Some economists have argued that lines at popular restaraunts reflect irrational behavior on the part of restaraunt owners - why don't they raise prices to get rid of excess demand? Becker, among others, argue that lines attract other customers, and restaraunts compete through popularity.
After a trip to Bob Chinn's Fish House in the Chicago suburbs, I have discovered the *real* reason that some restaraunts cultivate long lines. According to an interview with Mr. Chinn, whose restaraunt is the 4th highest grossing independent restaraunt in the country, long lines increase table turnover - after a few drinks and a long wait, most people are desperate to eat and they won't linger. As a consequence, he can average five dinner parties per table per night, a difficult to achieve feat in the food world, and increase profitability. A better explanation, IMHO. Fabio
