When household budgets tighten, eating and drinking out is among the first things people cut or trade down. Guests come out less often, choose cheaper days, skip the starter or share, and drink less. Many venues have responded with set menus, early evening deals, smaller plates, happy hours and loyalty schemes. At the same time, costs for food, energy, wages and rent have risen, squeezing margins from both directions.
There's a tension between keeping prices accessible and staying profitable, and getting it wrong in either direction can close a business. Value isn't only about price: warmth, generosity and a sense of occasion matter enormously when people are choosing carefully where to spend. Pubs and cafes also act as warm, social spaces for communities, and some venues have leaned into that role. Talking to regulars about what they want often beats guessing.
What we ask on the show
- How have guests changed what they order when money's tight?
- Is hospitality becoming a luxury?
- What do the best value venues get right?
- Should venues lower prices or add value?