Quick Summary
- Price from full service cost (staffing uplift, utilities, waste), not weekday averages
- Use a focused bank holiday menu (8–12 dishes max); large menus slow service and increase waste
- Set clear promo boundaries (e.g., “Happy hour 5–7 PM only”); don’t offer open-ended discounts
- Require pre-booking deposits or card holds for peak time slots to reduce no-shows
Why This Matters
Bank holiday weekends can deliver some of the strongest pub traffic of the year. They can also expose weak pricing models quickly. Overtime staffing, extended trading hours, and loose drink discounting all eat margin. Most pubs lose money on bank holidays because they price from weekday averages and don’t account for the real cost of peak service.
This guide helps you keep service fast and margin stable over long weekends.
At a Glance
- Price from full service cost, not weekday averages
- Use a focused bank holiday menu
- Add clear rules for promotions and booking terms
- Review staffing and utility load in advance
Where Margin Slips in Bank Holiday Service
- Overtime or premium staffing rates
- Overly broad menu during peak windows
- Loose drink discounting
- Late-night waste on prepared items
Short, clear menus usually outperform large menus under pressure.
Bank Holiday Menu Formula
Bank holiday dish price = (Ingredient cost + Labor share + Utilities/overhead + Waste buffer) / Target food cost %Apply the same structure to promo drink bundles.
Example: Pub Sharing Platter (Example Numbers)
- Food ingredients: GBP 7.40
- Sauce and garnish: GBP 1.10
- Labor share: GBP 2.40
- Utilities and service overhead: GBP 1.20
- Waste buffer: GBP 0.90
- Total cost: GBP 13.00
Target food cost: 34%
GBP 13.00 / 0.34 = GBP 38.24Menu price near GBP 38 to GBP 41 is often healthier than a flat GBP 29 promo.
Easy Long-Weekend Controls
- Set promo stop times in writing
- Limit modifier-heavy custom requests
- Cross-train floor staff on top five dishes
- Pre-close stock count after each peak service
Consistency protects both guest flow and profitability.
Do This Now
- Calculate staffing cost for bank holiday service (overtime rates, extended hours) and add to your base pricing
- Create a focused bank holiday menu (8–12 dishes max) and list what’s included
- Set promo boundaries in writing (e.g., “Happy hour 5–7 PM only, no stacking with other offers”)
- Define pre-booking policy (deposit amount, card hold, cancellation terms) and add to your website
- Test your pricing on last year’s bank holiday service to see if you hit your target food cost %
Local Data Check (UK)
Use UK inflation and labour references when setting bank holiday pricing. Public bank holiday calendars help service planning and rota design.
Bank holiday trade should feel busy, not chaotic. KitchenCost helps you price pub menus with a clear margin target.