Manage episode 208265204 series 1754572
When it comes to lunch in the city - how much are we willing to pay? How much does it cost to make? What represents value and are we paying enough for food today? KERB opens the book on the numbers game, finding out the true cost of serving a street food dish, why prices are what they are (from quality ingredients to experienced staff and constant running costs) and how the queues on the street translate onto balance sheets. In interviews with Emma Reynolds of Tonkotsu, KERBanists Burger and Beyond and Anna Maes, Robin explores the risks and rewards of running a street food stall and how in a current environment of high-street precariousness, with restaurant chains shutting left right and centre, how food businesses survive in a city like London - with its ever-rising rents and high competition.