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The cost of dining out is increasingly placing pressure on families, leading many to reconsider how often they visit restaurants. James Deegan, a 27-year-old carer from Crewe, highlights how his favourite meal, a grilled chicken burger, has seen a steep price rise from £12 to £18 in recent years. Alongside the cost of drinks, this increase has made eating out a less frequent treat for James, who now manages to dine out just once or twice monthly. For him, budgeting is crucial to cover essential expenses, meaning social activities like meals out have become less accessible.
This situation is reflective of a wider trend in the hospitality industry, where businesses face escalating operational costs—including taxes, wages, energy, and food prices—at the same time as customers are tightening their spending due to economic pressures. Many restaurants have raised their prices to survive, yet this has not been enough to prevent closures. Data from Hospitality Market Monitor reveals that the number of restaurants in the UK has dropped by nearly 20% since December 2019, declining from 43,000 to 35,500.
Research also supports that dining out is becoming less common. A YouGov report from last October showed that 38% of people surveyed said they were eating in restaurants less often compared to the previous year. Among those respondents, 63% identified rising prices as the main reason, while 62% cited the increased overall cost of living. These statistics demonstrate the impact of economic factors on consumers’ social habits, with dining out being one of the activities scaled back.
Petrit Velaj, a restaurateur with three decades of experience in Greek cuisine, owns Rozafa near St Peter’s Square in Manchester, where he combines authentic food with traditional music and cultural events. Despite his passion for his work, Petrit is uncertain about how long he can maintain his business amid rising costs. He explains that out of every £100 earned, nearly £55 goes toward taxes, leaving a tight margin to cover rent, utilities, wages, and ingredients—all of which have increased recently. With 18 staff members across his two establishments, Petrit is mindful of their financial wellbeing, often prioritizing their pay over his own during difficult months. Although his children are financially independent now, he remains concerned about the long-term sustainability of his restaurants
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