Thursday, May 26, 2005
Oh no, they're onto us.
"Restaurant owners will often price the wine they buy cheapest at wholesale as the second cheapest wine on the menu. Why? Because people generally don't order the cheapest wine and thus often turn to the second cheapest. Price that one higher, and you get a bigger marginal profit. Presto -- restauranteur as microeconomist!"
Vino & Veritas (via kottke.org)
Vino & Veritas (via kottke.org)
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