Running a restaurant in New York City is no small feat. Actually, it’s pretty mind-boggling. As diners, rarely do we think about the sheer number of ingredients that chefs use nightly, weekly or yearly to make our culinary excursions possible. In the spirit of fact-finding, we asked some of our go-to restaurants to crunch some numbers about their establishments. While some of the results seem reasonable enough, others might surprise you. And they also might have you thinking a little differently about what it really takes to run a restaurant in New York City.
King Cole Bar at the St. Regis
1,200: martini olives served each week
Matsuri
2: Forks requested on an average night
Fresco by Scotto
810: Slices of pizza sold weekly
Salumeria Rosi Parmacotto
20,000: Slices of salami served each week
The Meatball Shop
1,666: Meatballs served on a weekday
Loreley Williamsburg
250: Soft pretzels served each weekend
Hill Country Barbecue
6,000: Wet naps dispensed each week
2nd Ave. Deli
2,000: Matzo balls a day
Teqa
300: avocados used each night
Shake Shack
45 Minutes: The average amount of time you'll wait on line
Buddakan
150: Number of people who come in every day for the "Sex of the City" tour
65: Gallons of soy sauce used in a month
28,000: Total pounds of noodles prepared per year
Gente Ristorante
78: Baby artichokes served weekly, from Monday to Wednesday
Toloache
5: Pounds of real grasshoppers used in a week
Sarra Sounds Off, Season 3, Ep 3: Top football teams in action, fantasy update and plays of the week Gregg Sarra sounds off on the Northport and Half Hollow Hills East matchup, plus Tess Ferguson has an update on the high school fantasy football standings and Jared Vailuzzi has the plays of the week.
Sarra Sounds Off, Season 3, Ep 3: Top football teams in action, fantasy update and plays of the week Gregg Sarra sounds off on the Northport and Half Hollow Hills East matchup, plus Tess Ferguson has an update on the high school fantasy football standings and Jared Vailuzzi has the plays of the week.
