Pricing tips from a restaurant guru

09/15/2009 | GigaOm

What can a restaurant menu teach you about pricing your products or services? Customers perceive pricing in relative terms, writes Mike Speiser, which explains why "menu engineers" include one outrageously expensive item on the list: The high-priced outlier makes other dishes look reasonable by comparison. One other tip: Try dropping the dollar sign to make prices appear less intimidating.

View Full Article in:

GigaOm

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI