Now I love a good diner and we have a ton of
them in the Windsor -Essex County area but my
favorite by far is the Breakfast Guyz diner and
today I have one of the owners Shivani Babbar.
So nice to see you. Thank you, Tracy. It's wonderful
to see you today, too. Have you hit your one
year anniversary yet? Oh, yes, we have. It's
been almost now 15 months. We are 15, 15 months
young. And the food is beyond amazing. And I'm
not just saying that because you're on here.
You've seen me come in for takeout and it's really
good food. I love it. Thank you. Appreciate that.
That's much that's that's what we want to hear
from our community and that's what we are here
for. Trying to make it best every day. And she
was nice enough to make me a Hawaiian mimosa.
And she has the virgin mimosa. So you can get
that as well. which is amazing and I have to
try a sip here. Oh my gosh that is so good. Now
how long have you guys been in Windsor? So it
all began I think with COVID. It was in 2020
we came in to Windsor. guy behind the scene for
the breakfast guyz, he moved in. And that's when
we decided as a family to move in here. And it's
been almost five years now and Windsor is home.
And this idea popped up for it's been there for
a long time, consciously, unconsciously, because
me and my husband, Arun, we have been into hospitality
for Ever since we've learned anything, that's
what we have learned. So we thought one day we
want to open something where we get a chance
to give back to community, put our mind and soul
into it and do something which we love and that's
cooking and serving and getting to know people
and, you know, being a part of the community
there. So. That's how this idea of a breakfast
place came in. And since we have a family, like
we have two boys, so we thought we need to create
a balanced atmosphere of work and kind of family
because hospitality is a little bit tricky there,
but keeping that balance in, people working hard
day and night when everybody's partying. restaurants,
banquets, and all those kind of places have to
work in. So we thought breakfast would be an
option where people still want it every day.
That's something that kickstarts their day and
that gives us an array of opportunity to showcase
different kind of foods there, get them to eat
not just breakfast, brunch, some lunch options.
We do have options where we, certain days we're
open for dinners as well. It kind of gives us
a canvas to paint, right? It's like our canvas
to paint are whatever we have learned, what people
are liking, we hear back from them, try and create
and present the creations there. And at the same
time, we get to take a little bit time off where
we go and spend time with our boys, take them
out, do things with them. So kind of creating
that balance out there. You serve breakfast,
lunch, and dinner. All day long. So if I want
to come in and have fish and chips for breakfast,
I can have it. All means. Which is nice. I mean,
I take it in a way where I have something on
my menu, my kitchen is open, my grill is on.
I have no reason to say a no to anything that's
on my menu. So you are coming from a night shift.
That's what I got a feedback from a lot of people.
For them, that breakfast is actually a dinner.
because they're going home from a night shift
and they want to eat a burger and eight o 'clock,
no place is going to serve them burger. It's
true. I mean, like, I don't work night shifts,
but there's just some days where I don't feel
like breakfast. I want a burger. Absolutely.
And same way, I read a very nice saying somewhere.
It's always somewhere at 8 a .m. Yes. Then why
not eat breakfast at six o 'clock in the evening?
Like, it's 8 a .m. somewhere. So for that concept,
we're like, okay, you want to come in for a breakfast
later in the evening? By all means, we are ready
to serve you. Which is nice. Now, you are open
seven days a week, which is awesome because a
lot of small businesses are closed on Mondays.
And it's Thursday, Friday, Saturday, you're open
until eight? Yes. So we initially, mostly we
try and do it through the summer, but we would
like to see if people want and people want to
come in. We'll keep it steadily like that. So
Thursday until Saturday, it's eight to. and everything
is available all day, whatever you like from
our menu. We do have a little sneak dinner menu
as well. Little neat, small selection from every
end, like whether it's your fish, fish and chips,
or wings, or a bit of steak. If you like a little
bit of fresh mashed potatoes out there, we have
everything. Fresh mashed potatoes? Yeah. Wow.
