Dublin: Food prices across Ireland have soared in recent years, with consumers expressing frustration over what many see as unjustifiable costs. Three years ago, a loaf of bread averaged 8 cents, but now the price has climbed to 20 cents, with no clear oversight or price controls in place.
Public debate intensified recently after a Cork café charged €17.50 for a soup-and-sandwich plate featuring organic chicken, vegetables, cheese on sourdough, potato salad, pickles, and soup. While the café defended the price as a reflection of rising costs, customers widely criticised it as excessive.
Even state broadcasters have highlighted the issue, describing these prices as a reflection of the escalating cost of living nationwide. Similar complaints have emerged in Dublin, where two scones and tea—or even a soft drink—can cost €10.95, with an additional tea bag priced at €3.50 and hot water at €3.00. A simple ham-and-cheese toastie now typically costs €12–13.
Restaurant owners argue that the high prices are not profiteering but a consequence of surging input costs—including wages, energy, and raw ingredients—combined with overhead expenses. According to industry estimates, the raw cost of producing a soup-and-sandwich meal priced at €17.50 is around €5.05, but once additional expenses are factored in, the total exceeds €16, leaving just over €1 in profit for the business.
The hospitality sector further points to the increased VAT rate as a key driver of higher menu prices. Last year, a set meal that cost around €70 is now significantly more expensive. Industry groups, including the Irish Tourism Industry Confederation, have renewed calls for the government to restore the hospitality VAT rate to 9% in order to ease pressure on both businesses and consumers.
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