Why are guests willing to drop hundreds—sometimes thousands—on dining experiences where the food isn’t always the star? Welcome to the world of the ‘Vibe Tax’—where restaurants aren’t just selling meals, they’re selling status, exclusivity, and perception.

 

In this episode, we’re breaking down:

✅ Why some restaurants can charge premium prices—without changing the food.

✅ How social media, exclusivity, and scarcity drive guest behavior.

✅ The future of experience-based pricing—what works, what’s hype, and what’s here to stay.

 

Are we witnessing a true evolution of hospitality—or just a more sophisticated way to justify higher prices? If you’re in the industry, this is required listening. If you love dining out, this will change the way you look at your next reservation.

 

Listen now on The Savorhouse Podcast.

 

🎧 Subscribe, share, and let’s rethink hospitality together.