While the pandemic has held plenty of challenges for foodservice operators, it has also sparked a period of creative solving like never before – and the lessons will be useful for the long term. One example is the ongoing refinement of menu engineering, and specifically, operators’ ability to adjust prices on the fly based on supply and demand. Operators can use dynamic pricing to increase the price of a menu item that is selling well, for example, and decrease the price of an item being sold during a slower shift (some restaurants are even starting to use dynamic pricing for the chance to reserve their most in-demand tables on busy nights). Using a QR code system can enable this sort of flexibility. At a time when it’s become all the more challenging to keep the right supplies coming in and anticipate customer traffic, dynamic pricing may provide some extra flexibility. The key is adjusting prices downwards (when possible) as well as upwards so customers perceive it as a fair strategy.