All About Pricing

How do you price your off-premise and catering menu for profit and growth?

In this episode of Beyond the Four Walls, Wendy Ewers breaks down how to structure your catering and off-premise pricing to compete and win in today’s market. Whether you’re launching a new menu or fine-tuning an existing one, Wendy shares real-world strategies that deliver results.

Wendy Ewers

Wendy Ewers

Off-Premise Sales & Marketing Leader

Wendy Ewers is a seasoned restaurant executive with extensive experience in driving off-premise sales, marketing strategy, and brand growth across casual dining, quick service, and fast casual segments. She has a strong track record of leading initiatives that optimize operations, enhance guest experiences, and achieve significant revenue growth.

In her most recent role as Senior Director of Off-Premise at Fogo de Chão, Wendy developed a strategic roadmap that aligned cross-functional teams and optimized off-premise operations. Previously, at CEC Entertainment, she played a key role in repositioning and growing brands through menu innovation, strategic partnerships, and brand development.

As Vice President of Off-Premise at Potbelly Sandwich Shops, Wendy led initiatives that expanded off-premise sales significantly, built a third-party delivery business, and improved digital platforms to enhance the customer experience.

Wendy's expertise includes brand positioning, third-party partnerships, digital transformation, and building high-performing teams. She is known for her ability to deliver results and drive profitability in the restaurant industry.

Through WRE 4GrowthInOp Consulting: Where Off-Premise Meets On-Point Strategy, Wendy empowers restaurant brands to define what success looks like—and acts like—beyond the four walls, helping them grow sustainably and win in today’s competitive off-premise landscape.

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