E33 - Show Me The Money
Published: June 6, 2026
Duration: 40:16
Why is everything so expensive? This week on Flavorphiles, we’re talking about the money behind the meal.
First, food professor Sylvain Charlebois joins us to explain what’s really driving food prices, why grocery bills and menu prices keep climbing, and whether things are likely to get better or worse from here.
Then, Tanner pulls back the curtain on restaurant profit math. A packed dining room on a Saturday night might look like a gold mine, but once you factor in labor, rent, prep time, food costs, broken equipment, and all the invisible expenses, the real...
First, food professor Sylvain Charlebois joins us to explain what’s really driving food prices, why grocery bills and menu prices keep climbing, and whether things are likely to get better or worse from here.
Then, Tanner pulls back the curtain on restaurant profit math. A packed dining room on a Saturday night might look like a gold mine, but once you factor in labor, rent, prep time, food costs, broken equipment, and all the invisible expenses, the real...