Restaurants have been left struggling by the “cultural shift” to eating out more, with some saying they would prefer to keep serving diners if the market continues to grow.

The Economist magazine reported on Thursday that “a growing number of chefs are considering the idea of staying open in the long run, to provide a more flexible and predictable service for diners”.

One of the most vocal supporters of the idea is the owner of the famous Breslin in London’s Chelsea, James Breskin.

He told the magazine that the restaurant has seen “an incredible transformation” in recent years.

The British restaurant industry has been hit hard by the drop in sales as restaurants compete with one another for customers.

Breskins wife, Gail, was named as one of the UK’s top chefs in the Economist’s list of top chefs.

“We don’t have the same customers as a few years ago, but we have had more of them coming to our restaurant for dinner.

It’s been great,” he said.

He said that the market has now changed.

“I don’t think the people that have come here to eat are the same people who have come to the restaurant,” he told the Economist.

“It’s been more of a global shift in terms of the customer base.”

He added: “We’ve got more and more people that are coming here for the meal, rather than the wine and spirits.”

James Brede told the BBC he would prefer a “local, local, local” restaurant model to stay open if the restaurant market continues on its current trajectory.

“The idea that we are going to open at 11:30 in the morning and we are all going to be sitting around a bar and eating dinner, that’s not what I want to see,” he added.

He also argued that the number of restaurants in the UK is “too high”.

The British Restaurant and Food Association said the sector was “under pressure” and called for a “culture change”.

However, the group said it was “not the case” that it was a problem to maintain a local restaurant model, given the “very large number of independent businesses” operating in the industry.

The association’s head of food and drinks, Mike O’Donovan, told the Telegraph that the “industry is in a crisis” and said “a culture change is absolutely required”.

The BBC said it had received “more than 100” submissions on the issue from British diners. “

They can’t survive on what we are selling in this country.”

The BBC said it had received “more than 100” submissions on the issue from British diners.

However, it said that diners would have to be on their toes.

The industry is “under siege”, it added.

The BBC added that there was a “significant amount of interest” in the subject, with the association “considering” the idea.

The restaurant industry is currently being challenged by a series of online restaurants, which have been banned from opening their doors to customers after the BBC reported that they had used fake customers.

“You don’t want to take your own business away from a new restaurant,” Mr O’Donnell said.

“A new restaurant that has opened a year ago, and the same as they did two years ago.

That is a new business model.”

The industry has also been hit by the introduction of “zero-rating” services which allow customers to pay more for their food and drink if they choose to pay less for a meal.

The online restaurant companies, such as Eat24 and GoGo, are being accused of abusing zero-rating services, which allows restaurants to charge a fee to compensate for the cost of providing a specific service, such a table or menu.

However a recent report from the Institute of Directors, which is the industry’s trade body, said it believed zero-rated services were a “safe and efficient way to increase the number and quality of dining opportunities”.