My two favorite topics — Economics and Dining — combine for some interesting reading.  Menu pricing and engineering always fascinates me because effectively you’re admitting that people are more swayed by description and imagination rather than the actual substance since they can’t preview it in any other meaningful way.

As a result, all that hard work into the cooking (or production) may never be appreciated because it wasn’t “sold” right.  Every time I sit down and order from a menu now, I think about how much thought was put into the menu and what does that tell me about each item and what I should get.

I wonder when the day will come when other industries remove the dollar sign from their pricing menu — what other industry can do that?