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What if the guest you're pricing around doesn't exist?
Across tens of thousands of guest reviews, nobody has ever complained about paying too little. What shows up is that something felt too expensive. That is a verdict on value, and cutting the price will not fix it.
In this takeaway, I break down why the regular you're afraid of isn't watching your menu, how I raised the price of one item a week for six weeks and got zero pushback, and why $16 and $18 land the same way while $19 and $21 do not.
If you've known for a year that an item is underpriced and still haven't touched it, this one is costing you every week you wait.
To build the marketing team that raises your check average for you, visit restaurantbusinessschool.com.
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Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
