Fine dine. Small portions big bills. Whats really going on | Ft. Chef Ameyyaa Mahajani
Fine dining often leaves you with mixed feelings—beautiful presentation, amazing taste… but portions so small that neither your stomach nor your heart feels full.
So why does this happen?
It all comes down to restaurant economics.
To make a sustainable profit, restaurants need to control their food cost. And when high-quality ingredients are involved—like premium chocolate, imported produce, or artisanal techniques—the cost shoots up.
That’s when chefs adjust portion size instead of quality.
Because ideally, if you’re paying premium prices, you should be getting the best ingredients.
And when that consistency hits—like at Gaylord or Theobroma—you don’t question the price anymore. You accept it.
At the end of the day, it’s simple:
👉 If the quality justifies the price, you decide if it’s worth it.
Special Guest: Chef Ameyyaa Mahajani
The brains behind this episode:
Hosted by Dr. Sarika
Adv. Kirtiraj Agalave
Sia Ranade
Media & Marketing Management: The Collective Mediaworks
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