The Restaurant Show with Jay Ashton

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!

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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 Provider
https://www.safecheck1.com/

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Are you curious about how one man navigated the tumultuous tides of the restaurant industry, not only surviving but thriving over three brilliant decades? That man is none other than Peter Tsebelis, a seasoned veteran and a true titan of Toronto's restaurant scene. We travel through time with Peter, retracing his steps from his initial venture at Myth on the Danport, progressing to Versailles, Bauhaus, and the Pickerton Building. We also revisit the epic party our co-host Scott catered for - an unforgettable culinary fusion of Nigerian and Jamaican cuisine for a crowd of 120 guests!

In our lively conversation with Peter, we uncover the secret ingredients to his success story. It's more than just about serving up great food. It's about hard work, treating the business with the seriousness it deserves, and striking the right balance between passion and profitability. It's about understanding your guests, anticipating their needs, and delivering hospitality that's both an art and a science. It's about pushing boundaries, pioneering new trends, and knowing your target audience well.

But it's not all sunshine and rainbows. We also delve into the challenges Peter faced, particularly during the COVID-19 pandemic. Opening a new restaurant, Boca Bar, amidst such an upheaval was no small feat. We examine how this affected communities, the role of technology in the industry, and how restaurants can add value to neighborhoods. Join us for an insightful episode that explores the gritty reality and the glorious rewards of the restaurant business through the eyes of a seasoned veteran. So, are your taste buds tingling yet? Prepare yourself for a feast of wisdom and inspiration. [END SHOW NOTES]

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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.

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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!

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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!

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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!

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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.

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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.

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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.

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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!

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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!

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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.

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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.

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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.

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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!

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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.

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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

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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.co

www.vaycaybrew.co

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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.

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