1 00:00:02,520 --> 00:00:06,840 Speaker 1: This is Bloomberg Business Week from Bloomberg Radio. I'm Jason 2 00:00:06,880 --> 00:00:09,440 Speaker 1: Kelly and I'm Carol Masser. Welcome to the Bloomberg Business 3 00:00:09,480 --> 00:00:11,920 Speaker 1: Week Extra. It's our weekly podcast bringing you an in 4 00:00:11,920 --> 00:00:14,560 Speaker 1: depth interview you will not hear anywhere else. And this 5 00:00:14,640 --> 00:00:17,599 Speaker 1: person really a friend of the show. He absolutely is. 6 00:00:17,640 --> 00:00:20,680 Speaker 1: We love catching up with chef and restaurant tour Danielle Bulu. 7 00:00:21,400 --> 00:00:24,720 Speaker 1: His restaurant Danielle one of the best and most famous 8 00:00:24,760 --> 00:00:28,120 Speaker 1: in New York City. He was able this week to 9 00:00:28,440 --> 00:00:31,400 Speaker 1: open up his terraces and provide a little bit of 10 00:00:31,400 --> 00:00:35,120 Speaker 1: a different menu. It's a pivot for him, clearly, Carol, 11 00:00:35,280 --> 00:00:37,720 Speaker 1: but a lot of people looking to him for leadership. 12 00:00:37,880 --> 00:00:40,240 Speaker 1: Every day is a big day because I think every 13 00:00:40,320 --> 00:00:43,680 Speaker 1: day we tried to really bring a little bit more 14 00:00:43,720 --> 00:00:47,880 Speaker 1: improvement and also a little bit more hope to our businesses. 15 00:00:48,520 --> 00:00:52,760 Speaker 1: And today we are putting a sidewalk cafe at restaurant Danielle. 16 00:00:52,800 --> 00:00:58,160 Speaker 1: Which restaurant Danielle is twenty eight years old. When he 17 00:00:58,240 --> 00:01:00,840 Speaker 1: was on s Street, he used to have sideboll cafe. 18 00:01:00,880 --> 00:01:03,080 Speaker 1: When I moved to sixty five and never really put 19 00:01:03,080 --> 00:01:05,880 Speaker 1: a sideboak cafe because we had enough room whinning inside 20 00:01:05,920 --> 00:01:10,840 Speaker 1: and and tonight we are doing um because I've started 21 00:01:10,840 --> 00:01:15,279 Speaker 1: the business of delivery and to go daniel Bury Kitchen, 22 00:01:16,040 --> 00:01:18,800 Speaker 1: So we are serving the menu of daniel Bury Kitchen 23 00:01:18,920 --> 00:01:23,920 Speaker 1: on the terrace of Danielle, So more casual and more approachable, 24 00:01:24,160 --> 00:01:29,680 Speaker 1: but fun and and and and really it's an opportunity 25 00:01:29,720 --> 00:01:33,760 Speaker 1: because I think we have a beautiful uh facade, We 26 00:01:33,800 --> 00:01:37,160 Speaker 1: have a beautiful space, and that's the only place we 27 00:01:37,200 --> 00:01:39,400 Speaker 1: can really serve our guests. And we felt that it 28 00:01:39,440 --> 00:01:42,240 Speaker 1: would be good to bring more staff and to bring 29 00:01:43,080 --> 00:01:48,040 Speaker 1: new to bring guests back. I have to imagine, Danielle, 30 00:01:48,120 --> 00:01:51,840 Speaker 1: that your clientele, many of whom are our listeners uh 31 00:01:52,160 --> 00:01:55,400 Speaker 1: so well known across Manhattan and the world. They must 32 00:01:55,400 --> 00:01:57,680 Speaker 1: have been clamoring for this, right, I mean, have you 33 00:01:57,680 --> 00:01:59,640 Speaker 1: been getting a lot of calls people saying I want 34 00:01:59,640 --> 00:02:03,240 Speaker 1: to come, I can some former fashion come cook for me? Yeah, 35 00:02:03,320 --> 00:02:05,600 Speaker 1: the absolutely, So we do that. We have the come 36 00:02:05,640 --> 00:02:09,560 Speaker 1: cook for me by by sending them meal home, of course, 37 00:02:09,639 --> 00:02:14,320 Speaker 1: and we also do package for destination the Emptons or 38 00:02:14,320 --> 00:02:19,440 Speaker 1: other places. People drive miles from the strive state to 39 00:02:19,600 --> 00:02:21,600 Speaker 1: come and pick up a box with all kind of 40 00:02:21,639 --> 00:02:24,680 Speaker 1: meals prepared for them to take home, But I mean 41 00:02:24,880 --> 00:02:29,000 Speaker 