The average price of a main course in Czech restaurants has increased to 189 CZK (~7.71 EUR) this year, marking a 4% rise from last year.
In Prague, prices are even higher, averaging 220 CZK (~8.98 EUR), according to an analysis by POS system provider Dotykačka. Meanwhile, many Czechs are cutting back on lunch outings during the workweek and saving money by skipping drinks or soup.
Last year, the average cost for a main dish at lunchtime was 182 CZK (~7.43 EUR), with prices in the capital about 20% higher — around 223 CZK (~9.10 EUR). Smaller towns and villages saw lower prices, averaging 158 CZK (~6.45 EUR), with regional differences mostly within 15 CZK (~0.61 EUR). Compared to two years ago, main course prices increased by 4-6% across all regions.
“On weekdays, the average price within a lunch menu is now 155 CZK (~6.33 EUR),” said Dotykačka analyst Vladimir Sirotek. He also noted a shift in Czech dining habits over the past five years: “The number of lunches served in restaurants has decreased by more than one-sixth.”
Last year, restaurant attendance during weekday lunches dropped by about 10% compared to the previous year. Conversely, people tend to eat out more often and spend more on Fridays and weekends. Lunch revenue from Monday to Thursday declined by 8%, while average weekly revenue rose by 2% — still trailing behind hospitality sector inflation, which stood at around 3%.
Main courses now account for a growing portion of lunch expenses. On weekdays, they make up about 76% of the lunch cost, compared to 65% in 2019 and 73% last year. “The reason is that customers cut back on drinks, soups, desserts, or coffee during lunch but do not economize on main dishes,” explained Sirotek.
Luboš Kastner, restaurateur and board member of the Czech Chamber of Commerce, commented on the challenges facing the sector: “On the one hand, there is a catastrophic shortage of staff; on the other hand, costs have risen — for example, for wages and rent. Even if the establishment is full, profits amount to barely half of what we are used to judging by my own experience.”
