Drinking Through a Recession

Yesterday on WNYC, radio host Leonard Lopate discussed the subject of running a restaurant during this recession with chefs Daniel Boulud of Manhattan’s DBGB Kitchen & Bar and Sosie Hublitz of Brooklyn’s Watty & Meg, as well as Nation’s Restaurant News editor Pamela Parseghian. Parseghian said the biggest trend has been alcohol—and lots of it. Boulud and Hublitz agreed. It’s no secret that tough times lead people to drink; this time, however, they’re drinking excellent cocktails. That’s good news for restaurants, Boulud said, since the profit margins on drinks are greater than they are for food. Of course, he added, you can’t charge $20 for a martini. That would be pushing it.