Scenario 17-5. assume that a local restaurant sells two items, salads and steaks. the restaurant's only two customers on a particular day are mr. carnivore and ms. leafygreens. mr. carnivore is willing to pay $20 for a steak and $7 for a salad. ms. leafygreens is willing to pay only $8 for a steak, but is willing to pay $12 for a salad. assume that the restaurant can provide each of these items at zero marginal cost. if the restaurant is able to use tying to price salads and steaks, what is the profit-maximizing price to charge for the "tied" good?

Question

Tamara Jefferson

Business

15 March, 06:26

Scenario 17-5. assume that a local restaurant sells two items, salads and steaks. the restaurant's only two customers on a particular day are mr. carnivore and ms. leafygreens. mr. carnivore is willing to pay $20 for a steak and $7 for a salad. ms. leafygreens is willing to pay only $8 for a steak, but is willing to pay $12 for a salad. assume that the restaurant can provide each of these items at zero marginal cost. if the restaurant is able to use tying to price salads and steaks, what is the profit-maximizing price to charge for the "tied" good?

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Asia Summers · Answer 1

Answer: The price of the tied good is $20.

Explanation: The practice of tying is used to package products in such a way that the price of the tied (combined) good is closer to the buyers total willingness to pay for the two goods.

In this case, the total willingness to pay of Carnivore is $20+$7=$27

While, that of Leafygreens is $8+$12=$20

Thus, the producer will sell the combined good at $20 as it this price both the consumers will buy the tied good. If the producer sells it at $27, then only the Carnivore will buy the good but Leafygreens will not.

Thus, with zero marginal cost of serving additional consumer it is better for the producer to sell at $20.