Restaurant Week Restaurant Ration at NYC, cut menu items while owners struggle to continue with increased costs: ‘Not stable’

This deal is not very sweet.

Some restaurants participate in NYC Tourism’s semi-anniversary week are giving customers less noise for their lid, posting has learned, skring on chips or Entre’s menu dishes, second to increase operational costs .

Prix ​​Fixe costs dinner during the event, which goes from Jan. 21 to February. 9 This season, it will not be taken from its $ 30, $ 45 and $ 60 options since 2022.

While a good price for clients, some restaurant owners complain that the port of fixed price continued with inflation – and say 2025 may be the last year they offer some agreements.

Loycent Gordon, owner of the Neirâ tavern in Woothaven, Queens, told the post that he has been historic able to compensate for rising costs and keeping his husband’s price of goodfellas $ 30 – but noted “was not stable for his business.

“For us, integrity is very important, so we will never give up quality,” Gordon The Post told Gordon. â € œbut what is common – when prices rise, wholesale prices rise – restaurants usually decrease in portion sizes.

“Because we are living in an industry where it is a luxury, in so many words, to go out and spend money in a restaurant, people are very sensitive to prices,” he added.

Gordon said he was forced to raise all Burger prices by $ 1 within the past year, and reduced Patites from eight to seven ounces-especially as calf prices have grown in high records in the months of last.

â € œ the average mother and pop restaurant in Queens can’t load $ 25 [for a cheeseburger]â € Gordon withdrew. “When you talk about the working class families we have in this neighborhood, you will not leave [with it]. You will be out of business tomorrow.â €

A request for comment from NYC Tourism, which determines annual price levels, immediately returned.

The NYC Tourism website lists over 500 Eateries participating this season, approximately 100 from last winter and summer.

Ricardo Valdez, from the Lower East food inspired by the Parisian, forgive me my French, told the post that he is able to preserve only the menu fixed by the promotion price because he overthrew a number of expense dishes from the menu of its in recent years – “such as Tuna Yellowfin, Foie Gras and Duck confit – the second to increase costs.

“I think about the longest time we try to save prices … Now I can see I’m not able to pay a lot of things,” said Valdez, 53. “I think we should continue with very high prices, which I don’t think people are going [go for].

For now, the restaurant will not trim the corners to keep things lucrative – but the costs of balloon are the only problem, the owner said. Since the return from the Pandemia, the owner of Bistro has seen a significant decline in foot trafficking.

The restaurant week was a way for French food to earn in previous years, Valdez said – until this summer, when Bistro lost money during the promo. This season, Valdez expects he will even break.

â € œwhatâ € is hitting me literally is the fact that no one is coming out, â € Valdez told the post. “There are days when I have four couples.”

However, some restaurants told the post that they are hoped that this season will continue to bring back clients.

â € œthe [foot] Traffic grows during the restaurant week, said Nicola Marzovilla, owner of Nonna Doraâ in Manhattan’s Kips Bay. â € œ while the cost goes, does not really affect us so much, and is also marketing, so I think at the end of the day is the winning situation of profit .â €

“We just want people to try our flesh and hope to return immediately after the restaurant week,” said Gissel Molina, Mable’s 27-year-old Smokehouse manager in Williamsburg, Brooklyn.

Danudol Ithisuphalap, a senior staff member and co-manager of the restaurant in Bushwick, Tong of Brooklyn reports that he receives more foot traffic than usually during the two-year-old event that doubles as a kitchen test for new dishes.

“€” gives our chef to his free time to come up with something new, said Itisuphalap, 32, said. “We don’t make a lot of money at all [on restaurant week]â € ¦ [but] Is ok if [we] Do not earn a lot of money during this period.

We do not maximize profit – we minimize losses, – he added.

Crown Heights married the couple MK Luff, 35, and Elisha Anton, 37, Tod the post they darken in Tong in Bushwick, Brooklyn for restaurant week deal – but described their visit as a restaurant recently in a Restaurant in a restaurant in a restaurant in a very long duet for heaven prices.

The menu prices increased 3.6% over the last 12 months, according to the National Restaurant Association.

“Because of all this we will start budgeting, because of the mess that is happening, prices, said âton. Persons.