Lobster by the Numbers

The New Yorker's James Surowiecki examines why lobster is still a high price menu item in restaurants despite its extremely low wholesale rate this Summer. With lobster perceived as a luxury good and customers wary of discounting, Surowiecki concludes: "Setting lobster prices is not, in other words, a matter of just adding a markup to costs. It's a surprisingly complex attempt to both respond to and shape what customers want." [New Yorker]
[Photo: Flickr / klwatts]