Henry
From the menu of his meal Andy posted on his website it appears the cost of a meal at Racine is very reasonable especially considering location. Is this a conscious effort or do you anticipate prices rising as what happens with most new openings?
Cost of eating
Started by
Scottf
, Aug 28 2002 01:18 AM
1 reply to this topic
#2
tripe
-
- legacy participant
- 26 posts
Posted 28 August 2002 - 12:22 PM
Scott
one of the main principles of restauration is to make sure that everything that you buy ends up on the plate rather than being discarded into the bin. It might mean a little repetition on the menu but that isn't the end of the world. It is a conscoius effort to keep the prices down .Knightsbridge is inhabited with some very wealthy people who would think nothing of spending £100 on dinner at a starred joint but they also want toeat out regularly in the locale and spend less than half that. The rpicing structure has so far paid as we are full every night.
Bizarrely these same customers are asking me now to put on fillet steaks and turbot knowing that it will have a much higher price.
one of the main principles of restauration is to make sure that everything that you buy ends up on the plate rather than being discarded into the bin. It might mean a little repetition on the menu but that isn't the end of the world. It is a conscoius effort to keep the prices down .Knightsbridge is inhabited with some very wealthy people who would think nothing of spending £100 on dinner at a starred joint but they also want toeat out regularly in the locale and spend less than half that. The rpicing structure has so far paid as we are full every night.
Bizarrely these same customers are asking me now to put on fillet steaks and turbot knowing that it will have a much higher price.
