Catherine Langman’s Post

New Episode! Dynamic Pricing in Non-Traditional Retail 🚀 Listen now as we explore dynamic pricing in groceries, restaurants & entertainment with Dr. Jose Mendoza on the Retail Pricing Insights Podcast by 7Learnings! Get actionable strategies on: ◾ Dynamic pricing for non-traditional retail ️ ◾ Real-world applications that boost profits & customer experience ◾ Future trends shaping the retail landscape This episode is for you if you're in retail, pricing, or just curious about how pricing impacts your everyday life! Tune in now on your favorite podcast platform and take your pricing game to the next level! hashtag#RetailPricing hashtag#Podcast hashtag#RetailInsights

Ready to turn your meh into marvelous? Join us to boost your business like a barista with a double shot of espresso. With our marketing magic, you'll be the talk of the town (and not just because of your secret cookie recipe). Let's make waves in the digital world! #SmallBusiness #videomarketing #podcastmarketing

🎙️ In the latest episode of Astoria’s podcast, we dive into why a reliable POS system is essential for every restaurant. 🍟 From streamlining orders to managing inventory and payments, a good POS can simplify operations, improve efficiency, and enhance the customer experience. Ready to learn how the right tech can transform your restaurant business? Catch the full episode of Would You Like Fries With That Tech now! 🎧 Watch Here: https://lnkd.in/eaYiYGb9 #RestaurantTech #POSSystems #BusinessEfficiency #WouldYouLikeFriesWithThatTech #TrustAstoria

Tune in on May 21 to hear Vishal Agarwal talk about how the restaurant tech industry is evolving and what it means for restaurants 🎧 #restauranttech #restaurants

Supermarket profit squeeze: There’s this trend called “cross-shopping” where instead of just going to Woolies or Coles for your weekly shop, shoppers are now going to three or four different food shops to find the best bargain. So there’s no choice. Woolworths has to discount. Discounting means lower profits. [Given Connoisseur ice cream is $12 one week & $6 the next week, of course consumers will cross-shop - you're mad not to] https://lnkd.in/gysgXJMV

Every year, over 20,000 new food and drink products launch, and choosing a go-to market strategy to suit your product can be overwhelming unless you know what you��re doing (kind of like a box of chocolates – you never know what you’re going to get). Unfortunately, many of these new products don’t make it. In episode 111 of Foodpreneur with Chelsea Ford, Festival founder Chelsea, helps challenger brand owners navigate the choices and avoid common pitfalls. 🎙️ Tune in to learn: 💰 What's at stake when you only focus on your product. 💰 The three must-have aspects of a profitable CPG business. 💰 Why many brand stories are shallow and cost brand owners sales. 💰 Where to focus if your revenue is under $250K, $1M, or $20M per year to maximise your profits. Link in comments ⬇️

You might have wondered why a food item, like a burger, costs differently in a small local shop versus a big restaurant. You'd say, "Virat, it's because the restaurant is bigger and fancier." But what if I told you that both the small shop and the restaurant could be following the same unit economics? Let me break it down for you. Ideally, a store spends: 40% on the cost of goods sold (COGS), which includes ingredients and raw materials. 15% on rent, which is typically a maximum figure. 15% on operating costs, which covers staff salaries, utilities, and other bills. The remaining 30% is their net profit. I find it really interesting to see how businesses work behind the scenes and how well they manage everything. Understanding how they set prices and handle costs shows how much thought goes into staying profitable. From paying rent and salaries to making a profit, it’s amazing how businesses balance everything to keep things running smoothly and still give value to customers. I learned this from a podcast with Dheeraj Gupta, the founder of Jumbo King. It's highly recommended to watch! I'll drop the link below: https://lnkd.in/dNjenCCT

In times of fluctuating wine industry trends, my curiosity peaks. I enjoy listening to podcasts, reading more, and checking in with clients. I am constantly asking myself - what does success look like in the current climate? This article is particularly insightful, considering I am fully immersed in the DTC space. Consumer loyalty certainly is a key component. https://lnkd.in/g6txjnpc

Great conversation that seems to be becoming more and more frequent as the industry continues to navigate B2B ordering for restaurants and bars! Certainly worth the listen if you are retailer currently trying to navigate through this, and wondering what makes sense for your company. Retailers should and need to benefit from B2B ordering through improved analytics and recommended ordering based off real-time perpetual inventory/stores usage.

OPTIMIZING YOUR STRATEGY FOR DEMAND SPIKES In a recent NUDE PROJECT podcast, Oscar Pierre, CEO of Glovo, pointed out how demand spikes during rainy weather or high-profile events like a Barça or Real Madrid match. So, how can you ensure your restaurant is ready to make the most of these moments? With Pleez, you can automate your offers to perfectly align with demand surges. Whether it’s rain or a big football match, our tool dynamically adjusts your promotions based on real-time data, ensuring you’re maximizing sales when it matters most. By leveraging data-driven insights, you can offer the right deals at the right time, improving your restaurant’s performance and ensuring customer satisfaction. Don’t miss out on opportunities—automate with Pleez and stay ahead of the curve! ⚡