Bringing Food Oases To Food Deserts With Innovative Pricing

salad

Fighting food deserts and flipping them into food oases is no easy task, but innovators are using dynamic pricing to tackle food instability. Everytable, in one case, has made two key business model decisions to provide consumers with alternatives to heavily processed foods. The firm uses the hub-and-spoke model for preparation, and its pricing is set to the neighborhoods where its stores are located instead of the goods that it sells. All this, Today in Data.

    Get the Full Story

    Complete the form to unlock this article and enjoy unlimited free access to all PYMNTS content — no additional logins required.

    yesSubscribe to our daily newsletter, PYMNTS Today.

    By completing this form, you agree to receive marketing communications from PYMNTS and to the sharing of your information with our sponsor, if applicable, in accordance with our Privacy Policy and Terms and Conditions.

    today in data 

    Data:

    $200,000: Approximate amount Everytable storefronts cost to build.
    2019: Year that Everytable expanded into placing smart refrigerators in offices, schools and business in the greater Los Angeles region.
    2016: Year that former hedge fund manager Sam Polk started Everytable.
    7: Number of storefronts Everytable has in existence today.
    4: Number of new storefronts Everytable is in the process of building.