Comments on: Second-Cheapest Syndrome

By: Logan

Logan — Sat, 07 Jan 2012 10:35:17 +0000

I try to just go to restaurants that are BYO.

By: Patrick

Patrick — Wed, 04 Jan 2012 23:27:49 +0000

Fun fact (and something I didn’t know myself until a recent podcast of “How to do Everything”): It’s actually spelled “restaurateur.” Not “restauranteur.” Don’t know where that n goes…

By: Lola

Lola — Wed, 04 Jan 2012 17:44:02 +0000

You know, the fact that each glass of wine pays for the whole bottle makes a little sense, though.
If they find themselves having to toss the bottle because you are the only person to whom this particular wine appeals, at least they have recouped their costs.

By: Menu Consultants (or: Tips to Hack Restaurants) » Lone Gunman

Menu Consultants (or: Tips to Hack Restaurants) » Lone Gunman — Mon, 26 Oct 2009 19:24:24 +0000

[...] this talk of influence, food and psychology reminds me of the little-known second-cheapest wine syndrome. The following from a Harvard Law Record article: Restaurant owners will often price the wine they [...]