Promotions: Kitchen-funded vs Platform-funded Discounts
This lesson is part of the course
In this lesson
You model a 20 % off promotion four ways, see why extra orders can still lose money when the kitchen pays the discount, and find the order volume the promo would need.
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Lessons in this course
- Delivery Plate Cost: Recipe Cost, Packaging and Food Cost % Locked
- Platform Commission and Fees per Order Locked
- Contribution per Order by Channel and Basket Size Locked
- Promotions: Kitchen-funded vs Platform-funded Discounts Locked
- Multi-brand Kitchens: Allocating Shared Costs Locked
- Kitchen Capacity: Orders per Hour, Prep Times and the Peak Locked
- Break-even Orders per Day with a Channel Mix Locked
- Menu Engineering for Delivery: Popularity vs Margin after Commission Locked