Dining out in Azerbaijan is becoming noticeably more expensive – and not just because people are eating out more often.
According to official data, public catering turnover in the country reached 1.99 billion manats in the first nine months of the year. Average per capita spending amounted to 194 manats, of which 21.5 manats were spent on cafés and restaurants. Over the same period last year, that figure stood at just 16 manats.
The highest restaurant spending was recorded in Baku and Naftalan, reflecting both higher incomes and denser concentrations of dining establishments.
Prices up, portions down
Residents say the rising cost of eating out is primarily linked to higher menu prices – often accompanied by smaller portions and reduced variety.
“A simple doner costs more now,” one customer said. Others noted that prices for common dishes vary widely, with a Caesar salad costing anywhere from 10 to 30 manats, depending on the venue – not always in proportion to portion size.
For many families, a dinner for two can easily exceed 80-100 manats, while a meal for four or five people may reach 200 manats or more, particularly in central districts of the capital.
What restaurants say
Restaurant staff and managers acknowledge that prices have increased, citing higher operating costs. Rising prices for meat and fish, increased rent, wages, utilities and taxes have all put pressure on margins.
Local beef prices now range between 30 and 32 manats per kilogram. If a single dish contains around 250 grams of meat, the meat component alone may cost the restaurant about 8 manats, before accounting for oil, spices, sauces and other ingredients. Industry representatives say the total cost of preparing a dish sold for 20 manats can reach 15-16 manats.
Competition, however, remains intense. Some restaurants deliberately keep prices lower to retain customers, even at the expense of profitability.
Where spending is highest
Data from the State Statistics Committee show that restaurant turnover during the nine-month period was highest in major urban centers:
Baku – 1.388 billion manats
Sumgayit – 52.8 million manats
Ganja – 41.6 million manats
In other regions, turnover generally did not exceed 14 million manats.
Experts raise transparency concerns
Food technologist Mubariz Valiyev says restaurants are largely reacting to market realities.
“Food prices change not only year to year, but month to month,” he said. “Restaurants also face labor costs, taxes, rent and other operational expenses. All of this feeds into pricing.”
Economist Fuadi Ibrahimov, however, argues that consumer rights are often compromised. In many establishments, menus lack clear information about portion sizes and ingredient quantities, making it difficult for customers to assess whether prices are justified.
“Consumers usually don’t know how many grams of meat or garnish they are getting,” Ibrahimov said. “This information should be standardized and clearly stated in menus. Without transparency, prices can be set arbitrarily.”
More than just demand
Taken together, the data and expert assessments suggest that rising restaurant spending in Azerbaijan reflects more than increased demand. Higher food prices, growing business costs and a lack of transparency in price-to-portion ratios are all contributing to bigger bills for diners.
Specialists say clearer pricing standards and better disclosure could help restore balance – and trust – in the dining sector.
