DIMMI EYES THE BIGGEST SLICE OF THE PIE
Written on the 8 July 2016 by Laura Daquino
IF there's one entrepreneur capitalising on Australia's thriving hospitality industry, it's Dimmi's Stevan Premutico.
"I was sitting in a café in Leichardt and the waiter said 'dimmi, dimmi' - I asked what it meant and he said 'tell me in Italian'. It was a lightbulb moment as helping Australians is the aim of our game."
He tried to tell the world, but Premutico says venture capitalists didn't want to hear anything about Dimmi at the time.
"It's the first of its kind in Australia and really morphed out of yield management, which is a booking and pricing strategy that hotels and airlines have used for the past 15 years," Premutico tells Business News Australia.
"It's pretty crazy that restaurants charge the same price on Sunday night at 7:30 as they do on a very quiet Tuesday night. Dynamic pricing is critical and you should be adjusting your rates to match demand.