In this episode of the Cali BBQ Media podcast, Shawn Walchef breaks down his restaurant’s real-world experiment with dynamic pricing. Shawn shares how language, perception, and industry double standards fuel misunderstanding, and why embracing technology is key to long-term restaurant sustainability.
Interview Takeaways:
- Dynamic Pricing Is Already Here – Restaurants have long used strategies like Happy Hour or early bird specials. Digital tools just make it smarter and more adaptive.
- Language Shapes Perception – Calling it “surge pricing” triggered backlash. Clear, intentional communication is essential when introducing new pricing strategies.
- Restaurants Face a Unique Double Standard – Airlines and gas stations adjust prices daily, but when restaurants do it, customers take it personally—highlighting the need for transparency and education.
Episode Links:
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