Rising costs threaten operators’ margins

Rising costs threaten operators’ margins

Nino Catuogno glides through his dining room with the confidence of a chorus line dancer on a familiar stage, fielding phone reservations, greeting guests and correcting errant plate presentations and server miscues. But the owner of the 12-year-old, award-winning Bricco Ristorante in mid-town Manhattan is about to add a new step to his repertoire that runs the risk of turning adoring fans into harsh critics if he stumbles. Catuogno wants to add 50 cents to every dish on Bricco’s menu.

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