the future of plant-based products.

Get ready for an eye-opening discussion on how Beyond Meat is revolutionizing the food industry and making it even harder to tell the difference between plant-based and traditional meats. Don't miss out on this deliciously informative episode!

BeyondMeat #PlantBased #BeyondPepperoni #JamesKenny #Podcast #Innovation #Sustainability

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Dive into the latest episode of our podcast as we sit down with Margot Swindall, a seasoned industry expert from Technomic. We explore the most recent trends and insights from the rapidly evolving restaurant landscape. Margot shares her unique perspective on everything from consumer preferences to innovative business strategies, shedding light on what it takes to thrive in today's competitive market. Don't miss this chance to get the inside scoop on the future of dining and the secrets to restaurant success. Tune in and let your culinary curiosity take flight!

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Welcome to Legal Bites Podcast on the SVK Media Network, your go-to podcast for an insider's look into the world of foodservice and hospitality. Join us as we explore the legal, cultural, and innovative aspects that are transforming this ever-evolving industry.

Learn more about Vassos Law LLP @ www.vassoslaw.ca

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Dive into a world of fresh and flavorful spring cuisine with Renee's, Kraft & Richardson's Dressings and Vinaigrettes. In this podcast, we'll explore creative ways to enhance your spring menu beyond just salads. Discover crowd-pleasing recipes for bowls, sandwiches, sides, and mouthwatering main courses featuring proteins, all elevated by our delectable dressings and vinaigrettes. Join us on this culinary journey and elevate your springtime dining experience!

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We had a very special guest on our SVK Podcast at the RC Show 2023, Shucker Paddy, an oyster shucking expert who's passionate about everything related to oysters.

Shucker Paddy had been shucking oysters for over 20 years, and his love for these bivalve mollusks was evident in everything he did. During the RC Show 2023, Shucker Paddy showed us how to shuck oysters like a pro, and he even shared some of his favorite recipes for cooking and serving oysters. He talked about the different types of oysters, their flavor profiles, and how to pair them with different wines and other beverages.

Throughout the episode, Shucker Paddy shared his thoughts on the sustainability of oysters, and why they were such an important part of our ecosystem. He explained how oysters filtered the water, removed pollutants, and created a habitat for other marine life.

Overall, Shucker Paddy's love and passion for oysters were infectious, and he left us all with a newfound appreciation for these delicious mollusks. If you're a fan of oysters, or just want to learn more about them, then you wouldn't have wanted to miss this episode of the SVK Podcast.

We hope you enjoy it as much as we did.

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Mixologist PO from Made with love bartender school Montreal recommends adding Fairlee Smoothie Mix products to your cocktail creations. 🍹 With endless possibilities and fresh flavor options, it's the perfect ingredient to elevate your drink menu. Don't miss out on the Patio Season Cocktail Menu trend! Visit LassondeFoodService.ca to learn more. #Mixology #CocktailCreations #FreshFlavors #LassondeFoodService #Sysco@Lassonde @Fairlee @SyscoCanada

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Foodies... Join us on our SVK Media Network Podcast Special as we celebrate International Women's Day with an exciting lineup of Rockstar guests. We discussed Women Leaders in Food, and we couldn't be more thrilled to have some of the industry's most influential women on the planet on our show. Our co-hosts, Melanie Campbell and Liana Robberecht, will be joined by a stellar lineup of guests, including Arlene Stein, founder of Terroir Hospitality International; Linda Garson, editor-in-chief/publisher of Culinaire Magazine and creator of Vine & Dine; Eli Cami, Enterprise Project Coordinator at Enercare; and Rossana Caira, editor/publisher at Kostuch Media Ltd. We want to express our heartfelt gratitude to all of our guests for their participation and willingness to share their insights and experiences with our audience. Their expertise and unique perspectives on Women Leaders in Food will undoubtedly enrich the discussion and inspire our viewers. We deeply appreciate their commitment to empowering women and promoting gender equality, and we are confident that their contributions will make a lasting impact on our listeners. The SVK Media Podcast is a top food service global show that's reaching millions in our industry each day. We recognize that our guests' participation involves considerable effort and dedication, and we want them to know that their contributions are amazing. Once again, thank you to all of our guests for all that they do to support women's empowerment.

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Get ready for a mouth-watering culinary adventure with Chef Jason from CORE Foodservice - this SVK Media Network show, Chef Jason takes everyday ingredients and turns them into delicious creations that will have your customers coming back for more. In this episode, Chef Jason will be showing you how to take a pre-made pizza and turn it into a mouthwatering calzone that your customers won't be able to resist. With his step-by-step instructions, you'll be able to easily recreate this popular Italian dish and add it to your restaurant's menu in no time. But that's not all - Chef Jason has also discovered a TikTok recipe that is sure to take your fries to the next level and increase your sales. Using simple ingredients, he'll show you how to create a unique and irresistible fry recipe that will have your customers begging for more. Join Chef Jason in his kitchen and discover how to take your restaurant's menu to the next level with his creative and delicious recipes. Don't miss this exciting episode on the SVK Media Network.

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In honor of International Women's Day, we take a deep dive into the changing face of the butchery trade, with a specific focus on the role of women in the industry. Traditionally seen as a male-dominated field, more and more women are joining the meat industry and challenging the stereotypical notion of butchers as jolly men in white shirts and striped aprons. Today, women make up about 25% of the industry and are bringing new perspectives and approaches to the craft. We discuss the various challenges faced by women in the industry and how they are overcoming them, as well as the opportunities that are emerging for women in the meat trade. We also examine the reinvention of the chuck by the beef industry in the early 2000s, and how new cuts such as the Denver steak, flat iron steak, and petite tender are expanding the possibilities for butchers and meat lovers alike. Join us on this special episode as we celebrate the achievements of women in the butchery trade and explore the future of meat in a more inclusive and diverse industry. Happy International Women's Day! LIVE @1:30pm EST on Sysco Canada's Social Channels

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In this podcast episode, we discuss the recent ban on single-use plastics in Canada.

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There’s never been a better time for creative menu play featuring global flavours. They continue to drive many of today’s biggest menu trends, providing a steady infusion of flavour discovery from around the world that generates excitement from today’s diners. Specialty sauces can help open up a world of menu inspiration, offering a quick pathway to enhancing your creative recipe development. Kraft Heinz Foodservice serves up a trusted portfolio of specialty sauces that promises consistent quality and well-crafted balance. Flavorful and ready to use, they offer a versatile base for speed-scratch sauces that are globally inspired.

Learn more at www.kraftheinzfoodservice.ca

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Welcome to the latest episode of The Chefs in the Field podcast show on the SVK Media Network, where we have a very special guest joining us. Mathieu Pare from Canada Beef will be sharing his culinary journey and experiences as a member of CF, and taking us on a tour of Canada Beef's brand new training facility. Before we embark on the tour, let's take a brief look at Canada Beef's history and their commitment to promoting and supporting the Canadian beef industry. For over 100 years, Canada Beef has been dedicated to providing its members with the latest tools, resources, and knowledge needed to excel in the beef industry. And as a member of the CF, Mathieu Pare has had the privilege of working alongside some of the most talented and passionate beef enthusiasts in the country. Now, let's get back to the tour! Mathieu will walk us through the state-of-the-art facility, highlighting its cutting-edge cooking equipment, advanced training programs, and introducing us to some of the top trainers and experts in the industry. From the butchery and cooking labs to the various training rooms, we will get an exclusive look at how Canada Beef is leading the way in beef education and innovation. So, make sure to tune in and join us for an exciting episode of The Chefs in the Field podcast, as we explore Canada Beef's new training facility with Mathieu Pare.

