Monday, March 31, 2008

Similarities between bookstores and restaurants?

Tyler Cowen writes

It's related to why most trendy restaurants peak in the first year and a half of their operation, followed by decline and then stagnation. Once they have a high enough (and sticky enough) reputation, it is time to cash in and lower the quality of the product to the informed and more sophisticated buyers.
Maybe that's why I'm less than impressed by many of the "nice" restaurants we go to, and why the surprises we unearth are always far less appealing after a few visits. Basically, by the time you've heard of this place on a few blogs, it's not that good anymore. :<

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