Le Bernardin's Ripert Seeing Inflation in Restaurant Industry

Eric Ripert discusses the impact of the pandemic on the restaurant industry, highlighting safety protocols, business recovery, and the challenges of inflation and labor costs. He notes the strong demand for dining in New York City, despite the pandemic's impact, and shares insights on reservation challenges and the recovery of Midtown Manhattan. Ripert also touches on menu pricing and his personal dining experiences.

What safety measures did Le Bernardin implement to ensure customer comfort during the pandemic?

• Outdoor dining only

• Contactless payment systems

• Reduced seating capacity

• Air purification systems and vaccination protocols

How has the demand for restaurant reservations changed in New York City post-pandemic?

• Demand is unpredictable and fluctuates

• Demand remains the same as pre-pandemic

• Demand has decreased significantly

• Demand has increased, making reservations difficult

What challenge did smaller local businesses in Midtown Manhattan face during the pandemic?

• High rent costs

• Significant drop in foot traffic

• Lack of international recognition

• Increased competition from new restaurants

How has inflation affected the restaurant industry according to Eric Ripert?

• It has increased labor and raw material costs

• It has had no significant impact

• It has caused a reduction in staff

• It has led to a decrease in menu prices

What strategy did Le Bernardin use to manage increased labor costs?

• Reducing employee benefits

• Hiring more part-time workers

• Offering raises to employees

• Outsourcing certain tasks

How have consumers reacted to changes in menu prices at Le Bernardin?

• They prefer dining at home

• They are willing to pay for the experience

• They have stopped dining out as frequently

• They have complained about the price increases

What is unique about the new restaurant Saga mentioned by Eric Ripert?

• It offers a buffet-style dining experience

• It is located in Midtown Manhattan

• It has only 13 tables

• It specializes in vegan cuisine