EPISODE 56

THE TRUTH ABOUT “CHEAP” LABOUR

Listen: ON SPOTIFY

Watch: ON YOUTUBE

In this episode, we dig into one of hospitality’s dirtiest myths — cheap labour.

The truth is, it’s not cheap. It’s not easier. And it’s definitely not what most people think.

Tony Kelly and Peter Marchant sit down over a glass of Tasmanian Riesling to talk about what it really costs to keep restaurants staffed in Australia — from sponsoring international chefs to fighting to keep good locals from burning out.

They unpack the tangled web of immigration rules, visa costs, and red tape that’s strangling the industry, while calling out the ignorance that still surrounds overseas workers. This isn’t a rant — it’s an honest look at what it takes to build and hold a team when the deck’s stacked against you.

If you’ve ever worked the pass, poured a glass after midnight, or tried to build something real in this business — this one’s for you.