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Join Chef Peter and his special guests, Executive Chef Brandi and Executive Chef Richard from Winnipeg and Calgary NHL Arenas, for an exciting culinary conversation! Tune in at 3pm EST on all Social Media channels as we discuss the culinary world and how to succeed in it. We'll start by introducing ourselves and getting to know Chef Peter, Chef Brandi, and Chef Richard's backgrounds and experiences. Then, we'll dive into the topic of working with Gen Z and finding the right fit for your team. How do you attract and retain young talent, and how do you spot the diamond in the rough? We'll explore these questions and more. After a quick break, Chef Peter will showcase 1-2 dishes that he has prepared, and Chef Brandi and Chef Richard will critique them in a fun and light-hearted way. We'll discuss what inspired the flavors and presentation, and get some valuable feedback from our expert guests. Next, we'll shift our focus to food trends and what customers are buying. Chef Peter, Chef Brandi, and Chef Richard will share their insights into why certain flavors and preparations are popular and how they are incorporating these trends into their own menus. LIVE @3pm EST on all Social Media Channels

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Welcome to today's episode of the SVK Media network, streaming live from Iceland! This show is brought to you by our partnership with the Canadian Culinary Federation and the Embassy of Iceland. Join us as we explore the fascinating world of land-based Arctic Char production in this beautiful country, and gain insights into this innovative approach to fish farming. Our expert guests, a team of talented chefs, will provide valuable information and analysis on this cutting-edge technique, offering listeners a unique perspective on the future of sustainable fish farming. Whether you are a food industry insider or simply interested in learning about the latest developments in aquaculture, this episode is not to be missed. So tune in and discover the exciting possibilities of land-based Arctic Char production, all while experiencing the beauty of Iceland through our live stream!

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In this episode, we're exploring the world of cheese with some delicious and creative ideas for your menu. First up, we'll be discussing the latest trends in mocktails, and how you can incorporate them into your foodservice business. Then, we'll move on to a mouth-watering cheese board and crostini recipe that's perfect for any occasion. We'll also be exploring the unique flavors and textures of goat cheese and how it can be used to elevate your dishes. And finally, we'll be showing you how to create a stunning cheese tower/cake that will be sure to impress your guests. So sit back, relax, and get ready to be inspired by the wonderful world of cheese! Brought to you by Saputo Foodservice

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Join us for a special episode of the SVK Media Podcast featuring industry legend Robert Irvine! In this episode, Robert will be discussing his forthcoming entrepreneurship book, "Overcoming Impossible", which is packed with powerful business insights shaped by his illustrious career and hit show "Restaurant: Impossible".

As a successful entrepreneur with a portfolio of companies spanning various industries, Robert has helped countless failing entrepreneurs turn their businesses around and achieve sustainable success. Don't miss out on this opportunity to learn from the best and gain valuable insights from his years of experience.

Tune in to the SVK Media Podcast to catch this live event and discover how you too can overcome impossible challenges in your own entrepreneurial journey.

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Looking to elevate your meat game? Then you won't want to miss the NEW butcher show on the SVK Media podcast. Hosted by renowned butcher and meat expert, Elyse Chatterton, also known as the Protein Ninja, this podcast is a must-listen for any meat lover out there.

In this first episode, Elyse dives deep into the world of striploin, a popular cut of beef that's known for its tenderness and rich flavor. Through her expert guidance, you'll learn everything you need to know about choosing, preparing, and cooking a striploin to perfection. From selecting the right cut to ensuring it's well-marbled and of high quality, Elyse shares her best tips and tricks to help you make the most out of your meat.

Whether you're a professional chef or a home cook, this podcast is the perfect resource to help you take your meat game to the next level. Tune in now to the SVK Media podcast and join Elyse as she shares her expertise and passion for all things meat.

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As we cruise around town, Gord shares his insights on what it takes to run a successful restaurant chain, how he stays creative in the kitchen, and the importance of using locally-sourced ingredients.

We also discuss the impact of the pandemic on the restaurant industry and how Gord and his team have adapted to the challenges.

And of course, no foodie conversation is complete without talking about the latest culinary trends. From plant-based options to fusion cuisine, Gord gives us a sneak peek into what's hot in the world of food.

So sit back, buckle up, and get ready for a delicious ride as we explore the culinary world with Chef Jeannette and special guest, Executive Chef Gord. Don't forget to subscribe to our podcast and leave us a review to let us know what you think!

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Join us with Chef Paul to learn about this amazing heritage of the Indigenous culture and cook up some traditional bannock

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Learn more at www.lassondefoodservice.ca

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We are thrilled to announce that today we are hosting a tech show for the restaurant industry with the talented team from Notch as our special guests. Notch is a leading technology company that provides innovative solutions for the hospitality industry, and we are excited to showcase some of their cutting-edge tools and features that can help revolutionize the way we serve our customers.

We are proud to highlight how Notch's solutions can benefit your business. By joining the thousands of foodservice businesses already using notch's platform, you can painlessly automate invoices, payments, and orders digitally. This means you can save time, reduce errors, and enhance the overall customer experience.

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Get ready for an empowering and inspiring episode of the SVK Media Network podcast. Our co-hosts, Melanie Campbell and Liana Robberecht, welcome successful entrepreneur Kelly Long to talk about Women In Food. Kelly shares her journey as an entrepreneur, including her must-follow routines, challenges faced, and how she celebrates her successes. Our co-hosts also delve into Kelly's personal values and business ethics and the importance of never compromising on them. Don't miss this thought-provoking conversation with Kelly Long on the SVK Media Network podcast.

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Celebrate HEART & HUSTLE at RC Show

RC Show, presented by Restaurants Canada returns April 10th to12th at Toronto’s Enercare Centre at Exhibition Place. As Canada’s leading hospitality and foodservice expo, RC Show will bring the industry together to celebrate the HEART & HUSTLE of our industry where exhibitors and attendees can connect and grow their business.

From riveting competitions to networking events and world-class programming on the most pressing issues and trends, RC Show is serving up everything operators need to help them work smarter, not harder. It’s a once-a-year opportunity to see product innovation, explore new culinary ideas, find new suppliers and clients while learning from the best in the industry.

This year’s theme, HEART & HUSTLE, pays tribute to the outstanding talent at the heart of the industry, and the hustle of those who work front and back of house.

Whether you are attending or exhibiting, here’s a look at what’s in it for you:

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Join us on our latest episode on the SVK Media Podcast the 'Green Cuisine: Elevating Plant-Based Dishes in the Restaurant Industry' as we dive into the world of plant-based and plant-forward dining. Discover how operators can attract guests with a global twist on plant-based cuisine while maintaining lower food costs. We'll showcase two mouth-watering dishes - Japanese Charcuterie (Plant-Based) and Cauliflower Pasta with sun-dried tomato sauce, Zucchini, Chicken Skin, and Crispy Quinoa 'Breadcrumbs' (Plant-Forward). Learn about the key ingredients, including Hellmann's Vegan Mayo (Sysco SUPC: 5401361), Knorr Culinary Cream (Sysco SUPC: 2145447), and Knorr Professional Liquid Concentrated Vegetable Base (Sysco SUPC: 0188779) that make these dishes a hit with diners. Tune in now and get inspired to bring a touch of plant-based magic to your menu!

