Suzanne Miller revisits with Chef Eric Ripert from Le Bernardin, discussing the changes and challenges in the restaurant industry since 2023. Ripert shares insights into how his restaurant has navigated the post-pandemic world, the economic impacts of tariffs, and the current labor market. They also touch on maintaining the consistency and quality that has made Le Bernardin a staple in New York City, as well as perspectives on potential political impacts on the business environment. Ripert emphasizes the importance of excellent food, superior service, and reasonable pricing in sustaining a successful restaurant in a competitive market.

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