Welcome to the Track & Food podcast. Host Jamie Mah is a writer, bartender and sommelier in beautiful Vancouver, BC. Join him as he takes a deep dive into everything food and culture happening in the city and around the globe.

In this episode, we dive into some of the more pressing (and sometimes frustrating) issues the hospitality world is experiencing right now – beginning with ‘tip-flation’ and the growing backlash from consumers. Is the tipping model completely broken? Or are people just tired of being prompted to tip everywhere they go?

From there, we dig into reservation and cancellation policies. Credit card holds are now standard operation, but is a 24-hour cancellation window still fair? What happens when guests ask for leniency, or when a table is filled anyway after a no-show? Is it time for restaurants to rethink how they handle this?

We also explore something that’s been on my mind a lot lately: what do you do when your restaurant is running smoothly, but the team vibe feels flat? How do you reignite that spark when the energy dips, even with a veteran crew?

Then there’s the profitability conversation — this time with a ‘meaty’ twist. Could serving less meat actually be better for the bottom line? With more veg-forward spots pricing dishes under $30, we unpack whether that’s a necessity, competitive strategy, or just smart economics. We compare meat versus veg labor costs, and what guests are willing to pay for plant-based menus.

And finally, I pose my guests with a personal question: After everything we’ve been through in this industry, what still drives you, and what keeps you coming back?

Speaking of my guests, this time around I’m joined by four of Vancouver hospitality’s best and most vocal personalities: James Iranzad (Gooseneck Hospitality), Shira Blustein (The Acorn, Lila), Shaun Layton (¿CóMO? Taperia), and Adam Henderson (Superflux, Superflux {Cabana}). As always, it’s a lively, thoughtful, and unfiltered conversation; I hope you enjoy it.