Lviv’s restaurant sector is bracing for a harsh winter. Coffee shop and restaurant owners have devised three strategies to adapt to ongoing blackouts, inflation, supply shortages caused by destroyed warehouses, and acute staff and guest deficits.
In a commentary for Vysokyi Zamok (VZ), Mykhailo Sheveliuk, head of the Ukrainian Horeca School and Associate Professor at the Department of Tourism within the Institute of Administration and Business at Lviv Polytechnic National University, noted that as of late September 2026, operating during power outages remains the single greatest challenge for 60% of Lviv restaurateurs.
"Under a pessimistic scenario with prolonged blackouts and freezing temperatures, only half of all establishments will be able to operate fully on generators; the rest will have to suspend operations temporarily," says Mykhailo Sheveliuk. "Fuel costs and generator maintenance significantly erode restaurant margins. Over 42% of business owners report a decline in profitability."
Now in its fifth year, a catastrophic labor shortage—especially of chefs, line cooks, bartenders, and servers—remains another key industry pain point. According to Sheveliuk, staffing deficits in some venues reach as high as 80%. Young specialists under the age of 23 continue to leave for work in European countries.
"The sharpest shortages are among chefs, prep cooks, and waitstaff," our interlocutor tells VZ. "Turnover is closely tied to energy hardships. Fifty-two percent of hospitality workers cite increased physical strain during outages—cold kitchens, more manual prep work, water supply disruptions—while around 40% report heightened anxiety and emotional exhaustion. Irregular shifts and inflated wage expectations among applicants force establishments to rethink their compensation models. It is also increasingly difficult to retain waitstaff solely through tips. Guests still typically leave around 10% on the bill, but overall foot traffic has dropped sharply. Autumn always brings a seasonal dip in cafe and restaurant patronage—even in peacetime—and during wartime, that contraction hits far harder."
What are current hospitality salaries in Lviv?
— Chefs and line cooks earn 34,000–40,000 UAH, depending on qualification, station specialty, and the venue’s tier. Waitstaff earn approximately 30,000 UAH; base pay is only part of their take-home income, as real earnings are typically higher thanks to tips. Bartenders average around 27,000 UAH, with the opportunity to increase earnings through tips and sales percentages on cocktails, signature drinks, and specialty coffees.
Is the restaurant industry feeling the impact of strikes on food storage warehouses in the Kyiv region and frontline areas?
— Rising ingredient and logistics costs, driven by destroyed storage facilities, force restaurateurs into aggressive menu engineering. Menus are becoming shorter and technologically simpler so kitchens can turn out orders quickly even while switching over to generators. Furthermore, venues must price the cost of autonomous power generation directly into the average check, inevitably driving up menu prices across the board.
