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Interesting piece in the New York Times about how restaurant sales seem to be down because people are returning to the kitchen, an option seen as both less expensive and healthier.

"Such words strike terror into the heart of the restaurant industry," the Times writes, "which has blamed a crash in food prices that has made groceries cheaper for its woes. Egg prices, for instance, hit a 10-year low this summer, and beef prices are lower than they have been in more than three years."

Still, it remains "unclear whether these changes add up to a temporary change or the start of a major reversal in where people eat."

It is worth reading the Times story here.
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