In this episode of Dear Rabbi, I address the common question about why kosher restaurants typically have higher prices than non-kosher establishments. I explain that rather than simple price gouging, there are legitimate fixed costs that contribute to higher prices in kosher dining. These include specialized meat preparation requirements, meticulous inspection of fruits and vegetables for insects (as Jewish law prohibits consuming bugs), and the salary of a mashgiach (kosher supervisor) who ensures all kosher laws are properly observed. These additional expenses necessary for maintaining kosher certification ultimately get passed on to consumers, making kosher restaurants and kosher food in general more expensive. This episode provides insight into the economic realities behind kosher food production while acknowledging the genuine concerns of kosher-observant consumers about dining costs.

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