Tag Archives: economics of dining

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

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

Do land use restrictions increase restaurant quality and diversity?

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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Posted in An Economist Gets Lunch, Economics of Dining, Strip Malls for Food | Tagged , , | Leave a comment

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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Posted in California, Economics of Dining, Outside DC | Tagged , , | Comments Off on The culinary culture that is San Francisco