A Chicago restaurant’s pandemic takeout plan transformed the limitations of the lockdown rules into a creative opportunity.
When restaurants use dynamic pricing they can maximize revenue and diner flow by charging less on Mondays and more on Saturdays.
A restaurant’s pricing power increases when, online, it can sell prepaid table tickets, vary price based on demand or charge a reservation fee.
At one of my favorite restaurants in Nantucket, you can call at any time during the summer to get a 6:00 reservation. But if you want to eat at 7:30 or 9:00, you have to line up outside on that…