In these times, restaurants, spas, boutique owners and all the luxury suppliers appear to be learning they must learn to treat us, the punters like "kings and queens"! and make sure we get value from our special treat.
It's because we all must think about money differently this year.
Shopping Instead of making cut-backs across the board, "shutting down" spending altogether, we're making judgment calls.
We still want nice clothes, a break from the rat race, but we're getting realistic.
We're facing up to what was empty indulgence, spending for the sake of it, eating, drinking and socialising just because we could.
Compared with 20 years ago, we now know what we like!, and that's what we continue to throw cash at, just a little less cash and little less often.
Boutique owners say some of their big shoppers are putting their money into more strategic buying.
They're going for only the one statement designer piece - items that still scream money, but going lower end for the essentials, tops, skirts, knitwear.
The showy piece is a subtle way, ironically of saying "hey! I'm not suffering!!" Dining Out How about Recession Dining though? We are a nation who have become accustomed to eating out.
We don't want to stay at home with our TV dinner on our knees!! Sharing a meal has always been a time-honored, convivial tradition.
We enjoy the social aspect as much as the food.
So it is time now for all those restaurants who have enjoyed boom-time "rich pickings" to take care of us, their customers (who frequented their restaurants in the good times).
Time now to step up to the plate and meet the challenges they are facing - to hold on to us, their valued customers.
Already it can be spotted more restaurants are:- oRunning their "early bird" style menu all evening.
oA drink on the house at the end of the meal is another aspect which I detect to be slowly re-appearing into the restaurants who mean business.
Back in the seventies and eighties, it was pretty well normal practice for the restaurant to offer his/her guests a drink at the end of dinner - and those were the hard times!! oOn the subject of alcohol, there is a growing demand for availability of good wines by the glass.
Apart from not always needing a bottle the other reason for ordering by the glass is simply that Irish people's tastes in wine have become much more adventurous.
oA further boost to current dining trends is where the eateries see the need, and supply, some live music (piano play and song) from early evening.
I have seen here the delight of the punters.
They appreciate the restaurant has made the effort to give that little extra touch! It helps de-stress us diners after a busy day and thus makes the whole dining experience an evening to be remembered...
oAnd how about the all important taxi pick-up? The "sharp restaurant owners" are having taxis organised outside his/her restaurant for the evening.
No running up the street and queuing in the rain here in all our finery..
..
The great meal, entertainment and service have all "paled into insignificance" if we still have to run down the street and queue in the rain for a taxi...
I don't think the restaurant market is shrinking.
I think it's shifting from high end to value.
oIrish people's palate's have become more sophisticated, more European.
oThe restaurants that are doing well are consistent in the quality of their food and service.
They're not charging extortionate prices.
Irish diners are looking to satisfy their palates as well as their pockets, but they can't pay as much this year as they did last year or the year before.
oRestaurants that don't offer what consumers perceive to be good value and good service will not survive.
oThe survivors will be the restaurateurs who are flexible enough to adapt seamlessly to changing lifestyle trends and increasing financial pressures.
oAmong many trends, suburban restaurants are doing very well because people now prefer to eat locally both in the country and the city.
They want to be able to have that glass of wine with their meal and taxis are an added extra they try to avoid.
oThe restaurants that are well organised and watch their customer's needs are booming.
oWe're going into a "careful period".
People are looking for value, value, value.
The restaurants that are good will survive.
After years of being "ripped off" the consumer is biting back..
..
There are clear signs that people from all sectors of society are changing their lifestyles in accordance with these times.
It's because we all must think about money differently this year.
Shopping Instead of making cut-backs across the board, "shutting down" spending altogether, we're making judgment calls.
We still want nice clothes, a break from the rat race, but we're getting realistic.
We're facing up to what was empty indulgence, spending for the sake of it, eating, drinking and socialising just because we could.
Compared with 20 years ago, we now know what we like!, and that's what we continue to throw cash at, just a little less cash and little less often.
Boutique owners say some of their big shoppers are putting their money into more strategic buying.
They're going for only the one statement designer piece - items that still scream money, but going lower end for the essentials, tops, skirts, knitwear.
The showy piece is a subtle way, ironically of saying "hey! I'm not suffering!!" Dining Out How about Recession Dining though? We are a nation who have become accustomed to eating out.
We don't want to stay at home with our TV dinner on our knees!! Sharing a meal has always been a time-honored, convivial tradition.
We enjoy the social aspect as much as the food.
So it is time now for all those restaurants who have enjoyed boom-time "rich pickings" to take care of us, their customers (who frequented their restaurants in the good times).
Time now to step up to the plate and meet the challenges they are facing - to hold on to us, their valued customers.
Already it can be spotted more restaurants are:- oRunning their "early bird" style menu all evening.
oA drink on the house at the end of the meal is another aspect which I detect to be slowly re-appearing into the restaurants who mean business.
Back in the seventies and eighties, it was pretty well normal practice for the restaurant to offer his/her guests a drink at the end of dinner - and those were the hard times!! oOn the subject of alcohol, there is a growing demand for availability of good wines by the glass.
Apart from not always needing a bottle the other reason for ordering by the glass is simply that Irish people's tastes in wine have become much more adventurous.
oA further boost to current dining trends is where the eateries see the need, and supply, some live music (piano play and song) from early evening.
I have seen here the delight of the punters.
They appreciate the restaurant has made the effort to give that little extra touch! It helps de-stress us diners after a busy day and thus makes the whole dining experience an evening to be remembered...
oAnd how about the all important taxi pick-up? The "sharp restaurant owners" are having taxis organised outside his/her restaurant for the evening.
No running up the street and queuing in the rain here in all our finery..
..
The great meal, entertainment and service have all "paled into insignificance" if we still have to run down the street and queue in the rain for a taxi...
I don't think the restaurant market is shrinking.
I think it's shifting from high end to value.
oIrish people's palate's have become more sophisticated, more European.
oThe restaurants that are doing well are consistent in the quality of their food and service.
They're not charging extortionate prices.
Irish diners are looking to satisfy their palates as well as their pockets, but they can't pay as much this year as they did last year or the year before.
oRestaurants that don't offer what consumers perceive to be good value and good service will not survive.
oThe survivors will be the restaurateurs who are flexible enough to adapt seamlessly to changing lifestyle trends and increasing financial pressures.
oAmong many trends, suburban restaurants are doing very well because people now prefer to eat locally both in the country and the city.
They want to be able to have that glass of wine with their meal and taxis are an added extra they try to avoid.
oThe restaurants that are well organised and watch their customer's needs are booming.
oWe're going into a "careful period".
People are looking for value, value, value.
The restaurants that are good will survive.
After years of being "ripped off" the consumer is biting back..
..
There are clear signs that people from all sectors of society are changing their lifestyles in accordance with these times.
Source...