Charging single diners double?

 

The Solo Diner Dilemma: the Ethics of Restaurants Charging Double 

As someone who has been dining out up to 7 times a week, in both a professional capacity, and for my own pleasure, for over 40 years, I have been disturbed by recent reports of restaurants, largely those at the upper end of the quality and price scale, shifting to a contentious position of penalising single diners by charging them as if they were a table for two. 

The argument of lost revenue is a spurious one at best. In recent months I, as a single diner, have spent in the region of £5,000 eating out. On principle, this is revenue that would be lost to the places I choose to frequent if they were to invoke such a rule. 

Dining out is an experience that has evolved over many centuries to cater to various preferences and lifestyles, from communal tables to private booths. This current trend raises questions about the ethics, fairness, and underlying motivations of such pricing strategies.  

From a business standpoint, the practice of charging single diners double may seem rooted in basic economics. Restaurants often base their prices on a variety of factors, including food and beverage costs, labour, overheads, and desired profit margins. When a single diner occupies a table that could otherwise seat multiple customers, restaurants may feel justified in charging more to offset potential lost revenue. This concept is especially prevalent in establishments that emphasise group dining or cater to larger parties. 

I would argue that this approach oversimplifies the situation. The true cost of a meal doesn't necessarily correlate directly to the number of diners at a table. Other factors, such as the type of cuisine, quality of service, and overall dining experience, play a significant role in determining the value a customer receives. For me, charging single diners double appears to be an arbitrary penalty, with the potential to alienate a valuable customer demographic and creating an unfavourable perception of the restaurant. 

The proposed practice also raises ethical concerns in relation to fairness and discrimination. Restaurants are meant to be inclusive spaces where patrons can enjoy a meal without experiencing bias or prejudice. Charging one group of customers more based solely on their dining companionship could be seen as discriminatory, targeting a specific demographic without legitimate justification. 

I believe that restaurants have a responsibility to create a welcoming environment for its patrons, regardless of their party size. 

Modern lifestyles often lead to an increase in solo dining due to factors such as work commitments, travel, and changing family structures. As society evolves, restaurants should adapt to accommodate these changes rather than imposing penalties on those who dine alone. 

 

There is also a cultural consideration here. In some cultures, communal dining is a deeply ingrained tradition, whereas in others, individual dining is more common. Of course, individual establishments will want to target and appeal to what they see as their core market, but in doing so they are limiting the possibilities to appeal to a wider audience. This is particularly relevant at the moment when in a struggling economy the aim must surely to be encourage patronage, not alienation.  

Promoting a culture of acceptance and appreciation for solo diners can lead to positive word-of-mouth, increased patronage, and a reputation for being a welcoming establishment. This approach not only aligns with ethical principles but also positions the restaurant as a leader in accommodating diverse dining preferences. 

Rather than penalise single diners, restaurants should be willing to explore alternative strategies to maintain their revenue while promoting inclusivity and fairness. Some establishments offer smaller portion sizes, prix fixe menus for solo diners at a reduced cost, make available bar space, or provide communal tables. By adopting creative alternatives and rethinking their pricing strategies, restaurants can balance their economic interests with the ethical imperative to treat all customers with fairness and respect. 

In my own case, I would argue that the cost of me dining alone is not in fact double; less food has to be prepared for starters (forgive the pun). My gut feeling is that we should boycott such restaurants, but should I find myself in the unenviable position of dining alone at double the cost, know what I would do? Order the second meal and insist on taking it home in a doggy bag!   

Searing Grapes: The Impact of High Temperatures on the Wine Industry in Europe

 

Searing Grapes: The Impact of High Temperatures on the Wine Industry in Europe 

Whilst some of us enjoy basking in the warmer weather (not me!) we cannot ignore the fact that this summer has proved to be a bit of a scorcher, with temperatures breaking records in many parts of the world. Naturally, I am interested in the impact this might have on my favourite beverage, wine. The wine industry in Europe, which has been flourishing for centuries, is facing unprecedented challenges due to climate change. As global warming intensifies, European vineyards are grappling with rising temperatures, changing weather patterns, and extreme heat events. This can have far-reaching consequences for the wine industry in terms of vine cultivation, grape quality, wine production, and the overall economic and cultural landscape of the continent. 

Traditionally, European wine regions thrived in temperate climates with mild summers and cool nights, creating optimal conditions for grape cultivation. However, with temperatures soaring, many vineyards are now facing difficulties in growing grape varieties that were once well-suited to the region's conditions. The heat stresses the vines, leading to premature ripening, stunted growth, and reduced yields. Vineyard owners and winemakers are left with the difficult choice of either adapting to new grape varieties or relocating to higher altitudes and cooler regions. 

High temperatures during the growing season can severely impact grape quality. Extreme heat can cause dehydration and sugar concentration in the grapes, resulting in higher alcohol levels in the wine; hence the higher alcohol content of wines from Australia and California, for example. The natural acidity that gives European wines their characteristic balance and complexity may decrease, leading to wines that lack structure and freshness. The delicate aromas and flavours that make European wines sought-after may also be altered or diminished, impacting the wine's overall sensory profile. 

