Tag Archives: economics of dining

Amazon drivers’ urine packaged as energy drink, sold on Amazon

Posted on 2023/10/21 by .

The drink had all the hallmarks of a beverage sensation. Striking design, bold font, and the punchy name Release. But inside, each bottle was filled with urine allegedly discarded by Amazon delivery drivers and collected from plastic bottles by the … Continue reading →

Posted in Delivery, Economics of Dining | Tagged , , , | 1 Comment

Agglomeration externalities from restaurants

Posted on 2023/06/17 by .

We estimate agglomeration externalities in Milan’s restaurant sector using the abolition of a unique regulation that restricted where restaurants could locate. In 2005, Milan abolished a minimum distance requirement that had kept the number of establishments artificially constant across neighborhoods. … Continue reading →

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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 →

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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?

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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The meaning of death, from an economist’s point of view

Posted on 2019/02/10 by .

A few days ago Garett Jones came to my office door and asked “what do we really know about labor supply?” I said we might as well extend the query to labor demand. In any case, here was part of … Continue reading →

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Do land use restrictions increase restaurant quality and diversity?

Posted on 2019/02/09 by .

Daniel Shoag and Stan Veuger say yes, but I am not so convinced. It turns out that metrics of land use restrictions are correlated with restaurant quality, across cities. To cut to the chase, Los Angeles ranks number one on … Continue reading →

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The culinary culture that is San Francisco

Posted on 2016/08/10 by .

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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