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Join Chef Poyan as he takes you on a culinary journey to combat rising food prices with his delicious seafood recipes. In this SVK Media podcast, Chef Poyan will share his secrets to creating mouth-watering dishes using affordable and sustainable seafood options. From crab cakes to grilled salmon, you'll learn how to make a gourmet meal without breaking the bank. Whether you're a seasoned cook or just starting out, Chef Poyan's passion for food and cooking will inspire you to get creative in the kitchen.

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Join Chef Peter and Guest Damien from Rocco's Pizza as they shares expert insights and practical tips on how to profit proof your restaurant's menu. Strategies for boosting profitability while still delivering a delightful dining experience for your customers. Whether you're a seasoned restaurateur or just starting out, this episode is a must-listen and watch for anyone looking to take their menu to the next level. So tune in and learn how to profit proof your menu with these industry experts!

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Effective Social Media for Restaurants is a podcast dedicated to helping restaurant owners and managers maximize their social media presence to drive business and increase revenue. Each episode, we'll feature interviews with industry experts, successful restaurant owners, and social media gurus who will share their insights and tips on creating a standout online presence. Topics covered will include developing a content strategy, using social media platforms such as Instagram, Facebook, and Twitter to reach customers, engaging with your followers, and utilizing the latest trends and technologies. Whether you're just starting out or looking to take your social media game to the next level, "Effective Social Media for Restaurants" is the perfect resource for anyone looking to build a thriving online community and succeed in the competitive world of food and beverage.

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Chefs are leaning on pantry staples today to help them optimize their menus. For this episode - we are going to showcase how to leverage the ultimate pantry staple a.k.a. Mayonnaise and teach Chefs how they can create a variety of global inspired flavours using it as a base. From our typical Canadian flavours to those stretching out to the East - Mayo is one item that's in every pantry and has the potential to be incorporated across cultures in terms of menu item offerings.

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Join us on our latest episode of the SVK Media Podcast as we shake things up and introduce new ways to incorporate Fairlee Caesar Mix and Fairlee Lime Lime into your mocktail game. Perfect for Valentine's Day or any occasion, we'll be sharing three delicious and creative mocktail recipes that are sure to impress. Whether you're a seasoned mixologist or just looking to add some flavor to your drinks, Fairlee products are the perfect ingredient to elevate your cocktails. Tune in and learn how to add a touch of elegance to your next drink with Fairlee.

#MocktailMastery #FairleeFlavors #SyscoCanada #ValentinesDayDrinks #CocktailInspiration #MixologyTips #DrinkDelights #ElevateYourCocktails #CreativeBeverages #NewWaysToMix #podcastlife #livestreaming #BeverageGoals #drinkup #mixitup #3PMEST #SocialChannels #fyp #fyi

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Join us for our first eposide of the Howling Moons Indigenous Podcast on the SVK Media Network.

Learn about the Indigenous culture of food and knowledge and have a little fun at the same time.

link to learn more about White Buffalo Coffee: https://whitebuffalocoffeecompany.com/

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Find alternate sources of income to increase revenue and combat inflation by creating a packaged food product from a famous recipe! Sell in your store or to retail! This episode will focus specifically on the packaging and labeling aspects of your food product!

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Tune in to our latest podcast episode to learn how the food service industry is navigating inflation and marketing challenges. From menu changes and business strategies to creative marketing tactics, we dive deep into the world of the food service providers. Don't miss out on the industry insights that will keep you ahead of the curve and informed. Listen now!

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Chef Brandi sits down with one of her sous chefs to discuss the role of a sous chef in an arena kitchen and the skills required to be successful in this type of environment. We'll talk about the importance of teamwork and communication in the kitchen, as well as the importance of being able to work quickly and efficiently under pressure.

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Join Chef Dave on 'Flavor Fight: Battling Inflation in the Kitchen' as he explores the impact of food inflation on the culinary world. Discover how different regions and cultures have adapted to rising food prices while still creating delicious and satisfying dishes. Learn how flavors can be used as a tool to combat inflation and keep meals affordable without sacrificing taste. Chef Dave will share his insider tips and tricks to help you navigate the world of food inflation.

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How Restaurants are Incorporating the Latest Food Trends from TikTok

Welcome to "TikTok to Menu: How Restaurants are Incorporating the Latest Food Trends into their Recipes", the podcast that brings you the latest and greatest food trends straight from the world of TikTok and shows you how to turn them into delicious and unique menu options for your restaurant.

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Welcome to "The Food Inflation Fight," brought to you by SVK Media Network. Join host Jay Ashton, as he sits down with industry experts Jim Taylor and Kevin Penner to discuss the ongoing issue of food inflation and how it's affecting the restaurant industry. In this show, we'll be exploring the various tools available to combat food inflation, including an inflation calculator that can help with menu pricing. Our guests will share their insights and experiences on how they've been able to help restaurants navigate the challenges of rising food costs and maintain profitability in their businesses. We'll also be discussing the broader implications of food inflation for both the restaurant industry and consumers. Tune in to "The Food Inflation Fight" on the SVK Media Network to stay informed and stay ahead of the game in the ever-changing world of food inflation. LIVE @3pm EST on all Sysco Canada's Social Channels.

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The SVK Podcast that brings you the latest and greatest in foodservice products, as reviewed by renowned Chef Poyan. In this episode, Chef will take a deep dive into a selection of products, giving you an in-depth look at their features, benefits, and drawbacks. She will then rate each product on a scale of "good," "grate," or "wow!" This is not your average product review show. Chef Poyan will be doing all reviews live on air, no pre-recorded segments, no bites before the show, giving you an honest and authentic experience. She'll be using her years of experience in the culinary industry to give you insights and tips on how to choose the best products for your restaurant. Tune in to the SVK Podcast Network to stay ahead of the curve in the ever-evolving world of foodservice. Get the information you need to make informed decisions for your restaurant and elevate your menu to the next level.

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Join us on our culinary journey as we explore the delicious and sustainable world of New Nordic Cuisine. The five Nordic countries of Denmark, Finland, Iceland, Norway, and Sweden have teamed up with the Culinary Federation of Canada to raise awareness of this unique cuisine and its evolution. We'll delve into the use of sustainable food production methods, such as growing climate-friendly ingredients and shifting to circular and bio-based economies. From January to June 2023, Nordic culinary experts and representatives will engage with CF members and the Canadian culinary community to showcase New Nordic techniques, ingredients, and food production practices. We will also highlight the importance of women's representation in the culinary industry. Tune in to SVK Media Podcast: Chefs in the Field" program, airing online between January and April, for six Nordic-themed episodes, where you'll learn about land-based Arctic Char production in Iceland, Finnish seasonal vegetable growing, and plant-based diets in Denmark.

Don't miss out on this delicious and enlightening experience!

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Welcome to the ChatGPT SVK LIVE Podcast, where we discuss the incredible applications of ChatGPT in the restaurant industry. With this cutting-edge technology, restaurants can revolutionize their customer service experience by automating tasks such as order taking and responses to inquiries. On top of that, they can also create automated menus with dish recommendations based on customers' individual tastes and preferences. Moreover, restaurants can even benefit from ChatGPT's recipe creation technology – creating new dishes or optimizing existing recipes for a more personalized experience. Whether you're a restaurant owner, manager, or food enthusiast – this episode is for you! Join us as we explore how ChatGPT can be used to enhance the dining experience from ordering to eating. We'll delve into topics such as customer service automation, menu customization and optimization, as well as recipe development. Plus, you'll hear from industry experts who will share insights into how this technology has been applied in the restaurant sector effectively and efficiently. Don't miss out on our exploration of how ChatGPT can revolutionize the way we eat and dine – tune in now!

