Sep 11, 2024, 6:30 AM
Sep 11, 2024, 6:30 AM

Melbourne café owner responds to Today Show host’s criticism

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Highlights
  • Dan Dick, owner of two Melbourne cafés, explained surcharges for non-dairy milk alternatives due to their higher costs and workflow complications.
  • Karl Stefanovic criticized Dick during a live interview, calling him a 'whinger,' which led Dick to respond with a follow-up video addressing the comment.
  • Dick's response has sparked a discussion about café pricing strategies and the challenges of accommodating diverse milk options.
Story

Dan Dick, the owner of Born and Raised Coffee and Nigel cafes in Melbourne, recently responded to criticism from Today Show host Karl Stefanovic. During an interview, Dick explained the rationale behind surcharges for non-dairy milk alternatives, citing their higher costs and the complications they introduce to café workflows. Stefanovic dismissed Dick's concerns, labeling him a 'whinger,' which prompted Dick to create a follow-up video addressing the comment. He humorously embraced the label while challenging Stefanovic's perspective on surcharges. In his response, Dick highlighted the operational challenges faced by cafés when accommodating multiple milk options, particularly for takeaway orders. He suggested that the complexity of managing six different milks can slow down service, impacting customer experience. To address this, he is considering offering one milk alternative without a surcharge to encourage non-dairy drinkers to choose that option, potentially streamlining operations and improving service speed. The café owner also pointed out that Stefanovic, who saves money by wearing the same suit frequently, should be more understanding of the costs associated with alternative milks. Dick's comments sparked a broader discussion among coffee drinkers regarding surcharges on milk alternatives, with many expressing support for a single alternative being priced the same as regular milk. This incident has not only highlighted the challenges faced by café owners but also opened up a dialogue about pricing strategies in the coffee industry, particularly as consumer preferences shift towards non-dairy options. Dick's approach may influence how other cafés handle similar situations in the future.

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