I’m not sure how much of the quality difference is “hot” vs “freshly prepared”—time under a heat lamp isn’t necessarily an improvement.
Ah, that’s a good distinction. I think that what matters is usually “freshly prepared”.
the better sushi bars (not hot, but very fresh)
Oh interesting. I didn’t know that was the case.
I suspect all this is evidence that for most people, for most meals, there’s a threshold of freshness rather than an optimization function. Being “fresh enough”, while staying convenient, affordable, and/or “what I’m in the mood for” is what most places deliver because it’s what most people want. The last bite of steak is warm rather than hot, and the last slice of pizza is getting toward lukewarm, but it’s still good stuff that I’m happy to eat.
Yeah, I think so too. And more generally, people just aren’t very choose-y about their food, much less willing to pay lots of money for it. So I guess that’s probably it.
Also, if there was an inefficiency here, a restaurant trying to exploit it doesn’t have a huge market to profit from. The market would be restricted to the local area. And people only frequent expensive restaurants so often. So yeah, there probably aren’t many if any metaphorical dollar bills laying on the ground.
But… I suspect that there are “foodie points” up for grabs. Like, I suspect that serving four 4oz ribeyes hot really is a notably better experience for foodie-types, and a restaurant that pursued this would get respect amongst foodies.
Ah, that’s a good distinction. I think that what matters is usually “freshly prepared”.
Oh interesting. I didn’t know that was the case.
Yeah, I think so too. And more generally, people just aren’t very choose-y about their food, much less willing to pay lots of money for it. So I guess that’s probably it.
Also, if there was an inefficiency here, a restaurant trying to exploit it doesn’t have a huge market to profit from. The market would be restricted to the local area. And people only frequent expensive restaurants so often. So yeah, there probably aren’t many if any metaphorical dollar bills laying on the ground.
But… I suspect that there are “foodie points” up for grabs. Like, I suspect that serving four 4oz ribeyes hot really is a notably better experience for foodie-types, and a restaurant that pursued this would get respect amongst foodies.