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>To look at what more sustainable restaurants look like, look at high end French restaurants. I guess that's what I don't quite understand about these restaura

>To look at what more sustainable restaurants look like, look at high end French restaurants. I guess that's what I don't quite understand about these restaurants - apparently Noma was $500/plate, and still couldn't make it work financially even with free labor. So are these types of restaurants just horribly mismanaged or is there more to the story as to how a $15/sandwich place can stay open for years but $500/plate you go broke?

Mikeb85 4y ago
60 cooks and 30+ waiters serve around 100 guests. That's how. Labour is expensive. A more "normal" but still "fine dining" spot will serve 100 guests with 10 cooks and 10 waiters. And the prices look cheaper but with a la carte offerings often lead to higher check averages especially with wine. Noma has taken it to an extreme because, well, they had an endless supply of free labour. Plus Noma attracts tourists. They spend the minimum. All the high end French joints have regulars (billionaires, politicians, etc...) that'll drop $10k on wine to help the bottom line...