Category Archives: Economics of Dining

The decline of Michelin-starred restaurants

Posted on 2023/02/23 by .

That is the topic of my latest Bloomberg column, here is one bit: And then there is the spread of the Michelin brand. There are now Michelin guides for many US cities, which has caused the brand to lose some … Continue reading →

Posted in Economics of Dining, Fine Dining, General remarks, Overrated | Tagged , , | Leave a comment

The economics of why Noma is closing

Posted on 2023/01/12 by .

Here is the take of yours truly: Tyler Cowen, a professor of economics at George Mason University in Fairfax, Va., and a devoted restaurant-goer, says that people are misinterpreting Redzepi’s intentions with the closure. Cowen doesn’t think the chef is … Continue reading →

Posted in An Economist Gets Lunch, Chicken, Economics of Dining, Fine Dining | Tagged , , , , , | Leave a comment

The New Top Chef

Posted on 2021/10/07 by .

During the pandemic a pasta restaurant launched on UberEats in Paris. Cala quickly attracted a top 1% rating for it’s high quality to price ratio. Only now has it been revealed that the chef is a robot. “We wanted to … Continue reading →

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“You have to order all at once”

Posted on 2021/03/14 by .

Boia De, web site, 5205 NE 2nd Ave Miami, FL 33137 [Trip Advisor | 4 CBS | Ylp] Lung Yai Thai Tapas, web site 1, web site 2, 1731 SW 8th St, Miami, FL 33135 [Trip Advisor | Ylp | … Continue reading →

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Delivery service price cap regulations

Posted on 2020/06/15 by .

Ben emails me: Could you please consider and comment on some of the unseen consequences of local price caps on restaurant delivery services? (Politico article describing the phenomenon in SF, NYC, etc.) A highly competitive market for such services exists … Continue reading →

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Will Covid-19 expose the ghost firms?

Posted on 2020/05/19 by .

That is the topic of my latest Bloomberg column, here is one excerpt: Demand for in-restaurant dining is likely to fall as well, though estimates vary. Since the average small business carries less than a month’s worth of liquid reserves, … Continue reading →

Posted in Alexandria, Annandale, Arlington, Bailey's Crossroads, Centreville/Manassas, Crystal City/Pentagon City/National Airport, Economics of Dining, Eden Center, Fairfax, Falls Church/Seven Corners, Herndon/Reston/Ashburn/Chantilly / Dulles Airport, Leesburg/Winchester, McLean, Merrifield / Mosaic, Springfield, Vienna/Tysons, Virginia | Tagged , , , , , , | Comments Off on Will Covid-19 expose the ghost firms?

Support your favorite restaurant!

Posted on 2020/03/15 by .

If you wish to support your favorite restaurant, and the American economy at the same time, perhaps consider buying a gift card from them? They get the money now and stay solvent, and you can cash in the card later, … Continue reading →

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Relative rates of fraud

Posted on 2019/07/31 by .

About 21% of delivery customers worry the driver may have nibbled their order en route—and with good reason, according to a new study of delivery gripes. Some 28% of drivers say they were unable to resist taking a bite. Here … Continue reading →

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Dining out as cultural trade

Posted on 2019/07/02 by .

By Joel Waldfogel, here is the abstract: Perceptions of Anglo-American dominance in movie and music trade motivate restrictions on cultural trade. Yet, the market for another cultural good, food at restaurants, is roughly ten times larger than the markets for … Continue reading →

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What is the optimal tax rate on restaurants?

Posted on 2019/05/17 by .

bhauth asks me: What do you think the optimal tax rate on restaurants would be? The current rates seem high to me: 1) The marginal substitution rate between restaurants and cooking at home is high. 2) Cooking at home uses … Continue reading →

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