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Pricing Sustainably Produced Foods for Sustainable Bottom Lines

Now Available On Demand

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

Paul Hunt
President
Pricing Solutions Ltd.

 

Andrew Gruel
Founder & CEO
Slapfish

 

Chris Dahlander
Director, Salad Collective
Founder and CEO, Snappy Salads

 

Alan Liddle - Moderator
Data & Event Content Director
Nation's Restaurant News

SPONSORED BY

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