Dynamic pricing involves adjusting your prices based on demand. Platforms don’t prohibit it, but few restaurateurs use it. It’s an unrealized profitability lever.
The concept: slightly higher prices during peak demand (Friday evening, rainy days) and lower prices during slow periods (Tuesday afternoon). The ideal difference is 5 to 10%.
In practice, platforms do not facilitate real-time price changes. The simplest method: create two versions of your menu (a “standard” menu and a “premium” menu) and activate them according to the periods.
Use promotions during off-peak periods instead of lowering base prices. “-15% between 14:00 and 17:00” boosts volume without devaluing your offer.
Reduced lunch specials (available only Monday-Friday 11am-2pm) are a form of dynamic pricing already accepted by clients. Extend this principle to other time slots.
Regarding customer perception: fluctuating prices create distrust. Keep your signature dishes at the same price and only vary the formulas and special offers.
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