Restaurants fall under a category of F&B where the menu and service components are usually priced much higher than any other hospitality service providing food. Brae in particular is focused on the art of degustation (Thomsen, 2017). It is one among the culinary elites in the business and has been ranked number 44 in 50 best restaurants around the world. The culinary experience at Brae hence does not come cheap. Visitors to the restaurant who want an all-round experience from appetizers to all main courses end up paying as much as $220. This is a much higher price than another restaurant. In the different F&B categories, it can be established that causal catering such as café, pizza grills and other roadside restaurants charge more minimally and usually here there are less levels of service given to the customer. With high customer throughput, such restaurants don’t have to worry. On the other hand, the specialized environment of Brae makes it more difficult to cut costs in service and other elite categories as the customers expect such service (Thomsen, 2017). The environment is more specialized and a high amount of investment has gone into the restaurant. Moreover, there are high labor costs involved because of the quality of service being meted out in Brae’s.