We build a structural econometric model of pricing substitutes with menu costs and apply it to quasi-experimental data to estimate the share of physical menu costs (material and labor costs of price adjustment) in total menu costs. The data comes from the adoption of electronic shelf labels...

In "continuous choice" settings, consumers decide not only on whether to purchase a product, but also on how much to purchase. As a result, firms should optimize a full price schedule rather than a single price point. This paper provides a methodology to empirically estimate the optimal schedule...