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What Denmark’s fat-tax failure proved in very real, nontheoretical terms is that government edicts won’t do much to change people’s unhealthy eating habits.
The French tire company’s guidebook has a unique way of driving up prices. Felix Salmon looks at the phenomenon.
A few brave bar owners blazed the trail. Now it’s just a matter of everyone else catching up, and it will happen sooner than you think.
A new breed of entrepreneur is reshaping the way restaurants are built: They’re starting with seeds and reaping millions in investment dollars.
Felix Salmon looks at the many advantages of opening a Single-Serving Restaurant, a place that specializes in one thing and one thing only.
Felix Salmon looks at exactly where the super-wealthy eat, and finds out it’s not all Per Se and Le Bernardin for the upper echelon.
Felix Salmon looks at how the rise of bespoke produce gave restaurants the opportunity to sell relatively inexpensive ingredients at premium prices.
A new online tool helps Felix Salmon look at precisely how much New York’s diners are spending.
The transient operations are, well … popping up everywhere. But Felix Salmon says that even their bargain-seeming prices are a bad deal.
Felix Salmon looks at the many benefits — and surprisingly few drawbacks — of so-called “large-format” dining.
What does a rave mean for restaurant prices, and will a great review actually end up costing diners?
Felix Salmon examines why what’s painful for customers is often profitable for restaurants.