In The Weeds

We want more comfort food than ever, but we are also more willing to eat vegetarian and Mediterranean foods than people think. Plus: beer is out, tequila is in.

Opening a second location can be harder than opening the first. But after that, many restaurateurs say their lives get easier.

A better question might be: is it even possible to hire too many workers in this economy?

In this edition of our In the Weeds explainer series: inflation, customer expectations, and calculating food costs.

Customers are unaware of many of the expenses of running a restaurant: fridge doors, stolen paintings, free shirts, trash trucks, AmEx, and those accursed limes.