Manage episode 292709916 series 2356619
Prompted by a listener question, Adam and Zach discuss whether restaurants and bars could benefit from applying a dynamic pricing model to their menus: instead of all things being the same price no matter when you dine, those who chose to eat and drink during "off hours" might be able to save some money. Is this a viable path forward for the restaurant industry? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or whatever podcast platform you prefer, and send any questions, comments, critiques, and suggestions to email@example.com. Thanks for listening, and be well.
Zach is drinking: Kir Royale
Adam is drinking: Faccia Brutto
See acast.com/privacy for privacy and opt-out information.