How Hospitality Venue Owners Can Improve Their Profit Margins

Running a successful business is all about profit margins. As the cost of doing business fluctuates, so does your bottom line. Keeping your business going means constantly monitoring and improving your returns.

Hospitality businesses have also been battling the cost of the living crisis on two fronts. Firstly, their customers are feeling the pinch and are spending less. Secondly, operating expenses have dramatically increased, denting already tight margins.

Check out five questions and answers to help your business on its way to increased profit margins.

1. How should a hospitality venue analyse profit margins?

Analysing profit margins in a restaurant involves a systematic approach to assess financial performance and identify areas for improvement.

Menu Item Analysis: Break down profit margins by individual menu items to see which contribute most to overall profitability.

Compare margins between dine-in, takeout, and delivery to identify the most profitable service channels.

Monitor COGS: Regularly track the cost of ingredients and supplies. Identify trends and adjust purchasing practices to reduce costs.

Labor Costs: Analyse labor expenses as a percentage of revenue to ensure efficient staffing and scheduling.

2. How are profit margins changing?

It’s no news that the costs of doing business are up. Supply chain disruptions continue to be a persistent problem, so raw materials are still more expensive to obtain. Petrol prices are up, so shipping is more costly, too. And labor costs are higher as well. The inflation rate is also higher than it’s been in decades, which means price tags are hiked up even more than they already would be.

All that means profit margins are getting squeezed, and businesses make less on items that now cost more to produce.

3. What can businesses do to improve profit margins?

Start by determining which products and services deliver the highest profit margins for your business. Figure out which items are both popular and bring in higher profits than other products, and ideate how you might be able to promote those products more to boost sales. Also watch for items that aren’t worth their investment, whether because they don’t sell or cost more to make than they’re worth.

4. When is a low profit margin still worth it?

If you offer a popular item with low profit margins, the volume of sales may add up to be worth the cost. Or you may consider that a particular low-profit item tends to generate loyalty or sales of related items with higher margins.

5. How can my business respond to inflation and rising costs?

Although businesses are getting pinched, there are strategies you can use to keep your profit margins where you need them.

• Switch to lower-cost suppliers. Look for goods at lower prices, particularly for supplies you may not have thought to re-evaluate before. You’ll want to be careful to maintain the quality customers expect, but, with some research and scouting around, you may find suppliers that help you shift to lower your costs. Constantly analyse your partners and look for ways to save such as your payments platform. Getting a more competitive rate can save your business thousands without compromising on the quality of food or service.
• Consolidate purchases with one supplier for a discount. Vendors may offer discounts for ordering in bulk, for ordering more goods, or simply for being a long-term customer, and that may save you money. Vendors may also be open to negotiating prices to keep your business.
• Raise prices. Many businesses have already chosen to pass rising costs on to consumers, a sometimes necessary balance of scales. While it’s important to be transparent about price increases and communicate clearly with customers, price increases may be easier to accept if they come with a fully revamped menu of offerings. A service business might add new, higher-touch packages that come with a higher price tag as well as some discounted packages for price-sensitive customers. A restaurant might introduce price increases along with a newly refreshed seasonal menu. If customers see that they have options, and that you’re making the effort to keep your business up to date with changing trends, they’ll more easily accept a price increase.