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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: In the beginning, there was the cuisine of Escoffier…
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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! Thank you, first of all, to everyone who became a paid subscriber as soon as paid subs launched. Last week’s Wednesday…
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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. If you find this writing brings you pleasure or new perspective, I’d like to…
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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. I’ve wanted to write something like this for a…
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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. Jaya Saxena…
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TW Lim
no. 41: random uses of uppercase
Hullo to readers old and new! This is a companion piece to something I published back in January, about the cost of hawker food in Singapore. I promise…
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TW Lim
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