Nearly two-thirds (59%) of consumers said they planned to spend the same on eating and drinking out, despite the cost-of-living crisis, according to the latest survey by customer experience platform Feed It Back.

By contrast 36% of the almost 60,000 diners polled said they expected to spend less.

The report also looked find out more about consumers’ decision-making process when it comes to where and what to eat.

It found that 58% of guests at pubs, bars and restaurants, were less likely to book a table if the venue doesn’t offer instant booking online, with six out of 10 less likely to book when a deposit is required.

Consumers were also asked about the new requirements for calorie labelling and whether it impacted what they choose to order. Forty-one percent said they were somewhat likely to change their dish for something with lower calories, but 48% said they were indifferent or not interested in knowing the calorie count of the dishes.

When asked if they’ll look at calories when they’re available on the website before booking, 79% said no.

They were also asked for their thoughts on value for money, with good-quality food the biggest concern, and friendly service coming a close second.

Cold food and wait time were also highlighted as two of the biggest reasons for complaints, showing high standards and speed should be a key focus for operators.

“This really is some of our most valuable data yet – highlighting the impact covid has had on consumer thoughts when it comes to hospitality, whilst people are also faced with new, cost of living challenges. It’s not an easy time for anyone and we know those in hospitality will be worried – but our findings show a number of positives that operators can really focus on, to make this work,” Feed It Back’s managing director Dan Hawkie said.

“People are still planning on eating and drinking out as they enjoy an experience, which is a huge positive for the industry, but they want it to be easy and enjoyable. Offering instant bookings, and ensuring you show good value for money through delicious food and great service, are just a few things highlighted that guests will be looking for. If venues can get this nailed, they’ll be in a positive position to tackle what’s ahead for the industry.”