Seeing Inflation in Hospitality Industry, Says Le Bernardin's Ripert

The video discusses the reopening of restaurants in New York post-lockdown, highlighting changes in customer behavior and capacity limits. It addresses the challenges of inflation and employment in the hospitality industry, noting increased food prices and difficulty in hiring staff. The video also covers the City Harvest initiative, which aims to provide meals to those in need, and concludes with the current challenges of making restaurant reservations due to capacity restrictions.

What was the initial capacity limit for restaurants when they reopened in New York City?

• 25%

• 35%

• 50%

• 75%

What is one of the main reasons for the increase in menu prices at restaurants?

• Increased food inflation

• Higher rent costs

• More competition

• Decreased customer demand

Why is it difficult for restaurants to find employees as they reopen?

• There is a lack of skilled workers

• Employees are demanding shorter working hours

• Restaurants are offering lower wages

• Many employees have moved to other industries

What is the primary goal of City Harvest in response to the pandemic?

• To rescue and deliver food to those in need

• To reopen closed restaurants

• To provide financial aid to restaurants

• To offer job training programs

How many meals does City Harvest aim to provide with a $5 donation?

• 13 meals

• 10 meals

• 20 meals

• 5 meals