MAD's newsletter relaunches with a long read on dynamic pricing, an interview with Myriel chef Karyn Tomlinson, and the latest on what we're up to here at MAD
Interested in how dynamic pricing would shake out with people seeing it in real time. Its an odd concept in food, another way that monetizing resources can turn hopelessly in the wrong direction.
Interested in how dynamic pricing would shake out with people seeing it in real time. Its an odd concept in food, another way that monetizing resources can turn hopelessly in the wrong direction.