Recession Eating

The state of the economy has devastated many industries but what about food. Can the restaurant business survive this recession?

At last weeks Pebble Beach Food and Wine Festival sponsored by American Express, French Chef and TV personality Jacques Pepin told me that while the food business is doing fine now it the time for more people to learn their way around a kitchen.

"I think the business of food is as great if not greater than it has ever been even with the recession. Actually it may be a catalyst for people to cook even their own stuff, or do a little gardening or cook at home and this is less expensive than any restuarant."

His daughter Claudine Pepin is also a chef and says one thing her father forgets is that business depends on talent.

"I agree with my father but the one thing that he would forget to say because it's so obvious to him is if you're good you will have a job. If your food cost is good your restaurant will work. If you're offering something that has an excellent price value because you know how to run a kitchen and you know how to train your employees you're good."

To hear tips from Claudine about how to get into the restaurant business and what to expect click on the video link. After all there's always room for restaurants even in a recession, because nobody likes an empty stomach.

(Brian Banmiller is a national Business Correspondent for CBS News Radio, free lance writer and public speaker. The former television business news anchor in San Francisco can be reached at brian@banmilleronbusiness.com .)