Dimitri's shows why a familiar menu still needs a cost check

In a new Manchester's Finest interview, Dimitri Griliopoulos describes building Dimitri's from a small deli in 1990 into a restaurant occupying five units. His approach centres on keeping the food familiar and doing it well.

Consistency has a cost He recalls an Inland Revenue investigation finding that the restaurant was losing money on each moussaka: its ingredients cost more than the selling price. The dish was repriced. This is a historical anecdote, not a statement about its current margins.

The lesson for a menu review is practical: popularity and profitability are separate questions, even when a dish has been on the menu for years.

For your venue: we would use the story as a prompt to recost the dishes regulars always order. Protecting a favourite does not mean leaving its price untouched when its ingredients change in cost.