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Printable Handouts
Navigable Slide Index
- Introduction
- What is revenue management?
- Time-perishable inventory
- Time-variable demand
- Revenue management strategies
- Revenue management focus
- Restaurant revenue management
- Menu pricing approaches
- RM-driven menu pricing
- Importance of menu pricing
- Are we charging the optimal price?
- A pricing experiment result
- Cautionary questions for the experiment
- Menu re-engineering (1)
- Menu re-engineering (2)
- Menu re-engineering (3)
- What should be the menu of the day?
- Variable pricing in a pizza parlor
- Pricing to stimulate demand
- Profit impact of discounting
- Significant value to customers but low cost
- Is this an effective incentive - free appetizer
- Is this an effective incentive - early birds
- What would you do?
- Selling strategy
- Should i promote desserts or not?
- What do restaurants sell?
- Summary
- Thank you
Topics Covered
- What is revenue management?
- Time perishable inventory
- Time variable demand
- Revenue management strategies
- Menu pricing approaches
- Are we charging the optimal price?
- Menu re-engineering
- What should be the menu of the day?
- Pricing to stimulate demand
- Profit impact of discounting
- Selling strategy
- What do restaurants sell?
Links
Series:
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Talk Citation
Choi, S. (2009, October 28). Practical pricing and the restaurant industry [Video file]. In The Business & Management Collection, Henry Stewart Talks. Retrieved December 3, 2024, from https://doi.org/10.69645/AQVJ2523.Export Citation (RIS)