The Inflationary Consequences of a Currency Changeover on the Catering Sector: Evidence from the Michelin Red Guide
AbstractThis paper examines the inflationary consequences of a currency changeover in the catering market. Empirical evidence from the Michelin Red Guide shows that: (i) differently from restaurants in non-euro countries, restaurants in the euro area experienced abnormal price increases just after the changeover; and (ii) among restaurants in the euro area, tourist restaurants are responsible for most of the abnormal price increases. These results suggest that proposed explanations for the changeover effect, such as menu adjustment and rounding up, are only part of the story. We present a simple model of the catering market that is consistent with the evidence. Copyright (c) Blackwell Publishing Ltd and the Department of Economics, University of Oxford, 2008.
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Bibliographic InfoArticle provided by Department of Economics, University of Oxford in its journal Oxford Bulletin of Economics and Statistics.
Volume (Year): 71 (2009)
Issue (Month): 1 (02)
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Other versions of this item:
- Fabrizio Adriani & Giancarlo Marini & Pasquale Scaramozzino, 2008. "The Inflationary Consequences of a Currency Changeover on the Catering Sector: Evidence from the Michelin Red Guide," Bristol Economics Discussion Papers 08/604, Department of Economics, University of Bristol, UK.
- D43 - Microeconomics - - Market Structure and Pricing - - - Oligopoly and Other Forms of Market Imperfection
- D82 - Microeconomics - - Information, Knowledge, and Uncertainty - - - Asymmetric and Private Information; Mechanism Design
- E31 - Macroeconomics and Monetary Economics - - Prices, Business Fluctuations, and Cycles - - - Price Level; Inflation; Deflation
- F33 - International Economics - - International Finance - - - International Monetary Arrangements and Institutions
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