1: having them at the restaurant and being able to again welcome, 42 00:02:29,840 --> 00:02:34,160 Speaker 1: serve them, pamper them and offer them something we feel. Uh, 43 00:02:34,680 --> 00:02:37,480 Speaker 1: it makes us very happy and I think it will 44 00:02:37,520 --> 00:02:40,160 Speaker 1: make them very happy. Our guest. Yes, well, you know 45 00:02:40,240 --> 00:02:42,360 Speaker 1: it's interesting, Danielle, like we have been talking to a 46 00:02:42,360 --> 00:02:44,880 Speaker 1: lot of folks, especially within your industry, that you've got 47 00:02:44,919 --> 00:02:48,000 Speaker 1: to figure out how to pivot here, right because it's 48 00:02:48,040 --> 00:02:49,799 Speaker 1: not like you can flip a switch and go back 49 00:02:49,800 --> 00:02:52,080 Speaker 1: to the way it was pre COVID, And so it 50 00:02:52,120 --> 00:02:55,600 Speaker 1: sounds like that's what you guys are doing. Yeah, very much. 51 00:02:55,639 --> 00:02:57,920 Speaker 1: And we also opened the West Side. I have a 52 00:02:57,960 --> 00:03:02,400 Speaker 1: restaurant at sixty Broadway by Buller and Episode Buller open 53 00:03:02,560 --> 00:03:05,639 Speaker 1: yesterday or this morning. Actually this morning we opened a 54 00:03:05,720 --> 00:03:08,440 Speaker 1: Pie three Bullie. So it's a retail store where it's 55 00:03:08,480 --> 00:03:12,560 Speaker 1: opened all day from breakfast to early evening and people 56 00:03:12,639 --> 00:03:16,280 Speaker 1: can have salads and sandwiches and things who are old, 57 00:03:16,639 --> 00:03:20,560 Speaker 1: home baked and homemade. And then we babu as a 58 00:03:20,639 --> 00:03:23,519 Speaker 1: huge theras on sixty four Broadway, so that's very very 59 00:03:23,520 --> 00:03:28,400 Speaker 1: convenient as well. And we took Cafe Bullou up in 60 00:03:28,440 --> 00:03:31,040 Speaker 1: the Berkshire and we did a pop up there in 61 00:03:31,120 --> 00:03:33,919 Speaker 1: a wonderful lleg schateau called the Bland Tyre. So it 62 00:03:34,320 --> 00:03:38,600 Speaker 1: really we find I mean, it's all this opportunity to 63 00:03:38,640 --> 00:03:40,760 Speaker 1: try to bring back staff. I mean we were more 64 00:03:40,800 --> 00:03:43,680 Speaker 1: than seven hundred and fifty staff and we went down 65 00:03:43,720 --> 00:03:47,080 Speaker 1: to seven people and now we're back up two hundred 66 00:03:47,160 --> 00:03:51,960 Speaker 1: and twenty total around the different businesses we have reopened, 67 00:03:52,280 --> 00:03:57,080 Speaker 1: and we are pushing up and bringing more people. So wow, 68 00:03:57,200 --> 00:04:00,560 Speaker 1: that that's big moves. Yea. And in terms of pacity, 69 00:04:00,720 --> 00:04:04,560 Speaker 1: danielle Um, what is the I mean, what can you 70 00:04:04,600 --> 00:04:08,000 Speaker 1: do at at what you're opening tonight versus what you 71 00:04:08,000 --> 00:04:11,440 Speaker 1: would be able to do inside? I think I think 72 00:04:11,480 --> 00:04:14,960 Speaker 1: the terra us is only I will say for right now, 73 00:04:15,560 --> 00:04:18,400 Speaker 1: it's and and because you know, if it's if it's 74 00:04:18,440 --> 00:04:21,040 Speaker 1: beautiful weather, we might be able to extend more tables, 75 00:04:21,560 --> 00:04:25,320 Speaker 1: but if it's a little bit greasily like tonight, we 76 00:04:25,360 --> 00:04:27,880 Speaker 1: want to stander the canopy and we have a limitation 77 00:04:27,920 --> 00:04:31,920 Speaker 1: of about thirty five to forty feets, but that's pretty good. 78 00:04:32,000 --> 00:04:34,279 Speaker 1: And then if it's a nice weather, we might be 79 00:04:34,320 --> 00:04:38,039 Speaker 1: able to double that size. But that's nothing compared to 80 00:04:38,080 --> 00:04:41,520 Speaker 1: the size on the inside, where normally we have private 81 00:04:41,520 --> 00:04:43,800 Speaker 1: dining rooms, we have the barnd nouns, we have the 82 00:04:43,839 --> 00:04:48,720 Speaker 1: dining room, which could almost bring hundred and eighty seats 83 00:04:49,000 --> 00:04:53,880 Speaker 1: or more. So it's a very different business model, and 84 00:04:54,839 --> 00:05:00,480 Speaker 1: it's definitely not um a profitable model, but it's very 85 00:05:00,640 --> 00:05:04,719 Speaker 1: It motivates us so much to do something with the 86 00:05:04,720 --> 00:05:08,400 Speaker 1: whole concept of outdoor dining. I'm sure you've knew about 87 00:05:08,400 --> 00:05:10,320 Speaker 1: it before, but you've probably learned more than you ever 88 00:05:10,360 --> 00:05:13,400 Speaker 1: thought you would about outdoor dining, given that that's how 89 00:05:13,400 --> 00:05:19,000 Speaker 1: we're all eating out these days. How do you view it? 90 00:05:19,080 --> 00:05:21,520 Speaker 1: What have you learned about it in terms of what 91 00:05:21,600 --> 00:05:24,120 Speaker 1: you can and can't do, and maybe what the future 92 00:05:24,240 --> 00:05:26,160 Speaker 1: is given that we're going to be in this for 93 00:05:26,200 --> 00:05:30,080 Speaker 1: some time, I know, and and and thanks God, I mean, 94 00:05:30,120 --> 00:05:32,919 Speaker 1: we're in it in the summer right now, and the 95 00:05:33,000 --> 00:05:38,599 Speaker 1: fall should be mellow until at least November. But the 96 00:05:38,600 --> 00:05:42,200 Speaker 1: the Mayor of New York has really opened up and 97 00:05:42,240 --> 00:05:45,680 Speaker 1: I think many cities all over the country. I've opened 98 00:05:45,720 --> 00:05:48,400 Speaker 1: up the opportunity for restaurate or to be able to 99 00:05:48,440 --> 00:05:51,200 Speaker 1: put table outside in places we will have never been 100 00:05:51,240 --> 00:05:58,320 Speaker 1: authorized before. And they are really helpful, um meaningful, I 101 00:05:58,400 --> 00:06:02,039 Speaker 1: mean mindful of of course the security for the guests, 102 00:06:02,120 --> 00:06:07,919 Speaker 1: but also um, really give the chance for the restaurator 103 00:06:08,080 --> 00:06:12,840 Speaker 1: to have a meaningful business outdoor for the time being, 104 00:06:13,000 --> 00:06:16,960 Speaker 1: for the time being, let's say. And of course the 105 00:06:17,000 --> 00:06:19,960 Speaker 1: fine dining restaurant is more complicated, but not too many 106 00:06:20,000 --> 00:06:24,560 Speaker 1: restaurants as outdoors there. As for cafe the small bestrow, 107 00:06:24,640 --> 00:06:27,760 Speaker 1: we have like four or five table outside. I've seen 108 00:06:27,839 --> 00:06:31,280 Speaker 1: them taking half a block and going around the block 109 00:06:31,360 --> 00:06:33,599 Speaker 1: with tables, so it seemed like they have more tables 110 00:06:33,640 --> 00:06:39,160 Speaker 1: outside and inside now. But but it's good, thank god. Yeah, exactly, 111 00:06:39,240 --> 00:06:42,200 Speaker 1: and that there is that opportunity to do it. You know, um, 112 00:06:42,279 --> 00:06:44,920 Speaker 1: we were talking without Kate Crater, who covers UM. I think, 113 00:06:44,960 --> 00:06:47,920 Speaker 1: as you know, we love we love talking with Kate, 114 00:06:48,080 --> 00:06:51,360 Speaker 1: and you know, we were wondering, you know, you were 115 00:06:51,520 --> 00:06:54,640 Speaker 1: going I thought to talk to Lincoln Center about doing 116 00:06:54,680 --> 00:06:57,400 Speaker 1: maybe big screens for events like the US Open so 117 00:06:57,480 --> 00:07:00,760 Speaker 1: that maybe diners could watch from barbarous. Are you doing that? 118 00:07:00,800 --> 00:07:04,279 Speaker 1: Are you moving ahead with that? Well? Uh, I am 119 00:07:04,320 --> 00:07:08,000 Speaker 1: still convinced that we can do something, and I am 120 00:07:08,080 --> 00:07:10,680 Speaker 1: looking at sponsor. It's it's all about trying to find 121 00:07:10,720 --> 00:07:14,160 Speaker 1: sponsoring to be able to create something for the moment. 