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Restaurants cut costs, not quality

March 27, 2009
The Washington Times  3/11/2009
By: Gabriella Boston

Small plates, prix fixe menus, smaller inventories and behind-the-scenes bargain hunting on everything from cleaning services to scallops.

That's how Washington area restaurants are coping with a dismal - and worsening - economic climate.

"Luckily, restaurant owners are creative animals," says Lynne Breaux, president of the Restaurant Association Metropolitan Washington. If there's a way to save, they'll think of it, she says.

Not to worry. The savings will never affect the customer.

"If you compromise in any way on quality of food and level of service, people don't come back," says Ashok Bajaj, owner of six Washington restaurants, including the Bombay Club, Oval Room and Ardeo. "I would never do that."

Instead, Mr. Bajaj says he's consolidating and saving when it comes to providers and suppliers of everything from dry cleaning to menu ingredients. "It's things that we should have been doing all along," he says.

Robert Wiedmaier, chef-owner of three popular restaurants - Marcel's, Brasserie Beck and the new Brabo - echoes the sentiment. "Each customer is our advertising. We'd never compromise their dining experience," Mr. Wiedmaier says.

With three restaurants, he has a certain amount of buying power, and he can negotiate with suppliers and providers to bring prices down and thereby save.

"If you compromise in any way on quality of food and level of service, people don't come back," says Ashok Bajaj, owner of six Washington restaurants, including the Bombay Club, Oval Room and Ardeo. "I would never do that." View the full story.