New York restaurant’s $51 half chicken fuels cost of dining debate
A New York restaurant, Gigi's, priced a half rotisserie chicken at $40, sparking debate about the cost of dining out. The restaurant's owner, Hugo Hivernat, attributed the high price to steep overheads and inflation.
Gigi's, a small restaurant in Brooklyn, New York, has been at the center of a controversy over its $40 half rotisserie chicken. Owner Hugo Hivernat says the price is due to high operating costs, including rent, bills, and salaries. According to Hivernat, 25% of the revenue goes to raw ingredients, while the rest covers other expenses. The restaurant is not alone in facing financial pressures; a survey by the New York City Hospitality Alliance found that almost half of over 200 restaurants reported fewer sales than expected in the final quarter of 2025. The alliance's executive director, Andrew Rigie, noted that factors such as insurance premiums, slow economic recovery, and higher food costs are contributing to the financial strain on restaurants. Menu prices in New York City have risen by 43.6% in the decade up to 2023, compared to 42.8% nationally.
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