How a $350 Meal Became $35 Takeout

A Chicago restaurant’s pandemic takeout plan transformed the limitations of the lockdown rules into a creative opportunity.

The Mystery of the Different Mac and Cheese Prices

When restaurants use dynamic pricing they can maximize revenue and diner flow by charging less on Mondays and more on Saturdays.

The Reasons Restaurants Should Sell Tickets

A restaurant’s pricing power increases when, online, it can sell prepaid table tickets, vary price based on demand or charge a reservation fee.

Using Economics To Deal With Restaurant No-Shows

At one of my favorite restaurants in Nantucket, you can call at any time during the summer to get a 6:00 reservation. But if you want to eat at 7:30 or 9:00, you have to line up outside on that…

Dynamic Pricing: Should the Time Determine the Price of Your Meal?

A 12:00 lunch at the Goldman Sachs cafeteria will cost you more than a 1:30 meal. The problem was the long lines. Standing in line for even just 10 minutes a day means 50 minutes a week, 200 minutes a…

A Reason for 23 Courses

At one Chicago restaurant, Alinea, a serving of steak would weigh 2 ounces or so. 5 or 6 bites and you are finished. But then, you would still have 22 other courses to consume. Asked why he serves so small…