“The problem restaurants have right now is that rents are going up, bills are going up, utilities and fuel are going up, and that money ends up going into the price of the food,” says the Guardian’s restaurant critic and podcaster. He is also the host of “Comfort Eating.” grace dent To tell Nosheen Iqbal. “People are now incredibly shocked when they open the menu.”
Restaurants that managed to survive the coronavirus pandemic lockdown are now operating in a tough economic climate, and so are their customers. How are restaurants adapting and what will consumers want from their 2024 dining experience?
journalist Tony Naylor has reported on how pizza conquered Britain and why it seems so resilient even in recessions. He explains why this dish is so enduringly popular.
Photo: Mark Waugh/Alamy
