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.

How has inflation affected the restaurant industry, particularly in terms of labor and food costs?

What strategies has Eric Ripert's restaurant implemented to cope with the reduced number of employees?

What dining experience does Eric Ripert mention as a favorite restaurant, and what makes it special?