Decoration costs and rising rents were soon reflected in menu prices, and "sometimes their meals were more pricey than any ordinary restaurant." Mr. Yang maintains that once beer parlors started charging stiff prices and had lost the advantage of novelty all the charm went out of them, their unique atmosphere evaporated and their business started tailing off.
裝潢成本增加，租金上漲，一一反映在菜價上，「有時比在一般餐廳吃還貴」，楊先生認為，啤酒屋價位一高，又失去了新鮮感的優勢，自然「人氣」不再，而特有的熱鬧氣氛消失了，生意更是每下愈況。