The Late Night Restaurant Podcast Show

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/

Robin Apel, President at Barmetrix 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 Barmetrix 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 Line Robin'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.

Barmetrix 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.