How to Implement Dynamic Pricing Responsibly: TGI Fridays Case Study https://hubs.li/Q02tRT3r0
Craver’s Post
More Relevant Posts
-
In every household, there are two types of people. Some who meticulously load the dishwasher*, organizing by size, shape, and function of the dishes, creating a dishwasher masterpiece. Others who look like they're on the super-fast levels of Tetris, cramming whatever gets thrown at them into any available spot with chaotic enthusiasm. The great dishwasher debate rages on regularly in my household, with each of us championing our loading style. Last night while watching the NFL draft, there were a lot of good snacks and therefore a lot of dishes. Every dish found a happy dishrack home and even my husband had to admit that it was impressive. (I have witnesses.) Which brings me to this... Isn't our goal the same? Ultimately, don't we both want to get the dishes clean? Sometimes we get so caught up in doing things our own way that we miss the big picture and forget we have the same objective. If we both get the job done well, it doesn't really matter if we approach it differently. Guaranteed we can even learn something from each other. *Edit to add: This also applies to an on-the-counter dish rack! Thanks, Amy!
To view or add a comment, sign in
-
What happens when the media makes a mistake with your message? Or worse, customer backlash ignites following the news? Wendy’s is a great example of how to quickly get the record straight before that incorrect messaging starts gathering momentum. To summarize, Wendy’s announced on yesterday's earnings call that they were going to add digital menus that could change prices with demand. Earnings calls are usually messaged around analysts and investors, so the idea that the fast food chain found new ways to increase profits was probably perceived as a friendly audience. But I don’t think their internal comms team adequately debated how their customers would react to the news. It only takes one reporter to coin a popular phrase for a story to go viral. And that’s what happened here. A reporter compared the surge pricing to Uber and the backlash was underway. It’s now trending on Linkedin. Yahoo has the story on their front page. And any customer, like myself who loves Wendy's, is probably questioning that loyalty at dinner time if higher prices are sneaking into my bill. So what did Wendy’s do right? They quickly addressed the miscommunication and said no one ever discussed raising prices during dinner. As a long time journalist with NBC and CBS, I suspect the raising prices message was likely inferred- if not outright stated to specific reporters. Reporters don’t make up quotes, especially if the message describes a menu that will change prices based on demand. I suspect Wendy’s executives quickly recognized the customer backlash and had a change of mind. And that’s ok. If you realize a policy or pricing change wasn’t perceived as expected, it’s okay to change it and communicate it to the media. Just change it before the story goes viral. In the case with Wendy’s, the overall message should have been more clear. You can’t assume a message will be correctly interpreted with reporters. Say what you mean, and mean what you say. If you’re discussing a critical component of your business model, be clear about it. Don't mince words. There are still some outlets writing about this surge pricing today. The mixed messaging won’t end overnight even if Wendy’s adapted to the message overnight. Lesson for you: if the media gets your story wrong or the message is misconstrued, be quick to address it. Don't wait for it to go viral. #alwaysfreshpr #wendys #fastfood https://lnkd.in/etW3vBMQ
Wendy’s clarifies 'dynamic pricing' system won't raise prices at peak times
news.yahoo.com
To view or add a comment, sign in
-
🍦 Demystifying the Mystery: Why is the McDonald's Ice Cream Machine Always Broken in the US, But Not Elsewhere? 🌎 Delve into the curious case of the elusive McDonald's ice cream machine with our latest article on Follower Booster Hub. Uncover the reasons behind the perplexing phenomenon of the perpetually broken ice cream machines in McDonald's restaurants across the United States, contrasting with their operational status elsewhere in the world. In this intriguing investigation, we explore the factors contributing to the frequent breakdowns of McDonald's ice cream machines in the US, from technical issues to maintenance challenges and corporate policies. Gain insights into the impact on customer experience and the efforts to address the problem and improve reliability. Read the full article here: Why is the McDonald's Ice Cream Machine Always Broken in the US, But Not Elsewhere? https://lnkd.in/d8q3ctZt Prepare to be enlightened as we unravel the mysteries behind this ubiquitous frustration for ice cream lovers. Like, comment, and share to join the conversation about the reliability of fast food equipment and the quest for a solution to the McDonald's ice cream machine dilemma. #McDonalds #IceCreamMachine #CustomerExperience #FollowerBoosterHub #LinkedInArticle 🍦🔧
Why is the McDonald’s Ice Cream Machine Always Broken in the US but not Elsewhere?
medium.com
To view or add a comment, sign in
-
Great reflection on the changing dynamics of lunch habits, from Deena Shanker at Bloomberg. It's fascinating how fast casual dining has adapted and thrived despite initial doubts, especially with the rise of the "expensive lunch salad." It’s also interesting to consider that we might only see this trend because those who prepare their own food are not as visible. What if many people are actually choosing to save that $20 for experiences rather than spending it on a lunch salad? The hidden economy of homemade lunches is worth considering. I can personally attest to the benefits of this approach. One way I've managed to travel to over 70 countries is by being meticulous about my home base spending. Instead of going for fast-cas, I prep my meals. Those quick, cheap meal stops really add up over time, both in terms of cost and health impact. By cooking at home, I save money and invest in experiences like a plane ticket to Costa Rica for a zip lining adventure. Pura Vida!
