Miami is simultaneously the most 'foodie' city in the United States and the most expensive for dining out, according to two recent reports, reflecting its diversity, high competition, and the impact of inflation. Florida's largest city leads a WalletHub index of 180 U.S. cities for food lovers, followed by Portland, San Francisco, Seattle, Orlando, Austin, Tampa, and Las Vegas, thanks to having the highest number of restaurants per capita and 13 Michelin-starred establishments. Proof of its diversity is the Doya restaurant in the Wynwood district, which has received accolades in the Michelin guide and the 'Miami New Times' list of the 100 best places for its Aegean cuisine, a mix of Greek and Turkish gastronomy, as explained by its chef Erhan Kostepen in an interview with EFE. The chef, who began his career 30 years ago in Turkey, agrees that Miami is now the best city for gastronomy in the United States and came here four years ago, after passing through New York, attracted 'by the climate and its people'. 'In the last four to five years, especially after the pandemic, Miami began to grow a lot, especially in the culinary world. Many people come and maybe put in their place, in their business a good, nice concept, with a very good experience to offer, but they plant five more next to you,' he recounts. 'Many of the good restaurants from all over the world are here and everything is getting better and better,' he describes. Also a leader in costs. In contrast, Miami falls to 156th place in WalletHub's affordability index, while a report from the specialized site Chef's Pencil ranks it as the most expensive for dining out based on local incomes, even above New York. A meal in a restaurant costs a Miamian 1.4% of their monthly salary, with the average expense being $60 and the average salary being $4,230, compared to an index of 1.3% in New York, 1.1% in Los Angeles, and 1% in San Francisco, Atlanta, Boston, and Washington D.C. 'I have always believed that being honest is very important. and also the most expensive for dining out was first published in La Verdad Panamá. EFE/Pedro Pablo Cortés. The growing challenges of the sector. Food and labor have increased by 35% for the sector in the last five years, according to the National Restaurant Association, so 'inflation is really affecting' this industry 'negatively,' observes David Helbraun, founder of Helbraun Levey, one of the largest hospitality law firms. 'You have all these cost pressures that are really putting restaurants in a difficult place because they are already dealing with very thin profit margins,' Helbraun tells EFE. 'It is difficult to raise prices because the consumer does not want to go to a place that has a $35 chicken,' he adds. Helbraun Levey, which represents hotels, bars, and restaurants in New York, opened its first office in Miami several months ago, where it perceives 'a truly robust hospitality sector ecosystem,' with many Latin American franchises establishing their first U.S. branches in the city. But Helbraun always advises his clients to study the city's dynamics 'because it is different from any other market in the United States,' as it has a 'long and slow' season during the summer. The challenges and opportunities are perceived by Costa Rican Yendry Santamaría, sous-chef of Doya who has also worked in Spain and the British Isles, as on one hand she highlights the boost to the industry in Miami due to tourism and the growing level of clients, and on the other hand, she warns of the effects of so much competition. 'The offer is too wide and the truth is that there is much more of the same. We are very honest with our prices in Doya.'
