Marginal Revolution: Are gas station restaurants the future of cuisine? Or is cuisine the future of gas stations?

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Are gas station restaurants the future of cuisine? Or is cuisine the future of gas stations? Sep 29th 2013, 05:42, by Tyler Cowen Gas stations have not historically inspired confidence as palate pleasers. Day-old (or longer) doughnuts or hot dogs rolling (and rolling) on a spinner grill come to mind. But across the Washington region, there are at least a dozen eateries serving delectable, sometimes organic, fare near the pump. There's Korean bibimbap in Wheaton, authentic Mexican in Jessup, Thai in Leesburg and Latin American in the District. Corned Beef King cooks its meat for 11 hours. And here are the economics: The chefs and dreamers have found willing partners in gas station owners. Some have volunteered to cover the cost of building kitchens to tap new sources of revenue — from rent and increased foot traffic — as the margins on gas sales shrink even furtherand retailers such as Best Buy encroach on their quick-bite turf by stocking soda and snacks at the register. Here is much more, from Michael Rosenwald.

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