hotels, airplanes and Ubers, so why not at restaurants? “Let’s not beat around the bush,” said Sterling Douglass, CEO of tech supplier Chowly, which offers a dy - namic pricing tool. “Restaurants should be able to increase prices too.” He pointed out that operators can use dynamic pricing as a scalpel rather than a club. For instance, they could adjust prices only on third-par- ty delivery apps, giving customers an incentive to order directly. About 1,000 restaurants are using Chowly’s dynamic pricing tool to do just that. The focus on dynamic pricing comes as restaurants are looking to stretch every penny as costs rise.
Staying Nimble Dan Beck of Mason’s Famous Lobster Rolls talks with Restaurant Business’ Joe Guszkowski about his approach to growth at the limited-service brand.
https://youtu.be/UO88uw3iVx4
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National Restaurant Association Show 2024
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