The Repertoire Podcast

In this episode, Justin breaks down Michelin's new Grapes designation and what it means for the wine industry. He also shares a Bloomberg review of EMP that is surprisingly critical, as well as the rise of private dinner clubs in 2026. Ray shares what makes a four-star restaurant, in the New York Times Critics' own words. He also discusses how pizzas are getting smaller and more expensive, and the groundbreaking lawsuit by California against food companies over ultra-processed food. #michelin #wine

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In this episode, Ray breaks down the risk Italian pasta faces due to tariffs and how implementing this policy could literally halt pasta exports from Italy. He covers Chipotle's new Thanksgiving strategy, AI-slop Thanksgiving recipes, and how restaurants are winning diners over to grocery this holiday. He also discusses the disgusting story about a Campbell's Soup VP, the odd case of a dine-and-dash influencer, the closure of a Tyson Beef Plant, and some important GLP-1 data.

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Eating out feels unaffordable—and the data backs it up. In this episode, Justin and Ray unpack why menu prices keep rising, why value perception has flipped for fast-casual, and what the future may hold. We also explore Picnic, a workplace lunch app that could shift weekday demand, and the Seattle Times' recent review of Canlis.#affordableproducts #costofliving #savingmoney #restaurant

0:00 Intro1:55 Restaurant Affordability Crisis23:29 The Chipotle/Sweetgreen Issue34:15 Michelin Coverage Response51:46 Picnic1:00:40 Canlis Seattle Times Poor Review1:11:49 Josh Henderson Eater ArticleWhat we cover:📈 Pricing trends & the RPI🧾 Fast-casual value perception (Sweetgreen)💸 Why Americans say dining out is “too expensive”🍽️ The Canlis review and price expectations⚠️ Operator lessons from rise-and-fall stories🥪 How Picnic could change weekday lunch patterns

In this episode, Justin and Ray react to Alinea losing its third star and what this means for the Michelin Guide in 2025. Justin then breaks down how Michelin's "meta" has changed and how restaurant owners should be looking at the Guide.Ray breaks down the claim that "Dining Out Is Dead" and discusses the beef price-fixing accusations by the DOJ against major beef companies. Justin then shares an article he read regarding food critics and how they could change (for better or worse).

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