Menu prices that vary at different times of day or on different days of week offer restaurant operators an opportunity to grab new traffic in their restaurants, attendees at the Women’s Foodservice Forum were told this week. So-called “yield management” is on the cusp of making headway in the restaurant industry, Hudson Riehle, senior vice president for the National Restaurant Association’s research and information services division, said Monday during the Executive ...
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Contact: Desiree Torres Desiree.Torres@penton.com