clock menu more-arrow no yes mobile

Filed under:

Free Booze

bottomless150am.jpgThe Atlantic explores the economics behind offering bottomless brunch mimosas, and concludes that although restaurants may lose money by pouring free booze, the practice does make economic sense. "They're what economists call a loss leader. That's something a company sells at a loss expecting to get you in the door and sell you more later on." [Atlantic]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day