By The Numbers: Filet Mignon
A recent Broken Palate post dissects the $72 Bowery Meat Company filet mignon au poivre, revealing a raw beef cost of $23.04, a 30% dry‑age yield loss, and six hands involved from butcher to plate. The analysis shows the restaurant’s true contribution margin sits near $11 per steak. Comparable NYC steakhouses price similar 8‑12 oz filet cuts between $40 and $98, underscoring wide pricing gaps. The piece quantifies how ingredient, processing, and labor costs translate into menu pricing.
The Week in Review: Noma & René Redzepi
René Redzepi, the celebrated chef behind three‑Michelin‑star Noma, resigned after 35‑56 former employees detailed physical and psychological abuse spanning 2009‑2017. The allegations, amplified by a New York Times investigation, triggered immediate sponsor pull‑outs, including American Express and Cadillac, and sparked protests at Noma’s...
Walk-Ins Disappeared. And With Them Went One of the Most Important Parts of New York.
New York’s restaurant scene is shifting from spontaneous walk‑ins to algorithm‑driven reservation platforms like Resy and OpenTable. By pre‑allocating tables days in advance, these tools boost revenue stability and cut no‑shows, but they also remove the real‑time host decision‑making that...