The price of the menu of the day in the Balearic Islands continues to top the list of the highest in the country. According to the latest report by
This stagnation in the Balearics contrasts with the inflationary context of the sector. Despite the fact that food, beverage and salary costs continue to rise, Balearic restaurateurs have not changed their average tariff, placing the islands in a unique position within the national market.
How menu prices are evolving in Spain: how the ranking stands
The report points out that 40% of Spanish restaurants have applied moderate increases, around 2%-3%, while 30% have maintained the same prices as the previous year. Some 10% acknowledged having increased their prices by more than 4%.
By autonomous community, the differences continue to be significant:
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Balearic Islands: 16 € (highest price in Spain)
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Basque Country: €15.8
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Catalonia: 15.4 € 15.4
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Madrid: 14,5 €.
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Canary Islands: 13 € (the cheapest in the country)
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Asturias: 13.2 € 13.2
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Andalusia and Murcia: 13.4 €.
The report also highlights that the Balearic Islands, Extremadura (€13.7) and the Basque Country have not experienced any variation with respect to the previous year.
Menu of the day: changes in the menus and new formulas to contain costs
The general secretary of the Spanish Hotel and Catering Industry, Emilio Gallego, explains that many businesses that depend on the daily menu are in the midst of an adaptation phase. The increase in the cost of food, beverages and salaries has forced them to review the gastronomic offer in order to maintain competitive prices without compromising the viability of the business.
This transformation is reflected in the emergence of alternatives such as the half menu, which is becoming increasingly popular among consumers looking for more economical options. In addition, the updating of menus has led some restaurants to replace traditionally present products, such as sirloin, with more affordable cuts or ingredients that allow margin control.
Gallego points out that the menú del día, which used to be oriented almost exclusively to residents, has found a new public in tourist areas, where it has become an attractive option for visitors as well. This evolution, however, does not prevent certain establishments from having difficulties in sustaining the model.
The rise of ready meals in supermarkets
The report also highlights the sector’s concern about the growth of ready meals sold in supermarkets and the areas within these establishments where food can be consumed on the premises. Gallego states that this trend is increasingly evident in Spain, where less people cook at home and more people resort to quick, ready-made solutions. Although the hotel and catering industry declares itself open to competition, it demands that this competition takes place under the same regulatory conditions.
In this sense, the employers’ association differentiates between the classic tasting bars (such as those that exist in pastry shops) and the spaces that some supermarkets offer with tables and chairs, where customers can have lunch or dinner. According to Gallego, if services comparable to those of a restaurant are being provided, the same licenses and requirements that apply to bars and catering establishments should be demanded.
Edenred calls for updating the Restaurant Ticket: why it is key for the industry
From Edenred, the general manager in Spain, Stanislas de Bourgues, emphasizes that the increase in the price of the menu of the day has been more moderate this year than in previous years and that many hoteliers perceive a recovery of the usual clientele.
In this context, it argues that it is necessary to update the tax exemption limit for the Ticket Restaurant, which has remained at €11 since 2018 and is not in line with the actual menu price in Spain.
De Bourgues argues that increasing this limit would benefit all stakeholders: it would make it easier for workers to bear the cost of eating out, help caterers attract more daily consumption and contribute to public objectives such as improving work-life balance and promoting healthier eating habits.
According to the report’s data, 60% of the establishments recognize that the Ticket Restaurant brings direct business, so its update is considered a strategic measure to strengthen the sector at a time of profound changes.
