Have you ever noticed that waiters may ask if you are interested in dessert rather than placing the menu tantalizingly in front of you?
That’s because they would really rather you didn’t get that brownie sundae. Restaurants operate on thin margins, and something as simple as a dessert can push them over the economic edge.
“It’s hard to make money on desserts in the restaurant business today,” said Tyler Cowen, an economics professor at George Mason University who has written extensively about the economics of eating out, to the Washington Post. “I don’t think many [restaurants] benefit when people order them anymore.” READ MORE.