A great man once said, "When I'm wrong, I say I'm wrong." (It was Jerry Orbach playing Dr. Jake Houseman in Dirty Dancing.) And you know what--I was wrong. Again and again. I never thought the expensive lunch salads we eat at our desks could become so popular. I mean, they are so expensive. And salads can be made at home. And especially once Covid made office workers in downtowns an endangered species, I thought, the expensive lunch salad simply could not survive. But, I was wrong! The lunch salad isn't just surviving, it's thriving. Fast casual overall has become a go-to for the working lunch, reaching a point where it is only $2.64 more for a fast casual lunch than a fast food one. People keep buying them, largely because they're healthy (and we want healthy) and, of course, they're really, really convenient. Much more so than making your own. And more than anything, we love convenience. Read about it in my latest installment of Extra Salt. (Gift link in the comments, sorry, can't seem to edit the link in the post!)
How the $17 Desk Salad Won
bloomberg.com
To view or add a comment, sign in
-
A great man once said, "When I'm wrong, I say I'm wrong." (It was Jerry Orbach playing Dr. Jake Houseman in Dirty Dancing.) And you know what--I was wrong. Again and again. I never thought the expensive lunch salads we eat at our desks could become so popular. I mean, they are so expensive. And salads can be made at home. And especially once Covid made office workers in downtowns an endangered species, I thought, the expensive lunch salad simply could not survive. But, I was wrong! The lunch salad isn't just surviving, it's thriving. Fast casual overall has become a go-to for the working lunch, reaching a point where it is only $2.64 more for a fast casual lunch than a fast food one. People keep buying them, largely because they're healthy (and we want healthy) and, of course, they're really, really convenient. Much more so than making your own. And more than anything, we love convenience. Read about it in my latest installment of Extra Salt. (Gift link in the comments, sorry, can't seem to edit the link in the post!)
How the $17 Desk Salad Won
bloomberg.com
To view or add a comment, sign in
-
Imagine running a kitchen without a recipe. After the dust settles, and the chaos of opening a new food joint starts to fade, reality hits like a hangover. You need systems. Production, procurement, people – it all needs to fall into place or everything crumbles. These shouldn't be just arbitrary rules scribbled on a napkin after too many shots of espresso. No, these are the building blocks of a well-oiled machine, designed to make everyone's life easier. And when I say everyone, I mean everyone - from the dishwasher elbow-deep in soap suds to the chef with an ego as big as his toque. Systems and rules are supposed to make life smoother. These rules should support the ones busting their asses, the ones who actually care. And they should filter out the deadweight. No politics, no personal vendettas – just straight-up, no-nonsense rules. This is what we need to keep the ship afloat and our crew content. Well, most of them, anyway. Because at the end of the day, if your staff ain't happy, they might just piss in the soup - and trust me, you don't want that secret ingredient. #FoodandBeverage #Hospitality #Rules #KitchenPeople
To view or add a comment, sign in
-
Did you know that proper dishwasher loading can make a big difference in getting your dishes sparkling clean? Place larger items on the bottom, smaller ones on top, and avoid overcrowding! What’s your best tip for loading the dishwasher? Share in the comments!
To view or add a comment, sign in
-
World Resources Institute's new #FoodServicePlaybook has dropped and promoting low-carbon menu items is easy as pie🥧 Based on nearly 350 academic trials and insights from industry, we’ve found that effective strategies fall into six categories that we call “The 6Ps.” These are: 1️⃣ Price: techniques that involve modifying how much plant-rich dishes cost 2️⃣ Placement: techniques involving food displays and the physical food service environment 3️⃣ Promotion: techniques that include communication, marketing, advertising and campaign approaches 4️⃣ Presentation: techniques that involve modifying the language, imagery and layout of menus, signs and labels 5️⃣ Product: techniques that involve modifying the food being served 6️⃣ People: techniques that targeted food service employees Curious for more? Read on👉 https://bit.ly/3wz1ESr #ShiftingDiets #DeliciousClimateAction #FoodServicePlaybook
To view or add a comment, sign in
-
Food Consultant | Restaurant Tech Start Up | Ex-Deliveroo | Delivery & Hybrid Kitchen Specialist | Founder | Dec's Kitchen | Brand Partnerships | Menu & Recipe Development | Operations | Procurement
🚀 Ready to elevate your food business? Check out our top 5 tips for success. From managing food costs to staying on trend, Dec’s Kitchen Consultancy has you covered. 🌟 🔹 Understand Your Food Costs: Keep a close eye on costs to maintain profitability. 🔹 Stay On Trend: Regularly update your menu to reflect food trends. 🔹 Streamline Your Operations: Implement efficient workflows to reduce waste and boost productivity. 🔹 Focus On Quality: Ensure consistent food quality to build and retain customer trust. 🔹 Be Seen: Highlight unique aspects of your business and engage with your audience. 👉 Want to learn more? Let’s elevate your food business together! #FoodBusiness #CulinaryExcellence #decskitchen #RestaurantManagement #FoodIndustryTips #BusinessGrowth
To view or add a comment, sign in
-
We’re not talking about wastage today, or food cost %, selling price, profitability, stocktake, menu planning, ingredients, or saving money… Nope! We’re kicking off the week with some first-class kitchen skills that even @reneredzepinoma, @alainducasse, @cedricgrolet, @maurocolagreco, @davidchang, @chefthomaskeller, or even @michelinguide would be impressed by. Learn how @chef_notepad can help managing your kitchen and start your FREE TRIAL today on our website!
To view or add a comment, sign in
13,868 followers