So that's something on, yeah, so something on
the menu there a little bit. And that's only
available for dinner, though. So you can come
in for that. Or any day, Monday through Sunday,
all days, we are there waiting for you. I understand
with the small businesses, everybody needs a
break. And that's why most of the businesses
are closed on Monday. But eventually, we have
a great team here. And they are all geared up
to work. So we do take a little break. But they
are still on. I call them my minions. Hey, we
all have to have a few minions. Yes, so we have
fantastic minions working with us in the team.
So if we take a little sit back, they come in
and then they're... on there like and it's fantastic
you know they they feel good and we feel good
too like it flows yeah I like that and I know
you have a huge variety of options for vegan
vegetarian halal and gluten -free oh absolutely
absolutely it was a little difficult to convince
our chef back there initially He's not wrong.
We are a small business small kitchen to begin
with there are bigger challenges, but then we
saw that Community is growing so fast out there
with so many variances people not just because
they Just vegan or vegetarian, but there's so
many restrictions and diets because of health
reasons or choices so we thought why not have
a place which is inclusive for everybody like
There would be places where you would go in,
you could eat only vegan meal, and then maybe
if I'm a carnivore, I don't like it. Or there
could be places if I'm going in for breakfast,
vegans and vegetarians are not left with much
other than potatoes and lettuce to eat. So why
not give a proper meal for everybody so that
the whole family or friends or group of people,
they could come in, enjoy. on the same table
and relish the food as much as they relish their
memories and thoughts and talks. So for that
reason, we were like, OK, let's get going on
that. And we are still expanding that options
every time. We come across something new. We
bring it over on the table. Whether it's pancakes
or whether it's French toast or any of our skillets,
we all have vegan version, vegetarian version
for everything. And halal, of course, too. Now,
I know for the vegan burgers, they have your
Beyond Meat. We do have Beyond Meat. But then
that other one. Oh my gosh. What was in that?
That's a secret recipe. Oh, it was amazing. One
is a standard Beyond Meat for everybody who likes
that. But we do have our own vegan patty. And
it's made right in -house. For that matter, we
have a lot of things. We do our own pierogies.
We do our own mac and cheese arcini balls. So
that's made in... All our potatoes are done right
in here in -house. You have a different two varieties
for breakfast. So it's not like we just pull
it out from packet and fry it. It's all on grill.
So you can enjoy those real flavors and natural
taste of the food. And we believe that if there
is something that's coming out from this kitchen,
if I cannot eat or if anybody from us as a team...
cannot eat, it shouldn't be going out. It has
to be presentable. We eat with our eyes first.
And then, of course, the taste has to stick here.
So that concept is still, we're trying to keep
that alive and we're trying to follow that rule
there. So we're trying to do as much as we can
in the limitations of space and everything. I
have to say the skillets. Usually, when you get
a skillet, it's mostly home fries and then your
meats or vegetables, whatever's on it, and then
the eggs on top. I like the fact that... You
don't have like piles and piles of potatoes.
It is really good. And then I also had the red
velvet pancakes. Those were, they were to die
for. I hope it's not getting the taste back in
your mouth there, right? Oh, I'm thinking about,
no, I'm just looking here going, they have eggs,
Benedict, chicken, and waffles. I have not tried
them yet because that's something you can't.
She has to come back for that and dine here and
have that. I'm dying for that. That's a day where
I'm just going to eat that and then go home and
relax. Absolutely. You don't need to work after
that. That's one meal, I would say. We started
off just as a special because I was browsing
and I was seeing like, you know, me and Arun,
we keep... brainstorming for what we can bring
new to the table and stuff like that so because
we have a lot of regulars coming in here and
they love to see something different like this
version of mimosa you will go drink a mimosa
with orange juice and champagne most of the places.
But okay, the weather is changing. Let's get
some flavor in kicking in there. It's a summer
in here. Yeah, so that's how it came in. So those
waffles and chicken started off I think last
year in May as a special and they never went
back. Because they were here for staying, and
people loved them. Phenomenally, they loved them.
