Category Archives: Economics of Dining

The culinary culture that is San Francisco

I am all in favor of San Francisco’s $13 per hour minimum wage (which rises to $15 by 2018), plus mandatory paid sick leave, parental leave and employer health care contributions. But labor costs at restaurants are inching past 50 … Continue reading

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The economics of diners in New York City

They are disappearing, though still with a cluster in Queens, here is one trouble they are having: It costs as much as $4 million to open a new diner these days … compared to $500,000 for a higher-end restaurant, because … Continue reading

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Rachel Laudan is wise about food

The still-underrated Todd Kliman interviews her: I’ve been given special powers, and I appoint you czar (funny, isn’t it, how we have so many appointed czars in this unaristocratic country) of food in the US. What is your first order … Continue reading

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One of the last remaining Howard Johnson’s is closing

What was once one of America’s most iconic and popular chains is now down to just two locations. According to NPR, one of the last three Howard Johnson’s restaurants closed its doors this week. Located in Lake Placid, N.Y., the … Continue reading

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3-D printed food

Marijn Roovers’ epicurean delights have graced the tables of some of the Netherlands’ finest restaurants. But the food designer’s Chocolate Globe is his most intricate — and technologically advanced — creation. A chocolate shell just 0.8 millimetres thick is embossed … Continue reading

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House of Mandi

House of Mandi, web site, 5515 Wilson Blvd., Arlington, VA, 703-527-3333 (Metro Trip Planner – opens in new window) [Google | Ylp | Trip Advisor] Hey people, pull out those old lecture notes on duopoly theory, northern Virginia now has … Continue reading

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More on the economics of dessert in decline

Parties that might have finished their dinner in a little over an hour instead linger for closer to two when they opt for dessert. And they stay the extra thirty minutes while consuming only a fraction of what they did … Continue reading

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Why I don’t like desserts

I’ve been challenged on this point many times in the last few days. People, let me stress there are two different propositions: 1. “I don’t like desserts.” 2. “I don’t like desserts (with economist’s hat on).” I meant mainly the … Continue reading

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Are desserts in decline?

I hope so. Todd Kliman writes: The problem is that restaurateurs are unwilling to charge more than $30 an entrée. That number has held steady for years, the Maginot Line of the industry. Forced to look elsewhere, they’ve sought to … Continue reading

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Does the Shake Shack IPO mean you should stop eating there?

A simple theory of IPOs suggests that they arrive when a product or company is experiencing “peak buzz,” or at least when the insiders in the privately held company think they are at or near peak buzz. This will maximize … Continue reading

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