Posts Tagged ‘reference point’

  • French fries, Adam Smith and restaurant mass production

    Restaurant Economics: How to Make 1500 Meals a Day

    Oct 22, 13 • 1560 Views • Behavioral Economics, Demand, Supply, and Markets, Economic Thinkers, Entertainment, Households, International Trade and Finance, Labor, Lifestyle, Thinking EconomicallyNo Comments

    At 2 am, converging at the delivery entrance of Balthazar in NY’s SoHo are mussels from New Zealand, russet potatoes from Idaho, steak from the Midwest and chicken breast and bacon from Prince Edward Island while some Little Skookum oysters