Sysco Podcasts

Join Jay and Dom on The Late Night Restaurant Show as they sit down with Sharyar from Clara AI at 7 AM Pakistan time to explore how artificial intelligence is transforming the restaurant industry. Discover how Clara AI is helping over 100 restaurants in Australia recover millions in lost revenue through intelligent call handling and automation. AI Call Management Revolution How Clara AI has answered 425,000+ calls and recovered $3.2 million in revenue The power of 24/7 automated phone answering that never misses a reservation or order Why the average missed call costs restaurants $35-50 in lost revenue How Clara handles 20 concurrent calls with 30-second average order times Beyond Phone Calls: The Four Pillars of Clara AI Inbound Call Management - Taking orders, answering queries, and booking reservations around the clock Outbound Marketing Calls - Personalized promotional calls to segmented customer lists Staff Training Innovation - AI-powered verbal assessments that reduce pressure and identify knowledge gaps Voice-Activated Inventory - Save 5+ hours weekly by simply speaking your inventory counts Game-Changing Insights Why AI training feels less judgmental than human evaluation How multilingual support (70+ languages) breaks down communication barriers The 18-day ROI that's disrupting traditional restaurant staffing models Integration strategies with POS and booking management systems Perfect For: Restaurant owners struggling with missed calls and staffing challenges Operators looking to reduce labor costs while improving customer service Food service managers interested in AI-powered staff training solutions Hospitality professionals exploring inventory management automation Anyone curious about practical AI applications in the restaurant industry Episode Length: 48 minutes Featured Guest: Sharyar, Founder of Clara AI (Pakistan) Learn More: GetClaraAI.com

On this episode of The Late Night Restaurant Show, Chef D joins us from a cruise ship to talk about his newest project Something Different, a one-seating-per-night restaurant already making waves in Cambridge and across Toronto. With decades of experience in the industry, Chef D offers sharp insights on innovation in the kitchen, the value of mentorship, and how to build something that lasts in a fast-changing food economy. Whether you're a chef, restaurateur, or someone who understands the pressure behind the pass, this episode brings clarity, honesty, and a real look at what it takes to lead in hospitality today. Check out Something Different: https://chefdtv.com/something-different?

In this energizing episode of the Late Night Restaurant Show, Saawan Logan, founder of North Water, shares the story behind Canada's cleanest bottled water brand and what it really means to lead with authenticity. From serving water at the G7 to redefining what it means to be a modern leader, Saawan speaks openly about challenges, clarity, and why being real matters now more than ever. It's a conversation about values, vision, and the future of food and beverage in Canada.

Matt Wampler returns to the Late Night Restaurant Show for an unfiltered conversation on restaurant operations, tech overload, and how to fix the broken profit formula. From his early days running sandwich shops to leading a top restaurant tech company, Matt shares real strategies that work, why most AI hype misses the mark, and what operators should actually focus on. Insightful, honest, and packed with value for anyone in the industry.

Matt Plapp, founder of America's Best Restaurants, reveals the marketing strategies that have helped over 2,000 restaurants grow their sales. Learn the 3 critical tactics every restaurant must implement: customer data capture, strategic email/text marketing, and authentic video content that builds community connections. Discover how one pizza restaurant generated $6,500 in sales from just $700 in Facebook ads, why storytelling beats coupons, and how independent restaurants can compete with major chains. Matt shares real examples, including a viral Mother's Day campaign and practical tips you can implement immediately no massive budget required. Perfect for restaurant owners, operators, and hospitality managers looking to grow sales through smarter, more effective marketing. Guest: Matt Plapp, founder of America's Best Restaurants (serving 2,000+ restaurants since 2008)

In this episode, Jay and Dom talk with the team behind Pivot, a Montreal restaurant tech company that's actually built by people who've worked in restaurants. They get into one of the biggest headaches in the industry: scheduling, payroll, and trying to make five different systems talk to each other. The Pivot founders walk through how their AI scheduling works (it's literally one click), how tips and payroll sync up automatically, and why connecting your existing tools is way smarter than piling on more software. Pivot basically acts like the brain of your operation—connecting your POS, reservations, and payroll so you're not chained to a laptop in the back office. More time on the floor, with your team, with guests. You know, the stuff that actually matters. They also share some real numbers: restaurants cutting scheduling time from 12–16 hours a week down to under an hour. The whole conversation is about simplicity, not complexity—and why tech built by people who've actually worked a Friday night dinner rush just gets it in a way most software doesn't. Worth a listen if you run a restaurant, manage multiple spots, or you're just curious how AI can actually help day-to-day ops without making your life harder. Learn more about Pivot : https://www.pivotapp.ca/en

What do a rubber duck, local search optimization, and soggy burgers have in common? They all show up in this high-energy, no-fluff conversation with the legendary David Rev Ciancio aka Rev... restaurant owner, hospitality marketing expert, and unapologetic pickle-hater. In this episode of The Late Night Restaurant Podcast, Rev spills the secret sauce on: The 67% rule that proves Google was built for restaurants Why most operators are chasing squirrels instead of guests The one marketing fix that boosted beer sales at his restaurant by 800% Why posting on Instagram isn't marketing and what actually is The marketing tool every restaurant needs (that costs less than a good steak) Whether you're a seasoned operator or just opened your first food truck, this episode is a masterclass in restaurant growth packed with real talk, killer stats, and laugh-out-loud moments. Yup, this is a keeper. 🍔 🍺 Bring your appetite. Leave with a blueprint.

