More covers over summer doesn't automatically mean more profit. Food cost percentage tends to drift upward during high-volume, high-pressure trading, and it's easy not to notice until the numbers land in January.
6 weeks until December
Week 5: Protect Your Margins Over the Silly Season
1. Watch for cost creep under pressure
Rushed prep, larger portions served under pressure, and last-minute ingredient substitutions all quietly push food costs up. None of these look like a problem in the moment, but they add up fast across a busy December.
2. Price specials with margin in mind, not just appeal
A Christmas special that draws customers in but loses money on every plate isn't doing your business any favours. Cost festive dishes properly before they go on the menu, and revisit pricing if ingredient costs shift closer to the date.
3. Keep portion control and waste in check
Busy kitchens under pressure are where portion control habits slip fastest. A quick reminder to the team before the rush starts, and simple visual guides at the pass, can help keep this consistent even on the busiest nights.
- Catering and functions: margin risk often looks different here than day-to-day trade, since set menus and platters are priced in advance and can't easily be adjusted mid-service. Cost these especially carefully.
- For a deeper look at managing food cost percentage in your specific segment, see our full food cost guides for cafes, bakeries and restaurants.
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