{"id":4550,"date":"2023-01-12T17:17:38","date_gmt":"2023-01-12T22:17:38","guid":{"rendered":"https:\/\/tylercowensethnicdiningguide.com\/?p=4550"},"modified":"2023-01-13T08:09:55","modified_gmt":"2023-01-13T13:09:55","slug":"the-economics-of-why-noma-is-closing","status":"publish","type":"post","link":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/the-economics-of-why-noma-is-closing\/","title":{"rendered":"The economics of why Noma is closing"},"content":{"rendered":"<blockquote><p>Here is the take of yours truly:<\/p>\n<ul>Tyler Cowen, a professor of economics at George Mason University in Fairfax, Va., and a devoted restaurant-goer, says that people are misinterpreting Redzepi\u2019s intentions with the closure. Cowen doesn\u2019t think the chef is arguing that he can\u2019t make money with Noma and its grand artistic ambitions. It\u2019s just that he can make more money doing other, perhaps less stressful, things.<\/p>\n<p>    \u201cHe\u2019s so well-known now, he can just do private events, cook for billionaires, special weddings and work two months a year or whatever and make more than he\u2019s making in the restaurant,\u201d Cowen says. \u201cHe\u2019s the one who\u2019s going to earn from here on out. Why slave every night till like 2 a.m. in a restaurant when you can set your own schedule and price discriminate, charging the super wealthy?\u201d<\/ul>\n<p>Here is <a href=\"https:\/\/www.washingtonpost.com\/food\/2023\/01\/09\/noma-restaurant-closing\/\">the longer WaPo article<\/a> by Emily Heil and Tim Carman, presenting other views as well.<\/p><\/blockquote>\n<p><a href=\"https:\/\/marginalrevolution.com\/marginalrevolution\/2023\/01\/the-economics-of-why-noma-is-closing.html\">The economics of why Noma is closing<em>Originally posted on Marginal Revolution<\/em> &#8211; click to see comments and suggestions.<\/a><\/p>\n<p><em><strong>See also<\/strong><\/em> &#8220;<a href=\"https:\/\/nypost.com\/2023\/01\/12\/momofukus-david-chang-blasts-costcos-rotisserie-chicken\/\">Celebrity chef David Chang blasts Costco\u2019s \u2018disgusting\u2019 rotisserie chicken<\/a>&#8220;<\/p>\n<h3 class='related_post_title'>Related Posts:<\/h3><ul class='related_post'><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/the-curious-surge-of-productivity-in-u-s-restaurants\/\" title=\"The Curious Surge of Productivity in U.S. Restaurants\">The Curious Surge of Productivity in U.S. Restaurants<\/a><\/li><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/peter-chang-maclean\/\" title=\"Peter Chang MacLean\">Peter Chang MacLean<\/a><\/li><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/why-do-the-servers-always-want-to-take-our-cutlery-and-plates-and-glasses-away\/\" title=\"Why do the servers always want to take our cutlery and plates and glasses away?\">Why do the servers always want to take our cutlery and plates and glasses away?<\/a><\/li><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/rules-for-tri-state-italian-food\/\" title=\"Rules for Tri-State Italian food\">Rules for Tri-State Italian food<\/a><\/li><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/san-francisco-dining-2\/\" title=\"San Francisco dining\">San Francisco dining<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>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\u2019s intentions with the closure. Cowen doesn\u2019t think the chef is &hellip; <a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/the-economics-of-why-noma-is-closing\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[516,94,153,19],"tags":[1044,2063,2066,1961,2064,2065],"class_list":["post-4550","post","type-post","status-publish","format-standard","hentry","category-an-economist-gets-lunch","category-chicken","category-economics-of-dining","category-fine-dining","tag-chicken-2","tag-david-chang","tag-denmark","tag-marginal-revolution","tag-noma","tag-redzepi"],"_links":{"self":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts\/4550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/comments?post=4550"}],"version-history":[{"count":1,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts\/4550\/revisions"}],"predecessor-version":[{"id":4551,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts\/4550\/revisions\/4551"}],"wp:attachment":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/media?parent=4550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/categories?post=4550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/tags?post=4550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}