Daniel Boulud Considering DBGB Expansion
Boulud slams cooking television stars, talks business
On Tuesday morning, renowned chef Daniel Boulud made an appearance on CNBC’s Squawk Box to talk about the business side of being a restaurateur and the future of his own enterprises.
During the interview, Boulud criticized chefs, like those on reality shows that spend more time on television than in their restaurants. "It’s a little bit of an abuse of the name chef," he said.
Boulud, on the other hand, spends 14 to 16 hours a day working, six or seven of which are spent in the kitchen.
He also discussed a potential expansion of his New York casual eatery DBGB. In response to a question about the scalability of DBGB, Boulud replied, "I can scale this up. I don’t know if I’m going to be able to be bought out for $500 million, but we’re going to try, we’re going to try. That’s the only model that will be scalable."
At this point it’s hard to say whether we’ll start seeing Boulud's burger, banger, and beer joint, DBGB, crop up all around the city. A representative for Boulud told Eater, "Yes, we do believe [DBGB] is scalable, in terms of menu, ambiance and certainly the price point. That said, we have no news to report regarding any imminent expansion plans."
Boulud has certainly been on the move recently, expanding to Montreal with his Maison Boulud in the newly remodeled Ritz-Carlton, and closing two restaurants last year in Vancouver.
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