Tastewise, kosher chicken and non-kosher chicken are indistinguishable. When it comes to the price tag, these two fowls are drastically different. The discrepancy in price creates an incentive for unscrupulous restaurateurs. If you can buy chicken at the non-kosher price, and sell it at the kosher price, you can juice your profits by a large amount. This potential for illicit arbitrage is one of the reasons why kosher restaurants must be certified by a kosher agency.

But what happens when things go wrong? What happens when an ostensibly kosher establishment is shown to have deceived its patrons and passed off non-kosher food as kosher?

In light of a recent kosher restaurant scandal in New Jersey, we talked to an expert to find out. Rabbi Nosson Dubin is the rabbinic administrator of HKA, the Houston Kashrus Association, and a renowned expert in all matters kosher. In this wide-ranging discussion, he takes us behind the scenes of a kosher restaurant and reveals to us how the sausage is made (and overseen). We learn about the various safety measures in place to prevent such debacles from happening, about the vulnerabilities and weak points in the system, and we offer some proposals for how to improve measures to lower the risk of another such scandal.

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