Prompted by a listener question, Adam and Zach discuss whether restaurants and bars could benefit from applying a dynamic pricing model to their menus: instead of all things being the same price no matter when you dine, those who chose to eat and drink during "off hours" might be able to save some money. Is this a viable path forward for the restaurant industry? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or whatever podcast platform you prefer, and send any questions, comments, critiques, and suggestions to [email protected]. Thanks for listening, and be well.

Zach is drinking: Kir Royale

Adam is drinking: Faccia Brutto

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