Is "More Side Dishes, Please" a Thing of the Past? Free Refill Culture Shaken by Soaring Prices

As high inflation coincides with a slump in domestic demand, debates over charging for additional side dishes are intensifying among self-employed business owners. The sharp rise in food ingredient prices has increased the cost burden for restaurant owners; however, the deeply rooted culture of free side dish refills in Korean society continues to pose a significant barrier.

On February 3, Yonhap News highlighted the struggles of self-employed business owners amid the recent surge in food ingredient prices, focusing on the established practice of free side dish refills.

As high inflation coincides with a domestic demand slump, debates over the 'additional side dish charge' are intensifying among self-employed business owners. Photo by Jinhyung Kang

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According to a survey conducted on the Naver cafe and community for self-employed business owners, "Because I'm a Boss," as of the 2nd, about 1,300 people participated in the poll, with approximately 61% opposing the idea of charging for additional side dishes and about 39% supporting it. Although opposition is higher, the support rate is not low, indicating the growing concerns among those in the field.

The rise in food ingredient prices has gone beyond what consumers can feel. According to the Korea Agro-Fisheries & Food Trade Corporation (aT), as of last month, lettuce (100g) increased by more than 40% compared to the previous year, and both Cheongyang chili peppers and mushrooms also recorded double-digit growth rates. With prices rising for all basic side dish ingredients such as dried seaweed, anchovies, and squid, some restaurant owners lament, "If we provide multiple refills of radish kimchi or regular kimchi, there is nothing left for us."

The rise in food ingredient prices has gone beyond the level felt by consumers. According to the Korea Agro-Fisheries & Food Trade Corporation (aT), as of last month, lettuce (100g) increased by more than 40% compared to the previous year, and Cheongyang chili peppers and mushrooms also recorded double-digit growth rates. The Asia Business Daily

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Those in favor among self-employed business owners argue, "If someone comes alone and orders just one bowl of soup but excessively refills side dishes, it leads to losses," and "Charging for additional side dishes is already common in delivery services," insisting that change is inevitable. However, most restaurant owners remain cautious about charging. Owners of Korean restaurants in office-dense areas like Yeouido and Jongno say in unison, "In a situation where we can't even raise menu prices, charging for side dishes could drive customers away." Some are coping by reducing the initial amount of side dishes served or adjusting specific side dishes depending on the situation. One owner said, "In a Korean restaurant, side dishes are both a service and a promise to customers," adding, "Even if it means a slight loss, it's better to maintain trust."

Consumer reactions are similarly cold. Office workers say, "If refills become chargeable, I understand, but I probably wouldn't choose that restaurant," and "If I'm asked to pay for something that was previously free, it feels like a loss." Some suggest alternatives, such as "It's better to substitute lettuce, which has large price fluctuations, with other vegetables." Experts explain this as the "endowment effect" in behavioral economics: when a service that was previously free becomes chargeable, consumers perceive the loss more acutely, leading to greater resistance.

The price of dining out has continued to soar since the beginning of the year. Photo by Jo Yongjun

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While it is common overseas for water and side dishes to be charged, in Korea, free side dish refills have become a symbol of "generosity" and "value for money." The Korea Federation of Micro Enterprises pointed out, "Charging for additional side dishes is not just a cost issue but is closely linked to the overall dining culture," emphasizing the need for social discussion. With the number of self-employed business owners continuing to decline, the debate over charging for side dish refills symbolically illustrates the precarious situation faced by small business owners. For now, rather than immediate charges, it is expected that strategies such as reflecting costs in menu prices or adjusting side dish compositions will continue as "buffer strategies."

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