What safety measures did Le Bernardin implement to ensure customer comfort during the pandemic?
Le Bernardin's Ripert Seeing Inflation in Restaurant Industry

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7 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Outdoor dining only
Contactless payment systems
Reduced seating capacity
Air purification systems and vaccination protocols
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How has the demand for restaurant reservations changed in New York City post-pandemic?
Demand is unpredictable and fluctuates
Demand remains the same as pre-pandemic
Demand has decreased significantly
Demand has increased, making reservations difficult
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What challenge did smaller local businesses in Midtown Manhattan face during the pandemic?
High rent costs
Significant drop in foot traffic
Lack of international recognition
Increased competition from new restaurants
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How has inflation affected the restaurant industry according to Eric Ripert?
It has increased labor and raw material costs
It has had no significant impact
It has caused a reduction in staff
It has led to a decrease in menu prices
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What strategy did Le Bernardin use to manage increased labor costs?
Reducing employee benefits
Hiring more part-time workers
Offering raises to employees
Outsourcing certain tasks
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How have consumers reacted to changes in menu prices at Le Bernardin?
They prefer dining at home
They are willing to pay for the experience
They have stopped dining out as frequently
They have complained about the price increases
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is unique about the new restaurant Saga mentioned by Eric Ripert?
It offers a buffet-style dining experience
It is located in Midtown Manhattan
It has only 13 tables
It specializes in vegan cuisine
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