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.