This lunch is 500 yen ($4.80) at Sukiya, a Japanese fast food restaurant which belongs to a category with about three big competitors.

I love the aesthetics of this category and they’re under remarked upon.

I think people underestimate QSRs in terms of social utility, but Sukiya et al describe themselves as mission-oriented enterprises. I believe this is largely sincere, and goes back to the 60s and 70s, when the clientele was primarily manual laborers who had migrated to work.
Japan was not a rich nation at the time, and day laborers in particular were both unlikely to be able to cook for themselves and unlikely to have much of a food budget, and so the chains sprung up offering an honest-to-goodness cooked meal delivered in under a minute for cheap.
This heritage continued over the years, even after Japan became a much more wealthy nation, and these chains function as social support and dignity for folks in diminished circumstances.

They also are a wee bit of a cartel, and I appreciate the aesthetics of the cartel:
Back when I was first in Japan, in the mid 2000s, there was an increase in the price of beef.

And the heads of the three chains got together, and decided that the price of the basic beef bowl needed to increase, but given the economic circumstances how could they hold the line.
And what they came up with, from memory, was:

“We are very sorry, given the economic environment, to raise the price from 165 yen to 180 yen, but we are doing our level best to keep it there, and have mutually decided that approximately one yen of margin is appropriate.”
(That dish is, 15 years later, about 350 yen here. I thought there was a +/- 250 yen option still available, and the mini size is around there, but historically the political economy of the dish was based off that offering. I’m slightly disappointed seeing it at 350.)
Oh a fun foodtech (really!) thing I wish caught on more in the US:

If your offering is “I plate a bit of five big pots of things I cooked in the morning and keep heated as serving temperature all day” you can get the offering almost arbitrarily cheap.

Explains bowls, curry, etc
It doesn’t take more training to prepare rice than it does to prepare a McDonalds burger but by definition the only thing in rice is rice, and the only thing in the egg is egg, etc. (There’s a bit of seasoning/sauce on the beef, prepared centrally. Only prep here is heat + plate)

More from Patrick McKenzie

There are a *lot* of software shops in the world that would far rather have one more technical dependency than they'd like to pay for one of their 20 engineers to become the company's SPOF expert on the joys of e.g. HTTP file uploads, CSV parsing bugs, PDF generation, etc.


Every year at MicroConf I get surprised-not-surprised by the number of people I meet who are running "Does one thing reasonably well, ranks well for it, pulls down a full-time dev salary" out of a fun side project which obviates a frequent 1~5 engineer-day sprint horizontally.

"Who is the prototypical client here?"

A consulting shop delivering a $X00k engagement for an internal system, a SaaS company doing something custom for a large client or internally facing or deeply non-core to their business, etc.

(I feel like many of these businesses are good answers to the "how would you monetize OSS to make it sustainable?" fashion, since they often wrap a core OSS offering in the assorted infrastructure which makes it easily consumable.)

"But don't the customers get subscription fatigue?"

I think subscription fatigue is far more reported by people who are embarrassed to charge money for software than it is experienced by for-profit businesses, who don't seem to have gotten pay-biweekly-for-services fatigue.

More from Food

Friends. I would like to share my favorite food and drink discoveries from last year, many of which only came about because of the pandemic. Restaurants demonstrated their resilience and creativity month after month. Crappy photos courtesy of my phone. Long thread alert:

.@TheGreenZoneDC still serves some of the most interesting cocktails in D.C. To get them delivered, you have to purchase one food item. That's how I continued to fall in love with their muhammara (red pepper, walnut, and breadcrumb dip with pomegranate).
https://t.co/22lf4iRjib


.@SUSHITARO_DC shelled out for great to-go packaging worthy of what's inside. Like this tuna-only chirashi (tekka chirashi). https://t.co/U51mtcFWIn


.@BombayClubDC is becoming one of D.C.'s longest tenured restaurants. When you're really hungry and craving Indian, try their dinner tiffin with tandoori salmon, lasooni palak, dal makhani, lemon cashew rice, and naan. The lentils are so rich and smoky. https://t.co/r6GxIW64sJ


Whenever we celebrated a special occasion with a pair of friends in the backyard, we ordered a paella feast for four from @jaleo. Comes w/ a paella of choice, gazpacho, salad, bread, tortilla Española, and flan. You can keep the paella pan! https://t.co/LTnSBUi4nN

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Following @BAUDEGS I have experienced hateful and propagandist tweets time after time. I have been shocked that an academic community would be so reckless with their publications. So I did some research.
The question is:
Is this an official account for Bahcesehir Uni (Bau)?


Bahcesehir Uni, BAU has an official website
https://t.co/ztzX6uj34V which links to their social media, leading to their Twitter account @Bahcesehir

BAU’s official Twitter account


BAU has many departments, which all have separate accounts. Nowhere among them did I find @BAUDEGS
@BAUOrganization @ApplyBAU @adayBAU @BAUAlumniCenter @bahcesehirfbe @baufens @CyprusBau @bauiisbf @bauglobal @bahcesehirebe @BAUintBatumi @BAUiletisim @BAUSaglik @bauebf @TIPBAU

Nowhere among them was @BAUDEGS to find