The celebrity chef serves up ‘value-driven’ steakhouses, unlimited deals to beat the high prices
Celebrity chef David Burke joins ‘Cavuto: Coast to Coast’ to discuss his restaurant, ‘Park Ave Kitchen,’ and his decision to offer customers discount meals.
In today’s restaurant economy, it’s rare to drop more than $100 on a steak dinner with appetizers, wine, tax and tip.
But one New York City-based restaurant chain is trying to get more customers in the door by offering “value-driven” prices — and is recommending other restaurant owners and chefs do the same.
“People will come in [just] appetizers, and that’s fine, too. And they’ll come in for a few glasses of wine and an appetizer or two, and that’s fine with us, too. We just want to drive cars,” Chef David Burke said on “Cavuto: Coast to Coast” Thursday.
“Driving cars keeps our waiters earning as well as our employees,” he added. “The important thing is to keep the volume high, then we will know how to make money.”
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Burke, best known for his appearances on “Iron Chef America”, leads the flagship David Burke Tavern in Manhattan, as well as other high-end modern restaurants such as Park Ave Kitchen, Red Salt Room, King Bar and many red restaurants. Places for horses.
Chef David Burke cooks in the kitchen of one of his restaurants. (Getty Images)
High inflation has put a lot of financial pressure on many US families, who are forced to pay more for everyday necessities like food and rent. Inflation hurts low-income Americans the most, because they tend to spend more of their already stretched income on necessities and therefore have less flexibility to save money.
The Labor Department’s September consumer price index (CPI) showed that food prices rose 0.4% on a monthly basis and were up 2.3% from a year ago.
“My company has buying power, so we’re able to buy dry-aged meat and good sirloin and use a little less of the portion at a value-driven price,” explains Chef Burke. “And again [bottomless] French fries – French fries fill people up, we make them homemade and delicious.”
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“If we only worked on porterhouses and swinging tomahawks, it wouldn’t be sustainable,” Burke continued. “What happens now when you go out, people forget that you pay about 10% tax and 20% tip. So you add 30% to everything you buy.”
At many of his main restaurants, the chef noted how their happy hour offerings can bring a dinner from $25 to $40, and still include “great deals” on expensive cuts of meat.
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Cangari Family Markets executive chef Matt Alexander, known as ‘Chef Nasty,’ tells Fox News Digital why he believes customers will receive better service if chefs and wait staff earn living wages.
“Some restaurants enjoy it [the] $200 [range]so there is still value. But those have fallen off in sales in recent weeks. And people will want more cuts of meat, more chicken and more fish for sale,” Burke said.
“But for most people, we’re trying to give someone something to come back to once a week, instead of a celebratory steak.”
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Eric Revell of FOX Business contributed to this report.
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