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Dynamic Pricing for Restaurant Menus

The One Liner

Dynamic pricing for restaurant menus. Easy sell. Big money.

The 140 character tweet (or X) version

Restaurants are leaving cash on the table. Dynamic menu pricing is your ticket to fixing that—and raking in recurring revenue.

The Longer Story Version - That Maybe You Will Read

You’ve seen it before: Saturday night, a restaurant is packed. Lines out the door. Servers running like crazy. And the owner? Proud, but stressed. That best-selling steak? Still $28, even though people would happily pay $35 on a night like this.

Now it’s Monday. Crickets. Tables are empty, and those same steaks sit in the fridge, unsold.

This is the restaurant industry’s biggest blind spot: static pricing.

Here’s the play: Dynamic pricing for menus. It’s not a new concept. Airlines and hotels have been doing it for years. Wendy’s is even testing dynamic pricing to adjust menu items based on location and demand. But here’s the catch—they’ve already gotten flak for it because people don’t like feeling squeezed.

That’s where you come in. Build it, but do it smarter. Protect the consumer. Make sure prices stay reasonable, like small surges on busy nights or discounts during slow periods. And no one’s paying $350 for a steak. Keep it grounded.Think about what dynamic pricing does:

• Higher prices during peak hours: Packed house? Raise prices slightly and watch profits soar.

• Discounts during slow periods: Fill those empty tables with irresistible deals.

• Smarter inventory management: Got a ton of chicken about to expire? Lower the price, move the product, and avoid waste.

Here’s why this is a goldmine for you:

1. Restaurants already use tech. Most have POS systems that can integrate dynamic pricing software. It’s an easy sell.

2. Recurring revenue model. This is a subscription play. Charge a monthly fee, and they’ll pay because it’s directly tied to their bottom line.

3. Proof of concept exists. OpenTable, Toast, and others have paved the way. Dynamic pricing is the logical next step.

How do you make this happen?

• Step 1: Build a simple integration for popular POS systems. Make sure it’s easy for restaurants to implement without tech headaches.

• Step 2: Focus on results. Show restaurant owners how this increases their revenue without increasing their stress. Numbers talk.

• Step 3: Keep it transparent. Let them set rules like “no more than a 20% increase” or “only discount appetizers during lunch.” Trust is key.

• Step 4: Sell the vision. “This isn’t about gouging customers. It’s about fair pricing based on demand and helping you stay competitive.”

You’re solving a real pain point for restaurant owners: balancing revenue, waste, and customer satisfaction.

Key point - Put a cap on this - don’t scare the consumer off with $350 steaks or

Who will cash in on this?

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