National Restaurant Week: the goal is to make quality gastronomy more accessible

How has the National Restaurant Week developed?

The event started in Budapest in 2010, but within a year or two it expanded nationwide. In recent years, the number of participating restaurants and guests has continuously increased, while the quality has also improved. Guest feedback has been outstanding: most recently, more than 4,000 reviews were received, with an average of 4.7 on a five-point scale.

Guests are increasingly aware of gastronomy and are more open to new flavors, national cuisines and exclusive ingredients.

The impact of the event on the domestic hospitality industry

Restaurant Week helps restaurants to promote themselves, as positive feedback about restaurants appears on platforms such as Google, Tripadvisor or DiningCity. Competition in the Hungarian hospitality industry is increasing, so these reviews play a key role in increasing the number of restaurant visits.

Economic sustainability of fixed-price menus

The menu prices (6,900, 8,900 and 10,900 HUF) do not serve to maximize profit, but to allow as many guests as possible to try the outstanding quality gastronomic experiences. Drinks are not part of the menu, so restaurants can also earn additional income with wine offers and drink packages.

Post-Restaurant Week effects

90% of guests attending the event visit the given restaurant for the first time. According to statistics, 75-80% of them may become returning guests. Experience shows that restaurants that rely mainly on foreign guests are in a more difficult situation, as the Covid period has shown that without a stable, domestic clientele, long-term operations can be uncertain.