Sept. 27, 2013
Kickstarter for Hedge-funders Step 1: Disintermediate the banks. Step 2: Sell out to them.
Food Politics
Dec. 11, 2012
The Soda-Ban Lessons Bloomberg Can Learn From Denmark’s Failed Fat Tax 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.
Gastronomics
June 20, 2012
Gastronomics: How Michelin Inflates New York’s Restaurant Prices The French tire company’s guidebook has a unique way of driving up prices. Felix Salmon looks at the phenomenon.
Gastronomics
May 23, 2012
Gastronomics: When Will $20 Cocktails Become the Norm? 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.
Gastronomics
Apr. 4, 2012
Gastronomics: Building a Megabusiness From the Ground Up (Literally) A new breed of entrepreneur is reshaping the way restaurants are built: They’re starting with seeds and reaping millions in investment dollars.
Single Serving Restaurants
Jan. 25, 2012
Gastronomics: The Big Benefits for Restaurateurs Who Think Small Felix Salmon looks at the many advantages of opening a Single-Serving Restaurant, a place that specializes in one thing and one thing only.
Gastronomics
Jan. 4, 2012
Gastronomics: Where the One Percent Eats 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.
Gastronomics
Nov. 9, 2011
Gastronomics: How Chefs Learned to Monetize Veggie Pedigrees Felix Salmon looks at how the rise of bespoke produce gave restaurants the opportunity to sell relatively inexpensive ingredients at premium prices.
Gastronomics
Oct. 12, 2011
Gastronomics: Exactly How Much Do People Spend at New York’s Top A new online tool helps Felix Salmon look at precisely how much New York’s diners are spending.
Gastronomics
Aug. 17, 2011
Gastronomics: How Pop-ups Went Boom, and Why They Should Go Bust The transient operations are, well … popping up everywhere. But Felix Salmon says that even their bargain-seeming prices are a bad deal.
Gastronomics
July 17, 2011
Gastronomics: Why Blowout Feast Reservations Are In Felix Salmon looks at the many benefits — and surprisingly few drawbacks — of so-called “large-format” dining.
Gastronomics
June 1, 2011
Gastronomics: What’s the Value of a Great Review? What does a rave mean for restaurant prices, and will a great review actually end up costing diners?
Apr. 8, 2011
The Wall Street Mind: Oblivious At Davos, the Champagne is flowing again—a rain dance to keep the money flowing their way.
Gastronomics
Mar. 16, 2011
The Crowded Restaurant Conundrum: Why We’re All Gluttons for Punishment Felix Salmon examines why what’s painful for customers is often profitable for restaurants.
