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It’s never been easy to run a profitable pub, restaurant or café. Even in normal times the failure rate of hospitality businesses is around three times higher than most other sectors. Success has always depended upon hard graft, attention to detail and a firm grasp of some important numbers.
As our pubs and restaurants re-open it’s even more of a challenge to make the numbers add up. The income a dining business can generate is limited by the number of customers it can accommodate. So more separation between tables means fewer covers and less potential income. And the restriction to table service will mean higher staff costs, particularly for pubs. Read more