Review Your Prices Now to Protect Your Busy Season Profits
When business costs change, your selling prices deserve a fresh look. The RBA’s payment reforms and the removal of card surcharging from 1 October 2026 make this particularly important. Businesses still pay to accept cards, and although reforms are intended to reduce those costs, venues that previously recovered them through surcharges need to reassess their pricing and profit margins. Alongside food, wages, utilities and other operating expenses, payment costs need to be considered when setting prices that keep your business profitable.
The final quarter of the calendar year is also a crucial time for many hospitality businesses. Christmas functions, end-of-year celebrations and increased holiday trade can make this one of the strongest periods for sales and profit. However, a busy venue does not automatically mean a profitable venue. Even a small shortfall in your margins can add up across thousands of transactions, so reviewing prices before the seasonal rush helps ensure your busiest months deliver the returns your hard work deserves.
To make this easier, BOSSII has introduced a new feature within the Pricing & Discounts module in BOSSII Admin. You can increase selling prices for selected items or your entire range, with options to round prices upwards using 5c, 10c, 50c, 90c or $1 rounding settings. This makes reviewing and updating your prices quicker and more consistent, whether you are adjusting a few products or refreshing your whole menu.
You can also schedule the new selling prices to take effect on a specified future date, giving you time to redesign and print menus before the changes go live. A printed report of the final selling prices is available to share with your menu designer, helping keep your menus and point of sale aligned. With BOSSII, you can prepare your pricing ahead of time and enter the busy season with greater confidence in your margins.
