I couldn't make my restaurant's numbers work. So I took prices off the menu.

Dylan Alverson faced financial struggles at his Minneapolis restaurant, Post Modern Times, until he switched to a pay-what-you-can pricing model. This innovative approach not only resolved his financial woes but also reportedly boosted revenue compared to his previous pricing strategy. The success of this model highlights a growing trend in the hospitality industry where customer satisfaction and community support play a significant role in business sustainability. This shift underscores the potential of flexible pricing models in overcoming traditional economic challenges.