4 ms·
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
by 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...