In this episode, we welcome Shawn Walchef, entrepreneur and owner of Cali BBQ, who shares his insights on leveraging dynamic pricing to grow a restaurant business. Shawn discusses his journey with Cali BBQ, the use of dynamic pricing on platforms like Uber Eats and DoorDash, and the impact it has had. He explains the difference between dynamic and surge pricing, emphasizing the importance of incremental price changes based on supply and demand. Walchef also dives into the challenges and opportunities of communicating pricing strategies to customers, the benefits of avoiding high traffic periods, and how technology can enhance customer loyalty and restaurant operations. The discussion also covers the broader implications of technology in the restaurant industry, from ghost kitchens to digital hospitality, urging restaurateurs to embrace change and stay innovative.

00:13 Introducing Shawn Walchef: A Disruptor in the Restaurant Industry

01:27 Exploring Dynamic Pricing with Shawn Walchef

02:23 The Media's Take on Dynamic Pricing and Its Impact

06:07 Communicating Price Changes and Building Trust

13:34 Leveraging Technology for Better Customer Experience

14:54 Embracing Digital Transformation in the Restaurant Industry

18:00 Shawn's Invitation: Connect and Collaborate

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👋 ABOUT Dynpricing Technologies

Hi, we're Dynpricing Technologies, the dynamic pricing solution tailored for restaurants. Optimize your menu pricing to maximize profitability and cater to a diverse clientele.

Check us out:https://dynpricing.ai