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Join chef Brandi as she takes us through a typical day in the Saddledome arena kitchen! From prepping ingredients to feeding thousands of hungry fans during a big game or concert, Chef Brandi will explain the logistical challenges that come with cooking for a large crowd - dealing with last-minute menu changes and working with limited space. Get an inside look at the hustle and bustle of a professional kitchen, as Chef Brandi demonstrates how she gets creative to find solutions to everyday problems. She'll also share some tips and tricks on how to feed huge numbers of people at once without sacrificing taste. See how an arena kitchen operates and learn about the hard work that goes into every dish served up during an event. Plus, get an insider's look at what it takes to be an arena chef day-in and day-out! Chef Brandi is sure to fill you in on all of the amazing details that go into making sure thousands of people are fed delicious food during every sporting event or concert. Be sure to join us for this one-of-a-kind experience, A Day in the Life of an Arena Executive Chef!

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Navigating Food Inflation - In this podcast series, join co-host Chef Jeannette as she takes a ride with Adam, a well-known restauranteur in the Greater Toronto Area and owner/partner of Chula Taberna Mexicana. As they drive around and discuss the #1 challenge that Adam faces from inflation in the industry and his strategies to control costs at his restaurant. Listen in as Chef Jeannette shares her insights and a surprise menu idea: Taco Jars! Tune in as they explore the local food scene and gain valuable insights on how to navigate the ever-changing world of food inflation with in our restaurant industry.

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In this episode of our SVK podcast, we explore the ways to combat food inflation and make healthy eating affordable. We talk with Chef Peter in the field and uncover fresh ingredients that are budget-friendly and easy to find. These ingredients are all under $3.00, proving that eating well doesn't have to break the bank. Join us as we explore the world of budget-friendly cooking and learn how to make delicious meals without breaking the bank.

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Welcome to the SVK podcast for restaurant owners and managers looking to create delicious and cost-effective dishes using Canadian ingredients. Canada is home to a wealth of locally grown fruits, vegetables, meats, and seafood that are perfect for creating mouth-watering meals. On this episode, we'll speak with Chef Jeff and industry expert Doug to learn about the unique flavors and culinary techniques of Canadian cuisine, and discover ways to incorporate these ingredients into your restaurant's menu. From budget-friendly recipes to innovative cooking methods, our show will give you the tools and inspiration you need to create delicious dishes that won't break the bank. Tune in and learn how to elevate your menu with Canadian ingredients for under $3 per serving.

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In this episode of Around The booth with Matt Rolfe, we will be exploring workplace wellness in the hospitality industry with special guest Danielle Posa, a workplace wellbeing advisor. Join us as we discuss strategies for promoting and maintaining a healthy work environment in the hospitality industry, particularly in light of current challenges such as the increasing rise in food inflation.

Learn more at: https://westshorehospitalitygroup.com/

Follow the SVK Media Podcast on YouTube, LinkedIn, Facebook and everywhere you get your podcasts

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Throughout this special SVK episode, we will delve into the journey of White Buffalo Coffee Company and the role that Indigenous culture and the values have played in its growth and success. We hope you'll join us for this special SVK Podcast.

Learn more about White Buffalo Coffee Company here: www.whitebuffalocoffeecompany.com

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"Welcome to '2023 Appetizer Recipes: Delicious and Easy Ideas for Your Next Party.' In this podcast, we will be sharing a variety of appetizer recipes that are perfect for any gathering in 2023. From classic dips and spreads to creative finger foods and bites, we have something for everyone. All of our recipes are easy to follow and guaranteed to impress your guests. Tune in every week for new and tasty appetizer ideas to elevate your parties in 2023."

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"Welcome to "Healthy Habits in the Kitchen with Affinity," where we explore delicious and nutritious recipes for the health-conscious cook. Join us as we share tips and tricks for making healthy meals that are not only good for you, but also appealing and satisfying. Whether you're trying to eat healthier, lose weight, or just want to feel your best, our expert guests and tasty recipes will inspire you to make healthy habits a part of your daily routine. So come on in and join us in the kitchen as we learn to cook, eat, and live healthier together."

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What a year 2022 was for SVK!Our focus has been creating an authentic grassroots industry network that helps foodservice operators adapt and achieve their business goals. We also strive to make them feel connected as a community to share ideas, inspiration and innovation.

We have so much more to serve up and share, don't miss out!

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TikTok vs. Restaurant Recipe SVK Show is a fun and exciting competition that celebrates the diversity and creativity of the culinary world. Whether you're a a chef looking for new recipe ideas or a foodie looking for a behind-the-scenes look at the culinary world, this show has something for everyone. So, it is a must-watch for all the food lovers out there.

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Welcome to the "Fruity Mocktails" podcast, where we share creative and delicious ways to incorporate Fairlee Fruit Purée into your mocktail recipes. In this episode, we'll be focusing on New Year's Eve-themed mocktails that are perfect for celebrating the start of the new year.

With Fairlee Fruit Purée, you can maintain the fresh flavor of fruit even during the winter months, allowing you to create delicious cocktails that are sure to impress. We'll be presenting four tasty mocktail recipes that are easy to make and sure to be a hit at any New Year's Eve party. So tune in and learn how to elevate your mocktail game with Fairlee Fruit Purée!

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"Don't miss this next episode of "This Or That" with Chef Peter and Chef Diana from Beyond Meat, both create some amazing Beyond Meat recipes for 2023.

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Join us as we sit down with industry experts to discuss the latest trends and predictions for the restaurant industry in 2023. We'll explore hot topics such as the rise of plant-based diets, the continued growth of food delivery services, and the impact of technology on the dining experience. Tune in to stay ahead of the curve and learn how to position your restaurant for success in the coming year.

"Stay up to date with the latest episodes of our podcast by subscribing and following us on Spotify. You'll never miss an expert insight or trend prediction for the restaurant industry in 2023. Click the 'Follow' button to join our community and get the inside scoop on the future of dining."

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"Peanut butter is a versatile and delicious ingredient that can be used in many different ways. In this video, we're going to show you some unique and creative recipes that use Kraft Heinz peanut butter in unexpected ways. From savory dishes to sweet treats, these recipes will surprise and delight you and give you new ideas for using Kraft Heinz peanut butter in your own cooking. Whether you're a seasoned cook or a beginner, these recipes are easy to follow and will take your peanut butter game to the next level. Don't miss out on these delicious and inspiring recipes – watch the video now!"

"If you love peanut butter and are always looking for new and delicious ways to use it in your cooking, then make sure to subscribe to our channel and follow us for the latest videos on peanut butter recipes. We will be sharing easy and creative recipes that use peanut butter in unexpected ways, as well as tips and tricks for using peanut butter in your own cooking. Whether you're a peanut butter lover or just looking for some inspiration in the kitchen, our videos have something for everyone. Don't miss out on the latest recipes and tips – subscribe and follow us now!"

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Good, Great or Wow? Tune in to see what Chef Poyan rates these products at. Plus, check out his amazing recipes with these sauces.

"Want to stay up to date on the latest episodes of our podcast? Subscribe to SVK Network on Spotify and follow us to receive notifications whenever a new episode is released. Simply search for SVK Podcast on Spotify, click on the "Follow" button on our podcast page, and you'll be able to access all of our episodes in your Library tab. Don't miss out on the latest episodes – subscribe now!"

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Chef J Michael showcases some amazing dishes with Impossible foods... Mind Blowing!!! PLUS Check out this Impossible Foods Calculator...

