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Restaurant economics

no. 61: ratcheting skyward
A potted history of the last 50 years of French gastronomy might go something like this:
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TW Lim
5
no. 53: restaurants on the radio
a first post for paid subscribers
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TW Lim
1
no. 52: sounds in the forest
Hullo to readers old and new!
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TW Lim
no. 51: not written down
Let them eat cake has been running on love and enthusiasm for 50 issues.
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TW Lim
5
no. 48: the bend in the shovel
This is an update to my last issue, on what hawker food should cost in Singapore. As you may recall, my previous piece on this topic (which first…
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TW Lim
no. 47: prices we're still paying
This January, I co-published a piece with my friends at New Naratif, asking what hawker food in Singapore should cost if we want to ensure that hawkers…
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TW Lim
no. 44: internet portals
In the last issue of this newsletter, I wrote about how incentives in real estate markets align to generate demand for restaurants from an unexpected…
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TW Lim
no. 43: too good to refuse
This issue is about the connection between restaurants and real estate development in the United States.
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TW Lim
no. 42: socialmedia megamerger superstar
As we get used to eating in restaurants again, we also, inevitably, get used to turning a blind eye to the problems of the industry again.
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TW Lim
no. 41: random uses of uppercase
Hullo to readers old and new!
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TW Lim
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