Is the use of often higher-cost sustainably produced food products a new-age cost of doing business, or can such products maintain or even build profits? How are operators determining the pricing of the sustainable goods they are featuring and what lessons can they share?
Join us for the 3rd installment in our Sustainability Webinar Series as our panel discusses these issues and related best practices for pricing foods produced with sustainability in mind. Hear from our panel about:
- Cost considerations associated with sustainable ingredients
- Strategies for pricing sustainably produced menu items
- How to sustain margins when offering sustainable foods
- The wisdom of sharing with consumers the whys of sustainable goods pricing
Pricing Solutions Ltd.
Founder & CEO
Director, Salad Collective
Founder and CEO, Snappy Salads
Alan Liddle - Moderator
Data & Event Content Director
Nation's Restaurant News