Restaurants across Baku have noticeably raised menu prices in recent months, even as many customers continue to favor higher-priced banquet packages despite rising costs and persistent food waste.
Menus that previously ranged from 50–60 manats are now offered at 70–80 manats, while standard menus once priced at 60–70 manats have risen to the 80–90 manat bracket. Banquet menus have seen similar increases.
But according to restaurant owners, the price hikes have done little to shift consumer behavior: most patrons still opt for the more expensive packages, even though a significant portion of the food served is never consumed.
Speaking to Modern.az, Akif Nasirli, head of the Liberal Economists Center, said the trend reflects a mix of social, psychological and cultural factors rather than purely economic logic.
“In our society, a generous table is seen as a sign of respect,” Nasirli explained. “At weddings, corporate events or family gatherings, choosing a cheaper menu is often perceived as stinginess. People think not about what they actually need, but about how others will judge them.”
He noted that a common mindset – “if it’s more expensive, it must be better” – also drives decisions. Even when guests are unable to finish what is served, the fear of “missing out” on a particular dish pushes many to select fuller, pricier packages.
Restaurant pricing practices reinforce this pattern, he added.
“Most restaurants offer set packages with limited flexibility, including more food than guests realistically need. Combined with rising costs for ingredients, rent and labor, these packages become even more expensive – but customers have already grown accustomed to them.”
Nəsirli emphasized that dining out is increasingly seen not just as a meal but as a social experience.
“People believe they are paying for the atmosphere, comfort and socialization. Choosing a lower-priced menu can psychologically ‘cheapen’ that experience, so many continue to pay more than they actually need.”
The result, he said, is a cycle of overordering, overspending and significant food waste – driven by cultural expectations of abundance, commercial menu structures and social signaling.
“These factors together make it difficult for people to choose economical options,” he said. “Over time, this becomes a habitual pattern of social and economic behavior.”