Link: https://impossiblefoods.com/ca/ecological-footprint-calculator

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Foodies... NA Beverages are growing and gaining major steam in the hospitality industry each day.
Special Guest Étienne Boulay shares his new NA drink line that's simply amazing...

Perfect for any location and mocktail menu.

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Social Media expert visits the SVK Podcast Studio, Nate Schipper shares some insights and tips for restaurants.

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At Atypique, we show our true colours. Absolutely no judgment and justification are needed. We do not wish to question the reason why you don't drink alcohol, we want to celebrate the fact that you don't need it to be festive!

Learn more about Atypique: www.lesbreuvagesatypique.com

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Good, Great or Wow? Join us to find out what Chef Poyan rates these soups from Campbell's.

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Good, Great or Wow? See how we review foodservice products on the SVK Network with Chef Poyan of Team Canada.

https://www.sterno.com/

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Special Guest, Pierre-Olivier “PO” Owner, of Made with Love Bartending school in Montreal join us on the SVK Podcast Show.0

Brought to you by our friends at Lassonde.

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Health and Wellness in the restaurant businesses can evolve to take better care of our people. Mental health and wellness continues to be a pressing issue for our industry, and groups such as In The Weeds have resources available to help those in need. Join us LIVE @3pm EST on Tuesday November 22nd on all Sysco Canada's Social Channels as we talk with Chef Peter about this amazing industry resources. Brought to you by our friends, The Culinary Federation.

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What is a Dry Bar? Live from DT Vancouver we interview one of the first ones that's providing a alternative space for people to go out and enjoy a experience. Non-Alcoholic drinks are on the rise, let's learn a little about this shifting movement.

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Restaurant Side Hustles, Looking for a new Revenue Streams for your restaurant? Meal Kits & Consumer Packaged Goods will be our focus for this show No need to go anywhere... Enjoy this show and many more on all Sysco Canada's Social Channels and OnDemand on YouTube, Spotify and Facebook. SVK Network is Everything Foodservice Everyday!

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As we head into online ordering season, Alex and Jose from Moduurn are going to break down how restaurants can thrive this fall and winter season by reducing commission fees, building brand awareness with guests and providing an exceptional digital ordering experience.

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Restaurant Dishes on a budget with Chef Zai in the Affinity Kitchen for some cheaper as we review some cost effective dishes that you can use this winter and into the holiday season.

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Chef'n around with Chef Jeannette & Chef Dan in Toronto, Canada. These chefs chat about they're foodservice industry passion and BTW Chef Dan creates a dish from his passenger seat.

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Foodies!!!! This is HUGE!!! Look who's visiting us tomorrow on the SVK Network, Social Media Marketing Show!!!!!! Super Star & Social Media GURU in the hospitality industry... Shawn P. Walchef of Cali BBQ Media Founder, Speaker, Restaurateur, Digital Hospitality & Podcast Host.

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Enjoy another wicked episode of "This or That" with Chef Peter. Chef has a special guest chef in the studio, LIVE from Saskatoon, Saskatchewan Chef Dan Walker Joining us. Let see what these Rockstars Chefs create that you can use in your restaurant to drive traffic.

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The NEW Plant Based Restaurant Show on the SVK Network, brought to you by Impossible Foods... Perfect fit for any establishment including pubs.

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What are you doing to prepare your restaurant for 2023? Let's sit down with Jim Taylor of Benchmark Sixty and review what you need to know to get set for the this upcoming new year. We'll also walk through a inflation calculator to show how you can recoupe some costs off your menu.

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Join Melanie Campbell and Chef Liana Robberecht for another episode of the All Women's Food Network Show on the SVK Network.

This episode they have a great conversation with Chef, Restaurateur, Author and Canadian Michelin Star Chef Amada Cohen.

Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning, Michelin-starred vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It’s included in Paul Freedman’s Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy’s original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others

www.dirtcandynyc.com

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None

Check out Chef Jeff's simple restaurant recipes that are inexpensive and easy to put together with very little culinary experience in the kitchen.

Learn More at CORE Foodservices: www.corefoodservice.com

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The NEW Plant Based Restaurant Show on the SVK Network, brought to you by Impossible Foods... Perfect fit for any establishment including pubs.

Learn more about Impossible Foods @ https://impossiblefoods.com/

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Good, Great or Wow?

Chef Poyan reviews restaurant products and rates them Good, Great or Wow!

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OOt empowers human connection through a live social map. OOt helps you see, chat and match with persons with similar interests spontaneously, while saving on social spending. Watch and learn more about this amazing game changer program and what it means to help you grow your local restaurant sales.

Learn More About Here: oot.live

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Everything you need to know about beef Striploin with Chef Terry Port and how to make some extra $$$ out of it! Learn more about Chef Terry: www.terryport.com

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LIVE from Del's Italian Kitchen... Check out apple juice mocktails for the fall and winter months.

Let's SAVE Money and create amazing drinks for your guests.

Learn More @ www.lassondefoodservice.ca

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Finding The Right Person For The Right Role, Join us on this foodservice industry epic SVK Network show. Listeners will get a first hand experience how to use science to make better decisions and ensure you get the right person for the right role. You'll see how understanding the "Whole" person can get them better results and see how people connect their strategy to their results. You don't want to miss this one!!!

Learn more about Predictive Success Services: www.predictivesuccess.com

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NEW show on the SVK Network, Restaurant Side Hustles with Kiran Enns MSc., RD Co-Founder of Food Venture Program. Timing is everything and we'll share ideas to simply help you with New revenue streams. Special Guest Andreas Duess - Owner of Audacious Marketing will be visiting.

Learn More @ www.audacious.marketing

Learn More @ www.foodventureprogram.com

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Join Chris and Jay as they look to break down the latest and greatest in restaurant tech. We have a fantastic show lined up for you where we get to talk with Star POS, a leader in the hospitality and retail POS systems. As we’re coming out of a busy summer season, Victor from POS systems is going to help us look forward to this fall and winter seasons and the trends that restaurant owners should pay attention to.

learn more at www.starpostech.com

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Join Chef Jordana for some holiday inspirations that encompass the traditional with unique interpretations. Cost and Labour saving ideas around the holidays that includes ideas around apps, mains, meal kits, formal and informal dinners. LIVE on all Sysco Canada's Social Channels.

Learn more at www.affinitysales.com

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foodservice #foodie #chef #recipe #menusimple #restaurant #restaurantbusiness

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Barry Shuster, Founding Editor & Associate Publisher of Restaurant Startup & Growth Magazine of RestaurantOwner.com will join us to talk about the Ups and Downs of the current restaurant business cycle.

www.restaurantowner.com to learn more

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#foodservice #restaurant #foodies #foodie #culinary #restaurantbudgeting #busines

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Join Co Hosts Chef Liana Robberecht at Trico Living Well In Calgary AB, & Melanie Campbell Western Canadian Regional Mgr of Women in Enterprise at TD Bank invite Karly Jacobsen Co Founder of Calgary Based Business Rviita Tea to the All Women's Food Network.

We will discuss how Karly changed careers from being a Registered Nurse to reimaging her career and becoming an Entrepreneur with her Brother Mitch Jacobsen.

Learn more about Rviita Tea: www.rviitalize.com

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Join us as back for our first episode of Chefs in the Field with the Culinary Federation's Lisa Evangelos. We have a packed house with the President of the Culinary Federation also joining us in the studio as we talk with Chef Rick Secko about the upcoming International Chefs Day (Oct 20th) and what it means to our foodservice industry.

Learn more: https://worldchefs.org/internationalchefsday/

Subscribe to the Sysco's Virtual Kitchen Network on YouTube, Meta, LinkedIn and Spotify.

