No question deal-of-the-day website Groupon delivers plenty of customers to participating restaurants. But what’s the bottom line result? The B-School researchers at Rice University in Houston have come up with some interesting answers.

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The FDA should check with chef Philippe Parola before it decides whether to approve consumption of fast-growing genetically engineered salmon in the U.S. He’s the guy trying to commercialize Asian carp, a species so prolific Midwest boaters and fishermen literally have to beat them off with baseball bats. Either fish could provide a low-cost seafood option for your restaurant.

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Got deep pockets? Or just like to daydream? A Salt Lake City-area restaurant that offers an unmatched location, stunning grounds and a collection of buildings that evokes 18th century France has hit the market—for $20 million. But forget La Caille’s 315 seats and money-machine wedding business. The underlying real estate alone could make this place worth the price.

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