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Preisstrategien im Food-Service-Bereich

Author

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  • Kriep, Laura
  • Möser, Anke

Abstract

Vor dem Hintergrund eines steigenden Außer-Haus-Verzehrs gibt der Beitrag interessante Einblicke in die Preisgestaltung im Food-Service-Bereich auf Basis eines eigens erhobenen Querschnittsdatensatzes. Be­sonderes Augenmerk liegt dabei auf bequemen Transaktionspreisen, welche nach Knotek (2011) durch die geringere Anzahl benötigter Geldeinheiten den Kaufprozess verein­fachen. Die empirische Analyse bestätigt, dass im Food-Service-Sektor glatte Preise, die auf einen vollen Eurobetrag enden, sowie runde Preisstellungen dominieren. Einzige Ausnahme stellen Selbstbedienungsrestaurants dar, die verstärkt gebrochene Preise nutzen und bei denen im Vergleich zu einer Imbissbude folglich mindestens eine Geldeinheit pro Transaktion mehr benötigt werden würde.

Suggested Citation

  • Kriep, Laura & Möser, Anke, 2013. "Preisstrategien im Food-Service-Bereich," 53rd Annual Conference, Berlin, Germany, September 25-27, 2013 156146, German Association of Agricultural Economists (GEWISOLA).
    • Handle: RePEc:ags:gewi13:156146
    DOI: 10.22004/ag.econ.156146
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    Keywords

    Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Marketing;
    All these keywords.

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