Catherine Cassidy Consulting

Revenue is up €10,319 year on year. But where is that growth coming from? When we decompose revenue into price changes and volume changes, the picture is clear: higher prices are driving the headline, while actual customer demand (measured in units) is softening.

The floating bars show how each lever (price, menu, volume, Happy Hour) contributed to the revenue bridge from €271.4k to €281.7k.

Food vs Beverage Split

The mix between Food and Beverage remained almost identical, but the revenue composition tells a story of price discipline in beverages and premium starter growth in food.

Beverage units are down 6.6% — the bigger drop. The shift towards less drinking at dinner is the primary driver of the overall unit decline, not food.

Every category has a story. Here's how they're performing:

Category Performance by Revenue Growth %

This is the standout success story of the season. The starters category was completely revamped between 2025 and 2026, and the results speak for themselves: +38% more units and +41% more revenue.

Here are the top 10 starters ranked by units sold in February 2026:

Colour coding: Green = NEW items (didn't exist in 2025), Amber/Red = % change from 2025. Top 4 are all NEW and represent +760 units in new products.

The Playbook: 3 Moves

Before Happy Hour launched, the early evening was dead — empty seats while the rest of St. Anton was packed into apres bars. The introduction of Happy Hour Beer (€6) and Happy Hour Prosecco (€5) changed that overnight, filling the venue during what was previously a revenue black hole.

Happy Hour Performance by Product

Gross Profit by Product

Combined, Happy Hour generated €6,152 in gross profit from 1,425 units. The 74% GP margin means every Happy Hour pint is almost as profitable as a full-price one, just with a bigger smile from the customer.

Terrace Performance

The terrace — largely dormant in February 2025 (195 orders, €6,781) — came alive in 2026 (277 orders, €8,698). That's a 42% increase in orders and 28% increase in revenue.

The Zillertal & Full-Price Beer Story

Full-price Zillertal 0.5 did drop from 1,775 to 1,477 units (−298). But those are evening diners ordering fewer beers at dinner, not HH customers switching from full-price to promo. The Happy Hour crowd is a different group — the early apres arrivals. Net beer units are up 15.3% overall, which confirms HH is adding customers, not discounting existing ones.

Desserts took the biggest hit of any food category: −15.5% in revenue and −13.7% in units.

Hot Chocolate note: Hot Chocolate with cream and marshmallows sold 86 units at €7.30 each (listed under Hot Drinks, not Desserts). It's effectively competing for the "sweet ending" slot — guests are choosing a hot chocolate instead of a dessert.

Premium Champagne by Brand

Two very different trends working together: Happy Hour Prosecco (227 glasses at €5) is driving volume at the low end, while the premium champagne surge — Dom Pérignon, Laurent Perrier Rosé — signals a higher-spending clientele this season. Prosecco by the glass also grew +23% at full price (90 → 111 glasses).

Wine by the Glass (1/8 format)

The pattern is consistent: Guests are ordering fewer glasses of wine with dinner. This aligns with the broader trend of heavier apres drinking and lighter restaurant spending. Notably, quarter carafes (1/4) are growing — Grüner Veltliner 1/4 went from 15 to 69, Zweigelt 1/4 from 10 to 57, and the new Hillside 1/4 sold 57 units.

The 0.7L bottles are doing the heavy lifting — up significantly while 0.3L declines. This suggests guests are ordering bottles for the table rather than individual small waters, which aligns with the broader shift towards shared formats. At around €7.90 per 0.7L bottle, Montes is a reliable margin contributor that doesn't require any promotional effort — just consistent table service asking "still or sparkling?"

Staff Revenue Performance

The team is completely new between seasons — only the Niall/Ben login carries over. 'Bar' represents unattributed bar sales and has grown significantly — from €36,851 to €83,445. This is largely the Happy Hour and early-evening trade being rung through the bar terminal. Caroline and Dimitra are both strong performers at nearly €67K each, while Maya at €51K may reflect fewer shifts or a different section rather than underperformance.

Cancellations & Tracking Issues

Total cancellations rose from 171 to 302 (up 76.6%), but the context matters:

The headline number looks alarming, but dig in and the story is actually encouraging. The two biggest drivers (supplier delay on spirits, new staff learning POS) are both being addressed. Meanwhile, breakage is down 89% and complaints are down 71% — the kitchen is performing better and waste control is tighter.

Quick Wins (This Month)

Strategic Moves (Next Season Planning)