Variable pricing in restaurants—for example, by day part or weekends versus weekdays—is likely to be okay with customers provided the different price schemes seem fair.
Kimes, S. E., & Wirtz, J. (2002). Perceived fairness of demand-based pricing for restaurants [Electronic version]. Cornell Hotel and Restaurant Quarterly, 43(1), 31-37. Retrieved [insert date], from Cornell University, School of Hospitality Administration site: http://scholarship.sha.cornell.edu/articles/468/