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Here we go!!! Influencer Friday's! Yup, we take 3-4 products and get a chef from the Culinary Team Canada to review and rate the products, Good, Great or Wow! & No Bites Before!!! 100% Authentic!!!

Learn more about Cerelia Cookies: www.cerelia.com

Subscribe and follow the SVK Network for more Influencer Friday's

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Looking for amazing leadership insights and information, check out this show with Canada's Restaurant coach @Matt Rolfe #foodservice #restaurants #chef #foodie #leadership

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What ideas can you recreate to change things up in your restaurant? Check out this NEW SVK Network show called, This or That!

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We bust and drop kick the myths of Impossible Foods! LIVE on all Sysco Canada's Social Channels. This is one show you won't want to miss! The Myths are stomped!

www.impossiblefoods.com

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Join Matt and Jay for another exciting episode of "Around The Booth". Matt's got some amazing guests sharing their insights into great leadership join us for a great conversation. Can't wait!

Learn more about Matt's services @ www.mattrolfe.com

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Chef Peter Ecker interviews leading chefs at the Culinary Federation's National Conference LIVE from Saskatoon, Saskatchewan.

Learn more about the Canadian Culinary Federation - www.culinaryfederation.ca

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Practically applying our plant-based knowledge while elevating humble, cost-effective ingredients!

Balance your plate! Make whole plant-based substitutions where needed. Use seasonal & cost-effective ingredients that are easy to find and use. Make it satisfying with whole plant-based proteins & healthy fats. Use your skills to enhance flavour!

Make it beautiful!

Chef Amy Symington - HSI / Canada

www.friendsofhsi.ca

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Women Foodie Leaders, a new series coming this fall on the SVK Network that's focused on highlighting amazing women in the food and beverage industry across Canada.

Please join Jay Ashton with guest Melanie Campbell Western Canada Regional Manager Women in Enterprise @ TD Bank and Liana Robberecht Corporate Executive Chef @ Trico Living Well for an interactive Conversation about Women in the Food, Restaurant & Beverage Industry.

TD is proud to support and promote women's economic empowerment. The Women in Enterprise segment aims to facilitate the success and growth of women entrepreneurs and women led businesses. TD has dedicated champions in market to deliver the tools and resources needed to engage with female business owners. Diversity and Inclusion have always been a priority at TD and the Bank is committed to contributing to gender equality in business, both within its walls and in its sales and services practices.

TD is proud to Support Sysco Canada and Women Entrepreneurs.

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Smarter security video / Security video insights and analytics for restaurants and other hospitality locations.

SVK Guest: Jim Farrell, VP, Sales and Partnerships @ Solink

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The only Live Daily Foodservice Show...

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Enjoy this Special Edition LIVE SVK Network Show!

We celebrated Asian Heritage Month with the legendary Chef, Author & Restaurateur, Vij Vikram.

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Enjoy this special eposide on the SVK Network for an Foodservice Industry Update with one of the best in the business, Margot Swindall. Margot will be reviewing the current food inflation concerns and menu trends that's changing our industry.

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Join us for another episode of "Around The Booth" with Matt Rolfe, Jay Ashton & Jennifer Belanger, General Manager for The Bruce Hotel in Stratford Ontario.

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Enjoy this SVK Network episode of Foodservice Influencer Friday's with Chef Eli & Jay.

They review SILK from Danone foods. Good, Great or Wow?

Chef Amy Symington from Forward Foods, Canada's Plant-Based Chef visit's the SVK Network. Chef Amy prepares and showcase a couple of dishes that's perfect for combatting inflation with Plant-Based Foods for any restaurant.

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YouTube: https://www.youtube.com/channel/UCvJjlO8b8vsCK08vEmBGpLA

SVK Is Everything Foodservice

Festival Foods, Yup Fun & Exciting but also hugely profitable for any restaurant to consider for their menu. Food inflation is serious, so using dish ideas with festival foods can save you money and give your guests an experience they can remember. Enjoy this show with IPS as we review numerous ideas to help with ideas for festivals but also for any restaurant. Love the footlong hotdog with CHEMO Pierogis.

On this next episode of SVK Kraft Heinz Back of House we will be featuring our Premium Renee’s Dressings & Vinaigrettes which famously have no artificial flavors, colors or preservatives and can be found in the refrigerated section only. Renee’s has built its reputation of being uncompromisingly fresh that is Proud to Expire showing the consumer drive to celebrate the idea that a limited shelf life dressing and vinaigrette is actually a pretty good thing when it comes to the foods you’re eating. Renee’s is not your ordinary Dressings & Vinaigrettes. Join us as we explore some fun applications as marinades, glazes, drizzles, dips, bowls and so much more.

Why are Bowls important in the Canadian foodservice market? Find out on this episode of "Learning Something NEW With Unilever". The Team @ Unilever takes over the SVK Network with Chef Kyla to show you ideas and insights into building bowls for your restaurant. Cost savings and profits are everywhere!!!

Chef Peter Ecker battles food inflation with guest chef Jeannette Macfarlane on this next episode of "Dishing It Out". Great ideas with extreme low costs.

Check out Chef Amy Symington's inspiring Plant Based Recipes on this episode of the Plant Based Show. Chef Amy checks out Sysco's NEW Plant Based Burgers & Pasta. All Live on the SVK Network.

Good, Great or Wow? We're reviewing Lynch foods sauces with Chef Jesse.

Check out this NEW SVK Foodservice Influencer Friday's episode! Chef Jesse and Jay review @Trident Seafoods products rating them either Good, Great or Wow! For more information on Trident Seafoods, Click Here: www.tridentseafoods.com

Welcome to Sysco Canada's NEW SVK Studios, we opened up our new space with an outstanding LIVE in person show with Guests, Chef Michael Brown, Ben Wiersma, streaming in from Calgary, Chef Liana Robberecht and Streaming all the way from Ukraine, Chef Jagger Gordon. Simply an awesome opening of a space that will bring the industry outstanding foodservice content. SVK x Everything Foodservice.

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Restaurants in Canada looking for solutions when it comes to online ordering integration? Check out this episode of The "Restaurant Tech Show" where we review "Deliverect" and their amazing platform that delivers it all. This is a game changer in the restaurant industry in Canada.

Learn More: www.deliverect.com

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Wondering what the new restaurant regulations are in Canada for Single Use Plastics are? Check out this SVK Episode we're we review the new rules with Gallimore Products Inc. Chef Peter also visits the show to put these new products to the test that doesn't jeopardize your food.

Learn more at Gallimore Products Inc. http://www.gallimoreproducts.com/

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Restaurant Soup bases from the BEST! We review Campbell's soup bases that gets all the Wow's! Good, Great or Wow!

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Amazing soup ideas @ www.campbellsfoodservice.ca

Chef Amy Symington shows us amazing cost savings using Plant Based ingredients for any and all restaurants.

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Check out this episode of "Chefs In The Field" , brought to you by the Culinary Federation. We visit Monin Foods, a company that started in a small town in France to become a global leader in flavours for kitchens, coffeehouses, restaurants and bars around the world. Streamed LIVE on March 23rd on all Sysco Canada's Social Channels.

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To Celebrate Nutrition Month check out this Special Edition Show. "Pushing The Boundary" on what farm to table can be, featuring Indigenous inspired recipes! Featuring Chef Brent Durec from Kelowna, Canada & Host Nancy Ma.

