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Menu pricing and strategy
0 references·16 citing·46 second hop
Menu pricing and strategy (1980)Menu pricing and strategyRestaurant analytics: Emerging practice and research opportunities (2022)Restaurant analytics: Emergin…Approaches for restaurant revenue management (2021)Approaches for restaurant rev…Menu engineering re-engineered: Accounting for menu item substitutes in pricing and menu placement decisions (2020)Menu engineering re-engineere…Customer-driven menu analysis (CDMA): Capturing customer voice in menu management (2019)Customer-driven menu analysis…Menu engineering and activity-based costing (2016)Menu engineering and activity…An Efficiency-Based Metafrontier Approach To Menu Analysis (2012)An Efficiency-Based Metafront…A model for wine list and wine inventory yield management (2011)A model for wine list and win…The application of activity‐based costing to a support kitchen in a Las Vegas casino (2010)The application of activity‐b…Multi‐factor menu analysis using data envelopment analysis (2009)Multi‐factor menu analysis us…The Application of Activity-Based Costing in a Quick Service Restaurant (2008)The Application of Activity-B…Persuasive Design of Destination Web Sites: An Analysis of First Impression (2008)Persuasive Design of Destinat…The Effect of Loss Leader Pricing on Restaurant Menus' Product Portfolio Analysis (2007)The Effect of Loss Leader Pri…Understanding Menu Psychology (2005)Understanding Menu PsychologyOperations management research in the hospitality industry (1998)Operations management researc…A demand-based approach to menu pricing (1994)A demand-based approach to me…Cost/margin analysis: a third approach to menu pricing and design (1983)Cost/margin analysis: a third…Informational and Normative Social Influence in Buyer Behavior (1975)The construction of preference. (1995)Sequential Choice in Group Settings: Taking the Road Less Traveled and Less Enjoyed (2000)Menu price presentation influences on consumer purchase behavior in restaurants (2008)The influence of menu design, menu item descriptions and menu variety on customer satisfaction. A case study of Egypt (2017)Measuring the efficiency of decision making units (1978)Some Models for Estimating Technical and Scale Inefficiencies in Data Envelopment Analysis (1984)Metafrontier frameworks for the study of firm-level efficiencies and technology ratios (2007)A Conceptual Model of Service Quality and Its Implications for Future Research (1985)Measuring Service Quality: A Reexamination and Extension (1992)An overview of revenue management in service industries: an application to car parks (2010)Operations management (2010)Revenue and yield management: a perspective article (2019)Impact of operational activities on customer satisfaction in cafes and restaurants: A mediating role of infrastructural elements (2022)Evaluating a hotel GM's performance (1995)Retail productivity assessment using data envelopment analysis (1998)The Delphi technique as a forecasting tool: issues and analysis (1999)Efficiency comparison of multiple brands within the same franchise: Data envelopment analysis approach (2009)Price Sensitivity of the Consumer (1979)Managing price, gaining profit. (1992)Multi-Stage Synthetic Hotel Pricing (2004)Cherry-Picking Customers by Party Size in Restaurants (2011)Understanding the relationship between food experiential quality and customer dining satisfaction: A perspective on negative bias (2019)The Norm of Reciprocity: A Preliminary Statement (1960)A Paradigm for Developing Better Measures of Marketing Constructs (1979)Designing persuasive destination websites: A mental imagery processing perspective (2011)DMO online platforms: Image and intention to visit (2017)Seeing destinations through vlogs: implications for leveraging customer engagement behavior to increase travel intention (2020)Advances in Consumer Research (2025)Activity-based Systems: Measuring the Costs of Resource Usage (1992)Custeio baseado em atividades (1997)An Investigation of Factors Affecting Job Satisfaction (2007)Application of Activity Based Costing for Palm Oil Plantation (2019)Financial recovery strategies for restaurants during COVID-19: Evidence from the US restaurant industry (2021)Restaurant menus and COVID-19: implications for technology adoption in the post-pandemic era (2023)Time Series Analysis Forecasting and Control. (1971)Time Series Analysis: Forecasting and Control. (1978)Effects of Price, Brand, and Store Information on Buyers' Product Evaluations (1991)The impact of dynamic pricing on restaurant customers’ perceptions and price sentiment (2024)Strategic facility location: A review (1998)Channel Conflict and Coordination in the E‐Commerce Age (2004)Cloud Kitchens and its impact on the restaurant industry (2022)From traditional to transformed: Examining the pre- and post-COVID consumers’ shopping mall experiences (2023)Advances in Consumer Research (2025)Developing information and communication technology professional competency indicators for kitchen staff (2026)Linking organizational career management with Generation Y employees’ organizational identity: The mediating effect of meeting career expectations (2019)
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  • 2008Persuasive Design of Destination Web Sites: An Analysis of First Impression353 cited
  • 2005Understanding Menu Psychology70 cited
  • 1983Cost/margin analysis: a third approach to menu pricing and design65 cited
  • 1998Operations management research in the hospitality industry46 cited
  • 2009Multi‐factor menu analysis using data envelopment analysis46 cited
  • 2022Restaurant analytics: Emerging practice and research opportunities45 cited
  • 2012An Efficiency-Based Metafrontier Approach To Menu Analysis36 cited
  • 2016Menu engineering and activity-based costing34 cited
  • 1994A demand-based approach to menu pricing27 cited
  • 2021Approaches for restaurant revenue management27 cited
  • 2011A model for wine list and wine inventory yield management25 cited
  • 2010The application of activity‐based costing to a support kitchen in a Las Vegas casino24 cited
  • 2007The Effect of Loss Leader Pricing on Restaurant Menus' Product Portfolio Analysis21 cited
  • 2008The Application of Activity-Based Costing in a Quick Service Restaurant19 cited
  • 2020Menu engineering re-engineered: Accounting for menu item substitutes in pricing and menu placement decisions

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18 cited
  • 2019Customer-driven menu analysis (CDMA): Capturing customer voice in menu management18 cited