I'm not just saying because we make it, but trust
me, anybody who's ever had them has never said
that, no, this is not for me. I know Jake made
a waikiji. He told me I had to come in and try
them. That's one of his favorites. And I think
he came last time here, he's ordering the same
thing, his friends are ordering, I'm like, do
you guys don't want any variety? No, we don't
want to fight over our waffles, so we're having
our own, so. That's how he was like, we'll have
our own waffles, we don't want to fight on over
it. But it's nice, only 15 months and you guys
are busy, like I come in here during the week.
And the tables are packed. And we're talking
like 10, 11 o 'clock in the morning and just
busy. That's great for a restaurant. I think
the Windsor community has accepted us with open
arms and we are blessed. That's what I would
say. And we are making our efforts and they are
loving our efforts. As said by the 2025 Consumer
Choice Award for the Breakfast Guys for restaurants.
which is really good. Thank you. And trust me,
that award came from all the love we have got
from our community. That's based on the popularity
and the views and how people are liking us. And
it's totally based on that. So it's their award
for us. So thank you. And it puts us in a place
for more responsibility. Yeah. We have to keep
up that work. Well, that's a good thing, though.
Yeah. We're trying. We're trying for that. Definitely.
Oh, yeah. And you also have you. events here?
Oh absolutely so like I said usually we're open
on Thursday, Friday and Saturday so that's one
of the options like we do paint nights if you
want to do a bingo we collaborate if you have
something in mind come up People come up with
ideas to us. We've done high teas before, like,
you know, little buffets. And even during the
day, if you have any celebration, we can club
in for that. And there are a lot of summer events
coming around in the city, so we are trying to
collaborate with them to be there, like, you
know. helping them host breakfasts or lunches
or dinners for their teams and stuff like that.
We've got a lot of love from Toronto University.
They have their hockey team that comes here every
year, and last year too and this year too. So
they love our breakfast. So whenever they're
coming here, it's all booked for them. They eat
and then sometimes when they're staying in the
hotels, they take the meals there. So that kind
of collaboration we are always open for. Open
for ideas. Well, you guys came from the Toronto
area before you came here. Yes. Did you guys
work in hospitality there as well? Yes, we did.
So I have done my hotel management back. from
the country where I am. And I've worked as chef
for almost 10 years. And then I have been teaching
in colleges, culinary and hospitality. And I've
done nutrition. I went to George Brown. I put
that feather there that, OK, I want to learn
something more. And with senior homes and stuff
like that. And our chef, Arun, he has been in
hospitality ever since dinosaurs were there.
He's been there for almost 25 years, 30 years.
It's been that he's learned culinary and then
he's worked with different companies, different
places, golf courses, Indian restaurants. So
this baby has come out of passion. For sure,
it sounds like it. So we want to keep that passion
going. Oh, I can see it going for a long time.
In fact, I think you might need a bigger space
if it keeps growing. Hopefully, hopefully. Let's
keep our fingers crossed. Now, can people rent
out this as an event place as well? We are open
to that opportunity, definitely. We haven't rented
so far, but if anything comes up, we are always
open to that. In the best way, however we can
serve them or connect and collaborate with them,
we are always open to that. Now, do you have
a favorite dish? Mm, that's a hard one. I know.
I can never decide if I have to have lunch here.
It's very hard for me. I have to start thinking
right from the morning. What should I have? But
I would say my baguette, like the club sandwich.
It's on baguette, and it's not a traditional
bread sandwich. So I think that's one of my personal
favorites. And the hash browns with that, not
the fries. Now, see, it's not just me that has
a hard time with menus. And it's funny because
when people are, and I do that in other restaurants
all the time, when I see somebody else's plate
going, I'm like, I want this one, maybe this
one, right? So that's one kind of thing that.
you can never be it can never be enough like
I had this no I should have had that one so next
time yeah so that's one thing we can never be
you know sure off what's on the menu that I want
to have today I'm the same way if I go into a
place and I look at the menu it's like okay everything
looks good drives my husband nuts but I will
say to the waitress what's your favorite thing
on the menu because everything looks good and
you know what I tell people sometimes they come
in and they'll be like oh my god you have a huge
menu I said we want to give you enough reasons
to come back so we have almost I think Combining
everything, we have about 80, 90 different things
on the menu. So you have 90 times to try before
you go back to your first choice. So we don't
want to lose you there. So you keep coming and
try every time something new and different. Now,
is there anything new that you're going to be
adding to the menu? We actually just updated
our menu recently. First year, we took the things,
and then we saw what's going more popular, what's
the feedback from our patrons and what they like.
