John Hart OAM, National President of R&CA, emphasized that surcharges are essential for the sustainability of hospitality businesses during periods when wage costs are significantly higher. He highlighted that in recent years, hospitality wage costs have increased by 21%, driven by ongoing rises to the minimum wage and the superannuation guarantee. For small business operators, weekends and public holidays attract penalty rates of up to 250% of base wages, placing extraordinary financial pressure on these establishments.
With wages already accounting for around 48% of a venue’s turnover, the implementation of surcharges allows businesses to offset these additional costs without compromising service quality or operational viability. This practice ensures that hospitality businesses can continue to operate sustainably while adhering to fair wage practices.
However, the use of surcharges has been met with mixed reactions from consumers. Some patrons view surcharges as an unfair additional cost, while others understand the necessity given the financial pressures faced by the industry. Transparency is key in this regard; businesses are encouraged to clearly communicate the reasons for surcharges to their customers, fostering understanding and acceptance.
In addition to implementing surcharges, hospitality businesses are exploring other strategies to manage rising costs. These include streamlining operations, renegotiating supplier contracts, and investing in technology to improve efficiency. Industry associations like R&CA continue to advocate for policy changes and support mechanisms to assist businesses in navigating these challenges.
For hospitality operators, staying informed about industry developments and engaging with professional associations can provide valuable resources and support. By adopting a multifaceted approach to cost management, including the judicious use of surcharges, businesses can enhance their resilience and sustainability in a challenging economic environment.
