evandyk
Senior Member
It's just "happy hour".
Hold on...........LOL
Wendys wants to test 'surge pricing' or dynamic pricing...........such that your burger combo may cost significantly more or less depending on time of day and how busy they are............
Burger chain Wendy's looking to test surge pricing at restaurants as early as next year
Wendy's is looking to test having the prices of its menu items fluctuate throughout the day based on demand, implementing a strategy that has already taken hold with ride-sharing companieswww.thestar.com
This sounds like a PR disaster of enormous proportions.
Not my establishment of choice............but I'm just imagining the few Wendys I ever see really busy, typically ones w/drive-thrus, in evening rush.........and imagine those drivers facing 50% premiums on their orders for having the temerity to order dinner at dinner time, LOL
" Digital menuboards could allow us to change the menu offerings at different times of day and offer discounts and value offers to our customers more easily, particularly in the slower times of day. "
Exactly. Happy hour for fast food.
"Beginning as early as 2025, we will begin testing more enhanced features like dynamic pricing and daypart offerings, along with AI-enabled menu changes and suggestive selling"
"Suggestive selling" and "daypart offerings" both indicate happy hour type pricing, not Uber-type surge pricing.
In the case of Wendys, they bring their beef patties in fresh, not frozen, so the lifespan is really short. If, due to poor/great weather or some other unexpected event, they appear on pace to have to bin 100 patties at the end of day, it makes all the sense in the world that they drop burgers to 1/2 price for a couple of hours. That gets Wendys some revenue instead of none and saves on disposal costs. No one would object to that; but dinner-peak pricing would roil people, as it did in this case.
In the world of grocers, I've advocated for this idea of meat pricing, but not the way its done now, where they wait til the meat is looking sad and has to get sold in the next 12 hours. Instead, I would price it so that its full price on day one when it goes out, and it steadily drops in price as it gets closer to expiry. This requires electronic tags w/sell-by dates embedded. Its not difficult to do, but would be a transition for the industry.
In store ground beef generally has a 48-hour lifespan in most grocers; so I would price it at $15 per kg the day it hits the shelf, $10 a kg on day 2, and $5 a kg for must sell now.
This is how the Wendys CEO described it. The Star headlined it as "surge pricing" but Wendy's never said that.
"Suggestive selling" and "daypart offerings" both indicate happy hour type pricing, not Uber-type surge pricing.
OK, so the Star and other media broadly reported something he didn't say, forcing Wendys to clarify, which they did.
Yes, the original (OJ) that Shant himself opened June 2010. It was time to move to a bigger spot..Burger's Priest will be closing their original (?) location at 1636 Queen St E (east of Coxwell), and moving into a new location further east at 1922 Queen St E (a couple blocks east of Woodbine) in the Beaches area:
Iconic Toronto eatery Burger's Priest is closing its OG location but there's more
Sunday will be the last day that Torontonians can redeem their burgers “one at a time” at The Burger's Priest’s staple location.streetsoftoronto.com