We're spending over $100 a week on lunch. How did ordering food at work become a luxury?

By Charles Passy

"Why are we normalizing $20 lunches?!" Workers balk at the surging price of the midday meal.

The average weekly tab for lunch is now $108.68, according to a new survey.

Has lunch become a luxury item?

That's the question many are asking in light of rising prices for food in general - and dining out in particular. And it's something borne out by a new survey from ezCater, a food-focused tech platform, that shows Americans are now spending $108.68 each week on their Monday-through-Friday lunches. That's up from $88.44 a year ago - a spike of more than $20.

The survey, which encompassed 1,000 full-time U.S. employees, also notes that 51% of workers said they skip lunch once a week. And while work factors play into this - meaning people are sometimes too busy at their jobs to grab a bite - 17% of those surveyed said they forego the midday meal to save money.

Even those who do have lunch are making accommodations to counter rising costs, with 33% saying they are buying lunch out less frequently and 18% saying they're opting for smaller portions.

But you don't have to take the survey's word for it. Just ask most anyone who's looked at their lunch tab lately.

Andrew Hickey, who runs a media-relations company based in the New York metro area, says he goes out for lunch a few times a week. His tab easily runs $18, even for just a bowl of greens, he notes.

"Salad has become expensive, especially if you're adding protein to it," Hickey said.

He added that he's learned to avoid delivery because it can jack up the price considerably when factoring in the fees and tip. Suddenly, a lunchtime burrito costs $25, Hickey notes. "That's when it really shocked me," he said.

Such sentiment is echoed throughout social media. On one TikTok video, someone questions: "Why are we normalizing $20 lunches?!?!" On another (expletive-filled) one, someone similarly declares: "How the f- are we supposed to afford lunch at the office? Like, every fast-casual place around here is $19 for a bowl of slop."

But restaurateurs say they don't have much choice: The cost of doing business is such that they have to charge what they charge.

Alex Compton, owner of Compton's Sandwich Shop, a growing chain with locations in New York and New Jersey, points to the fact his costs for protein items (as in meat) have increased 20% in the past year, while his costs for produce are up by 14%. He tries to keep prices low, but his sandwiches can still run to $18, which can become a challenge for some customers, he admits.

"We're at a threshold here," said Compton of the current state of lunch.

Compton has rolled out a daily $16.95 lunch special, which includes a sandwich, drink and chips, to ease the burden and keep customers coming back. He's not alone in that regard; many restaurant chains, especially in the fast-food and fast-casual sectors, have done the same.

Most notably, McDonald's (MCD), which has faced criticism for higher prices in the last few years, recently rolled out a series of deals, including $8 "Extra Value Meals." In a statement, Joe Erlinger, president of U.S. McDonald's operations, said the chain is "laser-focused on delivering value and affordability for our customers."

Certainly, consumers can take advantage of such savings. Others are finding different ways to lower their lunch burden, especially by preparing their meals at home.

And some are turning to MealPal, a subscription service that offers savings of up to several dollars per lunch through restaurants in the 20 cities it services. The growing company, which is privately held, doesn't reveal how many subscribers it has, but says tens of thousands of lunches are ordered on its platform each day.

One final option: Companies can provide lunch for their employees for free or at a subsidized cost. Experts say this could become more commonplace, given the need to hire or retain top talent and the fact lunch is becoming an increasing financial burden for workers.

Steve Zagor, a food-industry consultant who also teaches at Columbia University, is among those who think companies will have to embrace this idea. Otherwise, workers could be left hungry - and unhappy.

Plus, Zagor reminds us that from a dietary standpoint, lunch is often considered the most important meal of the day. There's a reason why many Europeans focus heavily on midday dining.

"If you're going to have a big meal, it's better to have it at lunch," Zagor said.

-Charles Passy

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11-01-25 1234ET