We try to be very, very cautious on raising price as much as we get hit every day with a rase of something. The food cost in general went up by 30 %, in average, between tumben iro and some lore, some ten, 15%. We lso have to think about service. And you know, you give me five dollars and make you a wonderful meal. You give me 50 dollars, i'll give you a wonderful meals too. So it's just a question of the approach of what do we do with what ingredient we have, and how we can nok, to print that.
Chef and Restaurateur Daniel Boulud, discusses the opening of his newest restaurant Le Gratin and the state of the restaurant industry recovery.Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.
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