#fine dining

Hannibal

At The Birds & The Beets in Vancouver, Matthew Senecal-Junkeer's cafe-restaurant transitions from sandwiches and coffee in the day to wine and small plates at night. And recently, he's noticed his customers' price sensitivity changes from day to night, too. During café hours, every choice customers make — oat milk versus regular dairy, whether or not to add avocado to a sandwich — is driven by its price tag. "What we've seen is a shift down the price scale," said Senecal-Junkeer. "Our cheaper menu items sales have gone up really almost exponentially and [with] our pricier items on the menu, we've seen sort of a dip."

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