As temperatures rise and traditional grape varieties struggle to cope, winemakers are adapting their practices to remain competitive. Some wineries are exploring new cultivation techniques, such as shading the vines or altering the trellising systems to protect the grapes from excessive heat exposure. Others are opting for advanced irrigation methods to counteract water stress and maintain grape quality. In some cases, winemakers are turning to innovative technologies and viticultural practices to mitigate the effects of heat on their vineyards. 

The combination of higher alcohol levels and altered grape characteristics is leading to shifts in wine styles and taste profiles. European winemakers are experimenting with earlier harvests to preserve acidity and control alcohol levels. Consequently, wines may be lighter in body and show different aromatic and flavour profiles compared to their traditional counterparts. While these adaptations can result in interesting new wines, they also pose challenges for preserving the unique heritage and identity of European wine regions. 

The wine industry is a cornerstone of European culture and heritage, contributing significantly to the continent's economy. High temperatures and the resulting changes in grape cultivation and wine production can have a profound economic impact on the industry. Smaller vineyards, which often rely on traditional methods and grape varieties, are particularly vulnerable to the effects of climate change. The economic viability of these vineyards may be at risk, potentially leading to the loss of local jobs and a decline in the cultural significance of wine in the region. 

To address the challenges posed by high temperatures, the wine industry in Europe is taking a multi-faceted approach. Sustainable and organic farming practices are being promoted to maintain soil health and improve vine resilience. Research and development are ongoing to identify and breed grape varieties that can better withstand heat stress while preserving the region's wine characteristics. Additionally, regional and international cooperation is crucial in sharing knowledge and best practices for climate change adaptation. Only through collaborative efforts, innovative solutions, and sustainable practices can European winemakers safeguard their heritage while embracing a changing climate. 

For wine drinkers, all is not lost however. In hot climates, certain grape varieties have demonstrated a remarkable ability to thrive and produce quality wines despite the challenging conditions. These grape varieties have evolved and adapted to withstand heat stress, making them well-suited for vine cultivation in warmer regions. Some of the grape varieties that do best in hot climates, which surprisingly include several white varieties, include: 

Vermentino/Rolle: a white grape variety commonly found in Mediterranean regions like Sardinia, Corsica, and Southern France. It is renowned for its ability to retain acidity in hot climates, resulting in refreshing white wines with citrus and stone fruit notes. 

Viognier: one of my favourite varieties, a white grape variety that excels in warm climates, particularly in regions like the Rhône Valley in France and certain parts of California. It produces aromatic wines with floral and tropical fruit characteristics. 

Assyrtiko: Assyrtiko: another white grape variety, and native to the Greek island of Santorini. It is incredibly resilient to hot, arid conditions and volcanic soils, producing crisp and mineral-driven wines with citrus and saline notes. 

Grenache/Garnacha: a red grape variety that is known for its ability to endure high temperatures and drought conditions. It is widely cultivated in regions like Southern France (e.g., Rhône Valley, Languedoc-Roussillon), Spain (e.g., Priorat, Rioja, Navarra), and Australia. Grenache-based wines often exhibit bold fruit flavours, spice, and moderate tannins. 

Carignan/Cariñena: another red grape variety that is well-suited for hot climates. It is often found in blends, particularly in Southern France and Spain. Carignan is valued for its ability to maintain acidity and produce wines with vibrant red fruit characteristics. 

Mourvèdre/Monastrell: a heat-loving red grape variety commonly grown in Southern France, Spain, and some parts of Australia. It thrives in warm, arid conditions and produces wines with intense dark fruit flavours and spice, often with a robust tannic structure. 

Zinfandel: Zinfandel: a red grape variety native to California, USA. It performs exceptionally well in hot regions like the Central Valley and is the primary grape used in the production of the famous "California Zinfandel" wines. Zinfandel wines are known for their bold, jammy fruit flavours and high alcohol content. 

Tempranillo: Tempranillo: is the flagship red grape variety of Spain, known for its prominent role in wines from Rioja and Ribera del Duero. It can handle hot summers and is valued for its versatility, capable of producing a range of styles from light and fruity to deeply structured wines. 

Malbec: a red grape variety originally from France, but which has found great success in Argentina, especially in the Mendoza region. In Argentina's high-altitude vineyards, Malbec thrives in the hot, sunny climate, resulting in rich, fruity wines with velvety tannins. 

Tinta Barroca: a red grape variety primarily grown in Portugal's Douro Valley, where it plays a crucial role in the production of Port wines. It is well-suited for the hot and dry conditions of the region. 

These grape varieties have not only adapted to hot climates but have also gained recognition for their ability to produce distinctive and appealing wines, showcasing the diverse range of flavours and styles that can be achieved in warmer viticultural areas.