Price as Strategy.

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I have this concept for a quick serve restaurant where the menu is built around a specific price point. It would offer lots of food variety but everything is priced the same.  Let’s call the place $8.99s. $8.99s is not Ben Benson’s or Le Bernadin insofar as brand names go, but it is descriptive. (Think I borrowed the idea from Steve and Barry’s.)  I ran this notion by an investor/restaurateur friend and didn’t go for it. What ever. He also didn’t want to serve breakfast burritos at his NYC chain to open up a new day part. 

Fast forward to Blue Apron, a some-assembly-required meal delivery service and the static price idea has found a proof of concept. Blue Apron probably did it to improve simplicity. Their overhead, don’t forget, includes delivery.  But for $8.99s, the idea was to own a new class of value restaurants.

The idea to offer all meals for $8.99 is a strategy. Sure, the mission statement can include words like healthy and tasty. Smiley servers. Satisfaction guarantees. But driving to a price point, rather than say a cuisine, gives form to the “product, experience and message.” It’s a brand play in addition to a category play. A category busting idea.

It will happen. Peace.