Restaurants across the Czech Republic are facing a steady drop in in-house customers, particularly during the working week.

According to industry data and business owners, many establishments now rely on just three days to stay afloat.

Thursday, Friday, and Saturday have become the only profitable days for a growing number of restaurants. From Sunday through Wednesday, most operators either break even or lose money. Some have already adjusted their opening hours. Others have closed entirely on weekdays.

“Our restaurant doesn’t open from Monday to Wednesday anymore,” said Lumír Sendrej, a restaurant owner. “If we did, we would be operating at a loss.”

Industry figures confirm the trend. Over the past three years, revenues in Czech restaurants have dropped by around 10 percent. Weekday foot traffic alone fell by roughly 8 percent compared to last year.

Lunch service has been hit hardest.

“Lunch is basically gone,” said Luboš Kastnér, a board member of the Association of Small and Medium-Sized Entrepreneurs. “It’s no longer a fight. It’s over. People simply don’t go out for lunch during the week anymore.”

Instead, customers are increasingly ordering food to their homes or offices. Delivery services are no longer a supplement. For many restaurants, they are now essential.

According to data from delivery platforms, the Czech food delivery market reached around 15 billion CZK last year and grew by about 16 percent year-on-year. That growth rate is well above the average for the food service sector.

“People want speed,” said Adam Kolesa, a senior manager at a delivery company. “Delivery saves time. That matters more than ever.”

The shift is also visible in spending behavior. Even when customers do visit restaurants, they spend less. Desserts, once among the most reliable add-ons, are increasingly being skipped. Operators say guests are closely watching their bills.

The slowdown is not limited to restaurants

Bars, clubs, and nightlife venues are also seeing fewer visitors. According to market analysts, the decline is partly generational.

“Younger customers socialize differently,” said Vladimír Sirotek, Director of Market and Data Research at Dotykačka. “Attendance at night-focused venues is falling.”

Cafés, however, tell a different story.

Traditional cafés have recorded steady growth for the second and third year in a row. In 2025, nominal sales rose by an estimated 8 to 9 percent. Younger people are choosing daytime social spaces over late-night venues.

“This is a clear shift in habits,” Kastnér said. “And the industry has to adapt.”

For many restaurant owners, adaptation now means fewer opening days, leaner menus, delivery partnerships, and lower expectations. The old model of a full dining room from Monday to Sunday no longer holds.

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