Like, we just added a dish called Brian's Loaded
Avocado Toast. I don't know if you noticed online.
So it's one of our patrons who's been coming
right from day one to us. And he always likes,
you know, let's add this. It's like, Brian, this
looks very interesting. Let's do this on our
menu. And he was like, really? You're going to
put it on my name? I was like, yes. We'll dedicate
this to you. And so we just added that there.
And it's working good. People are loving that,
that they don't have to think, OK, we'll take
the Brian's loaded avocado mix. So yeah, but
we try and keep doing brainstorming. We see what
people like. And we do monthly specials. So we
do bring in new stuff every month. You'll see
one or two different. things popping up, whether
it's a drink, dessert, or a meal item, and then
that way they get to try something new, what's
not on the menu, but a featured item, so. Do
you guys know what your July specials will be
at? For the July, we are... We're planning to
do something nice there. It's not just a menu
item. I don't know if I should be mentioning
it yet. Well, we're not coming out until probably
Canada Day, so it'll be okay. We're planning
to do some heighties. So we're planning to do
some kind of... tea parties, especially when
we're open in the evening. So we're going to
be picking one or two days a week. And we want
to be opening the tickets. You can pre -book
your spot and enjoy a high tea, where you would
be more like British kind of high tea. Oh, OK.
With little sandwiches. Beautiful snack. and
sandwich platter and some tea to enjoy with that.
We'd have some other optional drinks like mimosas
and things with that. So that's something special
we were planning to launch for tonight. And do
you dress all fancy for that? That's up to them.
I leave that because it's kind of a combination
of a traditional tea party and a fusion of what
are ambiances. So it might not be exactly like
a... It'd be fun, though. But it's going to be
something fun, which you might not... Because
there are not too many places doing high teas.
So I don't want to call it a classic high tea,
but more like a tea party, twilight tea party.
I think we need it because we used to have a
tea house and it's sadly no longer here. So it's
nice to have a place to have tea again. Yeah,
so we want to experiment. We'll have at least
about 10 different kind of teas. We're going
to try to keep there. That gives you a variety
and choice. And then some desserts made in -house
and some sandwiches that go with that. So it's
going to be something to look forward to. I mean,
you'll enjoy coming in with nice sun out there,
and it'll be nice. Oh, I can't wait. Now I'm
so excited. I think we need to have high tea
for my birthday. Benzie Puppy It's in July. Oh,
okay. So we already booked you. You're pre -booked
for that. Shivani, thank you so much. Thank you.
I had a blast. Wonderful. Thank you. I appreciate
taking our time and letting us meet our audience
out there. It's fantastic. And I'll see you when
you come in to eat your penne. Okay. If you want
to find more about the Breakfast Guys, they are
on social media. And it's Breakfast Guyz with
a Z instead of an S. They also have a website,
and you can Google them. Make sure you get down
here. They are open seven days a week, Sunday
to Wednesday, 8 a .m. to 3 p .m., Thursday, Friday,
Saturday, 8 a .m. to 8 p .m., and it is worth
it. We are on the corner of Edinburgh and Howard
in Windsor, and definitely get in here or order,
takeout. Whatever. Yes, we are on Skype, Uber,
DoorDash, anywhere you can find us. Thank you
again. Thank you. Thank you so much. And my name
is Tracy Martens. Thank you so much for joining
me for another episode of YQG In Bloom. I hope
you all have a fabulous day.