Why customers increasingly think restaurants aren't worth it

A Deeper Dive: Consumer strategist and author Lisa Miller joins the podcast to talk about how consumers think about restaurants’ overall value.

Customers are increasingly questioning the value of their restaurant visits.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Lisa Miller, a consumer strategist and author of the book “The Business of Joy.” And we talk about consumer attitudes on the value of restaurants right now.

Miller surveys consumers every month and she has had some interesting insights on how diners view the restaurant industry, in particular their views on the price-value equation.

We talk extensively about tipping, and what consumers think about the practice. A growing number of consumers are frustrated with tipping and we talk about why that is.

And we talk about consumers’ views on whether their restaurant visits are worth it. An increasing number of consumers think their visits aren’t worth it and more than half of fast-food customers say they get sticker shock when they visit a restaurant. Fast-food restaurants have raised their prices 30% since the pandemic, which has frustrated diners.

We also talk about what restaurants can do to make their offering more worth it to consumers. Hint: Do not skimp on the training budget.

It’s a fascinating conversation on consumer attitudes so please have a listen.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Why the Smashed Jack sparked record-smashing demand at Jack in the Box

Behind the Menu: The chain’s newest menu addition aims to break the mold on what a fast-food burger can be, and customers are buying in.


Why Wingstop isn't afraid of Popeyes' chicken wings

The Bottom Line: The fast-casual wing chain says its sales improve when another brand pushes the product. Here’s why that might be.


Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.


More from our partners