January has always been one of the hardest months for hospitality, but this year the pressure feels greater than ever. Rising energy bills, VAT payments, business rates and cautious customers mean operators must think smarter, not bigger. At Bookachef, working closely with some of the greatest hospitality businesses across the UK, we see daily how practical decisions help restaurants survive the quietest time of year.
This Survival Guide for January focuses on realistic actions hospitality businesses can take to protect cash flow and remain sustainable through the winter months.
Cut Costs Without Killing the Business
The first rule of survival is being honest about demand. If January footfall doesn’t justify a full week, consider shutting Mondays and Tuesdays. Many operators find these days are loss-makers once labour, energy and food costs are factored in. Fewer trading days can mean lower energy use, tighter staffing and better margins on the days you are open.
Staffing flexibility is also crucial. Using a temporary chef recruitment agency like Bookachef allows businesses to match labour to demand, covering key shifts without the burden of permanent overheads during quieter periods.
Energy Awareness Is Essential
Energy bills continue to be a major concern. January is the right time to check you are on the best possible deal with your energy supplier. Many hospitality businesses are still locked into contracts that no longer suit their trading patterns.
In the kitchen, small habits make a real difference. If you only need six gas burner rings, use six and turn the rest off. Switch off unused equipment and extraction systems wherever possible.
Front of house matters too. Close down unused areas of the restaurant, heat only the sections you’re using and keep those spaces cosy. Review lighting, including car parks and external areas, to ensure nothing is left on unnecessarily.
Simplify to Stay in Control
January is not the time for complex menus or experimental cookery. Reduce menu size, focus on proven sellers and avoid ordering from non-essential suppliers. Tighter menus lead to less waste, easier stock management and stronger margins.
Plan for VAT and Business Rates
VAT bills and business rates can quickly impact cash flow if they aren’t planned for. Speak with your accountant early, understand what’s due and factor it into your January strategy to avoid unnecessary stress.
Final Thought
Hospitality can survive January with discipline, flexibility and focus. Every decision matters, every pound matters, and thoughtful changes now can protect your business for the year ahead. Bookachef is here to support hospitality operators through the toughest months and beyond.