LogFAQs > #979109068

ai123 posted...

I don't think people realize how much it costs to run a Michelin starred restaurant.

It's incredibly labour intensive, and requires top quality personnel, from head chefs to wine waiters, and they don't come for minimum wage plus tips. Then there are the ingredients which are absolutely the finest, with nothing served that isn't highest quality.

Even at the prices they charge, they barely make a profit. Some even run at a loss. El Bulli was rated the best restaurant in the world, but had to close because it was hemorrhaging money.

Yeah the chef/owner of the place we went to sounded like he spent literally all his free time sourcing and testing ingredients. Everything was from different farms, farmers markets, specific to that time of year, etc