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| Author: | Kelly, T.J. Kiefer, N.M. Burdett, K. |
| Title: | A demand-based approach to menu pricing |
| Journal: | Cornell hospitality quarterly: hospitality leadership through learning
2009 : AUG, VOL. 50:3, p. 383-387 |
| Index terms: | USA hotel and catering industry restaurants pricing sales models |
| Language: | eng |
| Abstract: | If menu prices can be increased slightly without reducing sales, restaurant owners can enjoy higher profits. This pilot study indicates that prices can, indeed, be raised. [This is a classic article, originally published in Feb, 1994]. |
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