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For more information on Nourishing Conversations click here: www.nourishingconversations.ca

Good, Great or Wow? This episode of Foodservice Influencer Friday's we review Maple Leaf's Plant Based Products. Lot's of Wow's and get insights into the Plant Based movement in Foodservice.

www.thinkfoodservice.ca

Foodies... We have amazing low costs healthy dishes, Irish Style. Recorded Live with IPS on all Sysco Canada's Social Channels.

The folks at IPS create some amazing dishes for any restaurant, pub or fast casual location.

Recipes Created

Leprechaun Mimosa
Spinach pancakes w/ perogy corned beef hash
Grandma’s Irish soda bread
Kiwi Lime Spritzer
Irish Stew

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Check out this New episode of "Foodservice Vs. TikTok" . Chef Richard & Chef Jacob tackle two TikTok recipes and convert them into Restaurant Dish Rockstars!

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Enjoy another episode of "Around The Booth - Lessons From The Edge" with Matt Rolfe & Jay Ashton. Matt and Jay interview two amazing leaders in the industry. Michelle Caine, Chair, Hospitality Management @ Centennial College & Jorge Soares, Vice President Operations @ Woodbine Entertainment.

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It's Pasta Time!!! Enjoy this LIVE Product Review of Sysco's Pastas from Pasta Montana. Good, Great or Wow!

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Learn more about Sysco Canada @ www.sysco.ca

Enjoy this SVK Network Podcast, "The McCain Show", as we Celebrate Women's History Month with an amazing show and guests. CEO of Second Harvest, plus Speaker and Advisor on Food Loss and Waste, Lori Nikkel. We also chat with Kerry Hunnius, the Vice President of North America Business Transformation and Sustainability at McCain Foods. Amazing Conversation!

Subscribe and Follow the SVK Network on all Sysco Canada Social Channels

To learn more about Second Harvest's Food Rescue App...www.foodrescue.secondharvest.ca/registration

Do you want to step up your menu offering at your Golf Clubhouse? Please enjoy Part 1, INGREIDENTS: Sysco’s Virtual Food Show Series. During this special Golf Clubhouse edition, we will be joined by 16 vendors will be showcasing ideas and new concepts that will keep your guests coming back for more. Tired of serving burgers and fries? We all know that those are fan favorites, but have you thought about serving some healthier options to your menu? People are becoming more and more health-conscious. Although junk food like hamburgers and fries are a nice option occasionally, many golfers would much rather also have some healthy options to choose from. The food show will consist of three 1-hour segments that are unique and interactive – tune in LIVE to chat with our hosts and have your questions answered.

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Check out Sysco Canada's Pregame Food Show conversation with Canada's Top Hospitality Leadership Coach, Matt Rolfe. This was a rapid fire conversation with three industry leaders prior to Sysco Canada's Golf Course Food Show.

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Foodies…We have a Food Inflation challenge on the SVK Network’s, Dishing It Out with Chef Peter! We’ve challenged Chef Peter and our guest chefs with a $1.50 recipe cost to see who can create the highest menu priced dish.. Check this out to see who wins...

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Enjoy the NEW CORE's Corner Show, we review the 2022 Dessert Trends with Daboom Desserts and the CORE team. Showcasing the amazing Daboom Desserts with Chef Tara. LIVE & On-Demand on all Sysco's Social Channels.

Daboom Website: www.daboomdesserts.com

CORE's Website: www.corefoodservice.com

To watch this episode on YouTube click here:https://youtu.be/xUEfqjBlsKE

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

SVK Network Influencer Friday's Show, Chef Eli & Jay Ashton review's Cardinal Meat's Safe Sous Vide Products... Good, Great or Wow?

To watch this episode on YouTube click here: https://youtu.be/FKRUxnoBWME

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

S.P.A.R.C. Technologies visits and shares the future of Restaurant robotics.

To watch this episode on YouTube click here: https://youtu.be/OBdTFpfA0KA

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We welcome back The Ben Wiersma Show for 2022, Ben has two legendary Chefs on his show, Chef Chris Galarza - Founder and Culinary

Sustainability Consultant for Forward Dining Solutions LLC & Chef Joe Martin Thottungal CCC - Owner Coconut lagoon Restaurant.

To watch this episode on YouTube click here:https://youtu.be/5c8z1BJRE6g

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Enjoy the NEW McCain Show... Two top talented chefs visit's the virtual studio, Chef Philman George (High Liner Foods) & Chef RJ Harvey (Potatoes USA). We hear their amazing stories and challenges they've over come being Black Chefs in the foodservice industry.

To watch this episode on YouTube click here:https://youtu.be/Y-jZnn5l8Zg

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This episode we review Minor's Flavour Concentrates from Nestle Foods. Good, Great or Wow!

To watch this episode on YouTube Click here: https://youtu.be/SMFVmTzBHNY

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Enjoy the newest episode of the Chefs In The Field show with Culinary Federation, we have Chicken Farmers of Canada visiting sharing insights and content.

Check out this episode on YouTube, click here: https://youtu.be/Ljnd5iIgVYg

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Check out the SVK Restaurant Marketing Show! Marketing experts, Corynne DeMatteo and Katherine Capocelli will be sharing marketing tips for Pizzeria's. Guest Pizza Master/Chef Maurizio will be virtually visiting from Parry Sound Ontario to share some of his insights and experiences with marketing pizza. Live From New York!!!

To enjoy this episode on YouTube, Click here: https://youtu.be/YEuCH0aY4m0

Subscribe and follow the SVK Network on all Sysco Canada's social channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Enjoy another exciting episode of "Dishing It Out With Chef Peter". Executive Chef Leanne English from Sodexo virtually visit's Peter in the kitchen to prepare and share some Gourmet Plant Based Donuts.

To enjoy this episode on YouTube click here:https://youtu.be/SHnwVtM9J0g

Please follow and subscribe to the SVK Network on all Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Foodies... You asked, we're answering! Chef Peter Ecker tests the NEW Sysco Oil Filters plus shares oil saving ideas for every restaurant.

To learn more about Sysco's NEW Oil Filters click here: https://freshfry.me/sysco

To watch this SVK episode on YouTube click here:https://youtu.be/W2egaqvlSKc

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Enjoy this exciting NEW Show, Around The Booth with Matt Rolfe. Matt and Jay will sit down with two of Canada’s top foodservice industry leaders as they share their stories on perseverance. They’ll share best practices and stories on what they did to navigate through the changes that Covid brought each of them.

www.mattrolfe.com

To enjoy the show recording on YouTube click here: https://youtu.be/bnTMJ52fS-I

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Why do a lot of Chefs steer away from Chuck Flats & the Eye of Round beef cuts? Check out this episode of The Little Butcher as Master Butcher Taryn will review both cuts and teach you how to prepare them for your restaurant. These cuts are very versatile and will add some creativity to your menu.

To watch this episode on YouTube Click here: https://youtu.be/PaUEEHJ5_LQ

Subscribe & follow the SVK Network on Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

What’s “old” is NEW again! Enjoy this NEW SVK Network show “Hashing It Out” with IPS. We’ll be creating some classic ideas for all-day breakfast and breakfast takeout menus.

To watch the Live Recording Click Here: https://youtu.be/bwfjcNlCH3E

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We welcome back Richard White to tackle recipes right from TikTok for foodservice. Will they work for a restaurant? Tune in to find out!

