Who really is “The Man”? Plus tallow replacing seed oils, and slinging premade pancakes.

#125

Josh sits down with Matthew Conway and Michael Jacober for a spirited conversation about restaurant pricing, profitability, and what guests are actually paying for when they go out. What starts with a nearly $9 Modelo in New York quickly turns into a much bigger debate about whether bars and restaurants are justified in charging premium prices for simple products, or whether the industry has lost touch with what guests are willing to bear. Along the way, they unpack labor costs, rent, experience, hospitality, and the tension between running a viable business and keeping dining and drinking accessible.

The conversation then expands into broader questions around capitalism, consumer behavior, and where restaurant economics may be heading next. They debate whether lower alcohol consumption is driven by shifting culture or rising prices, whether operators are passing value to their teams or just protecting margins, and what responsibility restaurants have to the guest experience. The episode closes with a side trip into seed oils, animal fats, and the return of tallow, giving the whole discussion a larger throughline: how cost, quality, and perception shape nearly every decision in hospitality.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Visit Blanket: https://www.blanket.app/

Visit The Tippling House: https://thetipplinghousechs.com/

Follow Michael: @michaeljacober

Follow Matthew: @conbeazie

Timestamps

04:28 The Setup: Beer Pricing, Hospitality, And Consumer Expectations

10:20 Who Gets The Margin And Who Is “The Man”?

19:27 Are People Drinking Less Because It’s Too Expensive?

28:59 Why Restaurants May Need To Charge More Than They Do

35:20 The Core Debate: Is A $9 Modelo Fair Or Outrageous?

40:01 The Animal Fat Revival And Why Tallow Is Back

45:16 Why Seed Oils Took Over In The First Place

49:32 Tallow For Cooking, Cleaning, And Even Skin Care

52:07 What Restaurants Owe Guests, Teams, And Themselves