THE CIPRIANI PRINCIPLE: “ICONIC” BRANDS AND THEIR VALUE

If I could figure out how to make spaghetti with tomato sauce and sell it for $30 like Harry Cipriani, I would.
                                                                       Daniel Boulud

Harry Cipriani at the Sherry Netherland is a New York institution. I recall an article in the New York Times quoting regulars on how their diet food tasted better at Cipriani (Arrigo would stop the microwaved plates of Lean Cuisine at the kitchen door and add butter, cream and salt until it met his standards) and Daniel Boulud, the chef, about Cipriani’s ability to sell the simplest plate of spaghetti for the highest price in New York City.

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