In this episode, we break down the economics of eating out: hidden costs, real margins, shrinkflation, and why rising prices are forcing restaurants to rethink “value.” From smaller fry portions to surging brisket costs driven by fuel and cattle prices, we talk about how menus are changing, including pivots toward proteins like pork or lamb just to stay afloat.

Then we go beyond the plate and into kitchen culture, calling out the old abusive hierarchies and making the case for integrity, accountability, and sustainable practices that protect both people and the craft.