Next Restaurant: pricing and ticketing innovation redux

Lynne Kiesling Last May I wrote about Next, a new restaurant in Chicago from chef Grant Achatz and his business partner Nick Kokonas. In that post I focused on the two innovations in the proposal: selling tickets concert style rather than having a reservation system, and using dynamic pricing for reservations/tickets at different times on … More Next Restaurant: pricing and ticketing innovation redux

Dynamic pricing for foodies … and for electricity?

Lynne Kiesling If you like to cook and to eat well in Chicago, you can’t avoid chef Grant Achatz (nor should you want to!). His signature restaurant, Alinea, was recently named the best restaurant in the U.S. and one of the best restaurants in the world, and he is a creative, if controversial, innovator of … More Dynamic pricing for foodies … and for electricity?

Jamie Oliver, children and food, and field experiments

Lynne Kiesling Several years ago Jamie Oliver set out to improve school food for a group of British children. In part he was motivated by wanting to impart a love of good, healthy food in children by sharing his own joy in food, and in part he believed that healthier school meals would lead to … More Jamie Oliver, children and food, and field experiments

Weekend cooking

Lynne Kiesling We did a lot of cooking this weekend, including taking advantage of my Christmas holiday baking — I made double batches of pie dough and pizza dough and froze half of what I made for later. I had also frozen some Michigan tart cherries from the farmer’s market last June, so the mid-February … More Weekend cooking