122 00:07:14,680 --> 00:07:17,320 Speaker 1: A little bit of a spontaneous things and for a 123 00:07:17,320 --> 00:07:19,440 Speaker 1: short lived but at least we can do things to 124 00:07:19,640 --> 00:07:24,160 Speaker 1: entertain guests. But I think, um, it is important that 125 00:07:25,440 --> 00:07:29,920 Speaker 1: because the open is happening, that we are able to 126 00:07:29,920 --> 00:07:34,160 Speaker 1: show it all over town. Um it's uh, it will 127 00:07:34,240 --> 00:07:38,240 Speaker 1: be fantastic. I mean, I would love to be able 128 00:07:38,280 --> 00:07:40,520 Speaker 1: to show it. That daniel is needed. But at Lincoln 129 00:07:40,560 --> 00:07:44,480 Speaker 1: Center there is the huge esplanade where I'm sure people 130 00:07:44,480 --> 00:07:47,240 Speaker 1: don't have to crowd, and they have the entire War 131 00:07:47,640 --> 00:07:51,480 Speaker 1: of the buildings where they could project the games and 132 00:07:51,600 --> 00:07:55,600 Speaker 1: put some speakers. So I hope there will be you know, 133 00:07:55,880 --> 00:08:01,120 Speaker 1: interested to do that of course. And no, no, no, 134 00:08:01,160 --> 00:08:03,200 Speaker 1: I didn't mean to cut you off. And I have 135 00:08:03,320 --> 00:08:05,600 Speaker 1: the and you know now with the to go business 136 00:08:05,640 --> 00:08:08,280 Speaker 1: or the three, people can grab their little snack or 137 00:08:08,320 --> 00:08:11,480 Speaker 1: sandwich or meal or lunch or dinner and sit down 138 00:08:11,560 --> 00:08:15,120 Speaker 1: and and watch the game during the day. And I'm 139 00:08:15,160 --> 00:08:18,680 Speaker 1: sure than the city can plan uh enough social spacing. 140 00:08:18,800 --> 00:08:25,680 Speaker 1: So there's really safety first, of course, very important. So Danielle, 141 00:08:25,680 --> 00:08:27,680 Speaker 1: you know, the last time we talked to you, um, 142 00:08:27,720 --> 00:08:30,160 Speaker 1: you know, the the pandemic was very much on in 143 00:08:30,160 --> 00:08:33,600 Speaker 1: in New York City. Unfortunately, a very different time, um, 144 00:08:33,640 --> 00:08:36,200 Speaker 1: but obviously not much, not too much has changed, although 145 00:08:36,240 --> 00:08:38,080 Speaker 1: you know, little baby steps for it that we're taking 146 00:08:38,080 --> 00:08:41,199 Speaker 1: in terms of outdoor dining. I do wonder for you 147 00:08:41,280 --> 00:08:43,679 Speaker 1: because at the time you were rightly concerned. I'm sure 148 00:08:43,679 --> 00:08:46,560 Speaker 1: you remain concerned about the future of your business and 149 00:08:46,600 --> 00:08:50,200 Speaker 1: maybe more importantly, the future of fine dining all across 150 00:08:50,240 --> 00:08:53,319 Speaker 1: the country. Where do we stand now? What do you 151 00:08:53,480 --> 00:08:55,440 Speaker 1: think about now when it comes to the future of 152 00:08:55,480 --> 00:08:59,160 Speaker 1: fine dining. Well, for a while, he would have to 153 00:08:59,160 --> 00:09:05,480 Speaker 1: be slightly recaliber I mean slightly or strongly recaliber uh 154 00:09:05,559 --> 00:09:10,360 Speaker 1: in in his um ambition of offering, I would say, 155 00:09:10,480 --> 00:09:15,960 Speaker 1: in his size. Uh. You know, we find dining when 156 00:09:15,960 --> 00:09:17,599 Speaker 1: we think of fine danning, that means we're going to 157 00:09:17,679 --> 00:09:23,720 Speaker 1: reopen our restaurant inside and um in its price. Maybe 158 00:09:24,559 --> 00:09:28,120 Speaker 1: maybe more option to be able to have choice of 159 00:09:28,320 --> 00:09:31,840 Speaker 1: not having to go for tasting manu only, but maybe 160 00:09:31,880 --> 00:09:36,600 Speaker 1: some sampler option, maybe some hours of operation. We might 161 00:09:36,640 --> 00:09:41,840 Speaker 1: be shrunk down a little bit because of the cost 162 00:09:41,880 --> 00:09:46,320 Speaker 1: of doing business, and