Should Hospitality Businesses Take Part in Black Friday?
Why Black Friday is a risk moment
Black Friday creeps into hospitality every year. Some businesses generate smart cash flow. Others fill diaries with low-margin bookings and spend January wondering what went wrong.
Black Friday exposes how well you understand your numbers.
The common trap
Discounts bring volume, not always value:
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Lower average spend
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More complaints
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Higher pressure on teams
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Guests who don’t return at full price
What works better
1. Sell value, not price
Think:
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Set menu plus welcome drink
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Room plus late checkout
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Vouchers with a bonus (buy £100, get £120)
2. Put boundaries around the offer
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Quieter days only
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Exclude peak dates
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Require pre-booking or deposits
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Cap availability
3. Sell future demand
Use Black Friday to fill:
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January and February
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Midweek services
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Experiences, not just meals
4. Tell the team in advance
Surprises mid-service kill morale.
A simple Black Friday framework
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Decide your goal (cash flow, demand, data)
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Create one clear offer
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Add limits
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Brief the team
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Track profit, not just revenue
Useful resources
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Hospitality revenue management webinars (various UK providers)
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POS and booking system analytics dashboards
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Independent finance advisors specialising in hospitality
Takeaway
Black Friday can be strategic — but only if you lead it, rather than react to it.