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Writer's picturePeter Backman

Restaurant evolution has created a squeezed middle

In the latest issue of WBR, I consider the factors behind the emergence of the ‘squeezed middle’ in the restaurant sector, and the role played by two economic principles; the Baumol effect and the Veblen effect.


And, in the numbers, I look at how the supposed temporary shift to remote working has potentially reshaped the very fabric of our working lives.  What impact does this have on the hospitality sector?






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