Have you ever seen items on a fast food menu priced at $1 or $2 each and wondered how the restaurant could possibly make any money by selling those products? In actuality, the profit margin for these items is generally slim, and sometimes restaurants even lose money on these dollar menu items. Why, then, might restaurants continue offering and even promoting their discounted menu items? What about other types of businesses that offer deep discounts on particular products or services and that face the same challenges? Is there a way to incorporate these low-cost offerings into a sustainable pricing strategy?

• Is this pricing strategy financially sustainable for the businesses and other than loss of profits, what are some other possible negative consequences of businesses offering discounted products or services?