Restaurants Explore Alternatives to Raising Prices
Lise Wilson for QSR Magazine It is no secret that eating both in and out have become costlier over the past two years thanks to ongoing pressures from higher fuel prices, transportation issues and a strained labor market. Quick-service brands have developed a variety of approaches to minimize passing down inflation’s impact to their customers. It just required innovative and strategic thinking that never lost sight of the most critical ingredient—customer satisfaction. Photo Courtesy of Wing Stop
Lise Wilson is a strategy architect with 25+ years of experience in consumer packaged goods, retail design, and shopper marketing. At Miller Zell, she focuses on the shopper journey and experience with a concentration on what shoppers need at every step in the process.