To watch this episode on YouTube click here: https://youtu.be/BUwidRInTM8

Subscribe & Follow Sysco's Virtual Kitchen Network on all Sysco Canada's Social Channels

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

KD Mac & Cheese Bites is the same Mac & Cheese you grew up with but now in a snackable morsel to indulge anytime. These great deep fried golden brown morsels can be eaten on their own with the iconic Heinz Ketchup or used to create unique menu offerings such as loaded burgers, poutines and so much more. Enjoy and explore some fun KD Mac & Cheese Bite creations to bring out your inner child to any restaurant.

www.kraftheinzfoodservice.ca

To watch this episode on YouTube click here: https://youtu.be/ahK6q9YLSqQ

Please subscribe & follow the SVK Network on all Sysco Canada's social channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Tune in for The NEW CORE Cooking Show on the SVK Network with Chef Jeffery Pinck. Chef will explore new Ideas for every restaurant that will truly save your operation money and time. This episode, we review the Aluminum Ball Cup that's truly a game changer for foodservice.

www.ball.com/aluminumcups

https://corefoodservice.com/

To watch this episode on YouTube click here: https://youtu.be/pIrPF1YJ_0Y

Please subscribe and follow the SVK Network on all Sysco Canada's social channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Have you heard about main stream Middle Eastern Cuisine or Egyptian Street Food? Enjoy this episode with Chef Kyla from Unilever foods as she tackle these two cuisines and share insights and recipes that you can use in your restaurant.

To watch this episode on YouTube click here: https://youtu.be/Ex6-RC5BqJA

Learn more about Unilever Recipes: https://www.unileverfoodsolutions.ca/

Learn more about Fair Kitchens: https://www.fairkitchens.com/en.html

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Have you included Plant-Based Food recipes on your menu? Enjoy this episode of “The Plant Based Show” with Chef Amy Symington from Humane Society International/Canada. Chef Amy will share fresh recipes with new innovative Plant Based Products that will truly have your guests coming back for more.

To watch this episode click here: https://youtu.be/2HiEfQphc74

Forward Foods, www.friendsofhsi.ca

Subscribe and Follow the SVK Network on all Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Wondering what the latest technology is in the restaurant industry? Tune into episode of “The Restaurant Tech Show” with co-host Chris Beaudoin from App8 as we learn more about the amazing Cheddrsuite Restaurant Management Program.

To watch this SVK episode click here for our YouTube Channel: https://youtu.be/fXfdiKMMXMs

Check out Cheddrsuite: www.cheddrsuite.com

www.facebook.com/Syscocanada

www.youtube.com/c/SyscoCanadaChannel

Follow and Subscribe to the SVK Network...

Are you looking for a new recipe that's as profitable as it is easy to make? Take Poutine to the next level with our new Ingredient’s Food Show – Profitable Poutine. In partnership with La Poutine Week, this 3-part virtual food show will show you how to boost your restaurant’s profits by adding this traditional, fan favourite to your menu as well as provide you with trendy, new poutine recipes that will keep your guests coming back for more. Popularity + Profit = Poutine!

Click here to watch this episode on YouTube:

Subscribe & Follow The SVK Network on all Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Are you looking for a new recipe that's as profitable as it is easy to make? Take Poutine to the next level with our new Ingredient’s Food Show – Profitable Poutine. In partnership with La Poutine Week, this 3-part virtual food show will show you how to boost your restaurant’s profits by adding this traditional, fan favourite to your menu as well as provide you with trendy, new poutine recipes that will keep your guests coming back for more. Popularity + Profit = Poutine!

Click here to watch this episode on YouTube:

Subscribe & Follow the SVK Network on all Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Are you looking for a new recipe that's as profitable as it is easy to make?

Take Poutine to the next level with our new Ingredient’s Food Show – Profitable Poutine. In partnership with La Poutine Week, this 3-part virtual food show will show you how to boost your restaurant’s profits by adding this traditional, fan favourite to your menu as well as provide you with trendy, new poutine recipes that will keep your guests coming back for more.

Popularity + Profit = Poutine!

Click here to watch this episode on YouTube:https://youtu.be/t-OBkzoMs2k

Subscribe & Follow the SVK Network on all Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The Pre-Show.... Are you looking for a new recipe that's as profitable as it is easy to make? Take Poutine to the next level with our new Ingredient’s Food Show – Profitable Poutine. In partnership with La Poutine Week, this 3-part virtual food show will show you how to boost your restaurant’s profits by adding this traditional, fan favourite to your menu as well as provide you with trendy, new poutine recipes that will keep your guests coming back for more. Popularity + Profit = Poutine!

Click here to watch This episode on YouTube: https://youtu.be/22f0v21ZFRw

Subscribe & Follow The SVK Network on all Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Takeout is once again becoming a lifeline for our industry, Sysco’s Culinary Consultants compete in a friendly poutine contest to see who has the prettiest poutine takeout. Who takes the crown?

Watch this episode here on YouTube: https://youtu.be/auLZA9O9DiQ

Subscribe & Follow the SVK Network on all Sysco Canada's Social Channels.

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Enjoy this foodservice product review of Sysco's Holiday Desserts, perfect for any restaurant.

Good, Great or Wow?

To Watch This Episode Click Here

Subscribe & Follow Sysco's Social Channels... YouTube & Facebook

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Special Guest this week on The Ben Wiersma Show... Ric Watson, Chef and Director of food services at the Ottawa Mission and his unbelievable story...

To Watch This Episode Click Here

Subscribe & Follow Sysco's Social Channels... YouTube & Facebook

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Chief Entertainment Officer Smoke's Poutinerie is back for a holiday SVK Special! Tim "Gravy" Brown visits Live from Chicago...

To Watch This Episode Click Here

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This episode we visit Prince Edward Island's Aqua Farms for a behind the scenes adventure of this amazing seafood/mussels Canadian harvester.

To Watch This Episode Click Here

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Maple Leaf Foods product review of three different kind of sausage perfect for any restaurant's menu.

Good, Great or Wow?

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Creating some vegan & plant based charcuterie boards with Chef Angela Nuhn. Perfect for 2022 and the upcoming holidays.

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

What are the foodservice trends for the restaurant industry in 2022? Not sure.. enjoy this great conversation with Jim Taylor of Benchmark 60 and Mark Brandau of Dataessentials discuss what's ahead in 2022.

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Subscribe & Follow Sysco's Social Channels... YouTube & FB

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This episode has been published and can be heard everywhere your podcast is available.

Enjoy these amazing ideas to help combat food inflation in the foodservice industry.

To Watch This Episode Click Here

Subscribe & Follow Sysco's Social Channels.. YouTube & FB

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This episode has been published and can be heard everywhere your podcast is available.

Enjoy these amazing ideas to help combat food inflation in the foodservice industry.

To Watch This Episode Click Here

Subscribe & Follow Sysco's Social Channels.. YouTube & FB

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Enjoy these amazing ideas to help combat food inflation in the foodservice industry.

To Watch This Episode Click Here

Subscribe & Follow Sysco's Social Channels.. YouTube & FB

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Enjoy this "Dishing It Out" Episode with Chef Peter Ecker and Chef David Pyper as they cook up some awesome takeout concepts for the New Year!

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join Ben as he sits and chats with Chef Einav Gefen from the Restaurant Associates, they discuss the challenges and successes in tackling diversity within the restaurant industry.

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SVK Network | Everything Foodservice

This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

What a great product review of Sysco's Arrezzio Meatballs, perfect for any restaurant or food establishment.

Good, Great or Wow?

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join Chef Thomas from KraftHeinz and the WOW Desserts team as they showcase some Holiday Dessert Treats for your restaurants.

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Master Butcher, Taryn Barker aka The Little Butcher is back with holiday beef cuts that will be perfect for any restaurant's winter menu.

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This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app