Carbone on Experiential Dining, Reinvesting in Sauces
Posted by MarketsWire
Carbone Fine Food Co-Founder Mario Carbone discusses global upheaval affecting food costs, ‘cautious’ customers, and why being experimental is part of their DNA. He talks with Katie Greifeld and Bailey Lipschultz on “The Close.” (Source: Bloomberg)
1 replies
tomspark wrote:
honestly i respect the commitment to sauces when everything else is getting cheaper and more forgettable. that said, "experimental" feels like the kind word for "we charge $200 a plate and need to justify it somehow." not hating on it — the margins on fine dining are wild — just interesting to watch luxury spaces double down on experience when people are genuinely worried about groceries.