This morning New York chef Daniel Boulud visited CNBC's Squawk Box and talked about the business side of restauranting and possible expansion. Boulud says he spends 14-16 hours a day working — six or seven of which are in the kitchen — and says that when chefs spend more time on television than in their restaurants "it's a little bit of an abuse of the name chef."
He also discussed possible expansion. When asked whether his New York casual eatery DBGB was scalable, Boulud responded, "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." So, is it happening?
It sure sounds like it, but it's not happening just yet. A rep for Boulud tells 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 recently expanded to Montreal with Maison Boulud at the newly remodeled Ritz-Carlton, and just last year shuttered two restaurants in Vancouver. Will there soon be a DBGB on every corner throughout the land? Watch the video and decide for yourself:
Video: Daniel Boulud on CNBC's Smashbox