Δαφνη Ευτυχια Αρθουρος

From the Quotation of the day mailing list, 2013-01-06:

"So why $17 for the tofu? Or $16 for the risotto? How do I get to these prices? Do they come to me in a dream? No, I do what every restaurant does, I figure out what I need to make each night in order to stay open, then I estimate how many customers I can serve per night, and then I do simple division and spread it across the dishes. Because when you buy a dish at Dirt Candy you're not paying for the food, you're renting a table, the same way you rent your apartment, just for a shorter period of time and you're not allowed to walk around in your underwear." -- Amanda Cohen, owner of the restaurant Dirt Candy, on how she sets her prices.
[ http://www.dirtcandynyc.com/?p=407]

(submitted to the mailing list by Terry Labach)