Jacqui Challinor (Nomad Group, Beau Sydney) - Costs, pricing and value

Costs, pricing and value are perennial topics when it comes to dining, and this discussion seems particularly inflamed in the current scenario of inflation, ongoing staffing pressures and post-Covid recovery. Restaurants are places of emotion, both for the people who work in them and the people who visit them so these conversations can become inflamed. This week on Dirty Linen, we’re digging into this issue, investigating perspectives from within the hospitality industry. How are prices set? What are the pressures when considering them? Are diners and businesses on the same side? What is the fallout when menu prices become hot-button issues? First up, Nomad chef Jacqui Challinor, whose new restaurant Beau was the subject of a media article on the price of its manoush. https://beau.sydney Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

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