"We can’t just keep upping the prices," says Gareth Mullins, executive chef at The Marker Dublin Hotel. Photo: Dan Dennison
There is no escaping the reality that these are tough times for Irish restaurants. They’re dealing with an enduring cost-of-living crisis on the double and contending with higher overheads across the board while catering for customers with less money in their pockets.
Some sectors facing higher costs simply increase their prices with few, if any, consequences because they know people have little or no choice but to cough up.
Health insurance providers have been rolling out price hikes twice a year while energy providers in effect doubled the costs imposed on consumers at the height of the crisis in 2023. And most households now spend at least a third more in Irish supermarkets than they had to in 2020.
Restaurants, however, don’t have the luxury of being able to increase their prices constantly and if they go too high then customers can simply choose not to eat out – w
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