Romantic dinners for Valentine’s Day cost more and restaurants modify their offers to attract their customers
THE Valentine’s Day will be different this year in Britain after one year inflation record high in food, which has driven up prices in many areas: from flowers and chocolates to dinner in restaurants.
Supply chain problems in the age of COVID and Russia’s invasion of Ukraine meant Britons paid 16.7% more for food in a month — from December 22 to January 22 — than the same period last year, according to research firm Kantar.
As a result, romantic Valentine’s Day dinners cost more and restaurants tweak their offerings to attract customers.
According to the latest figures from the British Bureau of Statistics, a meal or dinner in a restaurant cost 9.4% more in December than last year.
Other costs associated with romantic daytime dates — from flowers and movie tickets to taxis and babysitters — have also risen.
As companies such as Mondelez, Nestle and Lindt raised their prices, people spent 10.7% more on chocolate bars.
The country’s supermarkets are looking to profit by keeping the prices of the meals they sell steady for Valentine’s Day in the hope of drawing customers away from restaurants.
For €17, Morrisons has a “festive package” for a supermarket dinner which includes a starter, main course with two side dishes, a drink and dessert.
The price of flowers also rose by 6.2% in Britain in December.
Supermarket chain Tesco, whose chief executive recently said consumers are starting to cut back on restaurant dinners, has cut the price of its Valentine’s Day pack for two (main course, side dish, dessert and drink) to 12 (13.5 euros) from 15 (almost 17 euros) sterling it was last year.
However, even those who can afford it will be asked to cut back this year.
London’s Michelin-starred Ritz restaurant has increased the price of its four-course Valentine’s menu this year, from €367 a person last year to €446.
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With a wealth of experience honed over 4+ years in journalism, I bring a seasoned voice to the world of news. Currently, I work as a freelance writer and editor, always seeking new opportunities to tell compelling stories in the field of world news.
