Skip to main content
Perceived Fairness of Demand-based Pricing for Restaurants
Articles and Chapters
  • Sheryl E. Kimes, Cornell University
  • Jochen Wirtz, National University of Singapore
Publication Date
Variable pricing in restaurants—for example, by day part or weekends versus weekdays—is likely to be okay with customers provided the different price schemes seem fair.

Required Publisher Statement
© Cornell University. Reprinted with permission. All rights reserved.

Citation Information

Kimes, S. E., & Wirtz, J. (2002). Perceived fairness of demand-based pricing for restaurants [Electronic version]. Cornell Hotel and Restaurant Quarterly, 43(1), 31-37. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: