About a decade ago at a job in Philly, we’d hunt down the spOt Burger cart (that’s how they capitalized it). Tiny little trailer/cart only big enough for one person to stand in, and this guy would park it somewhere new around center city/university city area every day. My memory is a little hazy so I might have some details wrong, but every day he’d grind a blend of ribeye and filet fresh to make the burgers in his cart, cooked around a medium, and served them on a brioche bun with pickled red cabbage and some other fixings. He got the fat content just perfect with the steak blend, and the toppings were unexpected but incredible together.

I haven’t been back in awhile but I heard he was opening a brick and mortar restaurant because his cart was so successful. Hope it’s true!

A handful of years back, JC Penney made a huge deal about stopping this practice in their stores, where everything is on “sale” all the time. Sales plummeted even though the actual product prices stayed the same. They immediately reversed course.

Hard to blame them. Human brains are weird.