The Cost of Operating a Restaurant in New York City

This week the New York Times published an article investigating the costs of operating a restaurant in NYC versus the rest of the country. Among factors considered were rent per square foot, cost of produce and labor, and regulations. The author found that all of these factors are individually more expensive in New York City than other parts of the country, and in sum combine to create a prohibitively expensive business environment for restaurateurs. The article, which can be found here, succinctly characterizes the very difficult business of operating a food business in New York City. Of particular note was the increased price of produce in NYC versus the West Coast. It is well worth a read for current operators, those considering the industry, or the generally curious reader.