Menu Prices: Are Your Costings Accurate?
The winter menu is set, the Christmas offers are perfected and the festive season is already bringing in bookings. Everything looks ready for a profitable season with Menu Costing: Protect Your Margins This Festive Season.
But here’s the big question: are your menu costings really accurate and will they still hold up in a few months’ time?
In hospitality, planning ahead without knowing what ingredients will actually cost in December is a risky game. Food and drink prices rarely stand still and often, they only go one way: up!
Why Planning Ahead Matters
Every operator knows margins can disappear quickly when costs rise. Consider:
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Seasonal produce — once it’s out of season, prices can spike. Do you really need strawberries on that dessert in December, or could you use a seasonal alternative that keeps costs down without compromising on quality.
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Supplier increases — drinks and food suppliers often adjust prices before Christmas. We have heard it all before: the weather has ruined crops, there’s a worldwide shortage… the reasons vary. The key is to be prepared and review your costings so you are not caught out.
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Wastage — over ordering fresh produce or poor stock rotation eats directly into profit. Panic ordering to avoid being caught short is understandable, but do you really need dozens of cases of that mulled wine? Smart planning and regular stock checks will save both money and stress.
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Portion size — too much food on the plate equals waste, too little means unhappy customers. Is the balance right?
Storage also plays a role. Incorrect temperatures, poor rotation, or deliveries placed in the wrong area by weekend staff can all lead to avoidable losses.
Why Accuracy Is Essential
Costing a menu once and leaving it isn’t enough. Without ongoing checks, supplier increases and seasonal price spikes can quietly erode your margins
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Dishes can be under priced. Have you factored in price changes.
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Packages may sell well but lose money. Are those cocktails really making a profit when you are running 2-for-1 deals? Careful costing ensures promotions don’t eat into your margins.
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Small unnoticed variances across your menu can snowball into major losses by January.
It’s easy to look busy in December and still end up disappointed when the numbers are finalised in the new year.
The Role of Stocktaking
This is where professional stocktaking changes everything. It’s not just about counting bottles, it’s about:
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Spotting price increases before they impact margins. Especially during busy periods.
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Highlighting waste, short-dated stock, or delivery discrepancies. Did you really consume all that wine?
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Our stocktaker’s will give you on the day reports so recommendations can be actioned promptly.
Planning Christmas With Confidence
The festive season is one of the busiest and most competitive times of year. Customers expect value, quality and memorable experiences. But none of that counts if your menu isn’t delivering the return it should.
That’s why accurate, up to date costings and regular stocktaking are essential. They give you the confidence to plan menus, set packages and price dishes in a way that protects your margins, no matter how the market shifts.
✅ Winter menu planned.
✅ Christmas packages ready.
❌ Costings double-checked?
Because in hospitality, it’s not just about filling tables it’s about making sure every dish and every booking adds to your success.
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