Food On Demand reposted this
“We came up with what we called our value approach, without calling it value,” said Greg Majewski of Craveworthy Brands. “We introduced a new segment where we priced down our menu significantly. … I could afford to take it in the shorts and have negative comps. Basically, I wanted to cry, but my transactions started to go up. I’m now positive transaction and positive content because I reduced price point over 25 percent and consumers are responding to it.” Fascinating piece by Emilee Wentland from a panel moderated by Bernadette Heier at the Restaurant Finance & Development Conference. https://lnkd.in/gYZfQYw7
