If you want pink, you’re probably not reading this column..


Interessanter Artikel im Record über die Weinkarte als Spiegel der Mikroökonomie eines Restaurants:

Restaurant owners will often price the wine they buy cheapest at wholesale as the second cheapest wine on the menu. Why? Because people generally don’t order the cheapest wine and thus often turn to the second cheapest. Price that one higher, and you get a bigger marginal profit

via Kottke

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