With Vancouverites watching both their waistlines and their wallets, restaurant owners — especially high-end establishments — need to resist the urge to turn a profit and instead focus on value and service, according a visiting world-renown chef.
New York-based Daniel Boulud, who was in town yesterday to sign his newest cookbook at DB Bistro, his Vancouver eatery, said his high-end chain is doing well despite the economic downturn.
“It’s not that they don’t want to go out, it’s just they want their money to be well spent,” said Boulud.
He said his other Vancouver restaurant, Lumière, is offering an affordably priced three-course menu for $55 to let foodies eat well without breaking the bank.
“One thing I’ve learned is not to take (success) for granted,” Boulud said, adding that diners appreciate when restaurants acknowledge tough times by offering specials and keeping prices low.
“It’s not about being hip, it’s more about being special and caring, but without the pretension of what a fancy restaurant can be,” said Boulud.
