During NYC's Restaurant Week from January 21 to February 9, some restaurants cut back on portions or menu items to cope with rising operational costs without increasing their menu prices since 2022. While the fixed prices appear good for customers, owners like Loycent Gordon of Neir's Tavern express that these prices haven’t adjusted to match inflation, threatening the viability of future participation. Gordon highlights the difficult balance of maintaining quality while managing rising wholesale prices, ultimately fearing for the sustainability of small restaurants in the competitive market.
Some restaurants participating in NYC’s Restaurant Week are skimping on menu items and portions due to rising operational costs while maintaining fixed prices since 2022.
Restaurant owners express that the fixed prices haven’t adjusted for inflation, posing sustainability issues for future participation in the event.
Loycent Gordon states that cutting portion sizes and raising prices is currently necessary, though he emphasizes integrity by refusing to skimp on quality.
Gordon notes that price sensitivity is a significant factor for customers in his community, making increased menu prices a risky move for small restaurants.
Collection
[
|
...
]