Price discrepancies and quality gaps plague the catering sector in Cyprus, according to the latest survey from the Cyprus Consumers Association (CCA). The report highlights that while diners are experiencing friendlier service and cleaner establishments, the prices they pay vary dramatically based on location.
Catering sector: Survey Insights Reveal Mixed Outcomes
Conducted between May and September 2025, the CCA’s survey utilised a “mystery-shopper” approach across 200 catering establishments in all provinces. It revealed that service levels have improved and cleanliness standards have risen, yet significant issues remain, particularly regarding staff training and toilet hygiene.
Wide Price Variations for Common Dishes
The survey uncovered staggering price differences for common menu items. For instance, a bottle of water can cost between €1 and €4.50, while soft drinks range from €1.50 to €5. Beer prices can go as high as €6.70. More substantial meals reflect similar disparities: salads for 2-4 people vary from €3.50 to €15, chips range from €3 to €8, and chicken dishes span €13 to €25.
Price Ranges of Popular Dishes
- Pork dishes: €7.50 to €25.80
- Lamb dishes: €14 to €30
- Appetisers: €15 to €25 per person
- Fish appetisers: up to €28
- Shrimp plates: €13.10 to €28
- Platters: €29 to €42
- Pizzas: €15 to €20
Compared to last year, several prices have increased, prompting some restaurants to reduce portion sizes or compromise on ingredient quality to manage costs.
Concerns Over Food Quality and Service Training
The evaluators noted that some establishments still resort to using adulterated products, such as substandard halloumi or olive oil, to cut corners. However, the report suggests a slight improvement in overall food quality compared to previous years.
Despite the positive strides in service speed and waiter courtesy, the survey found that many issues are attributed to untrained and unprofessional staff. The CCA emphasises the need for better training to enhance customer experiences.
Recommendations for Improvement
Addressing these ongoing challenges, the CCA calls for enhanced collaboration between the deputy ministry of tourism and consumer groups. The aim is to improve training, hygiene standards, and price transparency across the catering sector.
“Improving the image of catering establishments,” the association stresses, “is an integral part of the effort to upgrade the visitor experience and strengthen the competitiveness of Cypriot tourism.”
