Leslie Kerr

Leslie Kerr W89

President and Founder of Intellaprice

Leslie Kerr founded Intellaprice to meet restaurants’ needs for pricing support. Intellaprice is the cost-efficient solution for companies seeking to grow profit through pricing. She has worked with clients including Applebee’s, Baskin-Robbins, Dunkin’ Donuts, Quiznos Sub, Olive Garden, and Red Lobster. Her experience also includes roles in operations at PepsiCo Food Systems, and in finance for Disney Consumer Products. It was in Coopers and Lybrand’s Compensation Consulting practice that she gained her pricing and research foundation.

Leslie earned her bachelor’s degree in marketing and entrepreneurial management from the Wharton School and her MBA at Duke University’s Fuqua School of Business. Her career spans more than 20 years of consulting, pricing, and restaurant experience. She has lectured on pricing at the Fuqua School and at the National Restaurant Association Show. She is often quoted in such publications as QSR Magazine and Nation’s Restaurant News.

  • How Restaurants Bite Into Price Research

    Panic pricing and infrequent reviewed are not ingredients for strategic price research for restaurants. Read on for more nuanced guidance.

  • Pricing and Year-end Budgeting

    How to budget for the new year to accomplish all of your pricing goals.

  • Sympathy for Inflation

    Should restaurants and other retail shops announce price increases?

  • The Price of Communications

    How open, clear discussions in the retail industry about price can add credibility to client recommendations.

  • Marketing & Value Lessons From Red Mango’s Dan Kim

    At the National Restaurant Association Marketing Executives Group (MEG) conference, the keynote speech from Dan Kim, founder of Red Mango, was...

  • When Did You Last Raise Prices?

    I regularly work with clients seeking guidance on increasing prices as costs rise. So it stands out when a merchant tells me they have not raised...

  • Incremental Pricing Should Drive Profit

    In terms of pricing at restaurants, the more the better. The restaurant brings in more dollar margin, and the guest gets a better deal. Thinking...

  • When to Consider Price Decreases

    I recently conducted a pricing review with a client concerned about the pinch of current economic pressures, as well as consumer behavior and...

  • The Value of Price Meetings

    It’s tempting to simply compile data, crunch numbers and make decisions at the corporate level about pricing, but it's also important to build...

Wharton Magazine - Background

Type to Search

See all results