The price, certainly, is elevated; Krausz says that kosher ingredients cost twice as much as the non-kosher equivalent. And though each dinner makes a profit, even after the waitstaff of friends’ kids have been generously paid, it will take many years of monthly supper clubs for Krausz to recoup his original investment — though that, he says, isn’t his ambition. “I’m not doing this to make money. My ethos is that if I do something, then I want to exceed expectations. Otherwise I lose interest very quickly. That is probably the big difference — I’ve got to be careful what I say here — between some kosher restaurants and my outlook. Some of the others have been more focused on making a profit or getting away with doing the least to get the most. For me, I want to do the best and use the best.”
