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New York restaurant's $40 half chicken fuels cost of dining debate

Hugo Hivernat recently opened Gigi's in Brooklyn, where a $40 rotisserie chicken triggered public debate over dining affordability. Hivernat defends the price as necessary to cover overheads, stating his costs align with industry standards.
The controversy began when a local lawmaker shared the menu price on Instagram, receiving over 9,000 likes. This prompted a local food outlet to produce a "half chicken price index" ranking dishes from below $10 to $78.
Head chef Thomas Knodell explained 25 percent of revenue covers ingredients while remaining funds pay rent, salaries, and startup debt. "People have a very strong idea about how much things should cost in the restaurant industry, but they have absolutely no idea what the real cost is," Hivernat said.
Andrew Rigie, executive director of the New York City Hospitality Alliance, noted restaurants struggle with high insurance premiums and food costs driven partly by tariffs imposed by President Donald Trump. "They're just getting by," Rigie added.
Knodell believes current frustrations necessitate structural reform, such as price caps on food wholesalers to lower restaurant expenses. "It's good that it's a discussion, because, you know, that actually makes change," he said.

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