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Retail Meat Feature Pricing: Enhancing Meat-Case Revenues?

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  • Pritchett, James G.
  • Johnson, Kamina K.

Abstract

Retail meat managers have many pricing tools to encourage product purchase, including the feature price, syndicate price, and the percent discount. Given seasonal demands and a large, diverse set of meat cuts, meat managers may form strategic pricing groups when choosing the feature-price, syndicate-price, and percent-discount levels. This research inductively determines these groups using a principal-components method and examines the role feature pricing plays in determining the volume sold and syndicate price. Seemingly unrelated regression (SUR) models are used to simultaneously estimate the impacts of featuring strategy decisions among cluster groups.

Suggested Citation

  • Pritchett, James G. & Johnson, Kamina K., 2005. "Retail Meat Feature Pricing: Enhancing Meat-Case Revenues?," Journal of Food Distribution Research, Food Distribution Research Society, vol. 36(1), pages 1-7, March.
    • Handle: RePEc:ags:jlofdr:26766
    DOI: 10.22004/ag.econ.26766
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    References listed on IDEAS

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    1. Dillon, William R & Mulani, Narendra & Frederick, Donald G, 1989. "On the Use of Component Scores in the Presence of Group Structure," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 16(1), pages 106-112, June.
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    Keywords

    Demand and Price Analysis;

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