Thank you for the clean nice-looking graphs! The "Consider the Red Lobster" line really cracked me up. It's humor like that that keeps me coming back to your writing. Excellent work!
I like reading about humor, food, and economics, so I'm here for this.
There are so many things going on in the restaurant industry I'm curious about: Ongoing togo liquor sales, being able to buy a gallon of milk from a restaurant with your carryout order during early pandemic, ongoing impact of money-losing delivery apps, why my last three delivery orders were missing items (including rice from a Chinese restaurant which I can't imagine happening in a thousand orders!), how a soup and salad togo order took 75 minutes from an empty restaurant, etc. But I don't want to make anyone's day worse or weirder so I never ask any questions. Meanwhile you're out here graphing up a storm trying to get to the bottom of things. Kudos!
New Orleans does a full month of Restaurant Week in late July through August, because yeah, the weather puts you on your butt and whatever tempts a customer inside is a good thing. Also Mardi Gras is its own centrifugal force, operating outside the boundaries of conventional city restaurant sales
Seeing summer months with high averages in the first graph made me wonder about the roll school meals play in restaurant spending. And what % fast food accounts for restaurant spending. July is the really the only month everyone is out of school. East coast goes sept-late June, KC goes august-may.
And are there any corollaries between grocery sales and restaurant sales? Like does January bang for groceries or do people actually not eat?
Thank you for the clean nice-looking graphs! The "Consider the Red Lobster" line really cracked me up. It's humor like that that keeps me coming back to your writing. Excellent work!
I like reading about humor, food, and economics, so I'm here for this.
There are so many things going on in the restaurant industry I'm curious about: Ongoing togo liquor sales, being able to buy a gallon of milk from a restaurant with your carryout order during early pandemic, ongoing impact of money-losing delivery apps, why my last three delivery orders were missing items (including rice from a Chinese restaurant which I can't imagine happening in a thousand orders!), how a soup and salad togo order took 75 minutes from an empty restaurant, etc. But I don't want to make anyone's day worse or weirder so I never ask any questions. Meanwhile you're out here graphing up a storm trying to get to the bottom of things. Kudos!
New Orleans does a full month of Restaurant Week in late July through August, because yeah, the weather puts you on your butt and whatever tempts a customer inside is a good thing. Also Mardi Gras is its own centrifugal force, operating outside the boundaries of conventional city restaurant sales
Seeing summer months with high averages in the first graph made me wonder about the roll school meals play in restaurant spending. And what % fast food accounts for restaurant spending. July is the really the only month everyone is out of school. East coast goes sept-late June, KC goes august-may.
And are there any corollaries between grocery sales and restaurant sales? Like does January bang for groceries or do people actually not eat?