Calen McNeil on Crew Culture, Chaos & Creating Restaurants People Love
In this episode of the Post Shift Podcast, I sat down with Calen McNeil — co-owner of beloved Victoria institutions Zambri’s Italian Restaurant and Big Wheel Burger, and a hospitality leader who brings creativity, culture, and community to every aspect of his work. From full-service dining to pioneering elevated fast food concepts, Calen’s conversation blends passion with purpose for operators and bar owners alike.
From the Ground Up: A 25-Year Hospitality Journey
Calen’s story is rooted in decades of building restaurants that matter. He and his partners have been shaping Victoria’s dining landscape since the late 1990s — growing Zambri’s into a local fixture and launching Big Wheel Burger with ambitious goals of quality, sustainability and accessibility.
At its core, Calen’s approach has always been about hospitality with intention — marrying top-tier food and service with character, family values, and a deep connection to community.
Big Wheel Burger: Redefining Fast Food with Impact
One of Calen’s standout ventures is Big Wheel Burger — an elevated quick-service restaurant that flipped the idea of fast food on its head. Designed to deliver real food, fast, Big Wheel focuses on quality ingredients, thoughtful sourcing and a playful yet responsible guest experience.
But it’s not just about the food. Big Wheel is also known for its social and environmental leadership:
It’s Canada’s first carbon-neutral restaurant.
It’s North America’s first Biosphere-Certified restaurant.
Through the Big Wheel Burger Community Foundation, it has raised and donated hundreds of thousands of dollars to local nonprofits and community partners.
For hospitality professionals, this episode is a powerful reminder that a restaurant can be both profitable and a force for good — when leadership embeds community and sustainability into the business model from day one.
Scaling Without Losing Soul
Calen shared what it takes to grow brands without losing their soul. He talked about maintaining the human element — keeping service warm, teams supported, guests understood — even as operations expand and systems become more complex.
The hospitality industry is an ecosystem built on relationships. Calen’s belief is simple: great food brings people in — but great service brings them back. Which means you invest not just in recipes and ambiance, but in the people who make those experiences happen night after night.
Community as a Business Strategy
Some operators see community engagement as an add-on. Calen sees it as central to long-term success. He discussed how community programs not only amplify brand relevance — they strengthen teams, deepen customer loyalty, and improve local ecosystems.
He mentioned partnerships, foundation work, and how supporting local causes directly ties back to team morale and guest affinity. That blend of business and humanity is a rare asset — and a lesson for hospitality leaders everywhere.
The Big Picture Takeaways
Whether you’re running a bar, building a restaurant group, or launching a new concept, this episode with Calen brings critical insights:
Build brands with purpose: Your business can do good and do well.
Invest in people: Sustainable service starts with team culture.
Community first: Your local ecosystem isn’t external — it’s part of your brand engine.
Sustainability isn’t a trend—it's strategy: Environmental leadership can strengthen your market positioning.