High-Impact Pricing
Strategies for Restaurants
Webinar Overview:
Learn how restaurants can significantly improve their revenue and profit margins through high-impact pricing strategies that leverage customer insights and transaction data. This online training presents pricing strategies restaurants can use to generate 10:1 profit increases while growing guest count and average ticket size.
Topics:
– How to optimize price without negatively impacting guest count
– How to build an effective store tiering strategy
– Successfully redesigning the menu to drive margin and growth
– The importance of strategic price points
– How to optimize the price for new products
– Optimizing bundles, promos and discounts
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Speakers
Paul Hunt
President at Pricing Solutions
Paul Hunt has specialized in pricing for over 20 years and completed over 1,000+ pricing engagements. He has done extensive work in the restaurant space working with leading QSR, Casual, Fast Casual restaurants. Paul has developed innovative tools and methodologies for helping restaurant clients advance their pricing excellence while maintaining or growing guest count.
Fred Puech
Director Pricing Research & Analytics
Fred is a data analytics and research expert, with a Ph.D. in economics. He has over 10 years experience in pricing and has lead many projects in QSR, Fast Casual and Casual restaurants. By applying advanced pricing capabilities, including store tiering tool, menu optimization, and menu pricing research, Fred helps restaurants optimize pricing and guest count.
Speakers
Paul Hunt
President at Pricing Solutions
Paul Hunt has specialized in pricing for over 20 years and completed over 1,000+ pricing engagements. He has done extensive work in the restaurant space working with leading QSR, Casual, Fast Casual restaurants. Paul has developed innovative tools and methodologies for helping restaurant clients advance their pricing excellence while maintaining or growing guest count.
Fred Puech
Director Pricing Research & Analytics @Pricing Solutions Ltd.
Fred is a data analytics and research expert, with a Ph.D. in economics. He has over 10 years experience in pricing and has lead many projects in QSR, Fast Casual and Casual restaurants. By applying advanced pricing capabilities, including store tiering tool, menu optimization, and menu pricing research, Fred helps restaurants optimize pricing and guest count.
Webinar Highlights
What Pricing Challenges Do Restaurants Face?
Restaurant Pricing: What is Store Tiering?
Restaurant Pricing: Using Price Points to Drive Revenue
Restaurant Case Studies
Restaurant Articles
Make Pricing Your Ally: How to Put Value Back on the Menu
The purpose of this 19-page white paper is to demonstrate how having a right pricing strategy in place optimizes long-term profits while maintaining the balance between value and price.
Value in the QSR industry: It’s about being special, not better
Few industries face a more difficult challenge than the quick service restaurant (QSR) industry, because a QSR purchase decision is surprisingly complex, even if consumers don’t perceive it that way. Traditionally quality, convenience and price were the three most important factors but we discuss other factors for value.
Add-On Pricing: Lessons from Chipotle
Chipotle is a business that is consistent in its message, “Food with Integrity” but is integrity really worth the 20% premium on guacamole? We discuss how Chipotle is building their add-on pricing and changes that may be more effective.
Webinar Recording & Slides
If you would like to get a copy of the recording as well as the slides of the “High-Impact Pricing Strategies for Restaurants” webinar, please will out the form and we will get back to you shortly.