Iced-Coffee Number-Crunching: How to Get the Cheapest Possible Cold Brew
There are myriad ways to get your hands on some cold brew, but which is the most cost-effective?
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Seeing Green: New York City’s Guacamole Economy
It's common wisdom that guacamole is a restaurant ripoff — a closer look reveals it actually might be one of the best bargains going.
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.
Hell on Wheels: Why Food Truck Owners Are Increasingly Turning to Brick-and-Mortar Shops
As headaches pile up, truck owners increasingly turn to traditional stores, which can seem downright simple to run in comparison.
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: 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: 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.
Yelp About to Go Public
The citizen-review site just revealed what they think they're worth: $840 million.
The One Percent Is Invited to Drop $25,000 on Valentine’s Dinner By Joshua Skenes and Lori Baker
A one-night, one-time package at a private home in Big Sur comes with your own Michelin two-star chef: Joshua Skenes.
Will SeatMe Try to Unseat OpenTable?
Local OpenTable competitor SeatMe, which has been quietly putting together a still-secret client list of restaurants (we only know about Saison, Nojo, and Txoko at the moment) that will either be making the switch or bringing their reservations online with...
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.
Regarding Charlie Trotter’s Wide Influence on Eating; Minimum Wage Gets Hiked in S.F. and Elsewhere
• With the news that Charlie Trotter will close his eponymous Chicago restaurant, here's a look at some of the food trends he's getting credit for helping to start, including seasonal eating, the chef's table, and the offal craze. [Atlantic...
As Its Share Price Tumbles, OpenTable Loses Top Executive
Jeff Jordan, the former CEO who took the company public, is resigning from his role as executive chairman.
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: Exactly How Much Do People Spend at New York’s Top Restaurants?
A new online tool helps Felix Salmon look at precisely how much New York's diners are spending.
Food Biz Made Bank on Friday, Lost It All Saturday and Sunday
Obviously, the restaurant industry lost a lot of money.
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: Why Blowout Feast Reservations Are In
Felix Salmon looks at the many benefits — and surprisingly few drawbacks — of so-called "large-format" dining.
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?
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.