In one of the most inspiring episodes of The Late Night Restaurant Podcast to date, we sit down with Brooks Kirchheimer, the visionary behind Utah’s celebrated Hill Top Hospitality Group. From playing pretend restaurant as a kid to running five thriving restaurants with a 300+ person team, Brooks’ story is a testament to what happens when you lead with heart, not ego. We dive deep into: His people-first philosophy that includes paid mental health support, full benefits, and daily family meals How he transformed Utah’s dining scene, focusing on locals-first instead of tourist traps Creative ways he thrills guests from Polaroids to handwritten birthday menus The power of community enrichment including hands-on work with disability programs and farm dinners that raise money for cancer institutes Brooks proves you don’t need to cut corners to build success you just need to do the right thing, consistently. Whether you’re running a restaurant, leading a team, or just looking for hope in hospitality, this one’s for you.

Rob Hood joins us for an honest conversation about the realities of modern hospitality. From dish pits in 1988 to executive leadership across Canada, Rob shares the journey that shaped his perspective on what truly matters in this industry. We explore how technology is reshaping hotels—AI at the front desk, robotics in the kitchen, and evolving guest expectations. Rob explains which innovations actually improve the experience and which are just noise. The conversation turns to what real hospitality looks like: the difference you feel when ownership is present, when leaders genuinely care about their people, and when the details matter. Rob shares stories from London and Vancouver that reveal how leadership directly impacts the guest experience. We discuss why authenticity matters more than ever in restaurants, how diners now use their phones to drive demand, and why experience has become the true competitive advantage in a commoditized market. Rob opens up about the Burnt Chef Project and why addressing mental health in hospitality isn't optional anymore. He talks about available resources, what leaders can do to protect their teams, and the collective responsibility we share to create safer, healthier workplaces. We don't shy away from the hard topics—loss, pressure, passion, and the toll this industry can take. This episode delivers direct, actionable insight for anyone leading or working in hotels and restaurants. It's about building better, not just building more. Learn more about the Burnt Chef Project at https://www.theburntchefproject.com/

Juan Cifuentes from MenuLink joins the Late Night Restaurant Show to discuss how his Toronto-based startup is helping restaurants reclaim revenue by slashing pickup order fees from 15-30% down to just 1%. In this episode, Juan shares MenuLink's mission to give restaurants ownership over their revenue, explains the simple 5-minute signup process. We dive into practical tips for restaurants using third-party platforms from proper packaging choices to surprise-and-delight marketing tactics inside delivery bags. Juan also shares his unconventional journey from philosophy student to telecom manager to restaurant tech disruptor, and why now is the time for the industry to have more options beyond the big platforms. Plus: Dom gets AI-transformed into a woman wearing slippers, Jay pitches marketing ideas, and the team reminds everyone about Next Food Expo coming to Calgary September 13-14. Key Topics: How MenuLink reduces pickup fees to 1% (and delivery to 2% coming soon) Self-enrollment process for restaurants across Canada and the US Marketing strategies for delivery orders (packaging, in-bag promotions, handwritten notes) The importance of Google Maps optimization for restaurants Visit menulink.ca to learn more or email juan@menulink.ca

Robin Apel, President at Barmetrics Vancouver, joins The Late Night Restaurant Podcast to reveal how restaurants are losing thousands of dollars every week without even knowing it. Key Takeaways: The Numbers Are Shocking One restaurant was losing $600/week on a single item (Kahlua in espresso martinis) due to bartenders overpouring by just a quarter ounce 15% of draft beer commonly goes unaccounted for - that's one in every seven kegs simply disappearing With proper inventory management, most of these losses are completely preventable The Real Problems Post-COVID brain drain has left many restaurants with undertrained staff managing complex inventories Modern bars carry hundreds of SKUs compared to a handful decades ago Restaurants think they're doing okay because there's money in the bank, but they're leaving massive profit on the table How Barmetrics Works Uses barcode scanners and digital scales to track inventory to the tenth of a gram Compares actual inventory against POS sales data to identify gaps Provides actionable insights: "Here's what left the building vs. what got rung in" No contracts, no obligations - prove the value in one month or walk away Wild Stories from the Field Caught staff adding water to bottles to cover theft (froze bottles to test - liquor doesn't freeze, watered-down liquor does) Discovered a broken beer line in a wall by swapping tap positions One client put theft footage on screen at staff party and fired half the crew The Bottom LineRobin's philosophy is simple: "I'm not going to change your prices, fire your staff, or switch your suppliers. I just want to get you paid for what's leaving the building." For restaurants doing any volume, the ROI is immediate and substantial. Barmetrics operates across North America and internationally. No contracts. Just results. Learn more: https://www.barmetrix.com/

This episode hits home. After 51 years in hospitality, Tom shares how burnout shaped his life and why he’s leading The Burnt Chef Project across North America. We talk about mental health in restaurants, leadership, loneliness, and the simple things that help like saying thank you, or texting someone, “You’re awesome.” You’ll hear real talk about empathy, the pressure to be perfect, and how small acts change everything. Tom’s story will make you rethink how you lead your team, take care of yourself, and look at the industry you love. Learn more... https://www.theburntchefproject.com/

This episode hits a key issue in restaurants today. Tech adoption. Jay and Dominic sit with Jordan Boesch the CEO from 7shifts to break down the four stages of tech adoption from paper and gut feel to a connected tech stack that drives profit. You will hear • The four stages of tech adoption and where most restaurants sit today • Why experience and intuition are not enough anymore • How tech links to retention, labor control, and payroll accuracy • Real results from operators who upgraded their systems You will leave with a clear path to level up your systems, reduce waste, and give your team a better workplace.

In this episode, I sit down with industry legend Joyce Turchetti for a real conversation about what’s broken in hospitality and how to fix it. We talk about accountability, leadership, and what it takes to build restaurants that last. Joyce shares stories from the old days of New York nightlife, lessons from decades in the business, and the simple truth about why hospitality has to get back to its roots. If you’ve ever worked a double, run a kitchen, or tried to turn a restaurant around, this one will hit home.

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.