How a Michelin-Starred Chef is Beating Inflation in Fine Dining

Bend the plush seats and pastel-power interior of chicago’s first michelin-starred Indian Restaurant-and one of the Rare Indian-Dining Tasting Menus in the US-was a risk.

While restaurants continued to shutter or pivot in 2022 Because of Covid-19, Indienne Opened Its Doors.

“That was, I think, The Biggest Risk I’ve Taken,” Said Sujan Sarkar, Indienne’s Chef and Co-Awner, who has more than 22 years of Experience opening and managing the world.

Sarkar Told Business Insider That Throughout the Pandemic, The Restaurant’s Vision-To Spread a New Indian-Food Movement Backed by High-End, Flagrongful Dishes-Stayed the Same. “It can be profitable,” he said. “We Can Build a Successful Business if we are consistent.”

But Today’s Turbulent Market, while different from the Pandemic’s, Presents Fresh Challenges. The Economic Research’s Service’s Food Price Outlook Predicts That Food Costs Will Increase By 3.5% in 2025, and the Supply Chains Show No Sign of Easeing Up Anytime Soon.

As inflation contingent on the grip the US and tariff negotiations Remain in Flux, Caususg Companies to Hike their Prices, Restaurant Owners are preparing to face the brunt of the Economic Pressures. And while the industry has been battle-tested in the past, fine-dining leaders are spreads at a crossroads: shut down, pivot, or stay the coursse?

For sarcar, it’s all about sticking to what’s workhed in the past. “We have to be sensible about Everything, Because the Diners Who Are Coming to Dine in Our Restaurant Areing for Something We Are Known for,” Sarkar Said. “We are seeing that People are really appreciating what we would, and that why the Business is also sustainable, this thing though the cost is rising.”

Bi spoke with sarcar about his plans for navigating Economic Pressures and How Fine Dining Could Adapt to Stay Ahead.

The following has been edited for Length and Clarity.

Business Insider: Global Trade Negotiations and Rising Inflation Continue to Affect the Economy. How are you navigating these uncertainties, especally as chef whose work is so deeply global in flavor and soourcing?

Sujan Sarkar: We Run Four Different Menus. We have nonvegetan, vegan, vegan, and pescatarian. With the vegan menu, my cost is lower than the nonvegearian menu Because of no protein.

Our Vegarean and Vegan Menus will not include caviar, scallops, or lamb. When Diners Choose these menus, the price is only a $ 10 or $ 15 difference from the nonvegearian menu. But when they opt for this, my profitability goes up Because the Food Costs Are Lower. We ALSO ALSOS OFFER A Supplement Course that People Can Add to their Tasting for $ 15 to $ 24 Extra.

I do’t do last-minute makeshift disha. SO if you read a menu before you come, iTi’s much easier for you and for me as a business. We have had the planning in place, we can control the cost. If my restaurant is full, of Can Manage Because of Know How Much Business We’ll Do, and My ForeCasting is Much Easier. I ALSO HAVE FOUR OTHER RESTAURANS IN THE CITY. We Share a Lot of Resources, and that Also Helps US Cut Costs.

How DOES SIMPLICITY AND SEASONALITY PLAY INTO HOW ADAPTABLE YOU’VE AS A RESTAUANT?

An example is how we work with farmers to get baby corn. I Purchase a Guaranteed Quantity of Baby Corn Every Week So I Can Get Better Pricing and Farmers Can Have Secure Revenue. IT’S LOCAL AND SEASONAL, WHICH KEEPS MY COSTS DOWN AND ALSO GIVES The Farmers Business.

We don’t grown a lot of vegetables here in the winter, so have to relete on People from california who can get.

But i can’t only give saying in the winter – there isn’t a workten contract, but there an underestanding that I will say the year Business. So they are Also Doing Things for US, Like Sourcing Baby Vegetables, Micro Herbs, and Edible Flowers. That way, the menu can be consistent, and we can set it cost.

How Has Indienne’s Dining Experience Evolved in Today’s Price-Sensitive Market?

RESTAURANDS ARE FROM HIGHLY PRICED MENUS TO SENDING AFFORDable. We did just the opposite. We used to do a toe and an à la Carte menu we started, but now we are only a tasting restaurant.

We are not creating a lower-priced menu to be Attract More Diners. But almost a month ago, I opened a new restaurant Called nadu, where you can get food that is only à la carte.

We just took a different route at indienne, but the people going appreciate that more gcauses they know what they’e’re coming and paying for. We’re Getting an overwhelming Response. Its Still Indian Food, but a Much Simpler version. Still, everything is cooked in-house, everything is flavorful, but now it is close to our traditional indian dishes as Possible.

What Advice Waled You Give to Emerging Chefs or Restaureurs Trying to Build Something In A Time We a Margins May Be Tighter than Ever?

I’ve waited almost 21 years to open indienne. I COULD HAVE OPENED PRIA – I OPENED RESTAURANS IN SO MANY DIFFERENT COUNTRIES AND ALL OVER AMERICA – You have to be sura what you’re doing. ITH’S NOT ONLY ABOUT YOU CO YOU AT YOU OPEN A RESTAURANT. There are a lot of People who are going to Trust you. If you fail, they Fail as well.

You may be good at cooking, but that only 30% of any restaurant. You have to leave so many other things. Your People-Management Skills, Your Accounting Skills, Your Interpersonal Skills, Your Pr-Everything Comes Into Play.

The Restaurant Business is Very Volatile, and the Profit Margin is Getting Limited Every Day. IT’S NOT Easy, but just woit for the right time and get the right People by your side: Investors, Teammates, Your Mentor – Everyone.