so you know, less less days 163 00:09:46,360 --> 00:09:50,439 Speaker 1: of operation will mean more control in in the cost 164 00:09:50,480 --> 00:09:55,200 Speaker 1: of doing business and uh and and slowly get back 165 00:09:55,240 --> 00:09:57,880 Speaker 1: to where it belonged because I think fine dining will 166 00:09:57,920 --> 00:10:01,079 Speaker 1: not go away. But I'm opening to restaurant, Danielle. I 167 00:10:01,120 --> 00:10:04,120 Speaker 1: can do a pop up for the months to come 168 00:10:04,800 --> 00:10:10,200 Speaker 1: where I create something very casual, very disrupting, and very 169 00:10:10,240 --> 00:10:14,920 Speaker 1: different than Uh. I'm basically covering the skin of fine 170 00:10:14,960 --> 00:10:19,600 Speaker 1: dining and putting a skin of a casual place and 171 00:10:19,600 --> 00:10:23,360 Speaker 1: and but something a little bit of a It's like 172 00:10:23,400 --> 00:10:26,400 Speaker 1: a movie set where you are somewhere else for a 173 00:10:26,440 --> 00:10:30,640 Speaker 1: minute for a time and and and I do that 174 00:10:30,720 --> 00:10:34,360 Speaker 1: with sponsor, and we have some wonderful sponsor. We want 175 00:10:34,400 --> 00:10:38,560 Speaker 1: to support my idea and and help the restart of 176 00:10:38,640 --> 00:10:41,360 Speaker 1: fine dining. And I think everybody's gonna have to figure 177 00:10:41,360 --> 00:10:45,240 Speaker 1: it out how to restop, not to become who they were, 178 00:10:45,720 --> 00:10:50,040 Speaker 1: but to restart something. And so that's an opportunity to 179 00:10:50,080 --> 00:10:52,160 Speaker 1: do that. So I'm thinking of people who are listening 180 00:10:52,200 --> 00:10:55,240 Speaker 1: and saying I want in um, is it going to 181 00:10:55,320 --> 00:10:59,880 Speaker 1: be all reservations or reservations and walk ins? So right 182 00:11:00,040 --> 00:11:02,920 Speaker 1: now for the Sidebook Cafe, Danielle, it's going to be 183 00:11:02,920 --> 00:11:06,400 Speaker 1: a reservation some day starting at three o'clock in the 184 00:11:06,440 --> 00:11:12,600 Speaker 1: afternoon until six o'clock. And oh, but it's at three o'clock. 185 00:11:12,640 --> 00:11:15,360 Speaker 1: We opened the reservation, so we know exactly the weather, 186 00:11:15,559 --> 00:11:18,280 Speaker 1: we know a mini table to put and all that, 187 00:11:18,360 --> 00:11:22,000 Speaker 1: because there's nothing worse than coming to a restaurant and 188 00:11:22,080 --> 00:11:25,200 Speaker 1: there is no table. But we will always keep tables 189 00:11:25,360 --> 00:11:28,080 Speaker 1: up and with no reservation as well, so a portion 190 00:11:28,160 --> 00:11:31,280 Speaker 1: of it will be a reservation portion no reservation, so 191 00:11:31,320 --> 00:11:34,440 Speaker 1: there's always an opportunity that a table could get available. 192 00:11:34,920 --> 00:11:37,280 Speaker 1: And that was Chef in Restaurant toward Danielle Bowlue. I 193 00:11:37,320 --> 00:11:39,320 Speaker 1: love what he said, Jason about every day being a 194 00:11:39,320 --> 00:11:41,360 Speaker 1: big day, bringing a little bit of hope, a little 195 00:11:41,400 --> 00:11:44,160 Speaker 1: bit of improvement. You know what they're doing right now. 196 00:11:44,280 --> 00:11:47,320 Speaker 1: It's not profitable, but again he's hopeful and he's really 197 00:11:47,320 --> 00:11:49,199 Speaker 1: just trying to bring back his workers and bring back 198 00:11:49,360 --> 00:11:52,560 Speaker 1: his customers. You've been listening to Bloomberg Business Week Extra. 199 00:11:52,760 --> 00:11:54,800 Speaker 1: Be sure you tune into Bloomberg Business Week on Radio 200 00:11:54,920 --> 00:11:58,200 Speaker 1: Live Monday through Friday at GBM Moll Street Time. I'moowork Radio. 201 00:11:58,320 --> 00:12:00,719 Speaker 1: I'm sure all answer, and I'm Jason Kelly. This is 202 00:12:00,720 --> 00:12:01,200 Speaker 1: Bloomberg