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If you’re still charging the same price every day of the year, this episode might make you a little uncomfortable—in a good way. Joined by Chris Tilson from Goose, we dig into the idea of dynamic pricing and why sticking to flat rates could be quietly capping your revenue. There’s a smarter, more flexible way to price your services that aligns with demand, and once you see it, you can’t unsee it. This conversation pulls back the curtain on how other industries have been doing this for years—and why pet care is finally catching up.
You’ll hear how Chris breaks down the mindset shift behind dynamic pricing and how it can unlock growth without adding more dogs, more staff, or more chaos. It’s not about gouging or overcomplicating things—it’s about being intentional and strategic with the demand you already have. If you’ve ever felt maxed out during peak times but underwhelmed during slower periods, this episode will get you thinking differently about how you run your business—and what you might be leaving on the table.
By Fernando Camacho5
3737 ratings
If you’re still charging the same price every day of the year, this episode might make you a little uncomfortable—in a good way. Joined by Chris Tilson from Goose, we dig into the idea of dynamic pricing and why sticking to flat rates could be quietly capping your revenue. There’s a smarter, more flexible way to price your services that aligns with demand, and once you see it, you can’t unsee it. This conversation pulls back the curtain on how other industries have been doing this for years—and why pet care is finally catching up.
You’ll hear how Chris breaks down the mindset shift behind dynamic pricing and how it can unlock growth without adding more dogs, more staff, or more chaos. It’s not about gouging or overcomplicating things—it’s about being intentional and strategic with the demand you already have. If you’ve ever felt maxed out during peak times but underwhelmed during slower periods, this episode will get you thinking differently about how you run your business—and what you might be leaving on the table.

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