How to Build a Shock-Proof Pricing Strategy
What can businesses do to better prepare for the future and create a more resilient pricing strategy to help mitigate an adverse business environment?
Is Customer Research During Uncertain Times Reliable?
Conducting customer research during the COVID-19 crisis can be challenging. We have outlined the best practices for implementing pricing research during a crisis that still produces reliable results.
How to Navigate a Crisis & Keep Branding Intact with Pricing
How should businesses respond to a crisis? In this article, we explore price gouging and dynamic pricing strategies, and how they affect consumers' brand perception.
B2B Companies Can Navigate Times of Crisis with These Pricing Strategies
Pricing considerations are the lynchpin to the defense tactics that can help a company survive a crisis, protect cash flow and remain in the black.
Pricing Considerations For B2C Businesses During A Crisis
B2C businesses are seeking strategies to survive the coronavirus (COVID-19) crisis. We put together 5 pricing tips to help your B2C company succeed despite current economic challenges.
How to Improve Restaurant Profits with Menu Price Optimization
We’ll show you how to develop, customize and implement an effective process, starting with the foundation of your pricing.
How to Effectively Monetize IoT Technology?
While IoT technology is generating huge business opportunities, it is also creating a significant challenge – how can businesses effectively monetize Internet-of-Things products and not leave money on the table?
Leveraging Market Research & Analytics for Better Restaurant Profits
Together, restaurant market research and analytical tools can help restaurants achieve a higher return on investment (ROI) and remain competitive.
Subscription Pricing: Benefits, Metrics & Team Alignment
This article will present an overview of the best practices to follow when implementing subscription pricing.
Best Practices to Optimize Restaurant Menu Prices
Driving margin and maintaining (or growing) guest count are often seen as incompatible by restaurant operators. But there is a way where one doesn’t have to compromise margin and guest count.